Profile

The uptown standby for steaks—once known as the Lenox Room—got a downtown makeover in 2007. Frosted glass details, dramatic orange back lighting, and brightly patterned banquettes were added to the handsome space. And while its name and décor may have changed in an attempt to court a younger clientele, the kitchen’s meat-centric focus and chef, Ben Zwicker, have remained in place. The dinner menu, a mélange of pricey steaks, grilled fish, chopped salads, and sides (sold separately) is available both in the dark wood-accented dining room and in the lounge area, designed to tempt casual imbibers with colorful saketinis in hand to stay on for a full meal. Those that do are rewarded with pleasantly charred, thick cuts of prime beef. While the house specialty, the T-bone, can be a bit tough, the Berkshire pork chops, served with a dollop of mint chutney, are perfectly tender. Sides, like slightly sweet creamed spinach and a bacon-flecked potato round, prove tasty. Peter Luger it’s not, but for the neighborhood, Tbar satisfies the yen for steak. — Alexis Korman

The kitchen closes nightly at 10:30 p.m.

Berkshire pork chops, $28, yellowfin tuna tartare, $18