Fia Steak remains the sort of place designed for dressing up and leaning fully into indulgence. The dining room still embraces the classic steakhouse playbook, from dramatic dry-aged cuts on display to plush interiors and a menu layered with luxury touches like caviar, Champagne and Japanese wagyu. Seafood-driven starters continue to open the meal, including hamachi crudo with lime leaf and coconut dressing or spicy ahi tuna cigars topped with caviar and black garlic aioli. Steaks remain the centerpiece, from prime ribeye cap and filet mignon to an elaborate beef Wellington, while house-made pastas and rich sides like dauphinoise potatoes and miso bagna cauda broccolini round out the experience. Desserts keep the decadence going with options like sticky toffee pudding with brown butter ice cream or a towering chocolate soufflé finished with Grand Marnier anglaise.