American steakhouse is the last bastion of undisguised self-indulgence. Traditional restaurants are equipped with white tablecloths and waiters with bows, which can be easily recognized from the menu. This is a relic of the gluttonous times in the past.

Although many nostalgic places still exist and flourish in all parts of the United States, the pattern of American steakhouses is changing. The steakhouse provides more exquisite cuts and rarer varieties, and makes extensive use of drying and aging, which enriches the flavor of these meats. Modern iterations are increasing their products and adapting to a mature and educated public.

APL, Los Angeles

After successfully operating the iconic Le Cirque, Daniel and Guy Savoy restaurants, Adam Perry Lang turned his attention to barbecue. In 23, he opened a Daisy May barbecue restaurant in Manhattan, and then began to participate in competitions all over the country and won prizes. His pork shoulder won the first place in the American Royal Barbecue World Competition. In 213, he co-hosted a barbecue in London with Jamie Oliver and was inducted into the Barbecue Hall of Fame.

In his restaurant in Hollywood, he has a 1,-square-foot (about 457 square meters) underground temperature control room, where he aged the beef to perfection, just like a tomahawk that has been kept for more than 1 days.

B& B, Houston

B& in Houston; B It's a butcher shop first, followed by a restaurant. In fact, B&; B There is a 12-course meat tasting and wine pairing called "Meet Our Meat", which is unique to the butcher shop.

Diners are encouraged to visit the dry and aging meat cellar, one wall of which is completely covered with pink Himalayan salt bricks, which helps to absorb water from the meat and inject salt into the meat. In this restaurant, you can order four kinds of beef cut into 22 different ways. Or, come and eat the famous carpet bag burger at lunch time. The thick meat pie is made of ground filet mignon and dry-cured beef tenderloin, topped with thick-cut bacon, fried oysters in Ka Rong, blue cheese and hot sauce. You may not want to go back to work after this meal.

Barclay, Philadelphia

It's been ten years since cheeseburgers were used as food. At the Barclay Prime Hotel in Philadelphia, restaurant owner Stephen baked a sesame roll for this luxurious sandwich: chophouse, which was filled with tender stuffing, beef ribs A5, foie gras Mu Si, onions, artificial Cheez Whiz made of truffles, and half a bottle of champagne. Here, you can order instant beef ribs, 18-ounce beef ribs, and choose steak knife from various famous brands of steak knife.