North Dakota: 40 Steak & Seafood, Bismarck
Each of the five dining rooms at this spacious restaurant represents a different aspect of North Dakota — women of the prairie, cattlemen, governors, oil booms, families — and they each offer different décor and furnishings. USDA Prime steaks offered include boneless ribeye, bacon-wrapped filet, flat iron, and hanger steak with gorgonzola mustard and bacon. But for a quintessential North Dakota culinary experience, splurge on one of their bone-in ribeyes, dry aged for either 90, 150, or a whopping 260 days. That’s certainly something you don’t see too often.