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.
Was watching a Netflix series about bbq.
Guy in Australia was dry aging steaks for 200 days. Basting with liquid fat every so often.
Dave
�The man who complains about the way the ball bounces is likely to be the one who dropped it.� Lou Holtz
