Pappas Bros. feels like a steakhouse should. The dining room is dim enough to warrant a penlight, there's enough leather to stop a cattle drive, and the sommelier truly listens and responds. The steak is aged in-house for 40 days and is buttery, salty, tender, and blood red with a crunchy char on top. The service is as impeccable as the macaroni and cheese laced with jumbo lump crabmeat.
