With its red carpets, burgundy booths, and mid-century styling, Tango Room feels more like a private club in old Hollywood than a typical steakhouse. Then you see the menu. The star of the show is the impossibly tender Australian wagyu rippled with just the right amount of fat. Or go even deeper and get the Hokkaido A5 that’s priced by the ounce and barely requires chewing. There are eight options for toppings, including truffle butter and au poivre, but the best cuts don’t need any embellishments. You do, however, need wine. And Tango Room’s list is one of the most eclectic in town, with rotating bottles that are difficult to find outside of Bordeaux.