Hyde Park Grille   

Drive up to the entrance of the Hyde Park Steakhouse and your vehicle will be placed among expensive (and usually foreign) cars by the courteous valet. The restaurant's inside is equally elegant and understated: Rooms are softly lit, with a discreet bar area set aside for smokers. The temptation to linger over appetizers such as oysters Rockefeller or lobster bisque is strong. The salad course comes next, offering hearts of romaine, goat cheese and greens, or Hyde Park Wedge with bacon and candied pecans. The major contenders for the main course are meat and fish. The first category includes basic cuts or gussied-up versions named after sports figures. For instance, spicy Steak Au Nicklaus contains fresh peppercorns and bordelaise sauce atop a New York strip. The seafood is more straightforward: lobster tails, king crab, skewered shrimp and more, along with surf 'n' turf. Side dishes are enough for two.