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Some of the city's best steaks -- dry-aged Angus Charlet -- are grilled at Luke's, and all of them swim in owner Mike Lucas's signature slick of olive oil, garlic salt and oregano. The meat comes with a bowl of salad for the table and a huge side of starch; go for the oily pan-fried potatoes with onions. Kids under twelve eat spaghetti for free.
Mike Lucas opened Luke's -- A Steak Place more than twenty years ago, and it has been an established steakhouse ever since. But this year Lucas decided to retire, leaving the restaurant in the hands o... More »
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