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Mario Batali protégé John Di Lemme—who's flexed his culinary muscles at Lupa, Del Posto and Vegas's Enoteca San Marco—retools the old-school New York chophouse with Italian flair. The wood-paneled, bi-level eatery—classically decked out with white tablecloths and round booths—features hearty steakhouse staples like bone-in rib eye, porterhouse and a pork chop paired with charred apple, radicchio and fried pork rind. Along with Italian-tinged fare like crudos and house-made pastas, there's a smattering of lighter eats available at the mahogany bar downstairs. Nosh on cured meats (wild-boar salumi, coppa), oxtail terrine and guanciale-flavored mussels in between sips of Italian craft beer (such as Baladin Nora) and cocktails, like a whiskey-based Paloma (Midleton, Cointreau, pear brandy, grapefruit and lime juice).