This Victorian brownstone has been packing in three floors of carnivores for a quarter century. After a disappointing spell, the quality of the prime beef is again up to snuff amid the historic Chicago photos and clinking martini glasses. The variety of cuts and styles of aging has expanded, with dry-aged, wet-aged, and Japanese Mishima all on hand. But be aware: The $69 dry-aged New York strips and $169 grand cut dry-aged porterhouses are priced as if they were carved off the golden calf. Good starters are Maryland crab cakes and sautéed lake perch. Four-cheese au gratin and garlic-sautéed Broccolini make good shareable sides. German chocolate cake a classic whopper. Award-winning wine list.