Open since 2008, Jacobs & Co. feels like a local institution. It is the embodiment of a classic steakhouse, from its handsome looks—complete with a piano bar—to the emphasis on dry aging. Special touches abound; aged white cheddar popovers with roasted garlic and oregano butter arrive shortly after arrival, and they'll send you home with coffee cake muffins.
Fresh oysters make for a nice opener, but if you're feeling flush, order the seafood tower. Then, tuck in to a 60-day dry aged rib eye. Thick and juicy, the steak imparts a slight nuttiness, while the variety of salts and sauces, including Japanese ponzu, chimichurri and whipped blue cheese with bacon, are a nice accompaniment. Desserts lean on tradition for a fitting end to a decadent meal.