Grill Master’s Steak House, Sacramento

The chefs Grill Master’s Steak House don’t believe you can have too much of a good thing. That’s why they prefer to serve their robust dishes, such as slow-roasted prime rib, juicy USDA-certified porterhouse steaks, and steamed Chilean mussels sautéed in Riesling, by the pound. Even the specialties they don’t serve in gargantuan portions radiate with heartiness, including bowls of from-scratch New England clam chowder and blackened, sautéed, or broiled farm-raised rainbow trout.

To complement these meat- and seafood-based feasts, bartenders pour a generous selection of cocktails, wine, and beer, including several handcrafted microbrews and one macrobrew that can't even fit inside the restaurant. These drink gurus also channel the kitchen's bigger-is-better philosophy with the Grill Master's Monster, a hefty, ice-chilled libation comprised of juices, club soda, and shots of tequila, rum, and triple sec.