It's not unusual for 630 Park Steakhouse to run out of prime rib by the end of the evening, so you might want to plan your dinner for earlier in the evening if you have your heart set on this cut of steak. It's no secret why the prime rib goes quickly. Before the chef at 630 Park Steakhouse even gets his hands on the steak, it ages for weeks, resulting in an unparalleled level of tenderness. Then the chef prepares it simply, grilling it just enough to accentuate the natural flavors, but leaving the filet juicy and perfectly pink.

If prime rib doesn't interest you, perhaps the filet mignon, the top sirloin, or the Niman Ranch New York strip steak will. Of course, this high-end steakhouse also offers a selection of entrees outside the realm of beef. Try the sashimi-grade tuna steak, seared so that it's still rare, or the buttermilk fried organic chicken breasts smothered with sage gravy and perched atop a savory waffle.

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