LG’s is expensive, but if you like steak, you want to know about it. Nothing but prime beef is served here, and it is as good as meat can be. (Also available are lamb, chicken, and some fish … but who cares?) The red-meat menu includes strip, T-bone, filet mignon, and rib-eye, which are juicy and high-flavored. Even better than those familiar items are LG’s dry-aged steaks: “The 49er,” which is a vast porterhouse left untrimmed (i.e. with plenty of flavorful fat), the “Jewel in the Crown,” a 20-ounce trimmed porterhouse, and the bone-in New York sirloin. Dry-aged steaks have a different character. They are a bit less succulent; they are firmer (although a steak knife glides right through); and their flavor has a concentrated punch to make meat-lovers swoon with pleasure.
Steaks come alone on a plate; side dishes are served separately; among the available potatoes are baked, French fried, pan-fried with onions, or parmesan-garlic mashed (with peppercorn sauce as an optional gravy). Also notable are “wagon wheels” – thick-cut hoops of onion, each as big as a silver bracelet, fried in a crusty herb batter and served with a pitcher of ranch dressing as a condiment. There is an excellent salad, too: finely chopped tomatoes and onions, available with blue cheese crumbles on top.