Old-school all the way, this steakhouse impresses by staying laser-focused on top-tier steaks, cooked to perfection; flawless service; and one of the country’s best wine lists. Try this: Superb starters include a creamy lobster bisque (a special on our visit) and the savory turtle gumbo shot through with aged sherry. Our well-marbled, dry-aged New York strip was cooked to our persnickety standards (just a hair past  medium-rare), and mammoth sides of fluffy mashed potatoes and roasted wild mushrooms could have served three or four. Master sommelier Barbara Werley found us an exquisite wine that fell well within our budget. Pro tip: On weekends, the main dining room is packed and crackling with lively (even raucous) energy. For a quieter, more private dining experience, ask for one of the side rooms (like the wine room).