Greystone the Steak House   

If a mezzanine level overlooking the main dining room, an overall atmosphere of fine dining and a dramatic exhibition kitchen don't stun you when you enter Greystone, the menu's above average composition will. From salads to steaks, deep sea to dessert, the kitchen goes all-out to ensure a steak experience like no other. And while steak is the signature, items like a spicy lobster risotto or scallops with basil and soy topped with caviar can easily turn your head. At many chophouses, the poultry options are relatively dull; not so at a restaurant that serves ostrich tenderloin with shallots in wine reduction. Oddly, there are only four cuts of steak on Greystone's menu, yet all are exemplary of the type of exacting standards for which the kitchen is known. Filet mignon and rib eye are showcased, and there is a 48oz. porterhouse that is labeled "for two," though a brave few attempt it alone. The rest of the meat menu flaunts the chef's preparative talents with veal, lamb and the uncommonly good elk and buffalo with ingredients like coriander blackberry reduction sauce, pears and ginger mashed yams.