The mood at this upscale Spree-side steakhouse is distinctly chilled. That is to say, the walls are lined with refrigerators, which show off the menu’s finest offerings – from bulging cuts of meat to lobster and rows of Cheval Blanc (plus some fruit thrown in for good measure). For those who don’t know their entrecôte from their T-bone, waiters will enlighten on everything from provenance to marbling scores. Our guidance: the American porterhouse is a cut above.