Restaurant Details

Best Of 2013: Fine Dining

Best Of 2013: Restaurant for Carnivores

Meat, meat and meat. Oh, and good, local meat. John Hagen, the Famous' chef, prepares steak to perfection in a 1,500-degree over-and-under oven that just can't be reproduced at home. That's worth the trip right there, but the restaurant's general manager, Johnathan Shankland, is also excited about being able to talk about local sourcing. In fact, he's very excited about it. "We talked about it in the past, but now we're pretty much there." The Famous serves lamb, chicken and beef from local sources, along with local wines and spirits. "The staff is local, the restaurant, everything is actually local." — Bret Wright

Bites 2013: Oyster Rockefeller

These are the closest thing to fatty, charred bone marrow that's not, you know, actually bone marrow: A light crust of baked hollandaise sits over molten cheese swirled with spinach, bits of bacon and the licorice bite of Pernod. That there are also oysters at the bottom speaks to God's grace. ($15)

Price: $$$

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