Myron's Prime Steak House low on pretension, high on rib eye

Myron's touts USDA Prime beef, and your waiter may not be shy in suggesting that rib eye, bone-in or not, is his favorite due to its abundant marbling. There was none of the bone-out rib eye left to take home, if that is an adequate description. If it's not, then how about this: the buttery cut is thick, lush, fearlessly flecked with fat, and irresistible. As usual, lobster, pork chops, salmon, and tuna are among other entrée options.

Potatoes six ways, spinach three, and broccoli two … sound like a steakhouse? The mashed potatoes with roasted garlic can be recommended as being the real thing; the spinach may have been too real, despite a serious crust of melted cheddar; we'd prefer the lighter broiled tomato approach with crumbs and parmesan or romano, but that's us.

Also as per steakhouse ritual, cheesecake, chocolate cake, an excessive brownie, and crème brûlée count among the desserts, all made in-house. Gun to head, three of us split the chocolate cake, mantled with a molten chocolate ganache. Moist, rich, yet avoiding the trap of trying too hard to be tony, it sent us out into a full-moon night feeling just right. •