Upscale steakhouse with a posh bar and lounge area. Specialties include porterhouse steak for two, Chilean sea bass, and lobster ravioli. Open for lunch Tues to Fri and dinner every day. Reservations recommended.
Best Steakhouse 2005
Best Steakhouse 2010
Grade A. The best. When we crave a real hunk of meat, a 22-ounce, perfectly cooked, prime-aged sirloin, we head straight to Frankie and Johnnie’s—a carnivore’s dream come true.
It's hard to order anything other than perfection once you've had it at Frankie & Johnnie's, namely, its tender, chewy, dry-aged rib eye. The marbled slabs (cut by Executive Chef Steve Kontis) are seared flawlessly to keep their juices brimming below the surface, just waiting for your fork and knife to unleash them onto the plate. The rib eye's flavor is complemented by a secret blend of seasonings that even Kontis doesn't know. 'I've tried to make it myself, but it's never as good.'
Don't let the sleek, urbane decor fool you; Frankie and Johnnie's is a traditional steakhouse at heart. And, since any steakhouse worth its cuts is about big indulgence, what better way to indulge in grand style than with a USDA prime dry-aged porterhouse for two. The porterhouse takes a good 35 minutes to prepare, but trust us, it's worth the wait: 48 ounces of dense, super-tender, well-textured beef. There are dozens of classic sides, but all you really need is a bit of the smoky house steak sauce and a glass of full-bodied, ruby red-colored wine (like the Table Rock Vineyards Merlot). And a sharp knife, of course.
In numerous ways, clubby steakhouse tradition reigns at the bi-level Frankie and Johnnie's: the formally dressed waiters, a menu full of thick slabs of meat and a la carte sides, the solidness of the stone bank building it occupies. Yet, step inside, and the decor is anything but conventional. Red and purple sofas and overstuffed velvet lounge chairs front a sleek, soaring bar. The ying of stands of candles and warm dappled yellow walls offset the yang of dark wainscoting. Diners have two choices for seating: crescent-shaped booths on the bottom level and more intimate balcony seating upstairs where classic Palladian windows impart restrained sophistication. Cool.