Steakhouses: No, you're not in Texas, though the size of Vito's monster steaks may confuse you for a moment. This is a classic steakhouse with Italian influence you'll notice on the menu in delicious antipasto and appetizers like the mussels mariniere and mozzarella Malanzon, not to mention rich pasta dishes that are also available as side portions. The wine list here approaches legendary (Vito's has been a recipient of The Wine Spectator's "Best Of" award) with more than 1,200 varieties from over a dozen nations. For carnivorous kings and queens, Vito's offers its Master Cut, an imposing, 52-ounce Harris Rich porterhouse. And for those attuned to steak of a more aquatic nature, the swordfish au poivre will fit the bill nicely.
Take Out: At this Italian steakhouse, fish and steak are cooked over a wood fire, which imparts a distinctive flavor. Menu offerings include aged corn beef, lamb T-bone loin chopped before your eyes, cedar-plank roasted salmon and tuna sashimi, and Mediterranean influenced appetizers, salads and sides complete the meal. A full bar with an extensive wine list and a martini menu add to the restaurant's appeal.