256 Best Restaurants in USA

Inside the Waldorf Astoria Monarch Beach Resort & Spa is celebrity chef Michael Mina's sophisticated steak house. It's a local favorite for American classics presented with a dramatic flair. The flavorful menu items pair well with wines from an extensive international list. Start with a complimentary amuse-bouche, before ordering a generous lobster pot pie for two or steaks perfectly cut and cooked. Save room for the Basque cheesecake adorned with edible flowers on a swirl of caramel sauce.

This steakhouse, in an elegant room with an actual window, is named for the Old Las Vegas neighborhood occupied by the city's power elite. The atmosphere is contemporary but white-tablecloth restrained, and the menu's as beef-centric as you would expect, with steaks from a wood-fired grill on both a standard and sub-menu dedicated to wagyu options. The departures are in the Filipino touches given some dishes, such as the raw bar's tiradito, by chef Marty Red DeLeon Lopez. Showier highlights include a mesquite-fired crustacean tower in two sizes, traditional caviar service, and, of course, an extensive Scotch program. There's a "social hour" from 5 to 7 pm Mondays through Thursdays offering discounts on select entrees as well as cocktails and appetizers.

Excellent service, perfectly cooked steaks, and an extensive, award-winning wine list make dinner here a memorable experience. Although the restaurant is known for its steaks—and it's impossible to go wrong ordering one—you'll find plenty of choices if you're in the mood for something from the sea.

Hand-cut steak is the star in this refurbished early 1900s building, the place to come when you're craving red meat, a huge baked potato, or some fresh seafood. Exposed redbrick walls warm the dining rooms, and a long mahogany bar catches the overflow crowds that jam the restaurant on weekends.

With its pastoral paintings, lacy tablecloths, and beer steins, the rustic Alpine Inn brings a version of old-world charm to the Old West. The lunchtime menu changes daily but always has selections of healthful sandwiches and salads—and no fried food. The dinner menu has just two dishes: filet mignon, which is one of the best steaks around, and a vegetarian pasta primavera option. Weather permitting, lunch is served on the veranda overlooking Main Street. Hard liquor is not served. Arrive early, because this spot fills up fast, and they don't take reservations (or credit cards, for that matter). 

The chicest and buzziest nighttime spot in the neighborhood, Baltaire attracts both well-heeled Brentwood denizens on dressed-up dates and single sippers looking for late-night rendezvous. The meat-heavy menu features giant slabs of porterhouse steaks as well as special A5 Wagyu straight from Japan. Rounding out the treats is a full raw bar, caviar selection, and a one-of-a-kind cocktail program. There's lunch on weekdays only, and live music on Thursday and Friday.

Chef Barry Dakake made a name for himself in this town with his work at N9NE Steakhouse inside the Palms (back when the Palms was at the forefront of cool). This new eponymous restaurant, on the lowest level of Circa Las Vegas, is a mix of old and new, blending classics from N9NE with modern dishes and a variety of fish and shellfish. Big parties love the bone marrow appetizer, which includes the opportunity to drink a shot of vodka through a hallowed-out bone. Another crowd favorite: seafood towers, which come in a variety of sizes. Cocktails here are strong and creative; some are made tableside by scantily clad mixologists working different cocktail carts. The dining room at Barry's is swanky and sophisticated, with plenty of hidden alcoves. Perhaps the only demerit: sometimes the music can be deafening. 

This restaurant, which has relocated from the Sahara to the Venetian, is clearly all about meat. There are "little snacks" such as famed Chef José Andrés's signature cotton-candy foie gras, and Ferran Adria "olives," the latter a nod to the legend's molecular gastronomy. Japanese beef is sold by the ounce, including certified wagyu. The "Big Guys" are bone-in ribeyes from four sources, priced by the pound. There's also skirt steak, Chateaubriand, chicken, lamb, sausages, and pork (including whole and quarter suckling pigs, the latter of which must be ordered in advance. "Meats from the Sea" include Maine lobster Thermidor, and there's a raw bar, meat bar (tartares and carpaccios) and "The Jamon Experience," featuring Jamon Iberico de Bellota. Two tasting menus and celiac, vegetarian, and pescatarian menus are tailored to various wants and needs.

With the air of an exclusive club, this is one of the finest steak houses—if not the finest—in Florida. Rich mahogany paneling and ornate chandeliers define the legendary circa-1956 Bern's, where the chef himself ages the beef, grows much of the produce, and roasts the coffee. There's also a Cave Du Fromage, which houses a discriminating selection of artisanal cheeses from around the world. Cuts of prime beef are sold by weight and thickness. There's a 60-ounce strip steak that's big enough to feed your pride (of lions), but for most appetites the veal loin chop or 8-ounce chateaubriand is more than enough. The wine list includes approximately 7,000 selections (with 1,000 dessert wines). After dinner, tour the kitchen and wine cellar before having dessert upstairs in a cozy booth. The dessert room is a hit.

The ultimate for steak and seafood, this scenic spot on the border of West Hollywood and Beverly Hills is an indoor/outdoor gem. Be sure to order the table-side Caesar salad, before perfectly prepared cuts of prime rib, signature 40-day aged steaks, or a grilled fish entrée. For starters, order the freshly baked Parker House rolls with two butters, and the signature goat cheese baklava topped with pistachios and honey. Elevated side dishes include a decadent truffle or lobster enhanced mac and cheese, and perfectly cooked grilled asparagus. The cheesecake is light and served with a scoop of salted caramel ice cream. A crowd favorite is the handmade giant cookies with vanilla ice cream.

Although the steaks at this cozy brasserie are executed to perfection (you can also buy them to take away from the on-site butcher counter), this isn't just another Chicago steak house. Chefs Brian Ahern and Jamie Finnegan are informed by classical French training and many of the most memorable dishes are anchored not by beef but fresh seasonal produce. The cocktails are darned good too.

The name is cheeky if a little morbid; the title refers to the restaurant's specialty—steak. It's a twist on a classic steak house, with a menu full of aged, prime cuts of beef served with a number of sauces, or perhaps try the table-side-prepared steak Diane with flambéed jus. With its large gold doors, intimate booths, and stiff Manhattans, everything about the restaurant feels like old luxury, until you notice the portraits of famous rappers on the walls.

This upscale steak restaurant run by top-rated chef Michael Mina lives up to the royal reputation of the Fairmont Scottsdale Princess. Its severe but stunning stone-and-glass entrance lets people know they are in for something serious—seriously good. Select from American-grade or Japanese Kobe beef, but be prepared for steep prices. Even the fries are luxurious here. If you're on a budget, head to the adjacent burger bar—you won't be disappointed.

Come here to see 1860s Western decor and stay for the food—including some of the best steak and seafood in the region. The bar is a friendly place to gather; the dining rooms are cozy, the tablecloths white, and the walls replete with photos from the last 140 years of the area's history. The property also includes the Opera House, where live music is performed (on Friday and Saturday at 8).

This festive, see-and-be-seen next-generation steak house in the lobby of the Woodlark Hotel brings Southwest-meets-Oregon flair (“Tex-Oregana,” according to The Oregonian's food critic) to signature dishes such as beef carpaccio nachos and San Antonio chicken that lives up to the hype. Try the crispy duck confit with hominy grits, a fried egg, and mustard gravy during the popular weekend brunch, an excellent time to sample the creative cocktails.

Located in the PGA National Resort & Spa, this eatery draws guests, locals, and tourists alike eager for a taste of its upscale cuts of steak and Macallan cocktails. Opened in 2022 as part of a resort-wide renovation, the swanky 1950's style chophouse is headed up by Top Chef winner Jeremy Ford. Black-and-white-striped floors and wood-paneled walls signal a return to a bygone era, while creatively composed dishes capture Ford’s whimsical approach to food. Crudos are a favorite here, with compositions like local tuna with green chili buttermilk yogurt and sugar snaps. The black truffle jalapeño poppers are a decadent treat. The selection of "Royal Cuts" includes a smoked rib eye and a Wagyu filet mignon, all of which pair nicely with Ford's sauces, like beef fat Hollandaise, and luxurious sides of creamy, herbaceous spinach and a blue crab mac and cheese.

This chic, modern, Michelin-starred dining room atop the luxury Four Seasons resort highlights the culinary culture of Spain, starting with authentic tapas and continuing with exceptional steaks, among them dry-aged strip and Wagyu. A range of caviar or oysters is available, and everyone will enjoy the Madrid churros.

This swanky and splurge-worthy steak house serves up impeccable steaks and chops, along with a host of other well-crafted entrées, in the dimly lit dining room with an old-school gentleman's club feel. Though dry-aged, hand-carved steaks are the specialty, Capital Grille also excels at seafood: pan-seared scallops, Maine lobster, and sushi-grade seared sesame tuna are equally delicious choices.

Locals like this legendary, uncomplicated, very large, family-run steak house, which delivers carefully prepared food and attentive service in a traditional setting of red leather and dark wood. When your steak arrives—still sizzling on a hot plate—the waiter asks you to cut into it and check that it was cooked as you ordered. Don't let the location in an industrial part of town keep you away. The menu is simple: rib eye, porterhouse, filet mignon. Seafood such as lobster, shrimp, and salmon fill out the surf side of the menu. End your meal with a big slice of the award-winning mandarin orange cake.

Cote has blown up the staid New York steak-house formula by infusing the experience with Korean twists: that shrimp cocktail might look classic, for instance, but just wait 'til the hot gochujang hits your palate. The steak omakase "tasting menu" is unique, allowing you to compare several cuts of meat, but you can go old-school and just focus on your favorite; everything is cooked table-side—by you or your server—at a smokeless grill. If you're into fried chicken, check out their new nearby sister restaurant, COQODAQ on 22nd Street. 

Special-occasion diners, conventioneers on expense accounts, and meat-loving locals haunt this surprisingly intimate dining room for great beef expertly prepared. The wood-and-brick interior has leather accents, Western landscapes, and vintage Old West photos for a relaxed urban-cowboy ambiance. High-back booths are comfy, as are the chef's counter and the bar, where mixologists shake up strong bourbon cocktails. Here, prime 21-day dry-aged beef is king. Savor choice cuts with sides like roasted bone marrow as well as mac and cheese sprinkled with barbecue bacon dust. Non–steak options include "Marinière style" mussels, a classic steakhouse wedge salad, and a venison Wellington with a red wine and blackberry reduction. Desserts are just as decadent, with sticky toffee cake and chocolate chip bread pudding that shouldn't be missed. Be sure to ask about the nightly specials as well.  Weekday happy hour is from 3 to 6 pm.

Top Chef star and James Beard Award–winning chef Tom Colicchio presides over this streamlined spot tucked into a corner of the MGM Grand’s Restaurant Row. The menu is as sophisticated as the surroundings, with an emphasis on top-shelf beef, including Japanese Certified A5 Wagyu as a rib eye or New York strip, plus domestic Wagyu, dry-aged and prime beef, and seafood, including lobster, diver scallops, and a tower. 

Durant's has endured in the same location since 1950 with the same menu and waiters who've been on staff for decades, making it one of Phoenix's legendary eating establishments. Supreme steaks, chops, and fresh seafood, including grilled scallops and oysters Rockefeller, dominate here; when the restaurant once tried to update its menu, regulars protested so furiously the idea was shelved. Those in the know enter through the kitchen door and frequent the Rat Pack–style bar for jumbo martinis fit for ol' Blue Eyes himself.

A lush setting on the barrier island of Longboat Key makes this one of the most romantic restaurants around. Signature dishes include crisp roast duckling with bread stuffing and flambéed prime peppered steak; the popular dessert display is a sweet ending. The staff is friendly and gracious, the food delightful, and the atmosphere contagious. The upstairs Haye Loft, once the home of the original owner's grandson, has been converted into a more casual bistro and lounge.

Named for the Manhattan neighborhood where the owners (chef Craig Stafford and his wife Jessica Stingo) met, this sophisticated steak house wouldn't be out of place in its namesake neighborhood. Three cuts of steak (hanger steak, filet mignon, and a 16-ounce rib eye) are served with your choice of sauces including chimichurri, housemade steak sauce, and au poivre. There are plenty of options for non-carnivores, including oysters, littleneck clams, fish, pastas, and a terrific veggie burger made with roasted eggplant and brown rice. The shoestring fries alone are worth the drive.

Ethically sourced meats, from steak cuts to gamier dishes such as bison, wild boar, and duck, headline the menu at FlintCreek, where floor-to-ceiling windows overlook a busy corner of Greenwood. A small-plates section features a cumin-dusted lamb tartare as well as mussels bathed in charred jalapeño-lime butter, while main-dish standouts include a brined pork chop on grits and a hanger steak topped with onion marmalade. The industrial-chic two-story lofted space, which has double-high ceilings and a lovely bar backed with modern yellow tile, is usually lively but not too loud, and the service is reliably solid.

This adobe structure near Red Rocks Amphitheatre, complete with flickering luminarias and a pinyon-pine bonfire in the courtyard, is a perfect reproduction of Bent's Fort, a Colorado fur-trade center. Buffalo meat and game are the specialties. The buffalo filet mignon with prairie butter and grilled quail with huckleberry preserves are especially good. Intrepid eaters might try the buffalo bone-marrow appetizer, fiery peanut-butter-stuffed jalapeños, or Rocky Mountain oysters. Costumed characters from the fur trade wander the restaurant, playing the mandolin and telling tall tales.