Stripsteak

Esquire magazine once named chef Michael Mina's butter-poached, bone-in-top loin one of the USA's very best steaks. The chef's minimalist steakhouse knifes into an exceptional menu of all-natural Angus and American Kobe beef, taste-awakening appetizers like ahi tuna and hamachi poppers, and classic side dishes with a twist, from truffle mac 'n' cheese to soy-glazed green beans. Reservations essential.