Sitting atop a skyscraper, this American-style steakhouse commands vistas of the Bund and the Huangpu skyline. The menu stars premium cuts of suitably marbled Black Angus beef, all dry-aged in-house for 28 to 180 days. The steaks are artfully carved tableside and served with pan jus. If you’re not a red meat fan, you could opt for the aged squab which is something of a rarity. For more privacy, consider booking your own room.