Everything about Tony's exudes class, and if you're entertaining an important client, you'll want everything to be executed flawlessly from the moment you arrive to the moment you leave. That's precisely what you'll get here. If you're into "over the top" and have a limitless expense account, open with a magnum of 1995 Perrier Jouet for $550; nothing says celebration better than champagne. A bottle of 1945 Petrus at $30,000 should work for the meal (although the wine list warns that vintages more than 20 years old are opened at the buyer's risk), and a final flourish of a 1963 Taylor Fladgate port at $850 ought to impress even the most jaded of clients. As for the meal, expect nothing but the finest ingredients with service to match. A touch of foie gras to start, followed by double-cut lamb chops with portobello mushrooms and French whipped potatoes should do the trick. Finish off with a Grand Marnier soufflé and an artisan cheese plate, and the $100-plus tab for the food will seem insignificant compared with the booze. So eat away and don't worry about the bill — someone else is ­paying.