I spent $150 at Cuts steakhouse. If it had locations up north, I'd eat there for every anniversary.

As soon as I entered, I liked that Cuts felt dim and romantic but well-lit enough that I didn't have to squint at the menu.

On its website, Cuts notes it's business casual with a dress code it will "strictly enforce." I wore a dress and cardigan with white platform sneakers, the only shoes I'd packed, and had no issue getting inside.

Although the restaurant was empty when I arrived, I soon found myself seated near two businessmen asking for wine recommendations and a group of older women talking about raises.

By 6:30 p.m., it wasn't crowded but felt comfortably full. Soft jazz covers of Beyoncé and The Beatles played over the speakers throughout the evening.

With its wooden walls, animal-shaped wall busts, and dark fabrics, Cuts felt like a bachelor pad in the best way.

It had multiple areas with different types of seating — from leather chairs to curved booths — that reminded me of an upscale airport lounge.

I especially loved the dining area, which had steps leading down to it like a cozy sunken living room. The various nooks seemed laid out and designed to give all diners a bit of privacy.

Servers in white coats seemed to float around Cuts like they were performing and hitting every cue.

Within minutes of sitting down, I had a bread basket and a full glass of water that stayed refilled the whole night. I'm never one to complain about free bread at restaurants, and the rolls were warm and fluffy.

The butter was so herby and flavorful that I would've eaten it by itself. I also liked that it was soft enough to easily spread onto the roll.

My server seemed incredibly knowledgeable about the menu, and I watched as he presented a plastic-wrapped board of aged steaks to the businessmen nearby.

He explained each cut in detail to them, then to me. I settled on the petit filet ($54) with blue-cheese crust ($8). He showed me the steak I picked out, adding it was "the leanest" with the least amount of fat, "which gives it flavor."

Deciding what else to order was difficult since the menu had a unique lineup of tasty-sounding appetizers and specials. I was especially tempted by the creamy cheddar grits, bourbon-glazed bacon, and sesame seared tuna.

I eventually settled on the goat-cheese risotto fritters ($18) to start and truffle asparagus ($10), pimento mac and cheese ($9), and roasted-garlic mashed potatoes ($9) as my sides. I ordered more than I normally would so I could try a few things.

Although the menu listed these as fritters plural, it seemed like it was actually just a large one cut in half.

Still, the portion felt generous enough for an appetizer. The risotto balls tasted like arancini my Italian grandma would make, and the tangy goat cheese paired nicely with the crispy breading.

The fritters were also paired with what tasted like a briny olive tapenade that kept the appetizer feeling fresh and surprisingly light, given it was mostly carbs.

After the appetizer course, my table was reset with a darker cloth napkin and fresh silverware, including a special Cuts steak knife.

Soon after, my filet was brought out on a warm plate. As I'd requested, the meat had a tender pink center. The tangy blue cheese had created a crisp, flavorful crust with a smoky taste.

I savored every single bite of steak, which was cooked perfectly and seemed melt-in-your-mouth buttery. Even the garnish — half a shallot cooked until tender — was delicious paired with the meat.

Although I love a Texas Roadhouse steak, this felt eons better than any chain-restaurant sirloin I've ever had.

The roasted-garlic mashed potatoes were tasty and had a nice flavor.

I liked that they were smooth and without chunks — my preference — but they felt underwhelming after the delicious risotto balls.

Overall, they were on par with the mashed potatoes I usually make at home.

Pimento cheese is a Southern staple, especially in Georgia, so I was excited to see it added to this classic side.

The mac and cheese was creamy and had the distinct sweet and slightly tangy pimento flavor I enjoy. I also appreciated the crisp breadcrumbs on top.

Asparagus is one of my preferred vegetables and truffle is one of my favorite flavors, but this dish really let me down.

The sad-looking stalks had a random-looking handful of what might've been peppers tossed on top of them.

It didn't taste much better than it looked. I couldn't detect the umami truffle flavor — or much of anything. I wasn't a fan of the crunchy but kind of limp texture of the asparagus, either.

Simply put, it didn't look or taste very good.

I'm not used to spending over $50 for a steak, but I did feel like I got my money's worth. The filet was the best thing I ate by a landslide.

The $18 price tag on the goat-cheese fritters (which, again, seemed to be one fritter cut in half) seemed high, but I enjoyed the dish, so I wasn't too bothered.

None of the sides blew me away, so I'd skip them and just order another appetizer next time. The starter menu had a lot more interesting options.

Toward the end of my meal, I asked if I could take my two leftover rolls to go because I loved them so much.

In minutes, my server returned with a bag containing an entire fresh batch of rolls and herb butter — all at no extra charge. The kind gesture made my night and felt symbolic of the top-tier service I'd experienced all night long.

I didn't feel rushed or forgotten at all, even as a solo diner.

By the time I got my check, I'd finished the book I'd brought and was shocked I'd been at Cuts for over 90 minutes. None of the diners around me had left, either. Some had fresh rounds of drinks or were conversing over their since-paid checks.

Maybe it's the South's famously slow-paced attitude or the coziness that makes people want to linger at Cuts.

As a self-proclaimed yapper with the impatient I-got-somewhere-to-be attitude of a native New Yorker, I couldn't believe I'd sat for a meal that long alone and thoroughly enjoyed it so much.

Cuts hasn't left Georgia, but I'm still crossing my fingers that the chain will head north so I can treat myself to its steak at every anniversary.