You come to this hot Uptown spot for the well-heeled crowd and air of celebrity vertigo. A broad array of cuts with focused, professional service complements a high-rolling wine list. Take note of the dry-aged chateaubriand filet ($240) named The Dirk or the long-bone rib-eye, beautifully marbled under a knob of truffle butter. The lobster mac and cheese is decadent; the Caesar one of the best in Dallas. There is piano every night.
