Around the country, the steak house has returned to prominence as chefs rediscover the art of dry-aging beef and of preparing the perfect béarnaise sauce. D. K. Kodama's chic 2nd-floor restaurant characterizes this trend with such presentations as a 22-ounce Paniolo ("cowboy") rib-eye steak, dry-aged 30 days on the bone with house-made rub, grilled local onions, and creamed corn. The restaurant shares space, but not a menu, with Kodama's Sansei Seafood Restaurant & Sushi Bar; sit at the bar perched between the two and you can order from either menu.
Visit the Travel Talk forums for help on planning your trip