From Our Editors
21 Central Steakhouse's extensive menu centers largely on its specialties: USDA prime corn-fed beef and fresh-caught seafood. The posh steakhouse's steaks are all seared in a 1,800-degree broiler, creating a deeply flavored external char that houses the juicy, broiled-to-order interior—similar to the one that houses Wile E. Coyote after an ACME bomb malfunction. After starting with a plate of baked goat cheese ($9.95) over tomatoes Provençal with chive oil and balsamic vinaigrette, boost your vitamin B12 intake with a 10-ounce center-cut filet mignon ($42.95) or a 20-ounce porterhouse ($46.95) and add a side of creamed spinach ($8) for color. You can also enhance your steak by dousing it with a coat of 21's brandy chanterelle sauce ($5), caramelized balsamic onions ($4), and more.