Created by Greek native Andreas Kotsifos, this steakhouse marries a classic steakhouse repertoire – filet mignon, ribeye and New York strip alongside A5 Japanese Wagyu and select Wagyu offerings – with a full seafood menu that includes Chilean sea bass, lobster Thermidor, bouillabaisse and diver scallops. The dining room, with Art Nouveau detailing, peacock motifs, chandeliers and candlelight, frames an evening of European-inflected hospitality.