The Ox are once again doing their “40% off food” deal, which brings it down to a reasonable price, so Matt, Frankie, and I invite Tom to join us for a steak, which turns out to be mighty valuable for various bits of plotting and planning. But hopefully more on that another time. Meanwhile, let’s focus on the here and now. Steak tartare to start, rich and creamy with horseradish on a slab of bone marrow and lightly toasted sourdough for spreading on, and some delightful little puffed potato crisps for decoration. I’m a creature of habit, so with a large glass of red wine, I order a filet steak (medium rare, of course) with garlic butter, peppercorn sauce, and fries. I slice through it like butter, and the fries - if not a generous portion - are at least bubbly and crisp. I very much enjoy my apple and caramel choux bun dessert, though, a fine sugar crisp on the outside but light and malleable internally. Even if it’s no Pasture, The Ox is a solid choice of steak place in Bristol, especially at 60% of the menu price.