Tilman Fertitta of Morton’s fame’s chophouse concept. Chef Carlos Rodriquez has his cuts in order: porterhouse for two, rib-eye, New York strip, filet. White tablecloths and leather-backed chairs; tasseled curtains and swirly print carpet. Décor’s for the grownups, as is the extensive wine list. Easier on the pocket than a Morton’s or Peter Luger, meaning more cash for cocktails.