Sure, this is the place to see and be seen, and it's been so ever since it opened its doors. Sure, the decor is superb (it was the most expensive build-out in the city's history). Sure, it's one of the largest restaurants in the city (it seats 400). Sure, it has the most expensive and extensive wine list in the city. None of these, however, are the reason to come here. You come to Del Frisco's for a big, honking piece of meat, expertly prepared, naked except for simple salt and pepper. Forget the to-die-for crab cakes. Forget the lobster. Forget the sautéed mushrooms or the potatoes or the creamed spinach. It's aged, corn-fed, straight from the Midwest meat cut to order — bone-in rib eye, porterhouse, Double Eagle strip (26-ounce, bone-in), filet mignon. Any questions?