Manhattan Steak & Seafood, Orange

Cuts of filet mignon aged up to 35 days steam under coats of béarnaise sauce, and kurobuta pork chops glisten with drizzled necklaces of cherry butter. Skuna Bay-Vancouver Island craft-raised salmon mingles with a citrus-saffron marmalade and seared diver scallops flaunt a garlic-dijon beurre blanc. At Manhattan Steak & Seafood, chefs see the culinary world as a grand soiree, mixing and mingling plates accessorized with stunning sauces and accents—each capturing its own admirers. Their fish have flown in from around the world and their steaks have been aged more than a month, but even these can’t overshadow the fraternity of wild game: bison, elk, boar, and ostrich.

The aromas of pepper and garlic fill the restaurant's five themed rooms. The "Red Room" derives its name from richly upholstered crimson booths, which stand in contrast to stark white walls. The wine cellar is illuminated by sconces set into castle-like stone walls. Jazz musicians descend on the lounge area Wednesdays–Saturdays, prompting foot-traffic on the hardwood dance floor. Live music also adds a distingué touch to the Sunday champagne buffet brunch, which features tables of colorful pastries, carving stations brimming with meat, and unlimited champagne.