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And while non-dry-aged steaks are available, we suggest you spend a few extra bucks and try either the bone-in New York strip, bone-in ribeye, or 34-ounce porterhouse for two; you won’t regret it.

If you go home hungry from Chamberlain's, you're just not trying.

When Warren Buffett regularly holds court in your restaurant, you know you’ve got a keeper.

Celebrating its 31st year in operation, this legendary steakhouse goes through an average of 60,000 pounds of USDA Choice beef annually and is located on an expansive tract of land overlooking the Missouri River.

Today it’s run by founder Myril Arch’s daughter, Cindy, and the menu has changed little over the years: eight-, 12-, or 16-ounce top sirloins; 10-, 16-, or 20-ounce prime ribs; and 24-ounce porterhouses, T-bones, and bone-in rib-eyes, rubbed with seasoning and grilled.

This upscale and classy Boise restaurant features a stylish martini bar, live jazz nightly, and four varieties of beef: USDA Prime from Chairman’s Reserve, natural and organic grass-fed beef from Oregon’s Painted Hills, American Kobe from Snake River Farms, and Japanese Wagyu.

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The prices are also insanely reasonable; a classic cut strip with aged Roquefort-port wine sauce will only set you back $29.99.

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Cattleman’s Club is exactly the type of steakhouse you’d home to find while ambling through Pierre, South Dakota.Offerings include boneless or bone-in New York strip, boneless or bone-in ribeye, filet mignon, T-bone, and a standout 34-ounce porterhouse.Slow-roasted prime rib, rack of lamb, escargot, duck foie gras, caviar, and a chef’s selection seafood platter help to make Hy’s one of Hawaii’s premier fine dining experiences.If you’re not feeling particularly adventurous, there are plenty of traditional offerings, as well, from dry-aged T-bone to a 20-ounce prime rib.This steakhouse, in business since 1944, is about as old-school as it gets, in the best way possible.Valet parking is offered, servers (some of whom have been working there for 30-plus years) wear tuxedoes, it has one of the best wine lists in the state, steaks are dry-aged and hand-cut on premises, and they’re aged for a minimum of 28 days.