ring g-string ready fivers, because - oh, wait, no this isn't a strip joint. Sorry. You can see why I got confused. The Strip House's Chef Jeff Schenk has the best steakhouse handle in the history of bovine and wine joints. The beef, all dead and ready, us the draw here; you don't go to a steakhouse for side salads and soups. The ambiance - frames, wood, and a slight sheen - has a swank, homey vibe, perfect for top-button undoing and cork lingering. Note: a fiver will not get you very far; bring credit.