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The young crowd at this American bistro is here to eat, recession be damned. The warm aesthetic carries over to the chophouse-style food and drink: Hit-the-spot standbys include a French-dip sandwich--moist slices of filet mignon in a crackling baguette--and expertly rendered cocktails. Surf and turf produced an eight-ounce filet mignon, cooked the ideal medium-rare, and a tender half lobster still in its shell. Desserts also fit the comfort-food mold: Try the banana bread pudding, with pockets of melted chocolate within.

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