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Flames Steakhouse Restaurant Review: This chic restaurant has the feel of sleek lounge, exuding both romance and an almost club-like air. Oversize steaks are the main draw, although Flames boasts a respectable selection of northern Italian specialties as well. Appetizers include a savory Gorgonzola fondue with sliced green apples and house fries for dipping, as well as escargots with bacon, mushrooms and garlic herb butter in a bread bowl. The classic porterhouse for two is tender, served medium rare (or per your specifications), pre-sliced and drenched in its own juices. Veal chops, cut extra thick and paired with mushrooms, demonstrate that Flames' expertise on the grill is not limited to steaks. On the Italian side are chicken Parmigiana and veal scallopine. Pastas like the linguine puttanesca cooked in a traditional sauce with capers, anchovies, olives and tomatoes offer relatively lighter alternatives. The extensive wine list is as formidable as the cuisine. Prices, thankfully, are still comparably suburban.