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 roasted Brussels sprouts with bacon, baked potatoes, creamed spinach, and asparagus with Hollandaise round out the menu. While traditional desserts like Bourbon bread pudding or a flourless chocolate cake dusted with powdered sugar make for a satisfying end to any 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, this Napa retreat is more refined, with a barn-like stone interior and choice of cozy booths or mezzanine tables.
- MICHELIN guide inspectors