It features grilled onion, tomato, bibb, fontina cheese, brioche bun and truffled pomme frites. Located within a more than year-old renovated historic bank building, Oak Steakhouse is just as much about the setting as it is the farm-to-table cuisine. The restaurant spans three floors, features arched windows, foot ceilings, original metalwork, fireplaces and more. Certified Angus Beef, housemade charcuterie and a daily rotating seafood selection make the steakhouse a well-rounded dining experience.
Menu highlights: The housemade bacon with maple cotton candy is an exciting choice, but the bone marrow appetizer, Wagyu filet mignon and the popcorn buttered lobster are favorites.
This stylish and trendy restaurant is one of the few steakhouses to list the exact location of each cut on the menu. Menu highlights: Try the hamachi shots, Hokkaido milk buns, ounce porterhouse and signature cotton candy dessert. This modern American steakhouses is renowned for offering one of the largest varieties of domestic and imported Wagyu steak in the U.
The carefully curated beef program also highlights small farms from the U. A boutique steakhouse and lounge, Barclay Prime is a hip hangout with its sexy soundtrack of club beats and crystal chandeliers.
The menu is decidedly classic, on the other hand. The sushi and seafood is top notch as well. Menu highlights: The house-made empanadas, tomahawk steak for two and hand-cut Argentine rib eye steak are favorites.
Even the Quebracho wood is imported from Argentina for the grilling process. Yelp reviews praise server Jose of the Brickell location for his extensive knowledge of the menu. Winos will go nuts for the floor-to-ceiling glass wine cellar that holds thousands of bottles of temperature-controlled wine, while doubling as a dry-aging room. Menu highlights: Try the creamed corn, made with roasted corn and jalapenos, and the thick-cut bacon glazed in molasses and Sriracha.
The bacon flight also impresses with its five slabs curated from around the world. A touch of Tex-Mex makes this steakhouse a unique visit for the tastebuds. The majority of the beef comes from 44 Farms, located in Cameron, Texas. For dessert, light up a stogie from the specified menu offering a dozen reserve and vintage cigars. The menu boasts big hits like oysters rockefeller, French onion soup with garlic toast croutons, hickory smoked shrimp and a tantalizingly tender ounce center-cut tenderloin.
The New York steak tasting is a fun try, featuring 6 ounces each of a grass-fed, grain-finished and dry-aged American steak. Mushrooms are presented from the source — still sprouting from a log — before being plucked and roasted tableside. Everything here is locally and responsibly sourced. Menu highlights: Try the ounce, day aged prime bone-in ribeye, and slather foie gras butter on top.
Since , Chef Richard Chamberlain has been at the helm of this Texas steakhouse. The wood-paneled establishment combines creative concoctions with crowd-pleasing classics.
Along with the 16 different steaks and chops on the menu, the seafood selection is very popular, especially the Chilean sea bass. The atmosphere is lively, the martinis are on point, and the guest list is fancy. The original Gibsons location is a Chicago staple, packed with prime cuts to please the palate. The menu is uncomplicated, with steak choices that include filet mignon, t-bone, porterhouse and New York strip. Sides are equally as traditional, with several potato preparations, grilled asparagus and creamed spinach.
A fan favorite is the day, dry-aged Delmonico. Expect to dine like royalty, with more than 20 kinds of caviar, two preparations of foie gras, four kinds of steak tartare, 15 different cheeses, more than 50 desserts and a wine cellar boasting , bottles.
Menu highlights: Get the prime sirloin steak, lump crab meat and bay scallops, or the steak fromage. The family-owned and -operated hotspot features a clubby atmosphere and massive USDA Prime sirloin steaks. The extensive wine list is also popular for its reasonable prices. In fact, one of the rooms can host more than people. Menu highlights: The signature day, dry-aged New York strip and A5 Japanese Wagyu keep crowds coming back for more.
This modern steakhouse boasts a stylish interior and equally impressive cuisine. The petite filet is so indulgently rich that a little goes a long way. The goat cheese baklava looks like a dessert and eats like a decadent cheese plate.
And, last but not least, the Chilean sea bass causes an involuntary moan with each bite. Visit: Stripsteak. Menu highlights: Everyone raves over the A5 Japanese Wagyu and the collection of over single-malt scotches. Everything acclaimed chef Michael Mina touches turns to gold, including Stripsteak. The menu is thoughtfully well-rounded, from the seafood platters and hamachi and ahi poppers, to the mishima rib cap and hand cut beef tartar, as well as sides like the five-spiced pork belly fried rice and whipped potato with Maine lobster and sour cream.
Menu highlights: Indulge in the black angus chili nachos, crabmeat-stuffed swordfish or the ounce angus porterhouse. Another standout is the tasting flight of 4-ounce pieces of filet mignon, eye of rib, zabuton and Manhattan-cut New York. The food proves worthy of the incredibly passionate staff, down to the embellishments including king crab with calabrian chili and smoked bone marrow. Visit: Peter Luger Steak House. New Yorkers will tell you Peter Lugers is legendary. The Williamsburg steakhouse serves up USDA Prime, which is carefully selected after undergoing a scrutiny for conformation, color, age, marbling and texture.
The chosen short loins and shells go through an onsite dry-aging process. Once properly aged, the short loins are butchered, trimmed and brought up to the kitchen for broiling. Visit: Bourbon Steak.
Menu highlights: The Thai red snapper is out of this world, as is the 6-ounce Wagyu rib cap. Located within the Waldorf Astoria Monarch Beach, this Bourbon Steak location offers particularly exceptional service, views and, of course, delicious fare.
This is a formal-attire-only affair, a cavernous place with dim, arty overhead lights, live music most nights, and an affinity for barrel-aged brown liquor. Oh, and it's got steaks and chops for days, highlighted by a Japanese A5 wagyu, bone-in Kansas City strip basically a New York strip, but with a bone and a funny accent , and other location-specific specialities, all of which are wet aged to maximize flavor and many of which are carved tableside, because you did't get dressed up to cut your own steak.
This is also a place that takes its sides and apps very seriously, with dozens of options to choose from, though passing over the steak sashimi, escargot, or lobster cocktail seems like a sin, unless you're saving room for a colossal seafood tower populated with the chilled shellfish of your choosing. Used to be, Morton's was one of those steakhouses people told you you had to visit when you went to Chicago, one of those new-wave icons that's been bowling people over on the strength of its grills since the '70s.
Well, things are different now, and while you'll still get a Morton's rec when you go to Chicago, chances are it's a place that people will tell you you have to go to Morton's when you visit dozens of other cities, thanks to an aggressive expansion. But here's the thing. Even if you're hitting a Morton's in Colorado, you'll still get that Chicago flagship experience, largely because they've used the same suppliers all along, and those experts peruse locally sourced beef for each market with the same watchful eye as a discerning sushi chef in butcher's clothing.
Oh, and most locations have a full-time sommelier, so whether you opt for a medium-rare steak, a rack of lambs, or a pile of crab legs, you'll have the ideal pairing. Just like in Chicago!
The Palm's original location was a New York institution for nearly nine decades before it closed in , one of those classic steakhouses where the host greeted you like family and a rich history was all over the walls -- quite literally, given the place had a tradition commissioning artists to draw caricatures of local luminaries on the walls of its otherwise very high-end institution.
But as it's expanded into a fine-dining empire, the tradition lives on in each location, and that attention to local history paired with top-notch, fine-dining-with-a-hug hospitality has allowed it to become at once hyper-local and internationally renowned.
It helps that the steaks are showstoppers, aged for a minimum of 35 days and ranging from petit filets to a massive double-cut New York strip, sliced tableside as god intended. Don't skip the duck fat-roasted fingerlings, and be sure to come back often: Who knows, maybe some day the caricature looking back at you from the wall will be your own. Opened in , Ruth's Chris has expanded to pretty much every state and set flags abroad, bringing a fine-dining swagger wherever it goes and offering proof that you don't need to skip the pomp just because your circumstances have led to an international steakhouse empire.
Here, white tablecloths and valets set the mood for a steakhouse experience that frequently catapults Ruth's into the top-tier of restaurant experiences in many of its cities… in fact, for a long time time, up-and-coming cities counted the arrival of a Ruth's as a sign they "made it. The Crab Stack is a perfect appetizer, a glorious pile of citrus and blue crab that serves as a palate cleanser and a bar-setter.
And the beastly Porterhouse for Two is a must-have for any carnivorous date night, a massive, beautifully marbled steak carved table side and intended to share.
Think of it as the steak version of the iconic Lady and the Tramp dinner, but with a lot more blood. Skip to main content Fogo de Chao. Capital Grille. Fogo de Chao. The portions are big, yet no one is going to judge you for cleaning your plate, ordering an elaborate, blow-torched dessert, or polishing off a bottle of scotch with your meal. While plenty of these nostalgic establishments still exist and thrive around the country, the American steakhouse landscape is changing. Some of the classic, polished establishments have lost their sheen.
And new steakhouses are stepping up to take their place, serving more exquisite cuts and rare breeds and widely utilizing dry-aging, a process that concentrates all of those meaty flavors. Modern iterations are lightening up their offerings, reigning in the elaborate show, and adapting to a more sophisticated and educated public.
Here are 25 of our favorite steakhouses, old school and new school, in America. Not just a great steakhouse, but a premium butcher shop too. Diners are encouraged to tour the dry-aging meat cellar; one wall is completely covered in bricks of pink Himalayan salt, which helps draw out moisture from the meat and infuses it with salinity. At the restaurant, you can order four kinds of beef including that worth-the-trip kobe cut 22 different ways.
Or, pop in at lunchtime for its famous Carpet Bagger burger; the thick patty is made from ground filet mignon and dry-aged sirloin and then topped with thick-cut bacon, Cajun-fried oysters, blue cheese and hot sauce. Steakhouse of famed restaurateur Stephen Starr. Photo: Courtesy of Barclay Prime. Elevating the cheeseburger to gourmet status is so last decade. For this lavish sandwich, the chophouse fresh-bakes a sesame roll and stuffs it with tender, A5 Wagyu ribeye, foie gras mousse, onions and faux Cheez Whiz made with truffles.
It comes with half a bottle of champagne. The restaurant, which is decked out in chandeliers and retro, green suede booths, even makes cutting your steak fun.
After selecting your cut—you can order melt-in-your-mouth Wagyu as a filet mignon, NY strip or ounce ribeye—you then get to select your steak knife from a variety of famous brands, presented to you on a leather tray.
Enjoy steak in airier environs. Photo: Courtesy of Bateau. So she bought an entire ranch. Erickson and her business partners own land on nearby Whidbey Island, where they raise beef, poultry and lamb and grow vegetables, fruits and nuts for their restaurant. At Bateau the menu changes daily and is updated throughout the night on a dining room chalkboard. Photo: Courtesy of Bazaar Meat. The environmentalist and humanitarian is a James Beard Award-winning and Michelin-starred chef , and his Las Vegas steakhouse, Bazaar Meats , celebrates all things carnivore.
Photo: Courtesy of Bern's. Save room for sweets and digestifs: The dessert room has 48 private booths—built from repurposed California redwood wine casks—and each one is equipped with a telephone that allows you to call-in requests for the in-room piano player.
Try one of the 50 desserts the macadamia nut ice cream sundae is a time-warping favorite and wash it down with a glass or bottle of more than 1, dessert wines, Scotches, ports, cordials, sherries and madeiras.
Have tongue and heart with your steak. Photo: courtesy Andy Ryan. But at Boston Chops , the menu is not meant to be predictable. Here, you can order rarely celebrated cuts like brined tongue, braised tripe and grilled heart. The restaurants themselves, though one location in the South End and one in Downtown Crossing , are classically inviting and warm, with plenty of burgundy and mahogany hues and floor-to-ceiling marble walls.
Korean and American institutions merge. Photo: courtesy Gary He. The Flatiron hotspot Cote has the skeleton of an American steakhouse—a menu with classic cuts like filet mignon and dry-aged New York strips—but fleshes it out with all the flavors and performance of a Korean barbecue joint.
The meal is accompanied with traditional Korean banchan like refreshing pickles and spicy kimchi. Cote also offers clever new riffs on old-school steakhouse dishes such as shrimp cocktail—poached and chilled prawns served with gochujang instead of horseradish sauce—and an iceberg wedge salad that swaps out blue cheese for a drizzle of sesame dressing. Photo: Courtesy of Cut.
In this contemporary space, which resembles the serene, clean look of a museum, the dishes may as well be works of art. For the bone-marrow flan, for example, segments of bone are filled with a savory custard, propped upright and dramatically drenched in classic red wine Bordelaise.
Before you settle on your steak, the server brings out a tray of options—a half dozen crimson slabs, stacked neatly on top of one another—so you can compare the marbling and color of Japanese, American and Australian Wagyu.
Here, steaks are grilled over charcoal and wood and then finished under a 1,degree broiler to ensure a crusty outer shell. CUT steakhouses are now in cities across the globe, but its formula is anything but paint-by-numbers.
Earlier this year the Singapore location earned a Michelin star all on its own. An Argentine-inspired spread. Photo: Courtesy El Che. Here, he cooks big steaks like a ounce, bone-in ribeye and serves them alongside chimichurri; grills lobster tails with pairs them with spicy miso butter; barbecues quail and slathers it in mustard sauce; and bakes comforting empanadas stuffed with kale and gruyere.
The epic Baller Board. Photo: courtesy Julie Soefer.
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