While many restaurants may call themselves a steakhouse, Timber Lodge is as authentic as it gets. 

One step inside the landmark restaurant in Medina, you can not only smell but see the prime rib slow roasting on a rotisserie just steps from the dining room. Although owner Lynn Zarcone won’t divulge his secret recipe, he says the meat is cooked low and slow for more than four hours to achieve its signature tenderness and flavor.

“We are one of the few restaurants to serve prime rib all week long,” he says. “It is hand-carved and served daily until the cutting board is empty.”

The menu is packed with hearty meals, including New York strip, Delmonico, center-cut top sirloin and filet mignon. Its signature steaks are heavily marbled for exceptional flavor and can be topped with compound butter, bleu cheese, horsey crumble, bourbon glaze or other toppings like mushrooms and onions. House-made horseradish and au jus provide the perfect finishing touch. Seafood also shares the spotlight here, with lobster tails, crab legs, scallops, shrimp and salmon entrees cooked to perfection.

Housed in a renovated 1800s farmhouse, complete with rare wormy chestnut wood paneling throughout, the restaurant has the feel of a rustic lodge. An indoor fireplace adds to the cozy atmosphere, while an outdoor fireplace keeps the patio welcoming even during the winter months.

“Everything is diced, chopped and cooked fresh here,” Lynn says. “Our staff comes in at 5:30 a.m. to get ready to open for dinner at 4:00 p.m., since we don’t take any shortcuts and everything is prepared in-house.”

“We have been a dining destination for decades, where people come for a great meal and relaxing night out,” he adds. “And during the holidays, we sell our famous prime rib in whole or half sizes for those looking for a delicious meal to enjoy at home.”