Mahogany woods & stained glass infuse classic steakhouse with elegance, as servers shuttle sizzling plates of prime beef & fresh seafood.

Buffet with platters of slow-grilled meats, vast salad bar, and hot and cold sides lets diners heap plates with as much as they can eat.

Beef brisket, ribs & huge steaks, including a 25-ounce fillet that earns eaters a spot on the Wall of Fame if finished

Oysters, escargot & fried pickle chip starters precede entrees of center-cut filet mignon, Australian lobster tail & Alaskan king crab legs.

Filet mignon, lobster tails, frog legs & crab cakes in family-run steak house founded in 1949

Executive chef David Robinson crafts a menu of certified Angus steaks, creamy lobster bisque & shaved prime-rib sandwiches

Executive chef David Robinson crafts a menu of certified Angus-beef steaks, creamy lobster bisque & shaved prime-rib sandwiches.

Boneless short ribs, diver scallops & filet mignon served in refined dining room with sleek stone bar & exposed brick

Chef Oscar blackens, broils & fries fresh seafood, slathers steaks in signature blue-cheese sauce & assembles filling sandwiches & salads

Chefs at award-winning eatery conjure cedar-plank-roasted salmon with local honey, cracked-pepper duck & grass-fed beef tenderloin