It's all about the beef at this high-end steakhouse. You get a nice look at the goods in the meat case in the entrance, but the real view is inside the enormous, temperature- and humidity-controlled cooler that the restaurant uses to dry-age its beef. The aging process takes at least 28 days and sometimes up to 45 or 50, and the resulting beef-forward, almost nutty flavor is nothing short of incredible. Order your favorite cut and preferred temp and let the kitchen work its magic as you await your flawlessly seared, mouthwateringly juicy steak. And for best results, you may want to consult the 2,000-plus bottle wine list too.
READERS' CHOICE: Taste of Texas