Home›Steakhouses
Steakhouses
The great styles of steakhouse — chophouse, asador, parrilla, churrascaria — the notable rooms, and a directory by city with the same facts for every listing.
By city
- Thailand
Bangkok
16 listings - Argentina
Buenos Aires
27 listings - United States
Chicago
21 listings - United Arab Emirates
Dubai
29 listings - Italy
Florence
19 listings - Vietnam
Hanoi
20 listings - Vietnam
Ho Chi Minh City
15 listings - Hong Kong SAR China
Hong Kong
17 listings - United Kingdom
London
25 listings - Spain
Madrid
24 listings - Mexico
Mexico City
15 listings - Uruguay
Montevideo
17 listings - United States
New York
25 listings - France
Paris
24 listings - Brazil
São Paulo
22 listings - South Korea
Seoul
18 listings - China
Shanghai
16 listings - Singapore
Singapore
21 listings - Australia
Sydney
28 listings - Japan
Tokyo
22 listings
Steakhouse styles
- Steakhouse style · US, high heat
American chophouse
From London's chophouses to New York's steakhouses: Prime beef, dry aging, broilers and creamed spinach. - Steakhouse style · Over embers
Argentine parrilla
Grill and restaurant: hardwood embers, salt only, achuras first, then asado de tira, vacío, bife de chorizo. - Steakhouse style · Txuleta
Basque asador
Embers, whole turbot and txuleta from old cows: the Basque grill, from Getaria and Axpe to the cider houses. - Steakhouse style · Rodízio
Brazilian churrascaria
Churrasco from Rio Grande do Sul: coarse salt, embers, skewers, the rodízio and its green-and-red card.
Famous steakhouses
- Asador · Axpe, Basque Country
Asador Etxebarri
Basque village grill opened in 1990: everything over house-made embers, Rubia Gallega chuleta. - Parrilla · Palermo, Buenos Aires
Don Julio
Palermo parrilla opened at the end of the 1990s: grass-fed heavy steers over wood fire. - Steakhouse group · 35 days aged
Hawksmoor
London steakhouse group from 2006: British beef from independent farms, 35 days dry-aged, over charcoal. - Steakhouse · Manhattan, 1885
Keens Steakhouse
Manhattan chophouse from 1885: mutton chop, USDA Prime aged in house and a ceiling of clay pipes. - Steakhouse · Brooklyn, 1887
Peter Luger Steak House
Brooklyn chophouse founded in 1887: USDA Prime short loins dry-aged in house, porterhouse for the table. - Churrascaria · Jardins, 1958
Rodeio (São Paulo)
São Paulo churrascaria from 1958: à la carte rather than rodízio, known for sliced picanha.