Like Meat? Try High-temp ACRE.

One of us met chef/owner Andrew Longres at the sadly now-gone Bluestem. He's from Liberty so coming home from California's French Laundry restaurant to Bluestem was a welcome change. Then it was a couple miles toThe American, also now gone (this is NOT a trend for Andrew) where he was in charge for several years. With Acre, he's put all that training (and more, including a stint in Europe) to use. Most of his meats are cooked over the embers of a blazing fire, whose heat is controlled mechanically by hand. If you can, get a seat at the viewing bar -- which, remarkably, is not blazing hot for the customers, just for the talented staff.