Run by restaurateurs Joachim and Christine Splichal and named after their twin boys, this contemporary beef palace has been so successful they've replicated the concept in other cities. Despite a sleek, modern aesthetic, elements of the traditional steak house—comfortable booths, crisp white linen, and wood accents—remain. The premium steaks come from a glassed-in aging room; build up your order by choosing from a diverse array of sauces, starches, and vegetables that
give honored steak-house traditions a little sex appeal. The wine list, deep in California reds, is predictably strong.