With a stint in Mark Peel's kitchen at Campanile on her resumé, it's not surprising that Suzanne Tracht has a thing for cooking meat. While some reviewers refer to her restaurant as an "upscale steakhouse" (she calls it a "modern chophouse"), the braising in Tracht's background shows in carefully prepared comfort fare like a coq au vin with applewood-smoked bacon or her signature pot roast, which someone said "takes the dish to a whole new level." You can top your grilled meats with original sauces like a lobster béarnaise, as well as order from a long list of sides that include exotic offerings like a purée of kabocha squash, leeks, sage and medjool dates.