This Travis Masiero-owned joint is your traditional American chophouse: it specialises in lots of meat and some stellar seafood. If you’re in the mood for the former, try the bone-in tenderloin au poivre, served with peppercorn crust and mustard cognac jus ($82) or the blue label burger ($32). But ends up as your main, make sure you start with a tray of Luke’s oysters, sourced from chef Masiero’s hometown of Boston. Going for $96 for a dozen and $48 for six, the molluscs range from the mildly briny Onset to the rich Bar Harbor.
