A downtown fixture, this chic, flame-centric Italian-oriented steakhouse had us at “burrata”: the gloriously gooey cloud of cheese arrived with thick-cut slices of toasted Italian bread soaking in the buttery garlic-balsamic juices of the roasted vine-ripened tomatoes sitting atop them. Though fully sated, we still managed a bone-in ribeye perfectly charred from the wood-fired grill.