The city’s first bourbon-focused hotel just opened in a former barrel house on Whiskey Row.
Our list of the 16 hotspots. Find out who made the cut.
CharBlue exudes a sexy confidence in the former Georgia Reese’s spot.
In the Firebar, tall backlit shelves holding an ombré rainbow of liquor bottles catch your eye from the parking lot.
The shrimp cocktail is very good—let’s get that out of the way. The real reason why downtown’s 113-year-old chophouse still thrives: It’s the steak.
The Midwestern-sourced beef stands on its own, thanks to the method Ruth’s Chris has carefully honed since 1965.
You can leave the coat and tie at home, and even show up in a sweatshirt if you like (just not one with a big “P” across the front).
A dramatic glassed-in wine closet spans an entire wall, like a Barney’s display window, and the female servers wear hemlines well above the knee.
The biggest draw at this landmark eatery is its 32-ounce bone-in prime rib, a meltingly tender slab of beef rimmed in fat.
Morton’s has a little salt and pepper at the temples; the decor feels dated, and the vibe seems measured. But we consider the place distinguished.
If you don’t surrender your fork after the main course, try the towering chocolate cake: It practically hops into your mouth.
Knowledgeable waitstaff serve the table in tandem, outfitted in what look like white lab coats.
Mad Men–era charm for a special night out and steaks, which equally bewitch.
Purists, stand down. There’s nothing wrong with enjoying a savory bearnaise sauce or a heap of shrimp scampi atop a fine steak.
Fleming’s takes a laidback approach to steak, one that will not judge you for requesting a side of the house F17 steak sauce for dunking.
