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Donovan's Steak & Chop House Restaurant Review: Tender, Prime grade beef; aged for a minimum of 21 days; hand-trimmed; and, of course, seared at impossibly high temperatures (1,800 degrees is optimum) to seal in natural flavor. Expect all of these attributes to define the steaks at Donovan’s Steak & Chop House. Yes, the plates are expensive, but unlike a lot of high-end steakhouses, meals here come with a choice of potato, seasonal vegetables and hot fresh-baked bread. It’s a VIP experience worthy of big bucks, from the complimentary valet parking and the setting of rich mahogany and bronze sculptures to the unobtrusive servers who often know what diners want before they do. Eavesdrop on the surrounding tables, and don’t be surprised to hear a big business deal going down. Two of the star attractions are the 24-ounce rib-eye chop, and the slow-roasted prime rib served on Fridays---but we also recommend the pork and veal chops, lobster and rack of lamb. And though steaks rule, seafood dishes are also well prepared. The bar is known for its generous cocktail pours, although the wine list, with its 700 or so selections, is also first-class.