Not an answer on a steakhouse per se but if you haven't tried a dry aged steak, you have no idea what you're missing. And I'm not talking about a ribeye some azzhole tossed in fridge for a few days, but a true 30+ day, properly dry aged steak. Dry aged will forever change your expectations of steak.
I agree that many of the bigger named steak houses have gone downhill. I still like Ruth's... unfortunately they don't offer dry aged.
