Best Steakhouse:

Carnevor

I have trust issues with beef. But I have learned to put my trust in the chefs at Carnevor (718 N. Milwaukee St., carnevor.

com), particularly head Mario Giuliani. The menu is divided into Prime and Reserve cuts. My go-to cut is a rib-eye and yet I loved Carnevor’s wet-aged bone-in tenderloin. Like that steak, the terrific bone-in rib-eye comes from cattle raised on the parent company’s Hidden Creek Farm in New London, Wis.