Helmed by Nathan Green, Rex Wine & Grill is the meat-focused chef's take on a modern European steakhouse. Underground in Central, the venue has a dark. moody atmosphere courtesy of its black terracotta terrazzo flooring, herringbone oak walls and copper-accented ceiling. Picture several plumes of cigar smoke and you could easily imagine mafia dons tucking into steaks here. Red meat is certainly the focus – to the extent that one section of the menu is headed Aside from Steaks. Sourced from around the world, the meat is of the best quality, ranging from Australian Wagyu and USDA Prime to grass-fed Rubia Gallega from Spain. As for the wine part of the name, both established cult labels and up-and-coming gems make the list.

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