Tully's is the realized brain baby of executive chef Tully Wilson, a graduate of the prestigious Culinary Institute of America. This villa of victuals features classic American favorites presented in a French-influenced, aesthetically pleasing manner. Menu options vary, though sample dinner items include two pounds of fresh Prince Edward Island mussels ($10) served in a white-wine-butter sauce, and pecan-pear salad ($12), a sprightly summer salad that evokes thoughts of William Blake's romantic salad-inspired poetry. Savorlicious steaks gratify meat-believers, like the eight-ounce filet mignon ($19) and the 16-ounce cowboy steak ($30), a bone-in rib eye that can be shared with your significant other or an insignificant identical twin. Climb a mountain of chocolate with Tully's six-layer chocolate cake ($8), slipping and sliding on the delectable raspberry sauce along the way.