A herd of plastic cattle marks the entranceway to Bynum's Steakhouse, an establishment acclaimed as Indianapolis' best steakhouse by USA Today and 10Best, and second-best steakhouse in Indianapolis on Indy's A-List. Aged for 21 days, all of Bynum's certified Angus steaks—from the juicy porterhouses to the 32-ounce, bone-in prime ribs—arrive in generous 1.5- to 2-inch cuts. Equally generous are the sides that accompany the tender cuts of meat: crocks of Bynum's onion soup and salads smothered in house-made dressings are served with each and every steak, along with bread and a choice of a baked potato, steak fries, rice, or mixed vegetables.

Aside from steaks, the Bynum's culinary team crafts everything from peppercorn-encrusted salmon to mushrooms sautéed in garlic and vermouth. They're also known for their gigantic Madagascar lobster tails, topped traditionally with hot drawn butter. Around five or six desserts draw meals to a sweet close. Gayot claims that "few can pass up the seasonal cobbler or creamy cheesecake", the latter of which is available in flavors like fudge brownie and Belgian chocolate. And, to complement each course, bartenders supply a variety of wines, beers, and top-shelf liquors, including many local bourbons, such as Bynums Private Reserve-our own personally selected barrel.