Since a menu comprised entirely of mouth-watering steak would be both unimaginative and difficult to read if overcooked, Chef Andrew Shrensker lets 15 Steakhouse's diners choose from a wide range of favorably flavored menu options made fresh from rotating, seasonal ingredients. Lead off with some toasted chorizo dumplings dipped in tomato jam ($8)—or skip the appe-teasers entirely and head straight for home plate with options such as build-your-own burgers or one of Jim Edmonds' 14 oz. rib eye steaks ($29). If you want to separate the men from the boys without dividing the turf from the surf, combine beer battered ribs ($9) and pesto crusted salmon ($20). A lengthy list of sides lets you pair your main plate with wild mushrooms, cheddar, garlic or butter mashed potatoes, fries with buttermilk basil peppercorn aioli, or mac 'n' cheese ($5 each).
Executive Chef James Solomon and owner Dino Karagiannis enrich each of The Tenderloin Room's charbroiled steaks—from New York strip sirloins to porterhouses—with a special blend of seasonings, taken from a secret Karagiannis family recipe. With these tender slabs as its focal point, Chef Solomon builds the rest of his menu around other choice meats such as grilled lamb and seafood including broiled tilapia.
To help wash down each juicy bite, bartender Mary—Dino's oldest daughter— keeps domestic and imported wines on hand. She uncorks selections beneath a shimmering stained glass ceiling, one of several touches that evokes an elegant atmosphere like steakhouses of old. Chandeliers illuminate three dining rooms, shedding light on polished wood, wraparound booths, and comfy chairs that have consumed the loose change of stars such as Frank Sinatra and George Clooney.
Servers bearing 3-foot skewers of slow-cooked meat circulate the dining room looking for green “go” cards. When diners flash them, they arrive at tables and carve slices of top sirloin, lamb, pork, and chicken—each smoked over mesquite wood—until they’re told to stop. Although the restaurant undoubtedly caters to carnivores, guests who prefer veggies can munch on meatless feasts composed of 35 different items, including caramelized bananas, Brazilian mashed potatoes, and pasta.
Though upgraded and modernized with new amenities, Sam’s Steakhouse is housed in an early-20th-century building and preserves an Old World charm while offering a selection of succulent steaks. Patrons can sidle up to a wooden bar or sit beneath soft track lighting at a table near a gently crackling fireplace. Large banquet settings and private party rooms are also available to host larger parties. Soft music enhances the atmosphere as appetizers such as lobster ravioli and shrimp fromage pave roads toward massive 24-ounce porterhouse steaks and fried lobster tails accompanied by delicate wines.
Hanley's features a motley menu of locally sourced dishes made fresh and served in a sleek, casual setting. Sate crisp cravings with a starter of Hanley's homemade onion rings ($6.99) or the calamari ($8.99), sprinkled with Creole seasoning and guarded by a remoulade sauce. Stone-fired pizzas come in a variety of tongue-shades, such as cheese ($9.99), pepperoni ($10.99), and Hanley's pie ($12.99), which gently lulls a slew of grilled shrimp onto a creamy bed of spinach-artichoke dip accented with salsa. Hanley's burger ($9.99) piles grilled onions, mushrooms, sundried-tomato relish, and goat cheese atop a half-pound hunk of meat, while the pan-seared tilapia ($15.99) pairs up with sundried-tomato-basil butter to create a tongue-pleasing team capable of disintegrating blandness with one swift bite. Other favorites include the grilled pork tenderloin ($16.99), Romine's crispy fried chicken ($29.99 for 20 pieces), and a dessert of caramel gooey butter cake ($5.99) served with Bailey's ice cream. All foodstuffs are best counterbalanced with Hanley's own specialty ale or a sweet dreamsicle martini ($7), which—like a Twister date night—combines the sugary flavor of youth with the obvious perks of adulthood.
At Bacana Brasil, diners pay a flat fee for unlimited grilled meats, salads, and side dishes. Grill chefs circulate around the rustic and elegant dining area, slicing meat onto plates until feasters can feast no longer, as indicated by a frowny-faced emoticon painted onto a plate using steak sauce. The focused menu features 13 grilled meats, including top sirloin, fillet, bacon-wrapped chicken, sausage, pork, lamb, shrimp, and brisket. On top of that, patrons can grab unlimited salads, hot side dishes, desserts, and roasted banana and pineapple from a buffet. All-you-can-eat dinners are $29.95 Monday through Thursday nights and $31.95 Friday through Sunday. To help a dry palate or dryer conversation, toss back a glass of Argentinean cabernet ($7), Australian shiraz ($10), or a Brazilian beer such as Xingu Black or Palma Louca ($4 each).