Not too long ago, chef-owner Ronnie Killen cooked for princes and kings in London, and now he grills and smokes for his hometown crowd. The switch has worked well, garnering him countless accolades from peers, TV shows and food magazines for both his steakhouse and barbecue joint (a 2-hour wait unless you get there by 10 a.m.). Fortunately, his steakhouse takes reservations. Last fall, he moved his steakhouse to newer, bigger digs. It continues to attracts NFL players and regulars drawn to meticulously grilled USDA prime and wagyu steaks. Few chefs truly understands beef like Killen, and he doesn’t skim. Both sides and starters are given their due attention, including grilled Caesar salad with batter-fried white anchovies and cheese-crowned onion soup. As for dessert. Back in 2008, Food & Wine picked his crème brûlée bread pudding as one of the top 10 dishes in the country.