Huge steaks and the most Italian way to mix a cocktail ever

This new spot from the Altamarea Group and Chef Michael White (Nicoletta, Marea, Osteria Morini...) sprawls its art-laden, upscale Italo-steakhouse steez over three floors, and focuses on dry-aged steaks, crudo like razor clams in a manila clam vinaigrette, and cocktails including the Scotch Marsala (the other ingredient is Combier kummel). It's made using a gallone, which is a traditional Italian means of mixing cocktails that looks like a mix between a snifter and a pitcher, and doesn't over-aerate the drink the way a shaker sometimes can.