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Around the country, the steak house has returned to prominence as chefs rediscover the art of dry-aging beef and of preparing the perfect béarnaise sauce. D.K. Kodama's chic second-floor restaurant characterizes this trend with such presentations as a 22-ounce "Paniolo" (cowboy) rib-eye steak, dry-aged 30 days on the bone with house-made rub, grilled local onions, and creamed corn. The restaurant shares space, but not a menu, with Kodama's Sansei Seafood Restaurant & Sushi Bar; sit at the bar perched between the two and you can order from either menu. www.dksteakhouse.com. Credit cards accepted. No lunch.