We were dubious of a modernized chophouse concept in the former Cafeteria space in Uptown. But with Tim McKee's steady hand, things fell into place for Libertine — particularly with the menu of unexpected cuts of meat and their consistent, perfect execution. Recognizing that folks with pocketbooks of all sizes crave the carnal delight of a hunk of red meat, Libertine's steak offerings ring in at $21 or less, from the $17 feather steak to the higher-end Onglet. The point steak, a rump cut with an impossibly tender chew, comes dressed in an herbal marrow butter that makes each bite melt into unctuous rapture. Think we're waxing poetic? See for yourself if marrow butter isn't the best thing to happen to steak since, well, ever.