fantastic restaurant. every high end steakhouse has its elements of excess, and like most, if one skips the ludicrous extravagances aimed at corporate expense accounts, one can have an extraordinary meal without incurring big debt.
i like the cool darkness of the room and the low-key vibe. it is relaxed and comfortable, rather than the nervousness of some competitors.
seafood shines on appetizers, with excellent shrimp and crab cocktails, a nice crab cake, and if you like it, very good foie gras. servers will try to sell you up, so avoid the pitch.
salads are well made and properly dressed. servers will usually take the order as a half automatically due to the size.
i am not one that buys into the "on the bone" myth perpetuated by steakhouses. for excess they will try to sell you a bone in tomahawk filet for an outrageous amount for what is essentially a prime filet with a huge handle. the cut is uneven. instead, get the prime ribeye, an extraordinary steak in the standard roster of meat.
scallops are also very good. sides are plentiful. skip the sales pitch on the lobster mac n cheese, go with the au gratin potatoes.
desserts are good with the exception of the ridiculous foot tall layer cake.