Smart and contemporary, this spacious new restaurant distinguishes itself with an energetic open kitchen, a reservations-only chef’s table, and servers decked out in newsboy caps and full-length aprons. The menu delighted us with a blood orange margarita, a salad of beets and goat cheese, and a flatbread called the Marilyn Monroe: mushrooms, mozzarella, feta, olives, pesto, and sweet peppers. Shrimp scampi arrived with angel hair pasta and just the right amount of white wine–lemon broth, while our hand-cut filet came with a red wine bordelaise. (The most impressive cut is the caveman-size Tomahawk ribeye, which could easily feed a whole table.)