The Vault Garden

"The Vault Steakhouse dove back underground and is once again tempting diners into the sexy space with tomahawk steaks and caviar tots. Slide into a leather banquette and peruse a menu built around a selection of Black Angus steaks accompanied by tableside Caesar salads, creamed spinach, and crab cakes." - Dianne de Guzman

"At the Vault Steakhouse, FiDi diners can order steaks with sauces like black truffle bordelaise or bearnaise alongside luxurious sides like truffled mac n’ cheese and sweet creamed corn. Start your meal with raw bar favorites, including a massive shrimp cocktail or caviar service with savory waffles and chives." - Dianne de Guzman, Eater Staff

"From Friday, November 29 through the new year, the Vault Garden transforms into a winter wonderland strung with garland and dripping in ribbon and wreaths. Best of all, it’s a fully tented space so you can enjoy the decor and views of the enormous tree at 555 California Street without having to brave any weather. There’s also a special cocktail menu: Favorite concoctions from years past have included the “Hot and Buttered,” made with banana and roasted walnut butter. Make a reservation via Open Table." - Lauren Saria, Justine Jones

"The Vault Garden hosts groups inside covered and heated tents with views of the massive outdoor space. Semi-private and private setups are available for up to 60 guests. The menu remains meaty with options including seared scallops, roasted chicken, and steak frites. Learn more on the restaurant’s website." - Dianne de Guzman, Eater Staff

"At The Vault Steakhouse, odds are high you’ll be seated next to a networking event from a generative AI conference. But somehow, this windowless Financial District spot, housed in (you guessed it) an old bank vault, is still charming. There’s live piano music every night, wine bottles and expensive whiskey line the walls in illuminated cabinets, and the cocktails are excellent. The actual steak is solid, but slightly upstaged by the fancy sides, like the lemony caesar salad that’s mixed tableside on a roving cart. Start things off with the potato pavé topped with caviar, especially if you’ve got a company card handy. " - julia chen 1, lani conway, ricky rodriguez