Best Steak Outside a Steakhouse - 2013
With plates of aquavit-cured salmon, poached shrimp on brioche, and the deliciously caramelized Norwegian cheese known as ekte gjetost, Trillium is the place to get your Scandinavian groove on. But unless you visit with a fish-shy friend, you might miss the real star of Ryan Leinonen's stylish restaurant: the "Never, ever" New York strip. Named because yucky stuff like antibiotics and hormones never, ever touch the meat, the steak is thick, tender and beefy. And with pickled mushrooms, arugula, leeks, blue-cheese cream and apple-horseradish potato salad accenting the plate, you'll never, ever miss a steakhouse's tired creamed spinach and spuds.