Cattleman’s Club (South Dakota)
It comes as no surprise to find such a classic steakhouse in the city of Pierre in South Dakota. Cattleman’s club is a combination of quality with affordability. It is one of the best inexpensive steakhouses in the country. While the menu has changed a bit in its 30 years of service, its drive for heavenly taste has not.
The menu includes different ounces of top sirloins, prime ribs, and porterhouses. T-bone and bone-in rib-eyes rubbed with seasoning are also available. If one is feeling alive, the Chislic is also available. This is a combination of deep-fried chunks of sirloin sprinkled with house seasoning. Guess what? Chislic is the South Dakota regional specialty.
Jess & Jim’s Steak House
If one is in the great and spacious Kansas City in Missouri and happens to be in search of a classic steakhouse with decades of experience, Jess & Jim’s Steak House fits all the criteria. The steakhouse has been Family-owned and operated since 1938.
The beef is hand-cut daily, and trimmings are ground into meat for some of the best burgers in America. What’s special about Jess & Jim’s? One gets to enjoy the steaks without seasoning. The original taste is maintained for types of order. One of the standouts on the menu is the “Playboy Strip.” This is a two-inch-thick, 25-ounce sirloin. It is surely worth the experience.
Hy’s Steak House
What are the options at Hy’s Steak House? Well, a lot. Boneless or bone in the Rib-eye, filet mignon, T-bone, boneless or bone in New York strip, and so much more.
This restaurant is more than 40 years old and has been serving beautiful city of Honolulu with USDA Prime. Another interesting point; the meat is grilled over native kiawe wood. This gives the meat a deep, smoky taste that leaves one’s taste bud with deep pleasure for a long time. This is another example of top steakhouses in America.
For more than seven decades, Ringside has been a steakhouse noted for excellence and traditional servings. The excellent services make this steakhouse stand out. But ringside offers more than just excellent services, there is a wide range of assorted meats on the menu.
Dry-aged steaks of 28 days and hand-cut are available. One can try the bone-in New York strip, the bone-in rib-eye, and 34-ounce rib-eye. While at it, one should definitely try the onion rings. There is also a great wine list at this steakhouse. Located in the lovely city of Portland in Oregon.
Chamberlain’s Steak & Chop House
Looking for an unconventional, unique, and special kind of Steakhouse? Chamberlain’s is the place to be. The steakhouse starts the meat experience with an awesome list of appetizers that include unconventional steakhouse dishes that include fresh pea soup with smoked pork belly and Vermont cheddar, ahi tuna poke with sesame ponzu.
Texas wagyu are also available to get the excitement going. There are about 16 different steak options on the menu. There is 40-day dry-aged filet mignon and the 14-ounce Texas wagyu rib-eye. This steakhouse has been functioning in Dallas, Texas since 1993.
Oak Steakhouse surely qualifies as one the best steakhouses in the country. Its wide variety of options on the menu makes each experience at the restaurant mouth-watering. The eye-catching part of the menu includes Filets, rib-eyes, and strips.
This restaurant is more than a decade old and sits pretty in the Charleston, South Carolina. It is worth a visit if one is in town. Special dishes like house made charcuterie, pan seared sea scallops and roasted root vegetables makes the steakhouse stand out from the rest.
The options here include truffle bearnaise, yuzu chimichurri, foie gras and bone marrow butter. The steaks are carefully cooked under a 1200-degree boiler. One can also try out the risotto tater tots, and macaroni and cheese.
Anyone staying in Nashville, Tennessee most likely would have heard of M street. They run a network of successful restaurant groups in the city. they also run this exquisite steakhouse. Visiting for a taste is necessary and one would surely find that the effort is worthwhile.
The combination of dark woods, vaulted ceilings, soft lighting is what makes Al Beirnat’s a place to be. since its start in 1998, Al Biernat has been in charge of the steakhouse, gaining experience and improving the taste. It is a place where one is treated like a royalty; such excellent services.
There are few feelings in the world that can be the feeling one derives from tasting the 22-ounce ribeye filet at this steakhouse. Other options include 30-ounce porterhouse, a Prime New York strip and a 14-ounce ribeye filet. There is the prime rib special on Fridays. This lovely steakhouse is located in Dallas, Texas.
Kevin Rathbun Steak
In love with steakhouse classics? Options like escargots, seafood towers, dry aged steaks for two and three, cowboy rib-eye, and 16-ounce New York strips are available for those who fancy the traditional classics.
That is not all. There is a whole list that is not on the menu. Sonoma Jack cheese pecan fritters with red pepper jelly, smoked foie gras with red grits and sauce au poivre, and Dover sole with field peas and preserved lemon are also available. Kevin Rathbun steak is located in the city of Atlanta, Georgia at the popular Inman Park.
Dickie Brennan’s Steakhouse
If one is visiting New Orleans in Louisiana and enjoying Prime steaks is a part of vacation plans then one would need a map or guide to Dickie Brennan’s steakhouse. With a classic environment, a basement-level space, a swanky bar, and six private dining rooms everything is set to welcome a host of loving customers.
Items on the menu include 6-ounce house filet topped with fried oysters and bearnaise sauce, barbecue rib-eye topped with barbecue shrimp, 16-ounce strip that is seared in a cast iron skillet, and many more. All the steaks serve here are USDA approved.
Mr. B’s is a classic Italian steakhouse where steaks are cooked in high-heat wood-burning oven. It surely gives one a different taste that is unique to this steakhouse. One can chose the Angus rib-eye or New York strip if one is flying solo.
If in pairs or group, the 44-ounce porterhouse would be a classic option. To top the taste, there is Diane sauce, made with brandy, mustard, cream and mushrooms. Mr. B’s is located in Brookfield in Wisconsin. Though this state might not be a popular one on the list, the steakhouse is no doubt, one of the best in the country.
A steakhouse of impeccably sourced meat; Alexander steakhouse has so much to offer to customers. It is another name on the list of best steakhouses in America and this one happens to be in one of the most popular States in this list; California.
This time, in the city of San Francisco. Alexander steakhouse serves exotic options like wagyu beef of different Japanese sources. The sources include A5 Hyogo Kobe and others. One can also enjoy 12-ounce bone-in filet with butter and caramelized onion glace, and the 19-ounce T-bone which is served with black garlic miso sauce and leek fondue.
St. Elmo Steak House
Fancy the saloon-style décor of the early 1900s? Then, one might just need to take a train down memory lane. That is exactly what happens when someone visits St. Elmo steak house for the first time. However, the restaurant is more than just what the eye sees.
The menu list includes options like wet-aged steaks, dry-aged steaks and chops, a wedge salad, classic shrimp cocktail, and a loaded baked potato. The steakhouse serves old and traditional steaks with new method of cooking and grilling. This place offers something unique, a steakhouse where one can go back in time and enjoy nourishing meats. One can’t expect less from a 119-year-old steakhouse. It is excellent.
Cattleman’s Steakhouse (Oklahoma)
There are a number of “Cattleman’s Steakhouse” in the country. A fact that this list would show very soon. However, this particular Cattleman’s is located in Oklahoma City in Oklahoma. That is not what makes it special though. Its 109-year-old experience is what makes this steakhouse standout from the rest.
The steaks at Cattleman in Oklahoma are broiled under an intense charcoal fire and served with natural jus. One could have sliced and deep-fried lamb testicles to get one’s grove flowing. If that is done, the T-bone is waiting in line, ready to be enjoyed. This can then be finished with a slice of homemade pie.
Spark has survived the difficulties of New York City for more than 50 years. This is not mere coincidence but a product of excellent services and top-quality steak meats. Despite the many changes in the kitchen world, Spark has maintained its old-fashioned look and approach to steak.
A place with a classic Manhattan style and a masculine atmosphere. The standout options here include the filet mignon and a sirloin topped with a pile of Roquefort. Its cultural style of preparation takes one back in time to an elevated sense of taste. Find the way around New York City and enjoy the sumptuous steaks available.
Looking for a steakhouse with classic decorations? There is Prime. With Tiffany blue velvet draping, commissioned artwork on the walls, richly upholstered chairs, and a stunning view of the famed Bellagio fountains. Looking for a steakhouse with wide range of traditional steak servings?
There is Prime! The menu is stocked with options like caviar, seared foie gras, Dover sole, dry-aged bone-in rib eye. One can also enjoy the highly sought after A5 certified Kobe beef from Japan. A combination of taste and services makes Prime one of the best steakhouses in the country. Travel plans to Las Vegas in Nevada should include visiting the Prime.
Just because one is visiting the Twin City does not mean that one should not enjoy the singular taste of classic steaks. Murray’s steakhouse is ever available to provide a classic experience.
Some of the menu options include a 28-ounce strip loin, Chateaubriand for two, New York strips, porterhouses of different sizes, rib-eye, and the 8-ounce top sirloin dinner steak. Murray’s steakhouse is located in the city of Minneapolis in Minnesota.
It is one of those steakhouses that one would enjoy when in groups. Why? Well, when one asks for The Carnivore; an 8-ounce portions of beef tenderloin, bison tenderloin, venison loin, and American Wagyu that is sliced and intended for sharing, one would see the need to share with friends. To take it to an extra level of class is to ask for the wagyu carnivore.
Wagyu Carnivore is Australian wagyu filet and New York strip, Gabriel Farms American wagyu, and A5 Miyazaki strip. No one would want to enjoy that alone. And if flying solo is the order of the day, there are 30-day, dry-aged strips, and rib-eyes to satisfy one’s taste. GT Prime is one best steakhouses in the city of Chicago, Illinois.
A fan of hot mesquite charcoal seared steak would surely love the Metropolitan grill. They steaks have been dry-aged to perfection. On the menu, one would find exotic options that include Dungeness crab cocktail, New York strip loin, porterhouse, and chateaubriand.
This steakhouse also has a classic bar with award winning martinis to add to the one of a kind experiences that one gets to enjoy. The scenery is something special with crown moldings, oversized booths, cuts of beef on display, soaring ceilings and so much more. This steakhouse is located inside the beautiful and cool city of Seattle in Washington.
On a trip to San Francisco, California? The vacation wish list is not yet complete if there is no plan to visit the Harris’ steakhouse. Steaks here are sourced from the Midwest’s best farms, dry-aged and butchered in house. Orders here include a thick-cut bone-in strip which is known as the Harris steak, there is Prime rib and American wagyu rib-eye.
This steakhouse combines potted palms, chandeliers, dark woods, Chesterfield style booths to give the complete steakhouse experience. It is more than just good meat; it is an awesome experience of meat love. Has been in service since 1984.
Cattleman’s Steakhouse (Texas)
At Cattleman’s steakhouse, there is meat, meat, and more meat. Since its opening in the year 1973, Dieter Gerzymisch, the owner, has always been concerned about serving the best kind of meats. This lovely steakhouse sits gorgeously in the city of Fabens in Texas. Where do they have?
Options here include top sirloin, New York strip, filet, and rib-eye. The steaks here come with baked potato, beans, coleslaw, bread, butter, and sour cream. It is no doubt one of the best steakhouses in the country. Options like one-pound T-bone of Wagon Master and full two pounds of T-bone of The Cowgirl are what makes Cattleman special.
Charlie Palmer Steak
Anyone with a level of interest in steaks and steaks chef would know the famous Charlie Palmer. He has opened top quality steakhouse in different locations. These include New York city, Washington DC, and Las Vegas. There is also a lovely Charlie Palmer Steakhouse in Napa, California and in Reno, Nevada.
There is a combination of new and traditional steaks menu at these steakhouses. Options available include 22-bounce bone-in rib-eye, the Imperial Ranch wagyu strip steak, and porterhouse for two. One can add sautéed foie gras or butter poached lobster to the plate to make it all good and special.
There are many top steakhouses in Las Vegas, Nevada and Stripsteak is definitely one of them. This steakhouse is a combination of new and traditional menu. The servings range from Caesar salad and a shellfish platter to a Kaluga caviar “Twinkee,” Mishima Reserve beef tataki, tuna “poppers” with crispy rice cakes and Colorado lamb loin “katsu.” Japanese Wagyu and Angus steaks are all cooked on wood-burning grill.
This is to give one that sumptuous char taste. This steakhouse is chef Michael Mina’s first Steakhouse in Las Vegas. He has combined excellent services with years of experience to give the best.
Gibson’s Bar & Steakhouse
Well, what do we have here? A top steakhouse with a classic bar to top the enjoyment. If one is a fan Prime steaks sourced from Midwestern Producers that has been aged for a minimum of 40 days, then Gibson’s Steakhouse should be on one’s list of places to visit, especially if the trip would take one to the gorgeous city of Chicago in Illinois.
There is the old-fashioned menu of steakhouse classics that includes spicy lobster cocktail in a steamed artichoke. There is wedge salad and classic cuts of beef including bone-in filet mignon, a 26-ounce or 48-ounce porterhouse. All this with services that include wood paneling, martinis, excellent services and so much more.
A Prime, Certified Angus rib-eye, wet-aged for 20 days and then dry-aged for 20 days. Now, who wouldn’t want that signature steak to grace one’s tongue. Well, that is one option for those visiting Red steakhouse. Other options include traditional classics like oysters, French onion soup and shrimp cocktail.
There is the Italian-influenced fare like free-range veal chop parmigiana, the housemade Italian sausage and linguini with clam sauce. The best bit is that Red steakhouse gives one two different locations. One in Miami, Florida and another in Cleveland, Ohio. There is so much to enjoy. Toppings like bone marrow, or blue cheese makes this place one of a kind.
This steakhouse has been in operation since 2006. With more than a decade of experience in the books, one can rest assured of great service. Killen’s steakhouse was opened by chef Ronnie Killen, a Le Cordon Bleu-trained chef. They serve varieties of steaks and give consumer of wide range of options.
There is a different section for wet-aged steaks and dry-aged steaks. There are exotic meats like Japanese A5 Wagyu and Australian Wagyu. Chicken fried steak, mesquite-smoked pork belly and pan-seared Gulf snapper are also available to add to their impressive range. One of the best steakhouses in the country.
It is quite amazing that one can order five different assortments of roasted mushrooms. However, Craftsteak Steakhouse has so much more to offer. Most residence of Las Vegas, Nevada would agree that this is one of the best steakhouses around.
The variety of options here include Japanese Wagyu, New York strip, Angus dry-aged in-house and also offers a wide choice of domestic servings. The menu here is around eight different steaks. This is just one of Tom Colicchio Craft empire. It is definitely worth a visit if one is in town.
Here is a traditional steakhouse with red leather booths, bucolic paintings, and cool white interior. It is not only the design that is fantastic, there is more to this steakhouse than just cultural looks. There is the Prime Creekstone Farms rib-eye, one also has the genuine Japanese wagyu rib-eye from Miyazaki Prefecture.
They are grilled over white oak and mesquite charcoal. All this high level of enjoyment and scenery awaits anybody visiting Beverly Hills in California. There are also a number of seafoods like grilled swordfish, Alaskan king crab and Louisiana shrimps Louis and so much more.
Pappas Bros. Steakhouse
Anyone visiting Dallas or Houston in Texas should definitely visit Pappas Bros. it is one of the best steakhouses in America. Why is that so? Well, when a steakhouse can boast of more than 3,000 options on the steak menu, it surely puts them in the “best steakhouse” conversation.
One gets to enjoy Prime beef that is dry-aged in-house for at least 28 days and served bone-in or bone-out. Other options include 8-ounce filet mignon, an 18-ounce bone-in New York strip, and a Texas Akaushi filet mignon. Added to the steaks for seasoning are salt, pepper and some butter. A complete steakhouse experience.
This steakhouse has gathered a lot of accolades and deservedly so. They are committed to serving the best at the most affordable option available. One can get the show-stopping Piedmontese Rib-eye, or steaks with garlic butter.
These are grass-finishing slice of beefs. This innovative way has earned the owner the name “Danny Meyer of Williamsburg.” A former restaurant critic once referred to St. Anselm as “Keens for the Millennial set.” If one is in the city of Brooklyn in New York, it is worth the try to visit this steakhouse and enjoy much as possible.
Stock Hill Steakhouse
Here, one experience a top level of services and delightful cooking. The steaks are carefully sourced from top farms, hand-selected, aged 30 days, and from different ranches depending on the type of steaks.
One can enjoy the wet-aged bone-in rib-eye that comes from Quenemo in Kansas or the imperial Beef Wagyu Kansas City strip that comes from Omaha, Nebraska. Cocktails like a smoking hill with hickory-smoked ice make this Stock Hill one of the best steakhouses around. Located in Kansas City, Missouri, this place offers more than just what the eye sees. It is a combination of excellent service and great scenery.
MAPLE & ASH
Another top steakhouse from Chicago, Illinois. This city truly loves eating steaks. This has no doubt created a healthy level of competition among the different steakhouses in the city. Be one of the best or be out of business.
MAPLE & ASH is definitely one of the best. they offer a rare collection of steaks like the Wagyu filet mignon from Pittsburg, or the 80-day dry-aged New York strip. One of the rarest is The Eisenhower; a 40-ounce porterhouse cooked directly in the coals. This incentive of offering what no one would makes it a special place for fun occasions.
A must-visit for anyone traveling to the city of Portland in Oregon. This is especially true if the said person is a fan of locally sourced beef. Some of the options at this steakhouse include Snake River Farm Wagyu Coulette with a grand charred green onion sauce.
This is made using the grass-fed beef from Cottage Grove. Different ounces of rib-eye are also available for those that want to play it safe with the classic and traditional options. Laurelhurst has more than 10 years of experience under the belt to serve customers the best.
Edge Steak and Bar
There are various options available at this amazing steakhouse. One can opt for foie gras and truffle bonbons. Another option is the grain-fed prime porterhouse from Creekstone. What about grass-fed filet from Southern Australia? Those are available too. Imperial Real Wagyu from Miyazaki Prefecture in Japan is another option on the menu.
Rib-eye fans can also enjoy the 100-day dry-aged prime rib-eye. There is surely enough for everyone to get their fill. This is one of those places where people tag as life-changing. Edge Steak and Bar also has a wide range of cocktails to quench one’s thirst. Edge Steak and Bar is located in Miami in Florida.
Georgia James Steakhouse
Georgia James is a popular name in culinary conversations in America. He made his name from running other forms of culinary services. However, his fame and reputation haven’t been affected in any way since he moved into the steakhouse business.
With more than five years in the steakhouse service, this steakhouse has continued to raise the roof for others around. It is located in Houston, Texas, one of the most meat-loving city in the country. The menus feature steaks both dry-aged and wet-aged sourced from Black Angus producer in Cameron, Texas. A 100-day fire-grilled Hanger steak is also on the menu.
American Cut Steakhouse (Tribeca)
American Cut Steakhouse is dedicated to upholding the New York dining experience, hence their Tribeca location. Marc Forgione’s restaurant serves the classic steakhouse choices with modern twists.
Restaurant critics have been most impressed, with Travel + Leisure awarding the American Cut as one of the ‘Best Steakhouses in the US’ in 2013. Then in 2015, Fox News ranked the fine dining restaurant as number one choice in America. It’s safe to say one should visit if ever in New York.
Baltaire means “warrior” and “strength” in Celtic but don’t let this restaurant’s name fool you because this contemporary steakhouse in Brentwood is elegant and warm. Customers can expect the finest grade steaks while enjoying the double-sided fireplace.
The floor-to-ceiling glass design of the restaurant also allows for one to watch Executive Chef Travis Strickland in action, along with his team. Sip on vino and enjoy the view of seeing your quality cut get grilled to perfection.
Bern’s Steakhouse in Tampa calls for a rare culinary experience. One can enjoy well-aged (from five to eight weeks) steaks with one of the biggest vino selections in the world. Don’t believe it? There are even cellar tours available for guests.
The meat is also priced according to the cut and density, ensuring customers don’t under or over-order. Bern’s describes their fine-dining experience as a “gastronomic adventure.” Sounds like a dream for all food-lovers, right?
Steak-lovers will know that New Orleans has exceptionally high standards when it comes to their steakhouses. Despite the competition, Chophouse still makes waves with a selection of USDA Prime steaks, including their popular 40-ounce porterhouse.
Chophouse’s chefs are known for their state-of-the-art cooking techniques and top-quality fare. In fact, so much so that this old-school restaurant was ranked the highest-rated steakhouse in New Orleans.
Guard and Grace
Chef Troy Guard’s steakhouse situated in downtown Denver really stands out amongst the rest. The stylish 9,000-square-feet space boasts the city’s largest patios — as well as a colossal vino cellar, raw bar, and open kitchen.
Restaurant-goers can view their wood-fired dishes be prepared while enjoying their vino and posh lounge chairs. What more could one want? Perhaps a private dining area? No worries because this spacious steakhouse has that, too.
Chef John Tesar presents an upscale steakhouse experience by featuring a Texas-raised, all-natural meat fare. From specialty cuts — such as beef tongue, Akaushi beef, and chuck flap to beef, pork, and lamb in dry-aged cuts.
One can also try Knife’s signature C-Vap burgers, caviar, and bacon-rimed bone marrow. It’s suggested to not over-order for one’s main course, as the dessert choice of “Chocolate & Coffee” comes highly recommended. Does chocolate coffee ganache with whipped milk and coffee ice cream sound good to you?
Boston Chops prides itself on its impeccable and unpredictable nose-to-tail dining, thanks to Boston-bred owner Brian Piccini. While steakhouses are known to offer specific charcuteries, this high-end restaurant celebrates rare cuts like grilled heart, braised tripe, and brined tongue.
The adventurous meat-eater would do well here. And if those orders don’t sound appealing, Boston Chops’ “top chops” are the way to go – at least 14-ounce slabs of filet mignon and other popular meats.
Gwen is one of the best butcher shops & restaurants that Los Angeles has to offer. The part restaurant/part shop is the creation of Australian brothers Curtis and Luke Stone. Though, this is chef Curtis’s second venture after opening the sought-after restaurant Maude.
The butcher chop includes Aussie influences, such as local duck rillette and black pudding terrines. The restaurant offers a similar primal atmosphere, which is well-balanced out with grand chandeliers.
The Precinct (Cincinnati)
According to USA Today and Gayot.com, the Precinct is the highest-rated steakhouse in America. Jeff Ruby, the restaurateur who famously turned away high-profile figures like O.J. Simpson from his establishments, is in a league of his own when it comes to service.
Now-nicknamed ‘The Jeff Ruby Experience’ — customers can expect an up-close show of some of the restaurant’s most famous dishes. For example, the flambeéd Baked Alaska and the tossed and sautéed alfredo.
Despite the funny name, this steakhouse takes its meat very seriously. Opening at seven in the morning, Mooo… encourages everyone to start the day with awake and steak. The crowd-pleaser dish here is the beef wellington — a tenderloin wrapped in a puff pastry of foie gras with spinach and mushroom.
The seafood options aren’t far behind with the popular vote going to the Maine lobster mac-and-cheese. Whether one is in the mood for surf, turf, or a combination of both, Mooo… has it all!
Urban Farmer, Portland, Oregon
Urban Farmer boasts itself for being a ranch-to-table establishment. From growing their own herbs and raising their own bees, to butchering whole animals, not many steakhouses can compare. Their popular offerings include the Brison Ribeye and the Colorado Wagyu.
There’s also the NYC-influenced steak tasting which includes six ounces each of dry-aged and grass-fed American steak. Yes — mouth-watering experiences are almost a guarantee at the Urban Farmer, which is why they’ve expanded to Cleveland, Philadelphia, and Denver.
Tony’s of Lexington
Foodies should head to Kentucky for two reasons — the area’s impressive Bourbon selection and, of course, the classic American chophouse, Tony’s of Lexington. The two-story steakhouse offers modern industrial architecture and the finest grades of meat.
The most rated dish here is the Sir Barton, a 14-ounce prime-cut New York strip. It’s believed to epitomize the steakhouse experience. The restaurant chain must be doing something right because this is the second one in the area!
This high-end steakhouse has outposts all over the world from London to Ibiza, though the STK in sunny Central Florida is still all the hype. Perhaps it’s because of the beautiful rooftop views, bottomless mimosas that are well-priced at happy hour, and of course, their top-graded meats!
Since this over-the-top steakhouse is featured in so many countries around the world, there’s really no excuse for food lovers not to try it out — be it in the US, UK, Canada, or Toronto.
The crowd that hangs out at Palm Beach’s Meat Market is the coolest of the cool. Unlike many of the overly-lavish restaurants around the area, this establishment is known for its understated glamor and dynamic food selection.
While South Florida is brimming with good steakhouses in Miami and Boca, Meat Market is still a top pick. Customers love the restaurant’s ’70s style, with its hand-blown glass lighting and camel leather benches.
While Del Frisco’s Double Eagle Steakhouse originates in Dallas, their midtown Manhattan restaurant cracks the list for being one of The Big Apple’s bests steak choices. The restaurant is praised for honoring the traditional steakhouse experience.
Expect to see suited-up business people and travelers from all over the globe dining at this popular eatery. Del Frisco’s also happens to be situated right by the Rockefeller Center. Perhaps an iconic duo pairing?
Power couple Bill and Giuliana Rancic teamed up with family-owned restaurant group ‘Lettuce Entertain You’ to bring the people of Chicago yet another steakhouse. Though, with RPM Steak’s modern contemporary spin, the restaurant has been a great success.
Considering that the menu offers roughly two dozen cuts of beef delivered from the world’s best butchers, it’s not surprising to hear that RPM Steak is one of the city’s finest. It also happens to be the sister restaurant of RPM Italian and RPM Seafood.
All of the meat here is aged in-house, including a 31-day dry-aged rib-eye and strips. One can also enjoy tenderloin and strip A5 Japanese Wagyu at Doris Metropolitan. In the lively city of New Orleans in Louisiana sits a lovely steakhouse founded by three Israelis.
They have an on-staff kind of service that allows for guests to take home some of their dry-aged meat if they want to. Most people visiting this steakhouse often develop a habit of going back. If a resident of New Orleans is looking for the best steakhouse around, there is no need to look any further from Doris Metropolitan.
Cote Korean Steakhouse
Ever had the traditional soy marinated short rib called Galbi? No? well, Cote Steakhouse is just the place to turn that answer to “yes.” One can also enjoy the 45-day dry-aged rib-eye, Japanese Miyazaki Wagyu, or the steak omakase consisting of 10 cuts of beef plus dessert.
There is finger meat, hanger, filet and so much more. All are USDA Prime. Cote Steakhouse has a little bit of Korean culture in its cooking, especially with the barbecue. Located in the great and vast New York City, New York. One of the best steakhouses in the country, no doubt.
The website shows that the meat here is self-owned, self-fed with grass, and self-finished, so one has a knowledge of where the goodness is coming from. During the process of achieving the best steak, the meat is dry-aged for at least 21 days.
One of the unique features of this steakhouse is its appearance. A different view from the traditional steakhouse designs; a bright, airy kind of setting. However, it is as excellent as it is different. This lovely Bateau Steakhouse is located in Seattle in Washington State.
In the great city of Philadelphia in Pennsylvania is located an exquisite delight of a steakhouse. Alphen Rose serves a wide range of varieties that include grass-fed fillet, 18-ounce New York strip, 45-ounce tomahawk and so much more. Most of the steaks served at Alphen Rose are dry-aged on the premises.
This gives the atmosphere a unique feel and one can always the non-steak options. This includes bone marrow appetizer topped with beef cheek, old-school Baked Alaska, and others. The steakhouse is small in size and it gives off a family kind of setting.
Gene & Georgetti
Chicago would surely top the list if there is one about cities that loves meat, especially steaks. This is why we find a lot of steakhouses in the city. However, it takes something out of the ordinary to stand out.
That is exactly what Gene & Georgetti offers. This steakhouse has been in top business since the year 1941, proudly serving the city of Chicago. It is an Italian-flavored steakhouse. One can start with 24-ounce rib-eye and roast prime rib. There also serve Italian sausage and peppers, baked clams, and fried ravioli.
7 Laid-Off Restaurant & Bar Workers Share Their Homestyle Recipes
With people spending more time at home, there wouldn’t be a better time to experiment with homemade food and drinks. Here are 7 out-of-work servers and bartenders across the country’s favorite recipes.
#1. Chocolate Stout Bread: Great with Coffee
Shekarchi left her job as a chef at a Catskills inn and moved to LA, pursuing freelance work while searching for a full-time job. Cooking for special occasions made her juggle recipes and available ingredients. The following makes 1 loaf and pairs great with coffee.
Making the Chocolate Stout Bread
- Preheat the oven to 350F and coat an 8.5 X 4.5 loaf pan with neutral oil and dust with flour.
- Mix 1.5 cup all-purpose flour, 0.25 cup unsweetened cocoa powder, 1 tsp baking powder, 1 tsp baking soda, and a pinch of salt
- In another bowl, mix a cup of cream, 4 Tbsp softened unsalted butter, and 0.5 cup granulated sugar, and then slowly incorporate 2 lightly beaten eggs.
- Into the flour mixture, add ⅓ cup chocolate stout (amber or brown beer also works), mix lightly, and then add the egg mixture.
- You should end up with a very thick batter to which you add 0.5 cup semi-sweet chocolate chips.
- Scrape into the pan and bake for about 40-45 minutes or until a skewer comes out free of wet batter.
Making a topping syrup while the batter is baking is always a good idea. To do that, simmer 1 cup chocolate stout and 0.5 cup granulated sugar in a saucepan over medium heat for about 10 to 12 minutes or until the mixture is thickened like maple syrup. After the bread cools, pour over the syrup and enjoy!
#2. BBQ Fried Rice: Leftover Recipes Are the Best
LeRoy started with a food truck, which he later converted into a drive-thru to take orders online. Of all the recipes LeRoy and his team have perfected, this BBQ fried rice has become one of the best-selling dishes on the menu. The following recipe makes 1 large or 2 small servings.
Making the BBQ Fried Rice
- In a medium skillet (preferably wok) heat 1 Tbps neutral oil on high heat.
- Add about 0.25-pound roughly chopped BBQ meat along with 1 clove of minced garlic, 2 sliced scallions, and 1 Tbsp ginger. Saute for about 5 minutes or until meat begins to brown.
- Add a few chopped up and already cooked carrots, a handful of greens (leftovers from another meal work great here), and cook for about a minute.
- Make a well in the middle of the pan and crack in 1 egg and scramble until cooked and then mix with the rest of the veggie and meat mass.
- Transfer everything to a bowl and wipe out the pan.
- Crank up the heat until the pan is smoking and add a few drops of sesame oil and swirl around to coat.
- Add in 2 cups of cooked and cooled rice, stir constantly until all the clumps have broken up.
- As soon as the rice starts to brown, add back the reserved meat and veggies mixture and mix.
- Add about 2 Tbsp soy sauce (fish sauce, vinegar, or other salty/acidic condiment work fine as well).
- Taste for seasoning, adjust, and serve with a topping of your liking (fresh herbs and crispy fried onions are the best).
#3. Pasta Aglio e Oilo: Simplistic, Yet Rich & Delicious
Craig’s hours at Mendocino Farms in Marina Del Rey, CA were cut off before he was furloughed. He perfected the Aglio e Oilo dish thanks to the YouTube channel recreating TV recipes Binging with Babish. This version serves 2 to 3 people.
Making Pasta Aglio e Oilo
- Mince one bunch of Italian parsley and thinly slice 8 to 10 large garlic cloves.
- Heat a large pot of heavily salted water and cook 10 oz dried spaghetti to al dente (usually 8 to 10 minutes, check the box for precise directors).
- Save 1 cup of pasta water and drain the pasta using a colander.
- Cover the bottom of a nonstick frying pan with olive oil (about 6-8 Tbsp) and place over medium heat until slightly shimmering.
- Throw in the garlic and stir until golden brown (60-90 seconds) and then add red pepper flakes, salt, and pepper.
- Add the spaghetti and a splash of the reserved pasta water. Toss until very well coated and add more pasta water if necessary.
- Kill the heat, add parsley, the juice of 1 lemon, and toss well.
- Transfer into a serving dish and top with shaved parmesan.
#4. Spinach with Chickpeas, Walnuts & Bacon: Exploring Danish Cuisine
Working as a server and bartender at Girasole in Pittsburgh, Fischoff was furloughed just like most of the staff. As a Danish immigrant, her dream was to share her world and recipes with the world, and this Lavede Mad spinach with chickpeas, walnuts, and bacon is one of her best.
Making the Spinach Spinach with Chickpeas, Walnuts, and Bacon
- Place a large pan over high heat (cast-iron works best but any other would do).
- Chop up 6 to 8 bacon thick-cut slices into inch-sized pieces and cook until they start to become slightly browned. Remove bacon leaving the fat in the pan and set aside.
- Add 1 Tbsp minced garlic and half white onion, diced. Saute for 3 to 4 minutes until the onion becomes translucent and add 2 large handfuls of raw, unsalted walnut halves.
- Toast the walnuts until barely brown, add about 15 ounces of drained chickpeas, and generously season with 1 Tbsp each oregano, thyme, and dried paprika.
- Salt to taste and stir continuously for about 5 minutes.
- Mix in 6 handfuls of fresh spinach and cook for 2 more minutes.
- Add the bacon back and toss everything to combine.
- Service over quinoa, rice, mashed potatoes, or as is.
#5. Honeysuckle Cocktail: Refreshing Drink for a New Beginning
Grier is a bartender who used to work at Multnomah Whiskey Library in Portland, Oregon before it was shut down but this doesn’t affect his mood nor everyone else looking for a refreshing beverage. This honeysuckle cocktail is one of his favorite recipes so far.
Making the Honeysuckle Cocktail
- Start with the honey syrup. Place 1 cup honey in a heat-proof container and boil 0.75 cup water separately (you can use that electric kettle) and then slowly add the boiling water to the honey, stirring constantly. Let the syrup cool and store in the fridge.
- Fill a cocktail shaker with ice and 2 oz rum (light white rum is the usual choice but blending white rum with aged rum is the best choice).
- Add 0.75 oz of each honey syrup and freshly-squeezed lime juice.
- Shake and strain into a chilled cocktail glass.
#6. Season Changer Cocktail: Spring Is Right Around the Corner
Hood used to be a bartender at Paddy Long’s in Chicago where winters are roughly 6 months. It doesn’t feel like Spring yet for sure, but sometimes all it takes is a few cocktail changer recipes. In Hood’s case, there’s a particular one that does the trick.
Making the Season Changer Cocktail
- In a cocktail shaker, add 2 oz Rye, 0.75 oz freshly-squeezed lemon juice, and 0.25 oz simple syrup. Pro tip: you can use the honey syrup from the above recipe instead or you can make your own using equal parts sugar and boiling water.
- Add ice and shake vigorously for at least 20 seconds.
- Double strain into a rocks glass, add large ice cubes and leave enough room for the next ingredient.
- Slowly float about 1.5 oz red wine over the back of a spoon.
#7. Juan Draper Cocktail with Vanilla Syrup: The Bitter-Sweet Drink for Times Like These
Dan Moberger, a graduate student at Northwestern University who lost his bartending job during the shutdown has a bitter-sweet recipe for the occasion.
Making Juan Draper Cocktail with Vanilla Syrup
- Stir 2 oz mezcal, 0.25 oz vanilla syrup, 1 dash Angostura bitters, and 2 dashes of grapefruit or orange bitters with plenty of ice.
- Strain into an old-fashioned glass.
- Finish up with fresh ice, preferably 1 extra-large cube if you have it, and garnish with an orange peel.