Good steaks begin with good beef, and The Yellow Rose Steak & Chop House features certified selections of Angus and USDA Prime beef. The chefs sear everything from 6-ounce cuts of filet mignon to 16-ounce, hand-cut rib eyes using simple seasonings of kosher salt, black pepper, and butter. This straightforward combination keeps the steak's natural flavor at the forefront. For a true steakhouse indulgence, the chefs also grill cuts of Allen Brothers' steaks—dry-aged for 40 days—whenever they are available.

The menu of hearty surf and turf doesn't stop with steaks, though. It also features down-home classics (think country-fried chicken with homemade gravy) as well as more extravagant plates (Australian lobster tail with drawn butter, anyone?). A modest wine list and classic-cocktail collection ensures a suitable drink to accompany any meal.

The steakhouse's dining room cultivates a romantic, yet rustic ambiance characterized by intimate lighting, dark wood furnishings, and a bar area decorated with silhouetted figures of moose and buffalo.