Torali is on the lobby level, 12 floors up, in the Ritz Carlton. It's white and mirrored, not dim and stuffy as one might imagine an Italian and steak place might be in a venerable hotel like the Ritz. Sous Chef Soo Ahn's new take on crudo, a yellowfin tartare with olives, or simple, cold oysters are a great light start. Torali sous vides its octopus and then chars it resulting in a tender, tasty mouthful. Executive Chef, Baasim Zafar, hits all the steakhouse notes with hand cut, Prime and dry aged steaks finished with house salt and extra virgin olive oil, and a choice of Lardo Pesto, Torali Steak Sauce or Black Truffle-Garlic Butter. Pasta is made in house and a sure bet is the Seafood Paccheri featuring nubs of lobster and shrimp in seafood broth flecked with soffritto and bottarga (salted, cured fish roe) all atop fresh rigatoni.