Kingsleys Steak & Crabhouse

Boys, beef, booths and beer is the vibe at Kingsley's Steak and Crab House. You'll have to dig deep into those pockets for a slab of 500-day grain-fed wagyu rib eye but you won't regret it a bit. Chef suggests medium-well for the juiciest outcome. A thin, red wine jus accompanies, otherwise the plate is unadorned. Chips, mash and vegetables are available as sides. Put Kingsley's Alaskan sweet, salty, meat-filled king crab legs on your radar too, or muddies, chilled, wok-fried with tomato and black bean sauce or lightly steamed with lemon and butter. Service can be inconsistent but staff are ever so nice and can wax lyrical about steak, crab and all other menu matters, such as superbly smooth brulee, which is the highlight of an otherwise fairly uninspiring dessert list. Wine is stored in a long unit and is a central feature of this dark-timbered, masculine room which is softened with river views.