Chef/partner Laurent Tourondel and hospitality specialist TAO Group marry classic French technique with the American concepts of steakhouse and "vibe dining" at this Beaux Arts–inspired bi-level eatery on the Upper East Side. The first floor features the main dining room, an oak bar and a private dining area; the upstairs mezzanine overlooks the scene below. The restaurant’s menu features prime beef, fish, salads, sides and sushi. Signature selections include the 28-day dry-aged côte de boeuf for two. Enjoy appetizer classics like clams casino and filet mignon carpaccio. If you’re hungry for sushi, the venue puts a creative spin on offerings such as spicy tuna Osaka style, crispy Kobe beef and truffle, and short rib and pickled jalapeño.