Best Steakhouses in Phoenix, Arizona
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For some people, the locked-in-stone consistency of steakhouse dishes is what they keep going back for. They want their creamed spinach to have nutmeg and their Idaho potatoes to be baked. Atlanta’s Kevin Rathbun respects these classics, but slightly tweaks their recipes at his namesake steakhouse on the BeltLine, mostly giving them a little heat, as not to take away from what makes them classics. The creamed corn is made with roasted corn and jalapeños; the chilled prawns are served with Creole remoulade; and grilled, thick-cut bacon is glazed in molasses and Sriracha.
Iconic New York Restaurants
Order either the bean and greens with white wine or the giant baked potatoes with sour cream and salt (or be bold and order both!). Try their creamed spinach, loaded baked potato, and dry-aged ribeye steak, dusted with just the right amount of seasoning. You can kick it up with béarnaise sauce and a generous sprinkle of gourmet salt. Their truffle macaroni and cheese is full of sharp, bright white cheddar and earthy black truffle, and, although it's classified as a side, it's a meal as it is.
#12 Gibsons Bar & Steakhouse (Chicago, Illinois)
While the castle-like exterior is reminiscent of a miniature golf course, the dining room is moodily lit by chandeliers. Although the classic titular cut of beef might be the main draw, the bacon-wrapped tenderloin and herb butter-drenched rib-eye are also staple orders. This Chelsea restaurant dates back to 1868, making it one of the oldest steakhouses in the city. It’s recognizable from the outside by a giant neon sign and a sculpture of a cow declaring that the restaurant is “the King of Beef.” It’s a classic that’s since been replicated in Las Vegas and Atlantic City.
Best Korean Restaurants in New York City
The steaks are all prime cuts that have been wet-aged for 28 days—our favorite is the bone-in ribeye with its even sear and spot-on temperature. It doesn't come with sides, so we suggest adding on the creamed spinach and sweet corn creme brulee for a well-rounded meal. His reinvention of the steakhouse doesn't just come down to decor, however.
Solid Steakhouses in San Francisco
South Carolina coconut cake is one fluffy layer after another topped with a smooth, not-too-sweet icing and a heap of shaved coconut for crunch. Hyun is a luxurious take on Korean barbecue, focusing squarely on top-notch Japanese A5 Wagyu, butchered in-house and grilled table-side. The omakase is a veritable feast that includes silken chawanmushi and hand-chopped tartare, but it's merely a precursor to the Wagyu slices, each of which arrives more beautifully marbled and deliciously grilled than the next. First-timers here should head for the “Butcher’s Feast” where you’ll get four different cuts of beef and a luscious egg soufflé that’s a meal in itself. The USDA Prime meats are first presented raw for you to admire their marbling and color. Your server then rubs the smokeless grill with oil before expertly cooking them.
Bowery Meat Company
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The New York sirloin, filet mignon, rib-eye and prime rib are also things of beauty, as are the gargantuan shrimp cocktail, the golden brown and crispy hash browns and the otherworldly chocolate cake. Start off the evening with a martini in the original horseshoe bar, and be prepared for a timeless steakhouse experience. Michael Symon is one of America's most fearless, fun and unpredictable chefs, and all those traits are evident at his entry into the Detroit dining scene. The dinner menu at Roast contains delicious and unexpected twists including beef cheek pierogies, house-cured charcuterie and chicken livers with creamy polenta, but the steak selection isn't fooling around.
MICHELIN Guide selections
The move is to order either with the restaurant’s 18-ounce, dry-aged, bone-in New York strip. Italian food meats brag-worthy steak at celebrity chef Scott Conant’s the Americano, all in an extravagant, modern dining room. Pair a filet with the pasta al pomodoro, but don’t be afraid to ask your server about the specials; this spot offers unique gems, and the friendly staff is sure to steer you in the right direction.
Plus, one of the things the state is best known for is its long history of cattle? Take advantage of this legacy by trying as many of these to-die-for steakhouses as possible, from the old-school classics to the up-and-coming modern restaurants. This upscale French restaurant in Beverly Grove feels a lot more neighborhood-y than those nouns might suggest. The space has an eclectic mix of French country decor and Christmas lights that feel oddly cozy.
Estância Brazilian Steakhouse
For steak, we like the ribeye, but make sure you order it slightly rarer than usual—meats tend to be slightly overcooked here. With all the high-profile restaurant openings in Hollywood over the last few years, this steakhouse/butcher shop has slipped under the radar a bit. That should change—Gwen on Sunset Blvd. is a fantastic option for an upscale, meat-centric meal. In addition to serving great charcuterie, they make an evenly charred, 36-ounce ribeye that can easily feed two grown adults. If you're in need of an understated, fancy dinner in Hollywood with great steaks—and available reservations—head to Gwen.
Ohio Eatery Crowned The 'Best Steakhouse' In The Entire State 700WLW - iHeart
Ohio Eatery Crowned The 'Best Steakhouse' In The Entire State 700WLW.
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Steak 48—named after Arizona, the 48th state in the Union—doesn't reinvent the wheel otherwise, but the five-star service and attention to details make all the difference. Every diner receives a hot plate (be careful), which keeps the slices of steak warm throughout the meal. There's not one or two, but five different potato sides, including an au gratin preparation with caramelized onions, plus gouda and mozzarella cheese. While we've found quality at Mastro's has flagged in recent years, Steak 48 offers the kind of consistently great upscale chain experience most diners can appreciate, including us. This clubby spot in Beverly Hills specializes in multi-course, prix-fixe menus consisting of various wagyu dishes. It's definitely indulgent, but dishes like steak tartare and beef croquetas are presented in a way that doesn't feel like you're in a meat gauntlet.
There's also a full parrillada for two if you want to try a bunch of different meats, and several incredible dulce de leche desserts. Seattle, Washington's Bateau offers the kind of elevated steakhouse experience that you'd expect from fine restaurants in London, New York City, or Paris. Although you can order à la carte at Bateau, patrons in the know opt for their five-course tasting menu. Every item on the tasting menu is honed to perfection, from the velvety steak tartare with caviar and beets to the sautéed greens with fresh lemon preserves and egg.
There are mile-high seafood towers (chilled or oak grilled), prosciutto tasting flights and filet mignon flights (prime, angus and grass-fed). The Arthur J is the Jeff Goldblum of steakhouses—we haven't met anyone yet who is immune to its charm. The dark leather booths and sleek walnut ceilings inside this Manhattan Beach spot give off the kind of laidback luxury you'd usually find in a members-only supper club. Your steak will be smoky from the time it spends cooking on a wood-fired grill.
Their butternut squash soup is excellent, too, with several different layers of flavors and an earthy bite of sage at the end. You can also dress your steak up with truffle and blue cheese butter, or add a generous slice of bone marrow with charred bread, onions, and lemon. Part butcher shop-part restaurant, Gwen is chef Curtis and brother Luke Stone’s Hollywood meat sanctuary, which earned a Michelin star in 2022 for its overall excellence. The upscale steakhouse has more of a fine-dining feel with dishes like Josper-grilled squid with Thai chile or lobster tortellini leading into dry-aged cuts that are butchered on the premises. The wines and cocktails are also exemplary, but the real differentiator at Gwen is the service.
To find a perfectly cooked dry-aged (or wet-aged) steak, plus killer sides, appetizers and dessert. El Gaucho exemplifies the old-school, fine-dining steakhouse experience, with a dark, elegant dining room full of white tablecloths and moody back rooms for smoking cigars. The steaks are dry-aged for 28 days, and include a multitude of different cuts grilled over charcoal.
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