Upstairs at the Grill

This two-storey Manhattan-style steakhouse is the place to devour every cut of meat, from American-style porterhouse to a sauce-sodden chateaubriand. All of the cuts are locally sourced and dry aged for five weeks to guarantee succulence; most cuts are available in 8oz or 12oz except for the bone-in rib eye, which comes in a daunting racket-sized 240oz hunk of meat.