It’s a chophouse, so the kitchen dishes out center-cut Midwestern Angus filets and T-bones. But there are also huge portions of updated Italian classics, such as rabbit three ways, meaty veal braciole rolled with prosciutto and provolone cheese and a Sicilian fisherman’s stew, made with chunks of shellfish in a tomato-and-pepper broth. No self-respecting steak dinner would be complete without a rich dessert, and the Frangelico-infused cheesecake here is stellar.