As if the steaks aren’t good enough, Café Central continues to expand on its in-house beef-aging program. Consider the 45-day, port-bathed bone-in ribeye. Or the 28-day New York strip. Both are nutty and aromatic and hand-cut to proper thickness. As for the space itself, the restaurant is always working on the interior, keeping the dining room stylish and up to date; there’s a new baby grand piano in the comfy yet elegant bar area. Servers are mature and professional, plus Café Central boasts the city’s only true sommelier, who is ever ready to recommend a wine but always respectful of price points.
City: El Paso