Live jazz and blues music fills the night at the bar section of this dramatically designed restaurant, but the food and drink in the snazzy main dining room are headliners in their own right. The kitchen bills itself as a steak house, but it really is far more than that. Entrées range from a porterhouse (alas, no longer dry-aged) to pan-seared Chilean sea bass with lobster risotto and basil beurre blanc, from a one-pound Wagyu burger with truffle fries to pork
osso bucco with brown butter Boursin grits. Be sure to start with the grilled octopus, which is simply prepared with red onions, capers, and roasted fennel. The wine list here is extensive, and the cocktails are serious business, too. The crowd tends to dress up, but jackets and ties are not required.