This is the way steaks used to be served: fairly thin, good meat, maybe broiled to your requested degree of doneness. No table service, just a tray you push along watching the cook do his thing. Onions, but they will cost extra. Atmosphere. There used to be more Tad's in town, but this is the last one. I stop by once or twice a year for just steak Brings back my memories of the early '60s when this was the order of steak restaurants all over town.