All that said, it still comes as a surprise when a diner orders the $30 hangar steak a la carte, asks to split it because, presumably, it is an entree-sized portion, and what arrives is two very small slices of beef atop a small tangle of onions and mushrooms on each of two gigantic plates. (A full entree would yield four slices, one presumes.) It is absurd, except of course, that it's not. When the issue is raised (kindly and diplomatically) with waitstaff, and it is suggested that as with the small plates, diners might be encouraged not to share an already-modest entree portion, there is no response, no offers to make things right, to call a manager. The server, who earlier could not give an accurate account of the difference between the size of the pasta orders (Enough for one? Two? A full plate? Number of ounces?) simply melts away into the dining room, never again to be seen or heard. Later, when a manager casually stops by the table on a wander across the room, he is questioned about the steak, and he explains that portions are small because they are part of a prix fixe. This feels disingenuous. If entrees can be ordered separately, shouldn't they not be portioned as if they were part of a prix fixe? The squid ink calamarata ($25 for large portion), a fresh but ultimately underwhelming mélange of house-made noodles, clams, tomatoes and basil, and wood-grilled branzino ($27) served with a slip of a potato cake, were modest, but not ridiculous. A diner could have been mostly satisfied with them if they hadn't shared their meal with the rest of the table. This is disappointing.