With the backing of the global Tao Group Hospitality, Chef Melissa Rodriguez brings her refined touch to this ritzy steakhouse. A handsome bar leads into a sweeping dining room with banquettes galore and matching dark scarlet curtains that reach for the sky. Dinner begins with an impressive selection of breads, followed by must-order pastas like the squash tortellini. A custom-designed grill sears steaks from edge to edge and chars a lengthy roster of vegetable sides as well. Generously portioned desserts, like the banana farro layer cake with guava jam or the apple croissant crumble with malted oat gelato, set a new standard for steakhouse sweets. All the while, a fantastic wine list, smart cocktails, and suave servers keep dinner moving at a smooth pace.