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Why Marble Room made the SteakMap list

Marble Room occupies a restored historic bank building in downtown Cleveland, and the room is genuinely part of the reason to go — marble columns, banking-hall ceilings, the whole scale of a building constructed to impress people about money. Few American steakhouses have a setting like it.

The beef backs it up. The menu carries A5 Miyazaki wagyu strip loin, which is about as high as Japanese beef goes. Miyazaki Prefecture has taken the top prize at Japan’s national wagyu competition more often than any other region, and A5 is the highest combination of yield and marbling the Japanese grading system awards. It is one of a very small number of Ohio kitchens sourcing at that level.

Marble Room also dry-ages, putting it in the group of twenty-four Ohio steakhouses doing so, and one of only three in Cleveland proper.

The rest of the menu

Beyond the wagyu there is a New York strip, filet mignon and a bone-in Berkshire pork chop — Berkshire being a heritage breed with markedly more fat and flavor than commodity pork, and a good sign when a steakhouse bothers to name it.

The raw bar is a genuine second act rather than a token: Imperial Osetra private-label caviar, oysters on the half shell, big eye tuna carpaccio, hamachi jalapeño crudo, a surf-and-turf roll and spicy salmon crispy rice.

Prices

Marble Room publishes its dinner menu as a downloadable PDF and does not list prices on the web version, so SteakMap has no verified figures to quote. Expect downtown Cleveland fine-dining pricing, and expect the A5 to be sold by the ounce — that is the near-universal convention for beef at that grade.

Browse every Wagyu steakhouse in Ohio, every dry-aged steakhouse in Ohio, or the rest of the steakhouses in Cleveland.