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.
200 days? Jeez at some point you'd think it would be carrion.
