Cuisine:

• American
• Homestyle
• Steak House
• Others
• Continental

Sycamore Inn Description:
The building has been here since Foothill Boulevard (Route 66) was a dirt trail accommodating an occasional stagecoach. Today, the rambling place is a busy steakhouse in the middle of an increasingly congested suburbia. With its wood wainscoting and beamed ceilings, period chandeliers and signature high-backed red leather chairs, this restaurant is decidedly old-school, but that can be refreshing in this era of slick contemporary steakhouses. Start with tasty but unnervingly heavy "Cajun" shrimp (wrapped in bacon with strips of jalapeño and served with blue cheese dipping sauce), a solid Caesar salad or crab cakes with pepper coulis. Steaks are what folks come here for, and they're USDA Prime slabs of beef properly aged and butchered on site. The bone-in New York is a very respectable steak, ditto for the filet mignon. Lobster here doesn't blow us away and the kitchen's béarnaise sauce is not what it should be, but the Sycamore Inn is a worthy option for steak out here where the fancier national chains are hard to find. It's also one of the few places in the Inland Empire where you can score a Château Pétrus, and desserts include an intense experience known as "Death by Chocolate."