Capital Grille

It's part of a chain, but no local chophouse does a better job. Though the menu is standard beef-and-potatoes, everything is done exactly as it should be. A dry-aging room helps turn out steaks that are especially complex; when a sirloin is prepared here, the full flavor puts one-note versions at other steakhouses to shame (1338 Chestnut Street; 215-545-9588).