Executive chef Christopher Mathew Headding knows the value of patience. When shipments of marbled Midwestern beef arrive at Chops Steak, Seafood & Bar, he doesn't trim them right away. Instead, he and his kitchen team hang the meat, pull up seats, and intently watch for the next 28 days as natural enzymes break down any toughness and flavor density builds. Once the beef hits the perfect color and firmness, Christopher gets up and trims the top sirloin, new york strips, and other cuts of steak by hand.
Such attention to detail pervades Chops Steak, Seafood & Bar at both its Folsom and Sacramento locations. Besides the aged steaks—which also include fillets wet aged up to 21 days—Christopher's team works with high-quality seafood, such as chinook salmon, australian lobster, and alaskan king crab. To complement these dishes, bartenders serve a selection of wines and signature cocktails, such as the Saint Bernard with Absolut Ruby Red vodka and freshly squeezed grapefruit juice.
Logan's Roadhouse began as a simple celebration of barbecue and meat in Lexington, Kentucky. The theme resonated with diners, and the restaurant quickly multiplied from one kitchen to 230 company-operated locations and 26 franchises, spread across 23 states. At every location, the eatery retains its original Southern charm, calling bottled beers "ice-cold longnecks" and serving more than 50 entrees, such as aged, wood-grilled steaks with mesquite flavorings. Logan's Roadhouse also has a few other signature items, including made-from-scratch yeast rolls and bottomless buckets of in-shell peanuts. And, like any classic roadhouse, Logan's slings all manner of specialty drinks, including prickly pear margaritas and Roadhouse Tea made with Ole Smoky Tennessee White Lightning Moonshine.
Paper-thin slices of wagyu beef sizzling over hot stones. The aroma of filet mignon and lobster tail earning their stripes on the grill. Majestically assembled plates of maki and nigiri sushi made with fresh fish. The sushi masters and hibachi chefs at Sapporo Grill Japanese Steakhouse create a multisensory experience for guests to enjoy amidst the dining room’s blonde wood accents, sharp angles, and cosmopolitan atmosphere, perfect for nibbling on morsels of marbled tuna nigiri and sipping on craft cocktails.
The restaurant’s steak dinners consist of Nebraskan USDA prime beef carved into such high-end cuts as filet mignon, bone-in ribeye, or the shape of the Monopoly man. Whole fried striped bass and sautéed lobster tails present the fresh, delicate flavors of the ocean, while seasonal veggies and wild mushrooms decorate plates with the colorful bounty of the land.
The Buggy Whip shuttles diners back in history to an era when meat and potatoes ruled the roost at dinnertime. Open since 1958, the family-owned steak house brims with more vintage ambiance than the century-old wine corks that form the Statue of Liberty. Customers’ knives liberate savory juices from rib eyes as forks dive into dishes of sizzling scampi and herbed scallops. At lunch, diners can savor hearty broiled sirloins stuffed with sautéed mushrooms and peppers or lighter plates flanked with cottage cheese and tomatoes. In addition to serving steaks, seafood, and potables in the dining room seven days a week, the restaurant accommodates groups by building banquet spreads from fare such as prime rib, teriyaki chicken, and sweet, creamy cheesecake.