Overall, just this shy of an utter delight.
The shrimp cocktail made a great impression with the oxymoronic jumbo shrimp suspended in cocktail sauce above a boiling cauldron of dry-ice steam. The horseradish and sauce combo was something close to ambrosial.
I ordered the bone-in filet done "rare-plus" and believe it to be some of the best prime beef I've experienced. My friend had the porkchop which also was done just right. The sides were the gorgonzola mac and cheese and a dish I almost refuse to believe were brussels sprouts: they were THAT tasty. We left with 5 boxes of leftovers, and neither of us could be called dainty eaters.
The atmosphere spoke of swank in a way that a high-dollar steakhouse should, with friezes in glass panels and blood-red lighting throughout.
So what holds me back from 5 stars in this case? Well, at this level of pricing ($47 for the filet a la carte) in a place like this on a Friday night, no customer should need to remind the server twice to bring water. And we did.
So, not quite perfect. Would I go back? I think so.