Best Steak House - 1999
Readers' Choice: Outback Steakhouse
Can a steak house be judged solely by the size of its beef? You betcha. The supermodel of steak houses, Smoke offers an enormous 42-ounce porterhouse for two. That's 21 ounces each of succulent sirloin and fragrant filet mignon, separated by a monstrous bone. Dry-aged on the premises, the beef is a perfect match for the steak sauce shipped from the famous meatery Peter Luger's, which New Yorkers in the know consider the finest in the nation. The sirloin, veal chop, and pork chop impress as well. But even the best cut of meat isn't tops without the proper cigar-and-martini ambience, which Smoke has in spades. The handsome, clubby dining room even has a walk-in humidor and private vaults for folks who pay for the privilege of storing their wines. In other words, all you need to be treated like a king here is to flash cash like one.