In the posh Four Seasons, this Pan-Latin steakhouse exudes energy and passion. Picture a dramatic sweeping staircase, stylish lounge, and warm yet modern dining room. Adding to the appeal are appropriately vibrant platings of seafood and grilled meats, like a 52-ounce tomahawk steak. We started with antelope anticuchos: skewers of tenderloin chunks, perfectly grilled and then drizzled with chimichurri atop crunchy charred corn. Our salad was masterful—glorious kale lightly dressed with white balsamic vinegar and tossed with tomatoes, rainbow quinoa, and sliced grapes—and our medium-rare filet mignon was flawless. But when we caught a glimpse of a show-stopping beef rib al carbón (grilled on the bone, with three dipping sauces and Bibb lettuce wraps), we vowed, “Next time!” The downtown location seems perfect for drinks and bites before or after an event.