Del Frisco’s Grille
Any time of day works for a beautifully charred steak at Del Frisco’s Grille: filet mignon Benedict at breakfast, steakhouse salad or shaved-steak sandwich at lunch, USDA prime New York strip or bone-in rib-eye – perhaps with a butter topping such as blue cheese or garlic herb – at dinner. Truffled Mac & Cheese is the side of choice; go over the top and add lobster. Begin with the inspired off-menu Negroni Sour.
Paul Martin’s American Grill
House specialties at classic Paul Martin’s American Grill include a blackened Angus rib-eye, center-cut filet mignon and … impeccable service. Start with salt-and-pepper shrimp; finish with sizzling butter cake, the St. Louis original, in a mini skillet. Cocktails are classic, too, notably the bourbon-based Paper Plane and more contemporary standout Raspberry Mule. Consider New York steak and eggs at brunch.
Wood Ranch
Wood Ranch is known for wood-fired barbecue, but its steaks – butter-kissed, prime top sirloin, center-cut filet and rib-eye – benefit from the oak grill, too. Beamed ceilings and wood chandeliers set the scene. A mountain of shredded onions is the practically obligatory appetizer and an excuse to try one of three barbecue sauces; the one-of-a-kind peanut coleslaw, presented in a red cabbage shell, is the don’t-miss side.
