Most sculptures aren't the kind you can eat. But the opposite is true at 212 Steakhouse, where chefs arrange gourmet steaks and seafood into striking, edible art pieces whose vivid colors match their bright flavors. Green and red tomato coins balance atop scallops and purple stems, charred lamb chops lead the way to the tender meat beneath, and servers deliver marbled cuts of Kobe beef to tables. But before steaks are seared and served, every single one is selected by hand. That same painstaking level of curation also applies to the branzino sea bass, tuna tartar, and blue crab cakes. Even the bar boasts an array of infused liquors steeped with ingredients such as organic tea and truffle caviar that are as fun to drink in cocktails as they are to not share with table-mates.