tBones steakhouse, Penfield

Like any steak house worth its weight in protein, tBones steakhouse doles out hearty portions of meat. The eponymous T-bone weighs in at 16 ounces, paired with truffle-parmesan frites, and the steak au poivre delivers 8 ounces of black-pepper-crusted flat-iron steak. But Executive Chef John Strakal doesn't stop there. Under his direction, the kitchen staff also rolls out housemade pastas and fresh seafood, including asian-spiced ahi tuna and pan-seared scallops. As the weather warms, guests move from the homey dining room outside to the patio, where fresh air complements sips from the wine list and nibbles of tiramisu.