Founded by restaurateur Paul Fleming --- the original P.F. in P.F. Chang's --- and William Allen, III, this steakhouse chain distinguishes itself with its top-quality, Prime-grade meats and notable wine program, which includes 100 wines by the glass and numerous hard-to-find American boutique bottles as well as renowned national and international labels, plus an 80-label reserve list. The hand-cut beef choices include rib-eyes, filets and New York strips, all seared by intensely high-heat cooking, the result of which yields a charred crust. Requisite starters and sides include onion rings with smoked jalapeño aïoli or a chilled wedge of iceberg lettuce with grape tomatoes, red onions and blue cheese dressing. Seafood, too, is well-thought-out, be it Australian lobster tails or tuna mignon with tomato-sherry vinaigrette. Finish with a familiar dessert: cheesecake, chocolate lava cake or crème brûlée.
