Sayler's Old Country Kitchen

"For over 70 years, Sayler’s has been serving cuts of steak in varying sizes as dinners complete with a relish tray, salad, bread, side dishes, and ice cream (spumoni abounds). Don’t forget to add on a massive order of onion rings. The family-owned restaurant offers a slightly more laid-back atmosphere, perfect for seniors, kids, and groups of friends as an alternative to the sometimes romantic intensity of a dimly lit steakhouse." - Ben Coleman

"Opened in the 1940s but tricked out like the 1970s, Sayler’s started out as an East County chicken shack, at a time when the neighborhood was still largely berry fields. Now it’s one of the few restaurants in town that still serves a traditional relish tray, plus 20-ounce T-bone steaks and choose-your-own cuts of prime rib. Meals finish with a scoop of ice cream." - Heather Arndt Anderson, Krista Garcia, Rebecca Roland

"For over 70 years, Sayler’s has been serving cuts of steak in varying sizes as dinners complete with a relish tray, salad, bread, side dishes, and ice cream (spumoni abounds). Don’t forget to add on a massive order of onion rings. The family-owned restaurant offers a slightly more laid-back atmosphere, perfect for seniors, kids, and groups of friends as an alternative to the sometimes romantic intensity of a dimly lit steakhouse." - Krista Garcia, Thom Hilton

"Out on 105th since 1946, Sayler’s is one of the city’s classic restaurants. The steakhouse suffered a fire and was rebuilt in the late ’70s, and it shows — charmingly, of course. Sayler’s is known for its hefty T-bone and old-school flourishes, a huge part of the experience, including the relish tray with carrot sticks and canned black olives. Each meal ends with a gratis scoop of ice cream after dinner." - Rebecca Roland, Krista Garcia

"Opened in the 1940s but tricked out like the 1970s, Sayler’s started out as an East County chicken shack, at a time when the neighborhood was still largely berry fields. Now it’s one of the few restaurants in town that still serves a traditional relish tray, plus 20-ounce T-bone steaks and choose-your-own cuts of prime rib. Meals finish with a scoop of ice cream." - Heather Arndt Anderson, Krista Garcia