for those of you wondering (of which i'm sure there are none), i went with the specialty of the house which was a "cote de boeuf" bone-in ribeye. it was amazing. the fat had rendered into an almost bacon-like quality around the edges, and the inside was cooked to the rare-side of medium perfection. delicious.
the wife got the filet mignon, and she almost didn't need a knife to cut it. also very good.
[This message has been edited by MW03 (edited 2/12/2007 8:57a).]