Prime meat at prime prices is the modus operandi at Cole's, which gives diners their pick of deeply flavorful cuts like dry-aged California rib-eye or 21-day Chicago dry-aged New York strip. Faithful accompaniments like baked potatoes, creamed spinach, and crisp asparagus with Hollandaise round out the menu. Traditional desserts like a comforting Bourbon bread pudding or perfect sugar-crusted crème brûlée are a satisfying end to the meal. A selection of gutsy red wines, bourbons, and single-malt Scotches stand up to the steak. In place of the clubby atmosphere of traditional steakhouses, Cole's (which shares ownership with nearby Celadon) is more refined, with a barn-like stone interior and cozy selection of booths and mezzanine tables inside.
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