Bartlett's Restaurant

"Head to Bartlett’s on West Anderson Lane when you want a classic steakhouse experience without all the stuffiness or the hassle of Downtown parking. An integral part of that experience is a round of martinis. A meal here falls somewhere between a casual weeknight dinner and a date-night destination. Grab a seat at the bar, order the prime rib or a burger—you choose how fancy you want to go—and pair it with a dirty martini." - nicolai mccrary

"Short of hopping on a plane to the Florida Keys, a quick drive to Bartlett’s is the closest you’ll get to a real-deal key lime pie in Austin. It’s tart and creamy, with a crumbly pecan graham-cracker crust that holds it all together. A giant dollop of fresh whipped cream keeps every bite feeling like a sweet, fluffy reminder of why we put up with all of the crazy sh*t that happens in Florida." - nicolai mccrary

"Bartlett’s is as fancy as you want it to be. Burgers and steaks share a playing field here, and somewhere in between you’ll find an excellent french dip, made with all the extra trimmings from their prime rib. Don’t expect any wild cards here, just a well-executed version of a classic sandwich. What to get: The french dip" - nicolai mccrary

"Sometimes you want a fancy Downtown steakhouse experience, complete with 50-day dry-aged steaks priced by the ounce and a reservation you had to make three months ago. But the rest of the time—when you’re not celebrating a promotion, anniversary, or finding the remote before the next episode starts playing on Netflix—you want somewhere reliable and just fancy enough for the night to feel like a tiny victory without spending a car payment to get it. Head to Bartlett’s on West Anderson Lane when you want a classic steakhouse without all the stuffiness and or the hassle of Downtown parking. Nothing here is cheap, but it won’t break the bank either. photo credit: Nicolai McCrary Despite its relaxed vibe, Bartlett’s maintains a refined, upscale feel. Long, dark rows of booths are each illuminated by a spotlight, making every table feel like the star of its own show. You don’t need a sports coat to fit in, but maybe leave the “Living Life One Cruise at a Time” T-shirt at home. Burgers and steaks share a playing field here, so it’s pretty easy to scale the casualness of your dinner up or down. Start with the grilled artichokes—they arrive still sizzling, with a side of tangy remoulade. Steaks are grilled over live oak, giving them a distinct smoky flavor and rich char. We like the classic salt-and-pepper-seasoned cut or the ribeye marinated for 100 hours in pineapple, sesame, and ginger. And when you’ve almost reached your bursting point, pause and place an order for some of the best key lime pie in town. Food Rundown photo credit: Nicolai McCrary Grilled Artichokes Despite feeling like a classic '90s steakhouse appetizer, these are as delicious as ever. They’re charred around the edges, and the remoulade adds some fat and acid back to each bite. photo credit: Nicolai McCrary French Dip Bartlett’s is one of the few places in town to grab a great prime rib any night of the week, and all of the leftover trimmings go directly into this sandwich. It’s simple and delicious, and our go-to if we’re here for lunch. photo credit: Nicolai McCrary Steaks The steak menu isn’t huge, but you’ll still find most of the classics—filets, strips, and the like—plus our favorite, a ribeye marinated for 100 hours in a tropical blend of pineapple, sesame, and ginger. photo credit: Nicolai McCrary Key Lime Pie This looks like a pretty classic key lime pie, but the pecans in the graham cracker crust give it a distinctly Texan twist. It also comes topped with a heavy dollop of whipped cream that’s not overly sweet." - Nicolai McCrary

"Forget fighting Downtown parking or waiting for reservations. The steaks at this underrated North Shoal Creek restaurant include filet mignon and a rib-eye marinated in a pineapple-sesame-ginger sauce. Those in search of the more elusive prime rib will be excited to see it on the lunch and dinner menu. Slide into a dimly lit booth or saddle up to the traditional wooden bar for classic martinis to accompany your beef." - Darcie Duttweiler