The Melville restaurant has the same prime dry-aged steaks and striking good looks as its siblings, but it has something more: sushi.

On the opposite end of the spectrum is a good dry-aged steak, topped with a mild green peppercorn sauce.

The eclectic menu includes Jamaican jerk swordfish and 16-ounce dry-aged steak.

And you can treat yourself to some chanterelles or a dry-aged steak when you see them at the market or order them from afar.

It has a soft blandness that may thrill those who like their beef buttery but will leave lovers of dry-aged steaks unsatisfied.

With the big, chewy ones, I would suggest buying a good dry-aged steak, grilling it and expecting little more than a hearty meal.

The dry-aged steak was all it should be: darker, rose colored, clearly marbled with fat and dense looking.

He said customers shipped his steaks to clients and friends because his is one of the few restaurants in the country that sell dry-aged prime steaks.

The dry-aged steak here is consistently very good.