BEST UPSCALE STEAK HOUSE - 2003
Drinkwater's City Hall
This isn't just any meat, either, but the best USDA Prime, Midwest corn-fed steer, cut in the in-house butcher shop, wet-aged for 21 to 28 days, seasoned, broiled at 1,800 degrees, slicked with clarified butter and presented on a sizzling, 400-degree plate. We can even get our steak crusted with Gorgonzola for extra impact.
No fancy diet can justify the indulgence of Drinkwater's side dishes -- of table-tilting proportions -- but we can never say no to full-pound baked potatoes drenched in butter and sour cream, soup-plate-size twice-baked spuds, or buckets of broccoli swamped in oceans of melted cheese. They're just too tasty.
We pay for our gorging -- an easy 30 bucks on just a piece of meat (no salad, no potato, no vegetable included, nothing but the plate). And we'll pay again for months as we drag ourselves to our Stairmaster. But we'll keep coming back, because with Drinkwater's, there's just no way to pretend we've got willpower.