“Order the 20-ounce bone-in ribeye at the Pine Club in Dayton, Ohio, and you can expect a warm dose of Midwest hospitality. After aging in a temperature- and humidity-controlled environment for 28 days, the tender meat is frenched (trimmed with the bone in) to create a handle where the meat is juiciest and most tender. Once broiled and caramelized, the steak is drizzled with pure butter and served with the restaurant’s famous deep-fried onion rings.”
The Pine Club, which opened in 1947 at 1926 Brown Street near the University of Dayton, has enjoyed other media recognition in recent years. In December 2013, the steakhouse was included in a list of “10 of the World’s Greatest Old Dining Institutions” by a writer for T Magazine, the New York Times Style Magazine, joining restaurants in Paris, London, and New York City. Six months earlier, Michael Stern, co-author of “Roadfood,” identified the Pine Club as his favorite steakhouse in the country in a USA Today story.