I have a high standard when it comes to a steakhouse. I've been to numerous places in the US, Montreal, and Toronto. I've been to MORTON, LAWRYS, HOUSTON's, RUTH CHRIS, BLACK ANGUS, OUTBACK, & top 3 steakhouses in TEXAS, I can't remember which, one of them is Cattlemen's.
Back to the interior, very nice, dimly lighting and rustic like a Black Angus type resto. Service was good considering it's a Saturday night dinner. It was 4 of us, I had a prime rib med rare and my wife a fillet mignon, my friend and wife a sirloin and ribeye. They cook the food to perfection with the right sauce and everything but nothing stand out. My prime rib is not as tender as the one at MORTON's or HOUSTON's. The steak is ok but the sauce combination could be more creative. Ribeye could be better, not enough marbling only available with mushroom sauce.
I was searching for the best steak and prime rib all over North America and found it in HOUSTON's in IRVINE, CA. Try their Hawaiian RIBEYE, the best marinated ribeye in the world, very tender and juicy, nicely aged and grilled to perfection just eat it without any sauce, it's so tasty and tender. Best for prime rib is MORTON and HOUSTON's ...but maybe for the money go to HOUSTON's. NOW this is the best secret in the industry and you'll be glad I tell you. Through all my experiences trying steakhouses, you get what you paid for. You can't expect a top sirloin tasting like a fillet mignon but there is one place call WOOD RANCH BBQ in LA (2 - 3 locations), try their TRI TIP STEAK, it taste like a fillet mignon, you can even cut it with your spoon efortlessly! Now are you happy?