Maie Day

Maie Day doesn’t take itself too seriously when it comes to décor—think curved dining chairs, groovy wall art and an open kitchen—but it’s dead serious about steak. Executive chef Michael Fojtasek sources only the best prime cuts, whether you go for the marbled ribeye or the tender prime rib in au jus and horseradish cream. It’s best paired with a hearty side of creamy mashed potatoes with plugra butter and chives, and a glass of red—the glass of California Oberon Cabernet is excellent. Don’t fill up on protein, though, because the desserts are worth saving space for, especially the caramel cheesecake balanced with spiced apple compote and sticky toffee pecans for a decadent finish.