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Kreis Restaurant Restaurant Review: Old-school touches of class and the Prime sirloin strip make this cozy, clubby spot a popular special occasion destination. The upscale clientele from the surrounding swank zip codes gather, just as their parents did, for prime rib, which comes in both large and heart-stopping portions, or corn-fed, Midwest-raised, aged-in-house steaks sided by double-baked potatoes. Other favorites include the lamb chops and the veal Oscar with crab meat, asparagus and a proprietary sauce. And don’t forget the house-made apple strudel, a German holdover from the previous generation of the Tompras family, who have owned the 70-year-old steakhouse since 1983. If the wine list doesn’t have quite the right bottle, bring your own for a reasonable corkage fee.