Stark’s owner-executive chef Mark Stark leaves nothing to chance when it comes to the quality of his cuisine. He personally handpicks the certified Angus and American Kobe beef steaks served in the dining room. The steaks are the signature offering at Stark’s, along with sustainably sourced seafood.

In fact, Chef Mark dry-ages the beef in-house to ensure that the process goes perfectly. For the smaller appetite, he offers cuts such as the eight-ounce American Kobe flat iron steak and the 10-ounce filet mignon (which you can order wrapped in bacon). Larger cuts include 16-ounce New York strip and ribeye steaks, as well as a whopping 32-ounce porterhouse that’s designed for sharing. Select a sauce, such as house-made steak sauce or truffle aioli, and extra toppers like mushrooms and onions. When you’re craving seafood, order the cornmeal-crusted scallops or the Maine lobster with lemon-soy butter.