With some 500 seats to fill, the kitchen at Pappas Bros. has to work hard, not just to meet the demands of a dinner rush, but to create that demand, as well. They do it with cuts—slabs, rather—of prime beef they age for up to 40 days and grill to a rare perfection. That sheen of pan juices and seasoning burned onto the skin, the oh-so-delicate rare center...this is meat heaven. More than that, really, for they employ several wine stars to find the right match for your meal and furnish one of the city's most extensive cellars. Yes, it's an expensive place. But, damn, the memory of those steaks will stay with you for a long time after.