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Top Steakhouse Restaurant Review: Open since 1955, this independently-owned steakhouse is decorated with dark Naugahyde booths, wood paneling and a fireplace, and it features a piano bar where local musicians play four nights a week. The restaurant ages its meats for up to six weeks, later turning out charbroiled cuts like filet, rib-eye and pork chops. Fresh salmon, lobster tail and Chilean sea bass also are served. The tiramisu milkshake, a twist on the classic Italian dessert, is a blend of liquors and vanilla ice cream topped with whipped cream, cinnamon and coffee beans.