Pictures/Full Review here A quick search amidst positive recommendations and relative affordability pointed out Bedrock Bar & Grill, located at the back alley of 313 Somerset. The concept of this modern American steakhouse is inspired by the owner’s travels over the last few years, from the late night brasseries in Paris and New York to the hole in a wall eateries in Sydney and San Francisco. Prices for steaks on the ala carte menu aren’t exactly cheap to begin with, where the price range for most cuts are actually rather similar to what you’d get at Morton’s or CUT. The main drawing factor to having lunch at Bedrock was actually the availability of a 3 course prix fixe lunch going for $30+ where you could get a substantial portion of steak, though I kept my expectations somewhat grounded, considering how much we were paying. The bread served here was rather unique yet peculiar, perhaps a combination of naan and pita bread? Served pipping hot, the warm and crusty flat-bread was rather enjoyable with the garlic flavored olive oil.Fish ChowderThe soup du jour happened to be fish chowder. Packed with a rich shellfish flavor, along with a velvety consistency and a substantial starchiness to each mouthful, I definitely had no complaints. It could do though with a touch more salt which would bring out the subtle flavor of the saffron more.For lunch, Bedrock serves grass-fed Argentinian steaks instead of the more glamorous Australian and US aged counterparts on its ala carte menu. One common issue I would love to highlight in this entry would be the misconception that grass-fed beef always ends up tougher when placed in direct comparison to its more hyped up grain fed alternatives. From personally experiences from cooking both different breeds concurrently, the grass fed meat received better on the tenderness score, although the grain fed’s texture and tenderness a whole was more consistent.