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A glass-enclosed dry-aging room—offering a sneak peek at dangling slabs of beef—greets diners at the entrance of this grand 8,000-square-foot Art Deco chophouse. Match your appetite to the portion with a menu of six cuts of steaks in ten possible sizes, from an 8oz filet mignon to a 74oz porterhouse for six. Alternatives to the red-meat mains include a whole herb-roasted chicken, Dover sole slathered with escargot butter and a garlic-rubbed rump of lamb. Beverage consultant Tom Richter (the Beagle) presides over the 74-foot-long marble-topped bar, featuring variations on classics like a Black Manhattan, which subs in the herbaceous Averna amaro for sweet vermouth.