BLT Prime

At BLT Prime are all the trappings of old money. Heavy, high-backed leather seats encircle lacquered dark-wood tables. Recessed ceilings reflect stark-white walls, while square dark-wood columns help break up the monotony. The best place to sit is on the patio's wicker chairs overlooking the golf course. There's also the circular bar where at lunchtime you can belly up with sun-scorched golfers for a Scotch and a steak sandwich draped in fontina cheese. The kitchen excels where it should. A thick 22-ounce bone-in rib eye arrives in a cast-iron skillet cooked to a just-bloody-enough medium-rare with a glorious, crunchy char. Some steaks here are dry-aged up to 28 days and come with a price tag to match. Even the humble ten-ounce hanger will set you back $29. Despite the prices, stick with beef, which the kitchen doesn't overcook, as it does with a simple roast chicken or shrimp drenched in emerald basil oil.