Declaring Knife best steakhouse seems unfair. It's a palace of steak, a meat-lover's shrine, complete with dry-aging cabinet for diners to look upon in awe. A rib eye here, after a few months of dry-aging, turns into an ultra-focused face-punch of rib eye flavor, so rich and so funky that it's almost as if a ribbon of blue cheese has been stuffed inside. The lamb chops are resplendent and, as every cut of meat is, flawlessly cooked. Servers have an unerring knack for arriving at the table just when they're needed. When a steakhouse respects its ingredients this highly, the animals have died for a noble cause.
Bob's Steak & Chophouse