Joseph Giordano, previously chef at Valbella in Manhattan and Greenwich, CT, heads the kitchen at this 130-seat, bi-level eatery. On the menu, besides steaks: pan-roasted gnocchi Bolognese, steamed Russian King crab legs; and a Berkshire pork chop with seared cherry peppers. Leanne Mascoli, formerly executive pastry chef at the Trotters Restaurant Group, is the pastry chef. There are four fireplaces and a 2,000-bottle private-dining wine room. Open every day for dinner.