At Sparks Steak House, each prime sirloin steak is aged according to the founders’ secret blend of wet and dry methods. This practice hasn’t changed since the restaurant opened in 1966, and with good reason: the sirloin has been crowned the best in the city by critics such as New York’s Gael Greene, who once deemed its flavor "explosive." The menu also tempts diners with cuts of veal and fillets of wild salmon, as well as classic appetizers like prosciutto with melon. The restaurant’s three bars can barely contain Sparks’ vast collection of vintages, which earns Wine Spectator’s Grand Award year after year. Nearly every shelf teems with bordeaux and cabernet, whose flavors brim with complexity, like a dream about your mother doing calculus problems. The sophistication of the restaurant has proved attractive to the city’s business crowd, which is why the restaurant offers free high-speed Wi-Fi, 10 private rooms, and even rentals of laptops, microphones, and projectors.