T-Bones On the Lake not only provides diners with waterfront views, it goes one step further. The restaurant's ample deck actually juts out over the water, creating a laid-back spot to enjoy sweeping views of Lake Wylie. Visitors can even park at one of the eatery's 38 available slips before grabbing?a seat at one of T-Bones'?umbrella-shaded tables.
Casual American Cooking
True to its name, the restaurant's menu features a hearty 16-ounce T-bone steak. However, the chefs also offer guests classic comfort foods, including baby back ribs, flash-fried pickle chips, beer-battered fish and chips, and soft tacos loaded with grilled Pacific cod.
The gentle breeze from an outdoor patio wafts the scents of certified Angus grilled steaks and seafood dishes throughout City Tavern's dining rooms, where guests gather to celebrate milestones with dishes that are at once elegant and familiar. Crackling fireplaces cast a soft glow that illuminates meals of sophisticated comfort cuisine featuring high-quality ingredients, such as seafood-stuffed eggplant with roasted red pepper cream sauce and build-your-own bison burgers. Back in the kitchen, chefs age Angus steaks for 21 days to unlock a mature flavor that can stand beside one of 45 specialty martinis without getting carded. The bar serves dinner and small bites—including fried cheesecake and vegetarian hummus with toasted pita points.
Friendly servers weave through Beef & Bottle's dimly lit, unpretentiously sophisticated dining rooms, delivering instantaneous grins in the form of savory steaks and freshly caught seafood. Meat mavens will need to request extra napkins for happy-tear blotting when they see Beef & Bottle's menu for the first time, which is topped by prime proteins including filet mignon ($26–$32), special-cut sirloin ($19), and New York strip ($27), each cooked to order. If you're hankering for seafaring grub, start with a piquant appetizer such as the wine-sautéed shrimp scampi ($9), fresh from performing “Come Sail Away” on Crustacean Idol. For dinner, let the sweet bourbon salmon ($25) melt in your mouth or the lobster-infused fettuccine alfredo ($22) practice its curvy penmanship on your tongue. Decadent desserts include blueberry-topped New York–style cheesecake ($5) and deep-dish apple pie ($5); the latter is served with a generous scoop of cinnamon ice cream and a complimentary side of instant friends.
Fire isn't usually regarded as a condiment, but at Yamato Japanese Steakhouse, leaping flames are a key ingredient. That's because the restaurant's chefs flip juicy steaks and fresh seafood through flames at tableside hibachi grills, giving the proteins their signature flavor. They also hand cut fresh calamari and prepare the same artful sushi and sashimi served at Kobe Hero, the spot's sister restaurant. Visitors can also stop by the bar for specialty cocktails such as the 007—a libation that's shaken, not stirred.
When Cory Wilk's 7-year-old son Cameron was diagnosed with type 1 diabetes, the Juvenile Diabetes Research Foundation helped Cory's family deal with the disease. To thank them, Cory did what he did best: host a meal at his restaurant, CityRange. He invited renowned chef Michel Nischan to cook a multicourse feast that raised funds for the organization. The event was one of many steps Cory's restaurant has taken toward health-consciousness, as was including healthy items on the menu catered to Coop's Health and Fitness's Ultra Fit eating plan.
The award-winning restaurant also woos taste buds with more decadent dishes, including cuts of Black Angus steak topped with fresh crabmeat, a bone-in chargrilled-pork chop, and tender medallions layered with blue crab cakes. Barkeeps craft cocktails, pour drafts of CityRange's award-winning brew into glasses, and grab bottles of wine sent from overseas via homing pigeons. Meals unfold around the dining room’s stone fireplaces and under the stars on the outdoor patio.
Voted Best of the Upstate 2010 for steak by Greenville News readers, Saskatoon transports rugged hungers to a Northwest-style lodge where a Groupon-exclusive specialty menu of five exquisitely prepared courses awaits them. The nutty acorn squash ravioli glints with brown butter and primes salivary glands with spiced pecans, ushering in a crunchy choir of vinaigrette-soaked heirloom tomatoes and arugula. Next, a parmesan-capped buffalo-sausage flatbread thunders out of the kitchen saddled by whooping braised fennel and the smoky flavor of wood-fired tomatoes. Choose from three entrees—grilled antelope loin in blackberry demi, crispy skin salmon with truffle-mushroom risotto, and hanger steak in chasseur sauce—each of which lend the main course a much safer interactive component than BYO-blowfish barbecues. For the rousing dessert finale, choose again between Canadian-whiskey bread pudding, Bailey's white-chocolate cheesecake, or creamy chocolate-mousse pie.