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The aromas will make your mouth water. The views from the patios are breathtaking. The extensive private and open dining space is brow-raising. And judging by the doting customers and empty plates, Bond 45 is a welcome addition to Prince George's County.

Owned by New York restaurateur Shelly Fireman, the New York-style Italian steak and seafood restaurant opened Jan. 25 on the National Harbor's waterfront. It's the second Bond 45; the original is in New York and its name comes from its location on 45th Street in the building that was originally the Bond clothing store.

The layout of the huge fine-dining establishment is as appealing as its food and service. The 9,000-square-foot facility seats 250 and features four large conservatory rooms, two semi-private saloon rooms with swinging saloon doors and two patios — one of which stretches along one side of the restaurant, which is an entire block. The other patio is smaller with four benches, potted shrubs and statues from Italy.

A standout inside is the open kitchen that customers walk through to get to the main dining rooms. A wide hallway separates the kitchen, which displays fresh cuts of meat and allows diners to see the chefs and cooks prepare meals on each side.

David Spinogatti said that the kitchen design gives a welcoming feel.

"People like to see what they're getting, they like to see where the food's coming from," he said. "Shelly wanted to make it feel like someone's grand home so you'd walk through the kitchen and see what's going on, what's being cooked. They can see you're not hiding anything."

Teamwork between the friendly black-tie-white-vest staff helps keep an upbeat ambiance and aids in getting the food out while it's hot.

Meats are ordered daily so the food is always fresh and tasty. Steaks are dry-aged at the restaurant and are exceptionally tender and juicy with a crisp, flavorful outside. Cheeses are made in-house, and some come from Italy.

The most popular dish, said Spinogatti, is probably the veal chop parmigiana, which is "humongous and can definitely be shared." Other popular items are steaks, claypot-roasted sea bass and the burrata — a house-made, cream-filled mozzarella that's smooth and thick on the outside and soft and creamy inside and is usually served with beefsteak tomato and prosciutto.

Another option is the buttery-tangy sauce on the shrimp scampi, as well as the fravioli, a ravioli for two that is fried to a just-right crisp and filled with soft, creamy stracchino and mozzarella cheeses.

One dessert option includes the chocolate mousse and whipped cream, where a server comes over with a two-sided bucket and plops a large spoon of each onto a plate, both not too rich and with a perfect consistency. But the must-have is the tortoni, a soft-yet-firm house-made Italian ice milk treat with almonds and candied orange inside and toasted almonds on top, served on a plate of caramel swirls.

The wine list includes Dom Perignon, California wines and an array of Italian reds and whites listed by region.

Menu prices are higher end, but the large portions and delicious dishes compensate some. Appetizers are in the $12-$20 range; for dinner, the meats are mostly in the $30-$50 range and are served a la carte. Sides are around $13 and are large enough to share.

Dining here is an experience. Things were strategically done to give the restaurant an old Italy feel, said Spinogatti, including some of the designers who stayed in town for six weeks "just to age the place." They scrubbed tile and made the inner walls, floors, mirrors and windows look old, and they added sculptures, old chandeliers and real rustic gates from Italy. Italian artwork hangs throughout the place.

Adding to the welcoming feeling is the purposeful absence of a host posted at a podium at the front entrance, Spinogatti said, so guests feel like they're entering someone's house and will walk in and look around until the maitre d' or a bartender will offer to assist them.

Spinogatti recommends that people make reservations to avoid the long waits. New customers keep increasing and he's happy to welcome more.

"We have fantastic food, unparalleled service and hospitality and a very unique and charming restaurant," he said.

Bond 45

149 Waterfront Street, Oxon Hill

Phone: 301-839-1445

Hours: Noon to 4 p.m., Saturday and Sunday; 5 to 10, Sunday through Thursday; 5 to 11 p.m. Friday and Saturday