The banquettes stay crowded at this three-month-old supper-clubby steakhouse, but it’s more about the jazzy scene than the food. A porterhouse looks wonderfully crusty but lacks meaty flavor; ditto the filet mignon. You have a choice of six thick crusts—such as bleu cheese or horseradish—but they’re bland, too.
What to get: A deep bowl of onion soup; goat cheese baked with tomatoes and basil; a thick slab of prime rib; Key-lime pie.
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