A masculine, vivacious space is the showcase for bold, appealing Franco-American cuisine. Menu specials are scrawled on a blackboard. Everything is served à la carte, and prices are high, but so is the quality of every dish. Although there are poultry, veal, and lamb dishes on the menu—from lemon-rosemary chicken to a lamb T-bone—steaks are the main event. The dry-aged USDA prime steaks—pulled from a 30-foot-wide dry-aging room—are broiled at 1,700 degrees, spread
lightly with herb butter and offered with a choice of sauce (the béarnaise is perfection).