by Frank Sabatini Jr.
Rainwater’s on Kettner
1202 Kettner Blvd.• 619-233-5757
The beef originates from a Chicago slaughter yard considered to be one of the oldest in the country, yet the restaurant is also lauded for its formidable wine list containing nearly 1,600 labels, which range in price from $20 to beyond $1,500 a bottle. The steaks are prime grade and cut to order. They’re paired with a variety of side dishes reminiscent of the back-east chophouses of yesteryear: creamed corn, fried battered pickles and au gratin potatoes. The menu also includes midwestern pork chops, short ribs and Idaho trout. Leather chairs and booths, along with push carts used for meal delivery reflect the restaurant’s stately age of 25.
Ruth’s Chris Steak House
11582 El Camino Real and 1355 N. Harbor Drive • 858-755-1454
That tantalizing hunk of filet mignon that winks at you from in-flight magazines is often a come-on for Ruth’s Chris Steak House, founded 40 years ago in Baton Rouge by the late Ruth Fertel, who has been dubbed, “The First Lady of American Restaurants.” With locations spread across the globe, the kitchens offer a variety of standard prime cuts, including porterhouse for two, all of which are cooked at 1,800 degrees and then topped with butter for a sizzling finish. Sweet potato casserole imparts a southern twist to an American lineup of side dishes that pay homage to the main event.
Suite & Tender
1047 Fifth Ave. • 619-515-3003
Located in the new luxury Sč San Diego hotel, Suite & Tender is a pilot concept introduced by Societe Hospitality in Las Vegas, which has opened more than 75 restaurants and nightclubs nationwide. At the helm of the kitchen is Chef Christopher Lee of New York’s lauded Aureole Restaurant, who mixes modern and classical fare amid a sleek and stylish interior design that breaks the mold of dimly lit steakhouses seen elsewhere. The menu incudes everything from Japanese Kobe beef and traditional all-American steaks to braised pork belly, duck confit and fresh oysters. Among the unique service amenities are expensive, designer cutlery, which customers get to pick and choose when ordering the chops.
The Palm
615 J St. • 619-702-6500
Famous for its who’s-who cast of caricatures festooning the walls, The Palm ranks as the oldest family-owned steakhouse chain in the country, with downtown San Diego marking its 30th location. In addition to lusciously marbled, prime-grade beef, the handsome two-level restaurant is also famous for its Nova Scotia lobsters, which are cracked tableside after waiters secure their customers with bibs. The menu’s signature side dishes include asparagus fritti and homey hash browns that resemble the size of a small cake.
Donovan’s Steak & Chop House
4340 La Jolla Village Drive, La Jolla 858-450-6666
570 K St. 619-237-9700
Rich mahogany and bronze sculptures set the tone for upscale steak dinners that include seasonal veggies and a choice of spuds, with the giant Idaho baked potato proving steak-worthy. The restaurants offer wine rooms, where formidable selections of boutique and reserve labels are stored at proper temperatures. In addition to prime-grade, hand-trimmed steaks, the menu also affords carnivores Australian rack of lamb, center-cut veal chops and Alaskan king crab legs.
|
