Cuerno Bravo is a Mexican steakhouse in a historic building on St. Helens Avenue, open since 2020 and cooking in a wood-fired kitchen. Wagyu steaks come out sizzling on hot stones, and the Japanese A5 ribeye is served tableside. Starters include house guacamole with handmade tostadas, roasted bone marrow, queso fundido with chorizo and carne en su jugo, and one of the sides is a creamy poblano rice made from the owner’s grandmother’s recipe.
It’s dinner only, with cocktails, and reservations are recommended since tables are booked in timed slots.
