Embers, which has been serving steaks with hearty potatoes and refreshing martinis since 1985, knows a bit about the benefits of time. Its chefs hand-pick slabs of beef, then dry-age them in house for 20 days. This process allows the enzymes present in the beef to break down the meat, which results in highly complex, concentrated flavors.

All of Embers' rib eyes, T-bones, and porterhouses are aged this way, and come with the option of chipotle and roasted garlic seasonings and Au Roquefort rubs. The steaks are joined on the menu by specialty dishes such as grilled Scottish salmon and pan-roasted calf's liver with bacon and onions. Meanwhile, Embers' wine menu features a thoughtful selection of international wines by the glass and half-bottle.