Join Harry and Izzy for a night out at PV

• Huse Culinary CEO Craig Huse calls it an "all-American Grill" and "everyday steakhouse" that emphasizes high-quality ingredients and approachable presentation.
• He recommends the St. Elmo shrimp cocktail — named for Huse's original flagship restaurant — and the lobster "cargot," an escargot-themed dish with garlic butter and Havarti cheese.

Best bites: The recommendations sounded pretty good to us, so we started with the shrimp cocktail and lobster.

• For my main course I went with the "Izzy style" New York strip steak, which is rolled in cracked pepper and served in an orange brandy butter sauce.

The verdict: I loved the lobster cargot. It was a gooey, unique and delicious dish.

• Our server warned us that the shrimp cocktail sauce was heavy on the horseradish, which was fine because we both like spicy food, but the intensity caught me a bit off guard. I loved it though.
• The pepper and sauce on the steak was tasty but a bit overpowering. Next time I'll get a regular strip steak or ribeye and let the high-quality meat speak for itself.

• My wife's scallops were superb, and the asparagus they were served with was cooked to al dente perfection.

Zoom in: It's not just great food — Huse Culinary has its own whiskey label, which is always a plus for me.

• I ordered a glass of their very heavily wheated Rare Saint bourbon, which was smooth as silk.

The bottom line: I'm looking forward to going back — I want more shrimp cocktail, lobster cargot and Rare Saint, and I'd like to try the ribeye and crab cakes.