Established in the 1960s, Jamil's Steakhouse entices patrons with aromatic smoke drifting from the two-story dwelling's smokehouse out back. The combination of Middle Eastern and North African cuisine with traditional American steak house offerings provides cross-cultural dining far more daring and delicious than most contemporary restaurants that advertise "fusion." Kabobs and Lebanese hors d'oeuvres (hummus, cabbage rolls and tabouli salad) complement rib eye, smoked prime rib, T-bone and filet mignon on the menu. Other entrées include smoked bologna, cold water lobster tails, ribs and crab legs. Full bar. Serving lunch Mon–Fri, dinner Mon–Sat. Closed Sun.