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If you're considering bringing along the little one be advised that children under 5 aren't permitted. When Houston chef Chris Shepherd began his One Fifth project, his goal was to open (and then close) a new restaurant concept every year, in the same space, for five years. Everyone loved it; no one wanted to see this temple to cast iron-seared steaks and chilled crustaceans close its doors. The 36-month prosciutto comes with Southern johnny (corn) cakes, cracklins (pork rinds), pickled greens and cane syrup.
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Trendy cocktails like the Versace on the Floor prepared with chili-infused vodka, coconut white balsamic, mesquite honey, and basil-olive oil foam are on hand to round out the meal. Other options include a 40-day dry-aged porterhouse, tenderloin, and a 30-day dry-aged strip. In a town known for great steak, Jess & Jim's stands apart from the Kansas City pack. Family-owned and -operated since 1938, this casual steakhouse is no pomp and all steak. The beef is hand-cut daily, and trimmings are ground into meat for some of the best burgers in America.
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Some classic elements, thankfully, have not changed, including the mirrored walls, the glowing neon sign, and the famous Silver Butter Knife Steak, a 28-ounce strip sirloin for two, carved tableside. Cut is a Wolfgang Puck-owned steakhouse in Beverly Hills that is predictably expensive and surprisingly excellent. Before you can even order a $20 glass of wine, a suited server shows up with a platter of steaks from all over the world, each more marbled than a countertop in Architectural Digest.
Vinyl Steakhouse
15 Solid Steakhouses in San Francisco - Eater SF
15 Solid Steakhouses in San Francisco.
Posted: Thu, 28 Mar 2024 07:00:00 GMT [source]
There are a slew of sauces to pair with your Wagyu, grass-fed Angus, or 35-day dry-aged sirloin; we’re partial to the smoky, juicy, salt-and-pepper-seasoned beef. Latin Americans take their beef seriously, with cuts and cooking techniques as unique to each country as their culture. At Graziano’s in Miami, a family of meat lovers from Buenos Aires has been sharing their steak heritage for generations. The preparation is stunningly traditional—simply grilled or served with a Malbec and mushroom reduction—because they want it to taste just like home. So much so that they import all their Quebracho wood for the grill straight from Argentina, the country they call the Italy of South America.
Ox Restaurant
While non-dry-aged steaks are available, we suggest you spend a few extra bucks and try either the bone-in New York strip, bone-in rib-eye or 34-ounce rib-eye for two — you won't regret it. And make sure to try the onion rings; famed chef James Beard called them the best he'd ever had. From the exterior, this Houston area mainstay in the semi-rural suburb of Pearland looks like a roadhouse dive. Inside, however, it’s casually elegant, with taupe-colored walls, white tablecloths, and the best beef inside and outside the beltway. Pair expertly seared steaks—sourced from Chicago’s Allen Brothers and Strube Ranch in Pittsburg, TX—with Parmesan-crusted creamed corn and fried asparagus with lump crab meat and lemon-butter sauce.
Start your meal with raw bar favorites including a massive shrimp cocktail or caviar service with savory waffles and chives. No one in their right mind would call San Francisco a meat-and-potatoes kind of city. But there are still a handful of top-notch steakhouses where red meat eaters can get their fix.
The holy cow sundae with premium vanilla ice cream, tons of chocolate sauce, and plenty of whipped cream is the ultimate end to your meal. It's fork-tender, full of incredible marbling and flavor, and pairs well with either creamy mashed potatoes, fully loaded baked Idaho potatoes, Yorkshire pudding, or fresh creamed spinach. This is truly comfort food at its finest, a family-friendly establishment that understands the value of providing a consistently positive experience for all of the diners. If you're not bursting at the seams after your gigantic meal, ask your server about their homemade selection of desserts. Although the steaks are top-notch, seafood lovers will want to sample Guard and Grace's fresh oysters or perfectly poached lobster with clarified butter. Once you've gotten your fix of seafood, it's time to tuck into their prime tomahawk steak with demi glaze and bright chive butter — perfect for two.
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For those who really want to celebrate being on top of the food chain, there are plenty of exotic meats also offered, including elk, quail and buffalo (and sometimes ostrich and yak). But if you're in the mood for USDA Prime steak, we suggest you go for The Big Steak, a New York strip loin carved tableside and available for two (2 pounds) to five (4 pounds) guests. Michael Symon’s steakhouse makes a big first impression with its gray-and-dark-wood décor—there’s even a 720-pound redwood communal table in the main dining room. Every day, a glass-encased charcoal spit showcases a different whole roasted animal, and you’ll find pig ears, beef cheek, and veal sweetbreads on the menu.
In spite of its macabre distinction, Sparks has still made frequent appearances on lists such as this over the years, and today its menu still transcends its charmingly dated space. Another oldie, Gallagher’s first opened as an actual speakeasy at this very address in 1927. Once alcohol was made legal, they added meat to the mix and it was a hit. Enjoy legal libations with your steaks, chops, and a long list of alternatives, snap a selfie outside its famed meat window, and have a look at its timeline should you happen to be a film producer looking for your next project.
The menu includes steakhouse hits like New York strip, ribeye, filet, prime rib, top sirloin, chicken, seafood, and lamb chops. Add Greek-style spaghetti or a Greek salad and we wouldn’t be surprised to see you dancing in the aisle. For 101 years, Johnny’s Cafe has been family-owned, delighting hungry customers with steakhouse favorites. What began in 1922 as a small saloon next to the Omaha Stockyards has become a large iconic Omaha institution.
Their wedge salad is excellent, too, with thinly sliced red onion, plenty of bright dill, and chunky blue cheese. Then there's the steak; sumptuous, grass and corn-fed local beef served with local wine and plenty of appetizing side dishes, like macaroni and cheese and fingerling potatoes. Aside from their steak, the shrimp cocktail with avocado, cilantro, and lime is next-level amazing.
Friendly service and fabulous food are what keep locals and visitors coming back. There’s prime rib, t-bone, ribeye, Omaha strip, top sirloin, filet mignon, and chicken-fried steak. You won’t rush here as you’ll feel like you’re dining with old friends. Among the dry-aged steaks, opt for the porterhouse, with butter and jus, or the hulking 22-ounce bone-in rib eye.
Enjoy a fruit cobbler or share a “Death by Chocolate Cake.” With classic cocktails in the welcoming environment, you’ll feel comfortable as soon as you arrive. Wolfgang Puck puts his own delicious spin on the steakhouse at CUT, Beverly Hills. The menu combines fine beef from around the world with stunning seafood in a sleek and swanky environment. USDA Prime cuts are joined on the menu by American, Japanese, and Australian wagyu. Modern twists on traditional sides include crispy Brussels sprouts with apple cider glaze and rainbow Swiss chard with lamb belly bacon. Don’t miss the baked Alaska, sticky toffee pudding, or banana cream pie.
Start with their famous shrimp cocktail and spicy cocktail sauce, served since 1902. Steaks are ample, with bone-in porterhouse, cowboy ribeye, and USDA Prime dry-aged corn-fed Midwest Black Angus leading the way. Sides include skillet mushrooms, creamed spinach, and housemade onion rings. Their signature Elmo Cola — with Coke or Diet Coke — and their St. Elmo cherry vanilla whiskey and drunken cherries headline their creative cocktails. This Brentwood steakhouse has one of the most beautiful dining rooms in the city—with the sort of well-heeled, designer bag-carrying local clientele that one might expect for the area. Enter through Baltaire’s enormous wooden front doors and you’ll be treated to a refined take on classic steakhouse fare, plus a few standout California-style sides like spicy salmon crispy rice and seasonal grilled artichokes.
Some harken back to days gone by with big leather booths and crisp white tablecloths. Others showcase this city’s love for premium ingredients, offering menus chock-full of marbled wagyu, Dungeness crab, and, of course, caviar. Whether your meaty night out marks a special occasion or just an opportunity to satisfy a craving, these 15 San Francisco steakhouses have the goods. Only three written copies of the exact method exist, tucked away in protected safes. USDA Prime beef is managed by its own butchers, ensuring top-quality results. Then enjoy meat choices like bone-in cuts of filet mignon or New York strip.
Inside the bright, 9,000-square-foot restaurant, a walk-in, floor-to-ceiling cellar holds thousands of bottles of temperature-controlled vino. It’s a lot to choose from, and the food menu, which includes everything from sushi and wedge salads to handmade gnocchi and pork shanks, isn’t any different. Luckily the kitchen offers plenty of options for those who don’t want to decide.
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