This is not the Delmonicos restaurant of NY. This is an Emeril Lagasse steakhouse. There is no decoration to speak of. Just a large open room with many tables and many people chatting and laughing. We ordered the bone-in ribeye and it was prepared to perfection, but a tad bit too salty for my friend's taste. I loved mine, but you need to be a full-on caveman to eat the whole damn thing. We had the creamed spinach which was coarse and tough to chew and the au gratin potatoes were really good. The sommelier was great and recommended a very nice blend. We were so stuffed, we chose not to have dessert, but they looked quite good. This is a very nice, fancy steakhouse, but CUT still gets my vote for the best one around.