With the help of Chicago architect Aumiller Youngquist, Del Frisco's has transformed this three-story, 23,500-square-foot former bank into a tasteful, impressive modern dining scene, while still retaining the building's 86-year-old integrity. Given the chain's New Orleans roots, it's not astonishing that Del Frisco's seasons its food generously. Steaks receive a liberal dusting of kosher salt, black pepper and a little butter at the finish. The 16-ounce prime strip delivers the signature bouncy texture you expect. But the long bone tomahawk rib-eye steals the show. This tender, dry-aged specimen gets a week of wet aging, giving it deep, distinctive flavors. Even if you're hungry enough to finish all 32 ounces, you'll instinctively want to save some to take home as an excuse to keep the mammoth bone as a trophy. Open Mon.-Fri., 11 a.m.-11 p.m.; Sat., 5-11 p.m.; Sun., 5-10 p.m.

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