"This lavish, fancy-occasion-warranting steakhouse procures its cuts from its own butcher shop, located next door to the restaurant. Some of the dry-aged steaks aren’t simply seared; they also get a distinctly Greek treatment of olive oil, dried oregano, and salt. Most of the appetizers and sides include a small handful of Grecian standards like a trio of spreads (caviar-spiked taramosalata, tzatziki, and roasted eggplant), with some creative creations like gyro tacos topped with avocado tzatziki." - Alexandra Ilyashov
Christos Steak House
