This is one of Chicago's newer steak houses, created to the requisite formula—aged steaks, dark wood and brass overtones, and a piano bar where cigars are welcome. The restaurant has garnered excellent reviews from Chicago's newspapers and magazines. It has become known for its slow roasted prime rib, a 24-ounce porterhouse, and its porterhouse lamb chops. There is also a selection of pastas and fresh seafood.