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The space that was once home to the experimental cooking of Aix and Bloomingdale Road takes a more conventional turn with its newest tenant, the second location of this Forest Hills steakhouse. The signature meat is a 28-day New York strip; other cuts include filet mignon, hanger steak and double-cut lamb chops. The rest of the menu combines Italian-American staples, such as penne arrabiata, with American seafood standards, like clam chowder. The bar area, which seats about 35, will offer a large selection of brown liquors.