Cleveland, OHSteakhouse

RED the Steakhouse holds down a Prospect Avenue dining room downtown, dealing in USDA Prime and Certified Angus beef, much of it dry aged in house. The polished space gives those cuts a date night setting, with classic sides and a serious beverage program supporting the meal. Cleveland Magazine and Cleveland Scene both include RED in local steakhouse coverage.

Marble Room Steaks and Raw Bar occupies a former bank in the Garfield Building on Euclid Avenue, an Art Deco room with columns and chandeliers where the original vault now hosts private dinners. The steaks run to a double smoked Australian wagyu bone in ribeye served in a custom safe deposit box, alongside a full raw bar. Cleveland Magazine includes the restaurant in its steakhouse coverage.

Fahrenheit is chef Rocco Whalen's Public Square dining room, where steaks share the menu with sushi and shellfish under an Asian influence. A signature plate is the apple glazed wagyu short ribs with teriyaki lo mein, served against skyline views. Cleveland Magazine includes Fahrenheit in its steakhouse coverage, reflecting a downtown room with a wide ranging kitchen.

Artis is a contemporary Lakewood steakhouse on Detroit Avenue built around Ohio-raised Black Angus cuts like a 28-ounce dry-aged porterhouse. Around the steaks sits a shareable menu drawing on Middle Eastern and Asian flavors, from soup dumplings filled with lobster bisque to harissa-glazed chicken thighs and Moroccan-spiced meatballs. Cleveland Magazine has covered its opening and reviewed the kitchen's two-sided approach.

Tutto Carne is a modern steakhouse in Little Italy from chefs Zachary Ladner and Carl Quagliata, who age their beef at an in house butcher shop in Mayfield Heights. The board runs to large format cuts like a 100 day dry aged tomahawk and a bistecca alla Fiorentina, with veal sweetbreads and seared scallops rounding it out. Cleveland Magazine includes the restaurant in its steakhouse coverage.