The Top Steakhouse In Every State

From the rugged charm of Western-style steakhouses to the nostalgic ambiance of old-school Midwest supper clubs and the sophisticated allure of big-city temples of haute beef, the diversity of steakhouse experiences across the country is unparalleled. These establishments offer more than just juicy cuts of meat; they provide a glimpse into their locales’ unique culinary landscapes and traditions. Enjoy perfectly grilled steaks while immersing yourself in the local flair that permeates each meal, making every bite a celebration of regional flavors and culinary expertise.

Idaho: Chandlers

Chandlers embodies the quintessence of a jazz haven, promising nightly live performances and libations crafted to perfection. With its plush high-back leather booths, the atmosphere exudes sophistication, enticing patrons to indulge in the allure of a killer martini. Chandlers has carved a niche with its delectable array of steaks and seafood, showing off 13 distinct cuts of meat sourced from the esteemed local supplier, Snake River Farms. The menu showcases dishes like leek and fennel au gratin potatoes alongside pommes frites drizzled with truffle oil. 

Mississippi: Marshall Steakhouse

As you enter Marshall Steakhouse, the vibe transports you to a rustic hunting retreat rather than a typical steakhouse. The space is decked up with white oak tables, mounted taxidermy, and inviting fireplaces that cast a cozy glow during the winter months Regulars swear by the mouthwatering sausage and cheese plate, zesty fried pickles, and the beloved crabmeat and crawfish bisque, setting the stage for a memorable dinner. Marshall’s also delights in shrimp and grits crafted from locally bought stone-ground grits. 

Illinois: Lawry’s The Prime Rib

Since its inauguration in 1974, Lawry’s The Prime Rib has cemented its status as one of Chicago’s premier steakhouses. Originally the McCormick Mansion, this four-story Italian Renaissance edifice boasts a rich history. Each chosen standing rib roast undergoes a 25-day aging process before being roasted to perfection atop a bed of rock salt, rendering it incomparably tender. Don’t forget to order the Yorkshire pudding, a quintessential companion for savoring every drop of the steak’s succulent juices. 

Oregon: Urban Farmer

Urban Farmer epitomizes rural chic with its restored farmhouse building, adorned with eclectic artwork and shelves proudly displaying housemade preserves and pickles. Under the guidance of Executive Chef Matt Christianson, the restaurant lives up to its name by embracing a farm-to-table ethos. Chef Christianson forages for shiitake and maitake mushrooms from a custom-built cabinet within the dining room, handmade by local artisan Buck Ferro. The beef cuts are sourced from Oregon farms, including the grass-fed rib eye and tenderloin from Carman Ranch.

Massachusetts: Smith & Wollensky

Since its establishment in New York City in 1977, Smith & Wollensky has remained dedicated to sourcing steaks exclusively from Double R Ranch and Snake River Farms in the Pacific Northwest. The menu showcases steaks such as the coffee-and-cocoa-rubbed filet, adorned with a Spanish mole-inspired dry rub and accompanied by ancho chile butter, and the indulgent lobster Oscar-style New York strip, featuring poached lobster and hollandaise sauce for an extravagant surf and turf dinner. 

Colorado: Steakhouse No. 316

In response to a void in Aspen’s culinary scene, Samantha and Craig Cordts-Pearce, a dynamic husband-and-wife duo, transformed their existing restaurant, Lulu Wilson, into a steakhouse reminiscent of a film noir setting. Nestled within a charming 1888 Victorian home from Aspen’s mining era, the interior design is nostalgic. Staff lore hints at the presence of Lulu Wilson’s lingering spirit, adding an extra layer of intrigue. The menu has an array of cuts, from tender filets to robust cowboy rib eyes, all served in cast-iron skillets. 

Nevada: SW Steakhouse

Indulging in dinner at SW Steakhouse at Wynn Las Vegas is an experience worth boasting about, defying the notion that “what happens in Vegas stays in Vegas.” Opt for the 4-ounce cut of Sanuki wagyu, known for its exquisite marbling, accompanied by a price tag of $220. SW Steakhouse stands among the elite, being one of only four restaurants in the U.S. to offer certified authentic Kobe beef, prized for its unparalleled richness, juiciness, and tenderness. Elevate your steak with decadent additions like foie gras, Maine lobster, or Alaskan king crab. 

California: Nick & Stef’s Steakhouse

Nick & Stef’s Steakhouse seamlessly blends the classic steakhouse ambiance with a laid-back California coolness. Diners are greeted by the tantalizing sight of the dry-aging room, a testament to the restaurant’s dedication to special cuts of meat. Grilled over oak and mesquite, the 28-day dry-aged steaks take center stage, including the tomahawk rib chop served tableside, alongside favorites such as rib eyes and New York strips. The Cut & Whiskey tasting menu offers a choice of three steaks—New York strip, American wagyu ribeye, and the lusciously buttery A5 Japanese wagyu.

Maryland: Voltaggio Brothers Steak House

Bryan and Michael Voltaggio, esteemed Maryland natives known from Bravo’s Top Chef, joined forces to create the Voltaggio Brothers Steak House. The restaurant has a design that pays homage to familial bonds. The marbled 36-ounce Creekstone porterhouse is a standout dish, expertly grilled over coals in a specialized oven. Drawing inspiration from their Maryland roots, the brothers present creations such as the indulgent 10-ounce jumbo lump crab cake steak served in a cast-iron skillet and adorned with fresh herbs and a homemade “beernaise” sauce. 

Kansas: Scotch & Sirloin

Scotch & Sirloin, affectionately known as “The Scotch” among Wichita locals, has remained synonymous with exceptional steaks. While still renowned for serving the finest beef in the Midwest, the restaurant underwent a transformative design overhaul upon relocating in 1997. Diners are greeted by a captivating wine cellar and wall, showcasing over 1,500 bottles. Each steak undergoes meticulous wet-aging for more than 30 days and is cooked in a scorching 1,600-degree broiler, resulting in cuts with a delectably charred crust.

New Hampshire: The Library Restaurant

The Library exudes a refined yet inviting space characterized by silver-lined French mirrors, rich dark wood tones, and shelves adorned with vintage books. Signature cuts, meticulously prepared to the restaurant’s exacting standards, include the flagship Gentleman’s Cut sirloin, a lusciously marbled 16-ounce steak prized for its creamy fat cap, which imparts a delectable buttery flavor as it cooks. The Library has been honored with the prestigious Award of Excellence from Wine Spectator for several consecutive years.

South Carolina: Oak Steakhouse

Oak Steakhouse emanates regal elegance, with arched windows, soaring 20-foot ceilings, inviting fireplaces, and impeccably preserved 150-year-old heart-pine floors. The menu contains a selection of lovingly cooked wet- and dry-aged certified Angus steaks. Begin your gastronomic journey with the Oysters Rockefeller or succulent shrimp cocktail with local ingredients. Consider enhancing your filet or strip with grilled shrimp or scallops for a surf-and-turf. 

Michigan: Prime + Proper

All-star butcher Walter Apfelbaum expertly crafts cuts of meat in-house, showcasing them like treasures in a glass-encased aging room, affectionately dubbed the “jewelry case of meats,” before Executive Chef Ryan Prentiss masterfully prepares them over live fire on a locally designed grill. Accompaniments, sauces, and butters elevate the steak, adding luxurious touches like foie gras salt, shaved truffles, roasted garlic ash butter, and a Detroit-inspired proper steak sauce enriched with dry-aged beef fat. 

Pennsylvania: Butcher and Singer

Butcher and Singer, rooted in Philadelphia, transports diners to the glamour of 1940s fine dining with its nostalgic decor characterized by dim lighting. Classic dishes like Escargots, Shrimp and Crab Louie, and Baked Alaska evoke the elegance of the Golden Age. Yet, the heart of Butcher and Singer lies in its modern approach to steaks and chops, utilizing cutting-edge aging techniques. Each A-grade steak is meticulously wet-aged, including the 32-ounce porterhouse for two, ensuring tenderness and flavor. 

Virginia: Hondos

For a quintessential chophouse in Richmond, look no further than Hondos. Signature steaks beckon, including the Steak Hondo, a delightful rendition of Steak Oscar featuring filet mignon paired with grilled marinated portobello mushroom, jumbo lump crabmeat, asparagus, and hollandaise sauce. Another dish with rave reviews is the peppercorn-crusted New York strip served with a brandy-and-green-peppercorn cream sauce.  For adventurous foodies the bone-in filet mignon, complemented by fresh horseradish is a great pick. 

Alabama: George’s Steak Pit

Sheffield, Alabama, may be tiny, but it boasts a significant history, including Muscle Shoals Sound Studios iconic recordings, and George’s Steak Pit, which opened in 1956, epitomizes this town’s legacy. Its refined atmosphere and hand-cut steaks cooked over an open pit make it a culinary gem. Enjoy a hickory-smoked 22-ounce rib-eye or tender filet, and remember to have the salad, especially for a taste of their legendary 60-year-old blue cheese dressing.

Alaska: Club Paris

Club Paris in Anchorage, a steakhouse with a Parisian twist, was founded in 1957 by a veteran enchanted by the charm of Parisian sidewalk cafes. Bistro-awning, lush greenery, and a brasserie-style bar create an enjoyable ambiance. With the Selman family at the helm for three generations and a team dedicated for over thirty years, it’s praised for its thick filet mignon and fresh Alaskan seafood. Highlights are king crab legs paired with a petite filet or the in-house ground filet mignon burger for lunch.

Arizona: Durant’s

Since its inception in 1950, Durant’s in Phoenix has transformed from a potential flip project into a cherished steakhouse inspired by a nationwide journey. Renowned for its opulent crimson decor and exceptional hospitality, this luxurious venue has attracted a diverse clientele ranging from locals to celebrities such as Joe DiMaggio and Marilyn Monroe. A true cultural landmark, Durant is famous for its steaks and Porterhouse Club.

Arkansas: Doe’s Eat Place

Originally a grocery store with Mamie’s hot tamales and Doe’s honky-tonk, Doe’s Eat Place was founded in Greenville, Mississippi, by Dominick “Doe” Signa and his wife, Mamie. It became a steakhouse when a local doctor sampled Doe’s cooking in the back. In 1988, restaurateur George Eldridge brought Doe’s concept to Little Rock. The restaurant gained national attention when Bill Clinton frequented it during his presidential campaign. Despite the fame, Doe focuses on hearty family meals with 30-day-aged steaks served by the pound alongside Delta-inspired beef tamales.

Connecticut: Washington Prime

Washington Prime, which opened in 2013 in South Norwalk, revolutionized the steakhouse concept by embracing an industrial-chic ambiance that reflects its iron factory origins. Iron beams, expansive windows, and Edison bulbs set the stage, while pop art and a nostalgic soundtrack amplify the energy. Gastronomic adventures begin with truffle tartare that leads to wet-aged steaks like the 40-ounce porterhouse, expertly seared under ultra-hot broilers. Seasonally, enjoy fresh New England seafood on a patio with water views.

Delaware: Walter’s Steakhouse

John Constantinou, deeply influenced by his father’s Wilmington restaurant, opened Walter’s Steakhouse in 1993, infusing it with the charm of a classic New York City steakhouse. Dark, intimate settings invite guests to savor conversations with slow-roasted prime rib, a house specialty acclaimed for its tenderness and flavor. Each steak pairs well with a garden salad and potatoes, while local blue crab dishes add regional flair. Their Bananas Fosters are a must-dry desert.

Florida: Prime 112

In Miami’s glamorous South of Fifth neighborhood, Prime 112 stands out with its chic decor featuring wood floors, exposed brick, and champagne leather chairs. Its outdoor terrace is a hotspot for celebrity sightings, attracting stars like Jennifer Lopez and LeBron James. The menu dazzles with prime steaks, wagyu tartare, and the lavish Japanese A5 Kobe. Seafood lovers will appreciate the blackened swordfish and seasonal stone crab claws. Sumptuous sides such as truffle lobster mac and cheese complete the indulgent experience.

Georgia: Hal’s “The Steakhouse”

Hal’s in Buckhead, Atlanta, merges classic steakhouse elegance with a lively atmosphere fueled by nightly live music and a diverse clientele of politicians, executives, and Hollywood A-listers like Jamie Foxx and Robert De Niro and celebrated for serving Atlanta’s finest steaks – butter-sauce filet mignon and rib-eye. Hal’s also delights with its New Orleans flair in shrimp remoulade and gumbo. You can complement your meal with a hefty 10-ounce martini or a choice from the extensive 700-label wine list.

Hawaii: Buzz’s Original Steakhouse

Buzz’s Original Steakhouse, a family-owned gem since 1962, is Hawaii’s oldest steakhouse, beloved for its aloha hospitality and beachside vibe. Locals and visitors flock to its lanai, favored by presidents Clinton and Obama. Feast on tiki cocktails and pupus – the well-known calamari or artichoke surprise and the wood-fired steaks and fresh seafood, complemented by a locally inspired salad bar. Don’t miss the opportunity to purchase a lunar calendar decorated with local art, as all proceeds go to the Hawaii Food Bank.

Indiana: St. Elmo Steak House

Since its 1902 inception as a modest tavern, St. Elmo Steak House has grown into an Indianapolis icon, rich with deal-making stories, political plotting, and sports team gatherings. Retaining its early 20th-century Chicago saloon essence, even after a 1990s renovation, it offers a quintessential steakhouse experience. Dinners often start with the signature St. Elmo shrimp cocktail, renowned for its spicy sauce. The menu features 100% USDA Black Angus steaks, with the bone-in cowboy rib-eye standing out for its marbling and flavor.

Iowa: The Iowa Chop House

Immerse yourself in heartland charm at The Iowa Chop House in downtown Iowa City. The farmhouse-chic atmosphere, adorned with reclaimed barn wood and pastoral farm scenes, sets the stage for an authentic farm-to-fork adventure. Locally sourced beef, cheese curds from Amana, and seasonal vegetables highlight the menu, complemented by fan favorites, the succulent pork chop and pepper maple-glazed bacon board. Quench your thirst at the Beer Barn, where interactive tablets offer insights into local brews.

Kentucky: Le Moo

Kevin Grangier infused Louisville’s Le Moo steakhouse with a blend of whimsy and grandeur and combined baroque finesse with approachable vibes. With a name that hints at fun, interiors adorned with French antiques, and crystal chandeliers, it’s a feast for the senses. Taste the globally recognized Japanese Miyazaki wagyu, an acclaimed delicacy with an authenticity certificate. Sides and desserts inspired by family recipes – lima beans in bacon cream and pecan pie cheesecake, add a personal touch.

Louisiana: Dickie Brennan’s Steakhouse

Since 1998, Dickie Brennan’s Steakhouse, nestled in the French Quarter, has epitomized the core of a New Orleans steakhouse. With steaks seasoned in Creole blends and perfectly paired with Gulf seafood, the culinary craftsmanship shines. The rib-eye meets New Orleans-style barbecue shrimp, while the house filet luxuriates with fried oysters. You can enjoy exceptional hospitality with their tableside martini cart that offers unique concoctions like truffle martini. Around Mardi Gras, the king cake is a must-try dessert.

Maine: Bullwinkle’s

Since 2006, Bullwinkle’s in Waldoboro has evolved from a seafood spot to a top-tier steakhouse under Todd Mank’s leadership. The setting, similar to the classic sitcom “Cheers,” draws locals for drinks and pool while families gather for celebrations, and it’s time to indulge in the teriyaki-marinated hanger steak. Summertime sees a surge in tourists craving Maine lobster dishes, supplemented by other seafood options – crab and local clams. Snag Table 11, fondly dubbed the “mafia table,” for a cozy retreat.

Minnesota: Lindey’s Prime Steak House

Just a stone’s throw from Minneapolis, Lindey’s Prime Steak House transports you to a rustic Northern Minnesota cabin, thanks to its log walls and stone fireplace. Since its 1961 opening in a 1920s building, Lindey’s has been a cherished hangout joint where locals join the Birthday Club for special treats. Today, Mark Lindemer and Tracy maintain their legacy with a simple yet exquisite menu. Favorites include Lindey’s special sirloin and broiled shrimp, served with hearty sides.

Missouri: Jess & Jim’s Steakhouse

Jess & Jim’s, a Kansas City steakhouse, has three generations of the Van Noy family at the helm, with the fourth generation eagerly joining in. The atmosphere is relaxed, inviting families and celebrities — even Harry Truman frequented. Famed for their steaks, particularly the Playboy Strip, a 25-ounce specialty, they’ve earned accolades, including “best steakhouse in the world” by Playboy in 1972. Hand-cut daily and served on sizzling plates, their menu also offers comforting classics and homemade desserts.

Montana: Lolo Creek Steakhouse

Lolo Creek Steakhouse in Western Montana prides itself on serving rare yet well-done steaks. Featured on “I Hart Food,” the restaurant’s popularity means waits of up to an hour are commonplace. Since 1987, Lolo Creek has been grilling choice, hand-cut, wet-aged steaks over a wood-fired grill. Signature dishes are the rib-eye, while seafood options are equally impressive. While waiting, appreciate the scenic views of Big Sky Country or sample vodkas and gins at the adjacent Lolo Creek Distillery and Tasting Room.

Nebraska: Ole’s Big Game Steakhouse

After Prohibition’s end in 1933, Rosser “Ole” Herstedt opened Ole’s Big Game Steakhouse & Lounge in Paxton, Nebraska. Adorned with over 200 trophy mounts from Ole’s hunting expeditions, including a polar bear, moose, and python, it’s a testament to his adventures. Despite its 85-year history, the restaurant maintains its quaint charm with old photos and memorabilia. Before enjoying classic steak cuts sourced locally, indulge in the house specialties such as Rocky Mountain oysters or chicken gizzards.

New Jersey: The River Palm Terrace

Steps from New York City, The River Palm Terrace in Edgewater has been a beacon of grand steakhouse dining since 1983. With its walls adorned with photos of dining celebrities like Martin Scorsese and Mary J. Blige, securing a reservation could mean rubbing elbows with the elite, especially in the Palm Room. Every steak is dry-aged in-house and promises unmatched flavor. Beyond prime cuts, the menu has fresh mozzarella, wasabi-sesame tuna, and exquisite sushi.

New Mexico: Rio Chama

You must visit this treasured steakhouse in Santa Fe’s Barrio de Analco Historic District to savor its delicious prime rib, burgers, and fondue. Art adorns every corner, from Georgia O’Keeffe’s photography in the Abiquiu Room to Native American blankets in the President’s Room. Regional flavors shine in dishes like Chama Chili and Quinoa Relleno. The prime rib undergoes a 48-hour brine before grilling and slow-roasting. Pair your meal with a local Marble Brewery brew for a Santa Fe exploration.

New York: Keens Steakhouse

Keens Steakhouse was established in 1885 and is filled with New York’s rich history and Americana. Imagine enjoying your dinner under a canopy of old-fashioned smoking pipes once owned by icons like Theodore Roosevelt and Babe Ruth or admiring walls covered with vintage images that tell tales of the past. Here, the steaks are aged to perfection, but the real star is the classic mutton chop, a singular dish with a bold, gamey taste that continues to draw in food lovers.

North Carolina: Angus Barn

In 1960, Van Eure’s dad and friend, both Air Force veterans, opened Raleigh’s Angus Barn despite needing more knowledge about the business. Named for its commitment to serving top-quality Angus beef in a rustic yet refined setting, it’s a local favorite that serves 20,000 steaks monthly. Start with homemade crackers and cheese, a hallmark dish. Their wine program has earned them Wine Spectator Grand Awards since 1989. Holiday diners enjoy gingerbread cookies and festive decor.

North Dakota: Cork N’ Cleaver

Since its 1970 opening in Fargo, Cork’ N Cleaver has charmed patrons with its simple yet satisfying offerings and warm service. Initially serving just four steaks, the menu now has seafood like Alaskan king crab, local walleye pike, prime rib, and the prized Cork’s Pride steak. Accompaniments include the buttery Red River Valley red potato. Surprisingly, wine plays a significant role here, with weekly tastings and a distinctive Cabernet-Merlot blend made from onsite grapevines.

Ohio: Jeff Ruby’s Steakhouse

Jeff Ruby’s philosophy that dining is a celebration of life echoes through his steakhouse’s lavish setting, spanning Columbus, Cincinnati, and beyond. Prime steaks, seafood, sushi, and live entertainment come together in a high-end haven, all paired with unparalleled service. The venue exudes art deco sophistication with a Rothschild & Sons bar, Swarovski chandeliers, and remarkable antiques. Some noteworthy dishes are a 55-day dry-aged tomahawk rib eye and the Steak Collinsworth, a succulent masterpiece combining filet mignon, Alaskan king crab, and asparagus with a rich, flavorful sauce duo.

Oklahoma: Cattlemen’s Steakhouse

Since 1910, Stockyard City has been the backdrop for the world’s largest cattle market, with Cattlemen’s Steakhouse at its heart. The historic diner serves generations of farm workers and ranchers and combines the charm of a diner with the elegance of a steakhouse. Known for its close ties with local ranchers and wet-aged steaks like the celebrated “Presidential T-Bone,” Cattlemen’s also surprises with its unique lamb fries, a local favorite, alongside locally brewed beer.

Rhode Island: 22 Bowen’s

22 Bowen’s, nestled in an 18th-century wharf building in Newport, caters to everyone’s eclectic palate. Whether diners in suits enjoying a lavish five-course meal or tourists in swim trunks having a casual beer and burger on the patio, this place has it all. From classic steaks like the 22B Filet Mignon to a wide array of New England seafood with fan-favorite local calamari and a splendid Surf & Turf Burger, there’s something for every palate.

South Dakota: Dakotah Steakhouse

Relish the spirit of the West at Dakotah Steakhouse, snug in the picturesque Black Hills. Each detail celebrates the region’s heritage, from its rustic exterior to the cowboy-themed interior adorned with local artwork. Enjoy the regionally sourced steaks cut and aged onsite like the legendary Cowboy Bone-in Rib-eye. Don’t miss out on regional delicacies like homemade fry bread and specialties like the tender braised whole buffalo rib.

Tennessee: Lonesome Dove Western Bistro

Chef Tim Love’s Lonesome Dove Western Bistro, born in Fort Worth in 2000, now graces Knoxville with its intense flavors and wild-game delights. Custom recipes,  wagyu tomahawk rib-eye, and rabbit rattlesnake sausage mingle with local specialties such as chorizo-stuffed trout. Step into the Old City spot and revel in the undeniable allure of urban Western décor. With leather hides and restored fireplaces, this former saloon has been changed into a precious destination that demands to be seen.

Texas: Killen’s Steakhouse

At Killen’s Steakhouse, the goal was clear: demystify fine dining while guaranteeing top-notch fare. Co-owners Deanna and Ronnie Killen aimed to make Pearland a gourmet destination. The expansive dining room offers a glimpse into the open kitchen, where prime cuts – the 48-ounce Marble Ranch Longbone take the spotlight. Opt for a steak flight or indulge in the locally notable chicken-fried rib-eye for a taste of Texas with a twist.

Utah: Grub Steak

Grub Steak in Park City is a rare gem where ski gear or formal wear fits right in. It has charmed locals, skiers, and Sundance Film Festival stars for five decades. The rustic country-Western vibe, complete with taxidermy and cowboy art, has mostly stayed the same. Chefs Brian and Gregg Moody have grilled steaks for over 30 years and ensure perfection. Earning rave reviews and even travel companions for some, the slow-roasted prime rib steals the show, while live music on weekends enhances the place’s lively vibe.

Vermont: Fire & Ice

Fire & Ice has transformed from a rock-and-roll bar to a steak and seafood gem since 1974. With its nautical artifacts, local history, and sports memorabilia, it doubles as a museum. A vintage speedboat and a collection of fishing gear adorn the walls as evidence of the Rinder-Goddards’ passion for fishing and boating. For the perfect dining pleasure, taste their prime rib or the steak Rockport, a filet stuffed with lobster, and complement your meal with craft brews.

Washington: The Butcher’s Table

Located in Seattle’s South Lake Union, The Butcher’s Table emerges as a carnivore’s paradise with Mishima Reserve American Wagyu featured at its retail counter and through an unparalleled steak selection. With its mahogany hue and grand windows, the grand dining room complements the exquisite menu of 5-star rib-eye, ultra filet mignon, and surf and turf dishes. Custom dishes like beef-fat fries and Beecher’s Handmade Cheese enrich the experience, alongside fresh local seafood and garden-fresh vegetable sides.

West Virginia: The Wonder Bar Steakhouse

The Wonder Bar, founded in 1946 by retired boxer John Folio and wife Betty, is a Clarksburg landmark. Boasting the best steaks since the ’60s, it exudes old-school charm with red-carpeted walls and Big Band tunes. Owner Daniel Watts added modern touches like a seafood tower and outdoor dining. Dig into the perfectly grilled steaks aged 28 days and opt for their House Red while soaking in Clarksburg’s scenic views.

Wisconsin: Five O’Clock Steakhouse

Step into Milwaukee’s Five O’Clock Steakhouse, a living homage to Wisconsin’s supper club culture since 1946. Here, tradition reigns supreme: Orders are taken at the bar, where the famous Brandy Old Fashioned reigns, and tables are set with a spread fit for a family feast. Specialty steaks, such as the 16-ounce filet mignon and the 21-ounce rib eye, are basted in a secret sauce and served with old-school flair. The vintage decor adds to the charm, making every visit nostalgic.

Wyoming: Million Dollar Cowboy Steakhouse

In the heart of Jackson Hole, Million Dollar Cowboy Steakhouse offers authentic Old West fare with cowboy-themed decor and genuine saddle bar stools. Premium steaks, game meats, and hearty recipes receive a contemporary spin, pleasing patrons with potent tastes. Knowledgeable and friendly staff enhance the experience by sharing insights into the menu and the steakhouse’s rich history. Supplementing the rustic fare, a varied selection of wines and local beers rounds out the culinary adventure.