When tired of tuna tartare and miso-glazed everything, there's always good old-fashioned steakhouse fare to the rescue. There's a certain city charm in opening the heavy door and descending a heavy staircase into a bustling basement filled with comforting smells.

The first Morton's opened in Chicago in 1978, and since then, the chain has opened more than 70 restaurants across the country. But this is one of those good chains, the kind that's always reliable and can probably satisfy just about any palate. The Downtown outpost is a hotbed for sports fans (and stars) heading to Staples, business peeps stealing away from a nearby high-rise for a power lunch, bleary-eyed conventioneers and tourists seeking some prime comfort food. (Brass accents, tufted leather booths and chairs, and dark wood accents abound, in classic steakhouse style.) Born in the midwest, Arnie Morton's is all about warm hospitality and quality prime-aged steaks. Old-school service means waiters and waitresses roll out carts filled with that night's specialties like different cuts of thick well-marbled steaks, fresh veggies and desserts. The menu features classics like jumbo shrimp cocktail, Bluepoint oysters on the half shell, double-cut filet mignon with creamy Barnaise sauce, and whole Maine lobster. Side dishes are la carte and portions are huge, so sharing is easy. —Lesley Balla