It seems like everyone has pretty much covered the steak. In my opinion, whether you go to Donovans, Ruth Chris, Flemings (not mentioned) or Mortons, you will get pretty much the same, high quality, steak (all very good and very pricy.) The thing I like about Donovans is that the service is impeccable. Best in San Diego. The decor is, like Flemings and Mortons, intimate, cozy and dark. Ruths Chris in CV is very open and airy with high ceilings and a huge, loft-like second floor dining area.

It is difficult to duplicate this type of steak at home due to the dry aging process mentioned earlier. Most of these restaurants age their steaks in a temperature and humidity controlled environment until they literally start to decompose. This is what makes the steak so tender. I’ve heard you can do this at home – google steak aging to learn more.

One place not mentioned is Carvers in Rancho Bernardo. The steaks are a little smaller, probably not as high quality and a little less expensive. But they are served with a little more escoffier style french preparation. I had a filet stuffed with brie served under a port wine and raspberry demi gloss reduction. It was positively decadent.