2002 BEST Steakhouse
Grill 23 & Bar
Great steaks are only the tip of the iceberg at Grill 23. Sure, executive chef Jay Murray has a knack for cooking red meat, but the other dishes on the menu, including Chilean sea bass and grilled stuffed lobsters, are just as delicious as the marbled prime rib, steak au poivre, and filet mignon. The meats are made still better with the addition of such tasty side dishes as the decadent truffled macaroni and cheese or crispy hash browns. Settle into a table in the cavernous downstairs dining room to sip giant martinis and cut into porterhouse steaks with the high rollers, or book an upstairs private dining room for a more intimate dinner. Either way, the service is impeccable and the steaks, superb.
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