An updated steakhouse vibe and a nice selection of seafood and hand-cut meat characterize this three-year-old place, where, as the owners put it, “western and modern converge.” It’s a philosophy aptly embodied in an appetizer called the Paris Enchilada, a tender crepe filled with portobellos, escargots, and leeks and topped with a lemon butter sauce. Our hearty French-cut pork chop came loaded with apple-cranberry stung and finished with fontina. Many desserts competed for our attention, but the Lemon Citrus Coconut Cake won out. (11/12)