FOOTHILLS. A rustic, Western style steakhouse, El Corral has been serving up fantastic prime rib, steaks, ribs and tamale pie for over 60 years. Huge wood beams, flagstone floors and fireplaces create a casual and inviting atmosphere where folks enjoy a hearty meal and traditional Tucson hospitality. If you've managed to reserve a little room for dessert, the Adobe Mud Pie is an absolute winner.

FOOTHILLS. In true steakhouse fashion, Fleming's sports lots of dark wood and leather and features attentive service and top-notch food. Start with zesty Cajun barbecued shrimp or crab cakes with roasted red pepper-lime butter. Steaks are excellent, of course, but other main course options are just as good, from double-thick pork chops to bacon-wrapped seared curry scallops. Sides have a regional taste too, with jalapenos and chipotles making frequent appearances. Plus, Fleming's has some 100 wines available by the glass, along with numerous others available by the bottle.

NORTHEAST. Although it's changed hands a few times over the years, Jonathan's Cork has maintained a loyal following, both for its rustic, retro décor and its non-standard steakhouse menu. The atmosphere is decidedly old-Southwest, with beehive fireplaces and old DeGrazia prints on the walls, but the food is decidedly more modern. In addition to great steaks and fresh fish, guests enjoy a selection of more uncommon meats such as ostrich, buffalo and venison. Most are char-broiled, sautéed or blackened to bring out the inherent flavors. There's also a good choice of beers and liquors.

MARANA. Li'l Abner's has been around for years, and it's easy to see why. The casual, Western-themed atmosphere is augmented by decades worth of graffiti scrawled on the walls ­ mostly things like "John Rules" and "Amy loves Mike," with the occasional proverb or bit of restaurant praise (and yes, you're welcome to add your own John Hancock or words of wisdom). And the steaks, well, they're the stuff of legend. Grilled over huge open mesquite fires out back, the steaks (and ribs and chicken) are big and juicy, whether you opt for the diminutive 7-ounce filet or the gargantuan 2-pound Porterhouse. The accompanying beans and salsa give the meal a Southwest flair, but for even more regional flavor, come on a Friday or Saturday night when there's live country-western music and dancing!

NORTHEAST. The focal point at McMahon's is a glassed-in wine room, filled to capacity with over 25,000 bottles. The decor is upscale, contemporary Southwestern, bolstered by local art, an abundance of dark woods, and a stylish cigar bar. Beef is king, and McMahon's steaks are regarded by many as being among the best in Tucson. Even the burger is high-end, topped with Gruyere and porcini and morel mushrooms. Sides range from caramelized onions, sautéed mushrooms, and creamed spinach to regionally influenced dishes like scalloped potatoes with green chiles and tumbleweed onions. Desserts are made in-house and are very, very good.