The Top :: Press

"[Executive Chef Denver Adkins'] kitchen still turns out the best values in high-end steaks, avoiding the irritating and expensive a la carte system: You don't have to pay extra for a potato or a salad, and the steaks and chops are at least as good as the super-expensive ones elsewhere." [read more]

Excerpt:
"The Top is a properly venerated Bexley palace of beef that's been doing it right since the '50s. Lounging around, you might feel like you've time-tripped back to that carefree Rat Pack era yourself. From the piano bar to the outsize shrimp cocktail to chilly martinis and full-meal dinners (no a la carte markups here), The Top will lavish you and your hungry lover with old-school, all-American pampering." [read more]

Recommended dishes:
New York strip, lamb chops, bone-in rib-eye, veal chop, three-layer chocolate cake iced with chocolate. [read more]

Excerpt:
"When a restaurant with a half-century of tradition and a loyal following changes hands, patrons might become nervous. But as the new owners of the Top Steak House have taken charge during the past 10 months, the menu has remained essentially the same." [read more]

Excerpt:
"The Top still offers a classic old-school supper-club dining experience … The food is also timeless, featuring thick cuts of filet mignon, rib eye, porterhouse, pork chops and lamb. Savor hefty portions of lobster tail, king crab, salmon, and other seafood, if you have room after the giant appetizers, with shrimp cocktail being a favorite. Many servers and even pianists have been there for years, so if you visit often, you'll recognize familiar faces." [read more]

Excerpt:
"Having hit the half-century mark last year, the Top is one of Columbus' oldest restaurants … As far as what's "new," look for a 22-ounce bone-in rib-eye, full of old-time steakhouse flavor. In contrast to the newer breed of high-end steakhouses, the Top continues its tradition of not charging extra for side dishes or salads accompanying its excellent steaks and chops … That, and the number of reasonably priced wines, make it the best buy among steakhouses."

Excerpt:
"The Top Steak House was sold yesterday to a team based in central Ohio. Craig Hoover, 43, a regional manager for a New Jerseybased food company, and three members of his extended family acquired the 51-year-old operation." [read more]

Excerpt:
"It's no coincidence that the Top has been in business since the Rat Pack era--you can just imagine Frank and company huddling around the booths in the dining room, warmed by the fireplace light. A pianist and vocalist routinely perform jazz standards in the center of the space, serenading diners and bar conversationalists. Before ordering, tables are served a cold plate of deli pickles and sauerkraut. For steak, there is no place better; the filet mignon is incredibly tender and mouthwatering. The surf and turf is also tempting, but the lobster tail can be served a bit dry. Unlike other steakhouses, all dinners come with salad and potatoes; large, basic side dishes like broccoli and asparagus can be ordered separately."

Excerpt:
"Not much has changed over the years at this venerable east-side steak house - a good thing, because The Top has a nice atmosphere, food that arrives hot and a wait staff that makes you feel properly looked after ... It took me a while to put my finger on it - after all, I always focus on food - but it is that The Top just knows how to make you feel safe and cared for."
Recommended dishes:
Marinated Herring in sour cream, Cream cheese-stuffed Celery, Porterhouse, Lamb Chops, Ground Steak Sandwich, Caeser Salad.

Excerpt::
"The Top Steak Souse sets standards for both longevity and quality. In its four-plus decades, The Top has had only one change of ownership ... The Top's wine list has received a lot of attention in the past four years and has a good selection of food friendly wines, many of them with some age on them."
Recommended Dishes:
New York Strip, Porterhouse, Lamb Chops, Pork Chops, Chilean Sea Bass.