Steakhouse 10   

Owned by three affable Greek brothers, this jovial temple of turf is firmly entrenched in the ideal middle ground between old-school macho beeferies like Del Frisco's and cheeky, attitude-conscious hothouses like Bob's Steakhouse. The decibel level rivals a rock concert on the weekends, but the intimate banquettes and loungey surrounds staffed by a coddling team of servers, makes both the inevitable waits for a table and uproarious conversations worth the odyssey. Praiseworthy starters include the signature saganaki, imported kasseri cheese, fried and flamed with brandy, garlic-kissed escargot bathed in butter, and a vibrantly fresh Greek salad frolicking with kalamata olives, pepperoncinis and feta cheese. When choosing a cut of beef, it's difficult to go wrong. The filet mignon is brought to the table awash in its crimson juices, the salt and peppered New York strip comes crowned in a flavor erupting peppercorn sauce, and a crisply charred rib eye is fork-tender. Main dishes are all served with seasonal vegetables, a bulging baked potato or garlic mashers, and either a cup of the housemade soup or a simple mixed salad. If you're not counting calories -- and why would you be -- the Death by Chocolate cake provides a flourishing finish.