Oak Steakhouse
In a 19th-century bank building, this ornate dining room juxtaposes antique crystal chandeliers with contemporary art. Reserve a table on the third floor for the full effect and the best vistas. It's pricey, but the filet mignon with foie-gras-and-black-truffle butter is excellent, and the side dishes, like creamed spinach, are perfectly executed. Favorite appetizers include beef carpaccio and roasted bone marrow. The service is professional and cordial under the leadership of executive chef Jeremiah Bacon.
