advertisement

This steakhouse holds its own among all the high-end options in town. You might find it offers more value for your money than Morton's, with generous portions and reasonable prices. The décor crosses Old Shanghai with a classic American bar feel, so Westerners will feel right at home in this brick-and-wood-paneled restaurant. The cattle that end up on your dinner plate are handpicked and raised at one of five ranches in Australia and Tasmania, and the chef says each roamed for nine months in an open field, followed by 12 months of feeding. While you wait for your steak, saunter into the hallway to get a peek at the huge chunks of refrigerated dry- and wet-aged beef—complete with dates and place of origin—or head over to the bakery to watch staff roll out fresh bread. Try the porterhouse so you get to taste multiple cuts at once. Oysters and other seafood are also on offer, and note that the dessert menu offers a sharing plate. (Beware: The portion for two is boat-sized, and a table of four would have a hard time polishing off this plate of New York cheesecake, apple crumb cake, and other sweets.)    Yes, the 1515 West Chophouse is inside of a hotel—the new Puxi-side Shangri-la—but it draws plenty of non-hotel guests.