Arroyo Chophouse

Every steak at this Craftsman-style steakhouse on Arroyo Parkway is USDA Prime, aged at least 28 days and cut in house, and the seafood runs to whole Maine lobster, Alaskan crab legs and oysters. Sides include creamed spinach, onion rings, scalloped potatoes and a jalapeño-corn soufflé. The chocolate soufflé takes 45 minutes, so it's ordered at the start of the meal; there's a Grand Marnier one too. Bob and Gregg Smith opened the place in 1997, a few steps from their Parkway Grill. The dark-wood bar pours barrel-aged cocktails.