What was once a bank building has been transformed, $12 million later, into a super-swanky steak house. You'll need a minute to take it all in when you enter the soaring main room with its vaulted blue-and-gold ceilings. The details are impressive—waiters outfitted in suits from Boyds (Philadelphia's elite clothier that employs a team of Italian tailors); engraved steak knives; salted caramel truffles served with the check—and so is the service. The upbeat vibe is
established by the mix of hip youngsters in expensive jeans, the women they're trying to pick up, and groups in power suits. Prices are high, in the $60-an-entrée range, but the food delivers. The steak, from Chicago's sterling Allen Brothers, is the star, and steak lovers' mouths will water over the vertical steak-tasting for four people of four long bone rib-eyes, dry-aged for 35, 42, 49, and 56 days.