Lewis Steakhouse

The story

Crafted with passion, served with love

A Family Legacy Arrives in Jupiter

Lewis Steakhouse is the newest venture under the Okeechobee Steakhouse enterprise — a Palm Beach County institution with over 76 years of history behind it. Brought to Jupiter by the Lewis family, the restaurant carries forward the same standards of prime beef and genuine hospitality that made Okeechobee Steakhouse a regional landmark, while establishing its own identity on Indiantown Road.

The 130-seat dining room sets the tone immediately: high-back booths for privacy, classic décor that echoes the warmth of the original Okeechobee, and a full bar that invites guests to settle in before the first course arrives. It is, as the restaurant puts it, "the epitome of fine dining" in Jupiter — and it is the only locally owned steakhouse in the city.

The Beef, the Kitchen, the Team

Executive Chef Jamie Steinbrecher leads a kitchen built around USDA Prime beef — the top 3% of all American beef — dry-aged in-house and hand-cut to order. The menu reflects old-fashioned technique applied to exceptional raw material: steaks slow-cooked over indirect heat, served with fresh seasonal produce and house-made sides.

Standout cuts include the signature Palm Beach Sirloin® (10oz), the Prime Dry-Aged Bone-in Ribeye (27oz), and the showpiece of the menu — the Prime Dry-Aged Tomahawk Experience (38-40oz), a long-bone ribeye served with béarnaise, demi-glace, and bone marrow butter. For the table, the Beef Flight for Two brings together a 27oz bone-in ribeye, A-5 Kobe striploin, bone marrow, wagyu beef cheek marmalade, and garlic crostini. Beyond the steakhouse staples, the kitchen also turns out dishes like seared scallops, crab cakes, and seafood bolognese, rounding out the menu for those who want something beyond beef.

A Wine Program Worth the Recognition

The beverage side of Lewis Steakhouse is overseen by Beverage Director Austin Henley, whose 800-plus label wine list earned the restaurant a Wine Spectator Award of Excellence in 2023. The list skews red — appropriate for a steakhouse of this caliber — but carries meaningful depth in whites as well, particularly suited to the shellfish appetizers and classic salads. A generous by-the-glass selection ensures the program is accessible, not just impressive on paper.

The spirits list is equally considered, with domestic and international whiskies sourced from both small and large distilleries, alongside tequilas and scotches. A daily happy hour from 4pm to 6pm and a cocktail menu that includes a Smoked Old Fashioned and Espresso Martini round out a beverage program that treats the glass with the same seriousness as the plate.