This suburban restaurant is a fine hunting ground for beef-hungry carnivores. Start your hunt at the raw bar for oysters on the half shell or shrimp cocktail. Then progress to some of the truly excellent steaks, such as the Prime bone-in rib-eye or the 24-oz. porterhouse. Other offerings include rack of lamb, braised short ribs and Chilean sea bass. Generously portioned side dishes include truffle wedges, creamed spinach and seared Brussels sprouts. The staff is engaging and well versed. The dining room, with its large open kitchen, white clad tables and well-trained waitstaff, presents an elegant atmosphere.