Widely regarded as one of the top restaurants in the islands, this Atlantis restaurant has all the hallmarks of a traditional American steakhouse. The clubby atmosphere is accomplished through liberal use of dark wood, overstuffed chairs and deep, masculine colors. Whet your appetite with some local seafood such as the unique island style shrimp cocktail or conch chowder. Then try chateaubriand for two, wondrously tender prime rib, or a perfectly grilled steak. If you're still craving seafood, the Lobster Thermidor is excellent. As you would expect, portions are quite large and service is accomplished.

The Black Angus Grille attracts plenty of high-rollers from the casino downstairs, but even if you're not the betting type you'll enjoy a fine meal here among the traditional upscale wood paneling and leather banquettes. Fresh local seafood plays a major role in most of the appetizers, which include succulent blackened conch and shrimp cocktail. But as you might guess from the name, grilled, aged Black Angus beef is the star: prime rib, t-bones and filet mignons, ribeyes. When the dessert cart rolls your way, be sure to sample a slice of NY style cheesecake or the Bahamas' special dessert, guava duff.

Graycliff's Brazilian steakhouse is a rousing success on all fronts. First, there's the food. You choose from a never-ending parade of well-seasoned rotisserie-roasted meats like pork tenderloin, filet mignon, rack of lamb, sirloin steak and more. The accompanying salad bar is more like a buffet, laden with appetizers, sides and vegetable dishes. Then there's the wine. Graycliff has a world-renowned wine cellar with some 250,000 bottles spanning every price range. And the cigars ­ about 90 varieties, many of which are made right on the premises. Finally there's the service. In true Graycliff fashion, service is flawless from start to finish.

Located in Atlantis' Marina Village complex, Seafire is a modern steakhouse with island flair. High ceilings, colorful local artwork and mosaic flooring set the restaurant apart from more traditional American-style steakhouses. Starters are a departure from tradition as well: corn-crusted lobster and crab cake with pepper coulis, a trio of homemade sausages with Cajun mustard, and the fabulous Tomato Beefeater (tomato bisque flambéed with gin and drizzled with pesto). Main course specialties are grilled USDA Prime steaks and spit-roasted prime rib, along with the freshest seafood from local waters.