Nick Badovinus’s ninth restaurant sits above his National Anthem venue, in a narrow, historic building, east of downtown. It plays to Badovinus’s strong suits: prime rib, steaks, chops, plus some seafood, served in a hypercurated setting befitting a Wes Anderson film (think taxidermy, tchotchkes, stacks of old books, and mid-century booths). The over-the-top Crudo Royale was a shareable starter featuring tuna, yellowtail, shrimp, crab, avocado, and sliced chiles in a zingy ponzu-soy sauce. The Tomahawk Chop—big enough for two—was well seasoned, nicely seared, and perfectly cooked to order; it came with a sage jus, but was flavorful enough without it. The bone marrow—a superfluous add-on—was heavier on breadcrumbs than marrow. A cheese-topped spinach gratin managed to show good spinach density and flavor.  Our dessert proved a welcome change from predictable steakhouse sweets: the Donkey Roll, a laminated pastry, perched on a bed of lightly cooked, glazed apples, topped with rum raisin ice cream, salted caramel sauce, and marcona almonds, ended our evening on a happy note.