An interior that reminds us of upscale London clubs—dark walls filled with art to the ceilings, a grand piano, serving carts, and formally dressed waitstaff—provides a posh backdrop for chef Robert del Grande’s well-prepared updates of classic American and European fare. And the prices match. First, try not to down the entire basket of fabulous breads served with sweet butter. Turner’s wedge is a tall meal in and of itself: prepared tableside with literal slabs of bacon, heirloom tomatoes, and blue cheese. Excellent: a huge “meat loaf” embedded with small pieces of top-flight steak, all enriched with oxtail gravy, a fried egg, and potato mousseline. Less successful: the too-busy salmon “pot roast,” served in a crock with tomatoes, turnips, mushrooms, and fingerling potatoes.