Steakhouses have long been a symbol of luxury in America, though they continue to evolve to meet the needs of changing clientele. New York City steakhouses, initially humble, eventually became watering holes for opportunistic businessmen and big-city elites. They once shared an unsavory reputation as seedy, often sinister ecosystems for rising capitalism, greed, elitism, and masculine energy.
However, over the years, steakhouses have softened. Though they remain elegant, luxurious, and even decadent, steakhouses have become gender-inclusive and even family-driven, humble traits that suit the hardworking people of Detroit best. In fact, the fabric of this city’s dining scene is woven together by steakhouses both new and old, and the steadfast folks keeping their traditions alive deserve their own ceremony.
All across metro Detroit, you’ll find historic steakhouses and, with them, the abiding charm of tableside Caesar salads, live jazz, dress codes, and moody lighting. Then there’s the recent wave of neoclassical steakhouses, ones that aim to redefine the steakhouse experience — filled with lively energy and global influence. Both are equally important to Detroit’s dining culture, and they continue to offer unique, perhaps even fleeting, immersive dining experiences, where guests are encouraged to stay awhile, drink multiple cocktails, indulge in curated chops of meat, and live like kings and queens.
Nothing hits quite like a steakhouse. Here’s a look at eight that define Detroit, in alphabetical order.
Barda
4842 Grand River Ave., Detroit; bardadetroit.com
Ambiance
Located in Detroit’s shaded Core City courtyard, Barda is a modern, Argentinian steakhouse. A red glow washes over the dining room, and the blue-tiled bar is oceanic and inviting. The space thumps with energy and music, but the noise level is low enough for guests to enjoy a romantic evening.
Steak
My personal favorite cut of meat at Barda is a humongous, 32-ounce porterhousesteak cooked medium rare and served with an oily, herbaceous chimichurri. Another gem: During the summer, diners can enjoy pork tomahawk loaded with sweet peaches and a filet mignon with a charred onion truffle soubise.
Other food and drink
Argentinian food, which focuses on exquisite cuts of meat and livefire, is already steakhouse-coded, but what sets this menu apart from other chophouse menus is the way chef Javier Bardauil deftly wields acid. The food stings and soothes everywhere you look. Barda’s charred Caesar salad features quickly charred wedges of little gem lettuce and crests with salt and vinegary anchovies. The steak tartare is lifted with a mound of freshly grated horseradish, served with bone marrow and toast. Scallop ceviche pops with sour stacks of thinly sliced green apples and arrives submerged in a garlicky leche de tigre.
Barda doesn’t read as a traditional steakhouse per se, but look closely, and you’ll see all the markers of classic steakhouse fare. Start with the delightful drink menu, which nods knowingly to classic cocktails with a south-of-the-border wink: an espresso martini made with Reposado tequila, a classic Negroni twisted tropical with Jamaican rum, banana liqueur, and a coconut wash, or the Ojos de Verde — a gin and vodka martini made murky with caper and olive brine, then dotted with a green blob of fennel oil.
Clawson Steak House
56 S. Rochester Road, Clawson; clawsonsteakhouse.com
Ambiance
More like an heirloom than an antique, Clawson Steak House is a true throwback to the roadhouse era of dining, when raucous live music met simply prepared food and drink. The building is mid-century modern and met with plenty of wood, carpet, white tablecloths, dim lighting, and live music in the evenings. Fantastically, it’s also open until midnight on Fridays and Saturdays. It can get a little loud on the weekends, but that’s part of the fun. This is the steakhouse to stay late at.
Steak
Though Clawson has a fairly extensive menu of steaks (all of which are butchered in-house), there are two steaks in particular that stand out due to their unique preparation. The “Sizzler” features a 16-ounce Delmonico steak served on a red-hot sizzler platter, which comes served with a healthy pour of au jus for a bit of drama (hence, the sizzling). Clawson Steak House is also a great place to enjoy surf and turf in the form of a charred, 12-ounce New York strip served with pan-seared sea scallops and Manhattan sauce, a Clawson original, which is a pan sauce made with sweet vermouth.
Other food and drink
Rare, unique dishes abound at Clawson Steak House, but dinersflock most to the Cajun steak tips, which amount to seared beef tenderloin tips seasoned with Cajun spices and slathered with béarnaise. The restaurant is also a destination for seafood — come for lobster tail, pan-fried lake perch, grilled salmon, and crispy beer-battered shrimp. It’s also one of the few steakhouses to still feature a key lime pie, a signature dessert for this style of restaurant.
The London Chop House
155 W. Congress St., Detroit; thelondonchophouse.com
Ambiance
The undisputed heavyweight champion of Detroit’s vigorous steakhouse scene? The London Chop House, of course. Founded in 1938, changed ownership several times before shuttering in 1991, then finally reopened in 2012 under the Gatzaros family, the Chop House has restored all its former glory. All the big, cushy booths, the wood paneling; the nightly singers, pianists, and jazz musicians; the dim lighting, and low ceilings reminiscent of a bygone era continue to charm and dazzle Detroiters.
Owner Nico Gatzaros considers it an honor to take up the mantle of the London Chop House. He professes that his family has always been optimistic about Detroit’s comeback. “We’re all believers in Detroit.”
How does the London Chop House hold up today? Very well, it turns out. It has a dark, dank, downtown energy that beckons casual diners and social elites alike. It’s pure old school — continental cuisine and live music in a somewhat intimidating setting — but there’s a friendliness to the place, too. Yes, guests should dress nicely, but only because it allows for a more immersive dining experience.
Upon entering, the restaurant can — and I mean this in the most flattering way possible — appear seedy and mob-like. There’s a clandestine nature to the Chop House that puts butterflies in your stomach. It feels secretive and invite-only, but once you step in, you realize instantly that you belong. Enter through the lower level of the historic Murphy-Telegraph Building on Congress Street, and a doorman shows you the way as you descend into an elegant, dimly lit cave with low ceilings, hushed conversation, and mellow live jazz. In short, the Chop House is a damn scene, and an incredible one at that.
This place goes all the way back to the 1930s, but with the renovation, it feels crisp and brand-new. It’s got an Old World vibe that wows just as much as it soothes. The entire restaurant — from barely visible enveloping booths in back to the refurbished wooden bar up front — has clearly been cared for. It’s dark down there in the Chop House, but look closely because it still shines brightly.
Steak
The diamond of the London Chop House is a Westholme Wagyu steak, which comes from cattle raised in Northern Australia. It’s bejeweled with salt and black pepper and served with a trio of sauces, including béarnaise, chimichurri, and au poivre. The restaurant proudly touts its beef marbling scale (which you’ll see noted as BMS on the menu). The Westholme Wagyu has a BMS of +9, while the Imperial Wagyu (American) has a BMS of +10. The higher the score, the more abundant and the finer the marbling, all of which leads to tender, fatty chunks of seared beef that melt in the mouth.
Other food and drink
The Chop House’s menu is comforting and classic; it plays the hits. Oysters Rockefeller behave as expected — a mixture made with rendered bacon, Pernod, spinach, breadcrumbs, herbs, cream, and Parmesan cheese. The blanket of Rockefeller sauce is thick, and while I normally find oysters Rockefeller to be a dud, this one was a worthy iteration of the classic.
One thing that’s slightly off-center is the Chop House’s choice to use a whole poached egg for its steak tartare. I by no means disliked it — there’s something utterly breakfast about a poached egg no matter where it’s applied — I’m just much more used to an egg yolk in my tartare. This tartare features a porcini vinaigrette, shallot so finely minced it’s nearly imperceptible, peppery frisée lettuce, and ultra-thin crostini. A fine, if not slightly odd, tartare. I dug it, right down to the old-fashioned, hyper-arranged plating.
Mr. Paul’s Chophouse
29850 Groesbeck Hwy., Roseville; mrpaulschophouse.com
Ambiance
A family-owned business since 1968, Mr. Paul’s Chophouse, just off Groesbeck Highway in Roseville, is one of those classic, old-school joints that never goes out of style. The interior is dark but glows with a yellow light reminiscent of the moon. Walk in for lunch, and you just might be blinded by the sunlight as you exit. This steakhouse gets particularly festive around the holidays, which is an excellent time to make a reservation.
Steak
The steaks at Mr. Paul’s are juicy, which only adds to the nostalgia of the dining experience. The 16-ounce Black Angus ribeye comes with a thin but rich-in-flavor au jus and a seared mushroom cap that soaks up all the steak’s wonderful fluids. No compound butters, chimichurri, or au poivre sauce here.
Other food and drink
A tableside Caesar salad is an increasingly rare occurrence these days, but, thankfully, Mr. Paul’s Chophouse delivers the goods. This salad is prepared classically and elegantly, and it comes saturated with a rich dressing made from egg yolk and anchovies. It’s my favorite Caesar in all of metro Detroit — and something I make sure to experience a few times a year.
In addition to steaks, you’ll find escargot bourguignon, sautéed lake perch, roadhouse-style frog legs, calves’ liver, loaded baked potatoes, veal Marsala, and steamed vegetables, which all echo an Old World dining style that, frankly, is refreshing in a modern restaurant landscape that chases new trends. Be sure to order a classic gin martini or a properly made old-fashioned to wash it all down. In the face of trendier concepts, Mr. Paul’s proudly stands upright, with a confidence that leaves you feeling in good hands.
Prime + Proper
1145 Griswold St., Detroit; primeandproperrestaurants.com
Ambiance
The vibe is in the name — Prime + Proper is all about exquisite service with opulent food and drinks served classically. Residing in downtown Detroit on Griswold Street, Prime + Proper has that Art Deco charm you’ve come to expect from the surrounding area. Inside, the view is traditional: cream-colored booths, marble tabletops, and polished floors.
Steak
At Prime + Proper, cuts of steak are butchered and dry-aged in-house, which is anexceptional commitment to the craft. This is one of the few places in Detroit where one can order a 20-ounce cowboy ribeye steak — that is, a ribeye steak with the bone still attached. While it’s debatable as to whether the bone adds more flavor, there’s no denying that the presentation is exceptional. While the steaks are wonderful, the heritage Berkshire bone-in pork chop is perhaps the prize at this restaurant. It’s thick, juicy, tender, and rich with fat. The pork chop arrives sliced (a preferred serving style for such a cut) and christened with a boozy bourbon jus and pearls of mustard seed. You’ll want to order beef, but make no
Other food and drink
I appreciate that Prime + Proper has both East and West Coastoysters. West Coast oysters have a fresh earthiness to them that complements the richness of steakhouse fare very well. Moreover, seafood is an excellent move here. The plump shrimp cocktail, bigeye tuna crudo, and a creamy, mustardy salmon pâté served with housemade chips are all winners.
Rudy’s Prime Steakhouse
9 S. Main St., Clarkston; rudysprimesteakhouse.com
Ambiance
Though only 18 months old, Rudy’s Prime Steakhouse is already an exemplar of the steakhouse form. Tucked away on Main Street in Clarkston, Rudy’s has assembled a hospitality dream team who all preach from the pulpit of luscious steak, fine wine, and a good martini. The decor is modern — sleek, elegant, and spacious, making for a fantastic place to grab a big, comfortable booth or just sit at the bar. Wherever you sit, there’s a loose, private feel to Rudy’s.
Steak
Rudy’s prides itself on sourcing from heritage farms all over the country, with cuts of meat coming from as far as Arkansas and Texas. General manager JB Caillet loves the Margaret River Wagyu strip loin, what he refers to as the “prize cut” at Rudy’s. The herd is derived from Japanese Black Wagyu, and the steak is center-cut, buttery, and delicious. Enjoy Westholme Australia Wagyu steak frites, a 14-ounce Rosewood Ranch ribeye, or Caillet’s personal favorite, a 28-day dry-aged bone-in New York strip, served medium rare. All the steaks at Rudy’s are chargrilled in a 1,600-degree Montague broiler and finished with brown butter, which ensures incredible crust and maximum flavor.
Other food and drink
The menu at Rudy’s, realized by chef Josh Stockton (formerly of the Daniel Boulud Brasserie in Vegas and Gold Cash Gold here in Detroit), is familiar but filled with unexpected flavors. I highly recommend the classic wedge salad, which comes stacked with blue cheese crumble, creamy blue cheese dressing, thick bacon lardons, slow-roasted tomatoes, and delicious baby gem lettuce.
You might not expect excellent fried chicken at a steakhouse, but Rudy’s is precisely where it lives. Rudy’s brines Bell & Evans chicken in buttermilk and then fries it until crispy and craggy. The chicken comes with a tangy, herby, pepper vinaigrette that leaves you smacking your lips. The best deal of all at Rudy’s might just be the cheeseburger, which is a thick patty formed with Wagyu beef, cheddar cheese rendered melty, caramelized onions, and B&B pickles. Pub burgers are making a comeback, and Rudy’s is leading the charge. In addition, Rudy’s serves some stellar classic cocktails, from a classic espresso martini to a Paper Plane with Angel’s Envy bourbon.
Sexy Steak
1942 Grand River Ave., Detroit; sexysteakdetroit.com
Ambiance
A newcomer on the steakhouse scene, Sexy Steak is gaudy, glittering, and flirtatious. Located in the newly remodeled Grand Army of the Republic Building in Detroit, this modern steakhouse is a four-story project, with floors 1 and 2 representing the restaurant and floors 3 and 4 serving as elegant event spaces. It’s quite an impressive undertaking, and the restaurant itself glimmers with blush-red booths, draped curtains, dim lighting, and sparkling plateware. Personally, I find it to be a little over-the-top (why exactly is there a statue of the Monopoly guy in the bathroom?), but the good news is that it serves plenty of great food and drink.
Steak
Sexy Steak specializes in dry-aged beef, the kind that has a funkier, richer texture.The 10-ounce filet mignon is aged for 29 days. A 16-ounce Australian Wagyu ribeye hails from Creekstone Farms in Kansas. Guests can order from the menu or pick their steak directly from a glass case near the kitchen.
Other food and drink
Diners should know that the move at Sexy Steak is to order reimagined steakhouse classics like the plump shrimp cocktail, steak tartare with prime beef tenderloin, and raw oysters with mignonette. Though the kitchen serves plenty of pasta dishes, guests should instead wander toward the saucy Wagyu meatballs and a memorable sausage and peppers appetizer served with coins of tender potatoes, Hungarian hot peppers, and a tomato sauce enriched with demi-glace.
Wilder’s
458 N. Old Woodward Ave., Birmingham; wildersbirmingham.com
Ambiance
What happens when you shrink the cavernous steakhouse into an intimate and artsy bistro? You get Wilder’s, a celebration of the three-martini lunches synonymous with the bustling advertisers of New York City. It comes from the people at Chickpea Hospitality, a small, family-run outfit that has impeccable taste when it comes to realizing restaurants.
“The goal was to design a space that’s a throwback to the glory days of Americana dining,” says Samy Eid, owner of Wilder’s. “The idea of the London Chop House in its prime or any of the great New York steakhouses. We’re trying to bring back some of that charm. That circumstance of dining out. We want people to try to embrace what it means to go out, dress up, and have a beautiful evening.”
From the inspired Americana art and polished brass bar to the rock ’n’ roll playlist, Wilder’s is a steakhouse shrunk into bistro form. It’s intimate, stylish, and romantic, but it still packs a wallop.
Steak
Funky, dry-aged ribeyes and strips lead the charge at Wilder’s and arrive thinly sliced for customers to easily nab with a fork. I recommend the 16-ounce Kansas City strip, another name for a bone-in strip steak, which is much richer than its boneless counterpart. In addition, Wilder’s offers several steak sauces to augment each selection, including garlic and herb butter, au poivre sauce, and a wonderful ode to zip sauce that’s both buttery and buzzy.
Other food and drink
At Wilder’s, you want to order appetizers: big, pink prawns lightlypoached and served with a horseradish-spiked cocktail sauce, crab cakes, caviar service — and, of course, steaks.
Though dinner is when you’re most inclined to enjoy a steakhouse, don’t forget about lunch. Wilder’s has a wildly (nice) slept-on cheeseburger made with Wagyu beef, cheddar, and a bacon aioli. The juices from the exquisite beef patty drip down the meat into the bun and make for one of the most decadent burgers in the metro area. Some of the best burgers in Detroit exist in steakhouses — those traditional dining experiences where you know the meat is thoughtfully sourced and expertly prepared.
This story originally appeared in the March 2026 issue of Hour Detroit magazine. To read more, pick up a copy of Hour Detroit at a local retail outlet. Click here to get our digital edition.
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