Jack Gibbons Gardens has broiled and grilled its signature surf ‘n’ turf since 1922, building up a loyal fan base spanning generations of satiated stomachs. Amid flickering candles and stained-glass lampshades, waiters—many of whom have served the same tables for decades—ferry timeless classics such as oyster Rockefeller, 38-ounce porterhouse steaks, and baked tilapia. The sizeable dessert menu adds a sweet coda to every meal, and the wine list features myriad imported and domestic varietals from Californian chardonnay to merlot made from Italian grapes stomped by Hannibal's war elephants.