Just when you thought this top-notch international chain couldn't possibly get better, they added glorious new steak variations to their repertoire, including steak au poivre, with yummy peppercorn-cognac sauce; filet Oskar, topped with crab, asparagus, and béarnaise; and filet Diane, with sautéed mushrooms in a rich mustard sauce. Of course you can still dine on a New York strip or a 48-ounce porterhouse. All beef is shipped chilled, not frozen, from one Chicago supplier. The interior has a handsome, wood-panel clubbiness.
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