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Leave it to a French chef, Laurent Tourondel, to recapture and update the extravagance of the American steakhouse. Here he offers outsized renditions of old-school classics, with very tasty results. The bone-in sirloin for two is a decadent treat, but so is hanger steak and rib-eye and the porterhouse for two, not to mention the grilled tuna. Diners have a choice of sauces including very flavorful chimichurri, béarnaise, peppercorn, and horseradish. And as at any good steakhouse, there are several toothsome potato options, including au gratin and jalapeno mashed potatoes. Leave room for the killer desserts.