A butcher shop, deli, and steakhouse with a rooftop terrace are all cohabiting nicely at this handsome brick-walled space in the historic Dittman Bakery building. With a section devoted entirely to bacon, the menu is loaded with solid steakhouse classics, like pricey cuts dry-aged in-house and ready to be cooked to spec and seafood entrées that range from lobster tail to stuffed trout to a commendable wasabi-crusted tuna steak. Other choices include marinara-drenched short rib ravioli or, for something lighter, a small jumbo lump crab cake with caper-lemon sauce. Celebrating? Don’t pass up the retro Baked Alaska! Bring plenty of plastic.