The resort steakhouses north of town will happily charge you a second mortgage for the privilege of eating next to a golf course. Bourbon & Bones does serious dry-aged beef in Old Town without the resort markup theater — a black-walled, whiskey-first chophouse where the sear actually crackles when the plate lands.
It’s still a steakhouse, so it’s still expensive. The difference is that the money is in the meat and the pour, not the valet stand.
When to go: happy hour at the bar is the value move — chophouse-grade bites at a fraction of the dining-room spend. Full dinner is a special-occasion play, and worth it.