The old-fashioned steak restaurant — it opened in 1932 — has a casual atmosphere and sticks to the basics: classic steaks, simple sides and old fashioneds. Open Tue.-Sat. Full restaurant menu.
Crabmeat au gratin features lump and claw meat in cream sauce topped with cheeses. The Charlie is a 32-ounce thick-cut T-bone served on a sizzling-hot platter. Reservations recommended. Dinner Tue.-Sat. Credit cards. $$$