The Steak House winebar + grill

The Steak House winebar + grill Review

This restaurant with its lively, informal din, salad buffet, and gleaming harbor views, serves the best steak in the city. After being seated, you can choose from among 10 steak knives, 12 mustards, and eight kinds of rock salt—gimmicky, but fun. But the main event is of course the meat: Wagyu steaks from Japan and Australia are grain-fed for more than a year (400 days), and the results are shockingly tender, buttery, and flavorful. In addition, the restaurant now features its own dry-aged beef and smoke dry-aged beef. Other delicious cuts are flown in from the United States; and all of it is lovingly seared on a charcoal grill. There isn't a jacket-and-tie policy but note that shorts are not allowed.