Citizen Rail isn't technically a steakhouse, since the menu at this Hotel Born restaurant ranges further afield than just steak, creamed spinach and a classic wedge. But when we want a great piece of beef, this is where we go, drawn by steaks that are hand-cut by an in-house butcher, then dry-aged for a month (or two or three). All of that patience pays off, resulting in wood-fired New York strips, bone-in ribeyes and hulking, 48-ounce tomahawks with deeply concentrated flavors and unparalleled tenderness. In true steakhouse style, you get your choice of sauce, from Béarnaise to bourbon peppercorn, but we recommend eating meat this good plain. The bar is nifty, too — a bonus when there's a wait for a table.
Readers' Choice: Guard and Grace