David Burke's Primehouse

A steakhouse for the new millennium, this polished restaurant combines old-school elements with a decidedly modern slant. From the wood-paneled entrance, a floor-to-ceiling, glass-enclosed wine case bends toward the dining room, revealing a warmly lit space, where an attractive mix of young professionals and on-the-town groups relax in leather chairs at U-shaped booths and tables topped with custom red covers. On the menu, contemporary interpretations of classics feature Prime beef handpicked from Creekstone Farms in Kentucky. Stellar starters include melt-in-the-mouth Kobe beef sashimi served on a block of Himalayan salt, while the falling-off-the-bone Black Angus oxtail pot roast is an unmissable main course. For dessert, cheesecake lollipops arranged to resemble a tree are a whimsical ending.