The iconoculture of American steakhouses sizzles. Tradition is celebrated through firmly-ensconced menu items and décor, many with a "man's touch," where carnivores are rewarded with bold cuts of aged meat and classic sides like creamed spinach or a gargantuan baked potato. Béarnaise, bordelaise, Rockefeller and Roquefort make appearances, too, often washed down with whiskey or big reds. Today's steakhouse dresses up the classics, both on and off the plate. Contemporary or clubby, the best of the bunch cater to the big, the bold and the hearty appetites, while often accommodating vegetarians and light eaters. Raising the steaks from coast to coast are these A1 steakhouses.