Fine prime cuts and traditional steaks in lavish, classic New York style. At the head of the kitchen is Chef Carlos Humberto, who's previously worked at some of New York's finer steakhouses, like Peter Luger and Wolfgang's. The intimate, tasteful interior is decked out in with chandeliers, white table cloths and deep leather seating. Every piece of their prime cut steak gets 28 days of dry aging treatment in their dry aging room.