Steakhouse
Gage & Tollner
A historic 120-seat oyster and chop house serving raw bar towers, dry-aged steaks, and classic cocktails under restored Gilded Age gas lamps. Originally opened in 1879, this legendary dining room was meticulously revived in 2021 by local partners Sohui Kim, Ben Schneider, and St. John Frizell after a 17-year closure. Bookings open 30 days in advance on OpenTable, but walk-ins can often snag a spot at the long mahogany bar for a martini and a half-dozen oysters.
★ The Legend
Baked Alaska
This show-stopping dessert features layers of fresh mint, dark chocolate, and cherry ice creams sitting on a base of crushed chocolate wafer cookies, all encased in a mountain of torched Italian meringue. It is designed to be shared by at least two to three people, and you should let your server know early in the meal so they can time its dramatic arrival.
◆ Fan Favorite
Parker House Rolls
These incredibly fluffy, pull-apart yeast rolls are baked to order in a hot cast-iron skillet and bathed in melted butter four separate times throughout their preparation. They arrive at your table piping hot and topped with flaky sea salt, making them an absolute non-negotiable starter that regulars order immediately upon sitting down.
● Chef's Pick
She-Crab Soup
This rich, velvety blue crab bisque is thickened with cream, butter, and crab roe, then finished with a tableside pour of dry Fino sherry. Chef Sohui Kim specifically highlights this dish as a direct tribute to the legendary Edna Lewis, who made the recipe famous during her historic tenure running the kitchen here in the late 1980s.
◇ Hidden Gem
Clams Kimsino
Most first-timers default to the standard raw bar, but regulars know to order this brilliant, Korean-influenced riff on the classic steakhouse clams casino. Fresh northeastern hard-shell clams are broiled in their own briny juices with a rich compound butter made from house-cured bacon and spicy, fermented kimchi.
✦ Off the Menu
The G&T Hamburger Sandwich
This massive ten-ounce dry-aged beef patty is layered with crisp lettuce, pickles, red onion, and a vibrant green goddess sauce on a seeded brioche bun, with the option to add melted Roeli Red Rock cheddar. It is only available during their weekend lunch service, making it a coveted daytime alternative to the heavy dinner steaks.
Insider Tip
Order a classic martini to start your meal, as it is served with a chilled sidecar containing the extra pour on ice, allowing you to top off your glass and keep your drink perfectly cold. After dinner, ask your server if they can help secure you a spot upstairs at the Sunken Harbor Club, their intimate, ship-themed cocktail bar, to bypass the massive walk-in waitlist.
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