A new steakhouse descends on the Village

Because bricks and parties aren't the only things that become even awesomer when you tack on the word "house", she-chef Sam Bahri is adding it to steak, opening up a banquette-heavy neighborhood joint in the old Scuderia digs, now highlighted by a large communal table made of dark wood, and an "intimate" mezzanine looking over the bar, as the only "house" Dalton will look over is a road one.

Pre-steak chowage jumps off with Hudson Valley foie on grilled brioche, flash-fried calamari, and scallops on the half shell drizzled with bechamel, while lobster ceviche, sea urchin, and bi-coastal oysters will satisfy those who like ODB-ish levels of raw. The meat sweats will no doubt commence after romping through a char-broiled list loaded with bone-in rib eyes, 36oz dry-aged prime porterhouses, and 16oz lamb steaks, which can be next-level fattened by sides of duck fat fries, creamed spinach, and double-cut duck breast bacon, though why that got cut from the final version when you can see his whole dong in Wild Things is anyone's guess.

And because a steakhouse can't just serve up giant slabs of grilled beef anymore, expect to find crabmeat-stuffed jumbo shrimp, wasabi-teriyaki sauced tuna, and filet/foie gras/croutons Tournedos of Beef, coincidentally what you'll think you got hit by if Dalton has to roundhouse you.