The giant bronze steer just inside the front door of Chef Mario Batali's handsome restaurant attests to the primary offering: melt-in-your-mouth beef. Steaks here are dry-aged, grilled until the crust is slightly charred, then carved table-side by knowledgeable, attentive servers. A favorite appetizer is the steak tartare, egg-free and chopped to order. Fresh pastas, seafood, organic veal and pork, and Colorado lamb are offered, as well as pretheater and tasting menus.
The fine wines are complimented by an equally impressive list of other spirits, including beers, bourbons, and rums. When the bread arrives, be sure to try the lardo, a savory spread made from pork fat, ginger, allspice, and rosemary. The bar and more casual taverna serve lighter fare daily, from noon until midnight.