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This venue is closed.

Brothers Dino and Gianni Redzic, who opened this Astoria restaurant in 2004, should know all about meat—they hail from several generations of butchers, and Dino was a former maitre d' at the James Beard Foundation. Not surprisingly, the steakhouse reflects Beard's austere atmosphere: Oversized wine bottles in boxes deck the beige walls, soft lighting casts a subdued glow throughout, and butcher paper protects the tablecloth from greasy fingers. The menu is small, with house-aged classics like porterhouse, filet mignon, and New York sirloin making up half the entrée list. Steak lovers may want to split the two-person porterhouse, a dry-aged specialty. Appetizers such as the garlicky baked clams, and desserts like tiramisu benefit from the kitchen of sister restaurant Amici Amore I next door. — Rob Patronite and Robin Raisfeld

Filet of salmon, $17.95