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Best Local Steak 

Chandlers is synonymous with fine dining.

Laurie Pearlman

Chandlers is synonymous with fine dining.


The menu at Chandlers is steak-centric, featuring corn-fed, Kobe-style cuts that run at a premium in both quality and price. Options include local, grass fed and dry aged beef, and diners lucky enough to score a table in the plush, elegant dining room can top its choice with succulent bites of Alaskan king crab, bone marrow, Roquefort cheese or foie gras. Each cut is aged a minimum of 30 days and carefully broiled at 1,800 degrees, so if you're a meat lover at heart, this may be your mecca.

2nd Place: Barbacoa—Barbacoa is choosy about its steaks, and will only serve cuts designated Prime or Certified Angus Beef and aged 30 days or more. For the full tastebud-tingling experience, choose a ribeye or New York strip massaged with its signature dry rub and served sizzling on a super-heated rock.

3rd Place: Lock Stock and Barrel—One of the senior steakhouses in the Treasure Valley, "The Lock" makes a point to butcher and age all of its beef the old school way—on the premises. Locals rave about the prime rib special, which one Yelp reviewer said was "off the hook flavorful," and better than the best cuts in Beverly Hills.


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