This TriBeCa restaurant provides a softer, more sophisticated environment in which to enjoy steak than any of the legendary midtown steak houses. Dry-aged filet mignon is offered in 7- or 11-ounce portions, and rib eye comes in a 14-ounce slab. Sides, such as braised collard greens with smoked bacon and brown sugar and fricassee of wild mushrooms, are called "Accessories," and toppings for meat, such as Maytag blue cheese, are referred to as "Chapeaux." Adjacent to the restaurant is a bar-lounge that serves shareable appetizers and finger foods. Subway: 1, 9 to Houston St.