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For nearly 50 years Central Ohio has enjoyed the food and the hospitality at the Top Steak House in Bexley. As their Web site says: Still locally and independently owned, the Top is able to focus on service and quality as opposed to the “bottom line” focus of many modern steak houses.
The Top is a blast from the past. Still seemingly decorated as it was originally, with piano bar and a 1950s feel you can almost see Dean Martin and the rest of the rat pack sipping a martini and having a good time at the Top.
Before ordering, tables are served a cold plate of deli pickles and sauerkraut. Unlike other steakhouses, all dinners come with salad and potatoes; large, basic side dishes like broccoli and asparagus can be ordered separately. The steaks incredibly tender and mouthwatering.
For a great steak dinner and great service while stepping back in time, the Top can't be beat.
The Top is located at 2891 East Main Street in Bexley, Ohio.
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Creamy Blue Cheese (Roquefort)
"For over 45 years Creamy Blue Cheese or Roquefort as it is known amongst the "old school" has and will always be a long standing tradition at The Top."
CHEF: The Top Steak House
SERVINGS: 5 gallons (good for 3 days / more thick than less)
INGREDIENTS:
9 lbs. cream cheese
5 lbs. Blue Cheese crumbles (wheel)
3 quarts Half & Half
DIRECTIONS:
In large mixer combine 6 pounds cream cheese, 3 pounds blue cheese. Mix slowly while adding 2 quarts Half & Half, increase mixing, add rest of ingredients (3 pounds cream cheese, 2 pounds blue cheese, 1 quart Half & Half ). Mix until texture becomes thick as desired.
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