As someone who hates fat and gristle with a passion, I can sympathize with those who prefer filet for that reason. However, I have still been won over by the flavor of ribeye - I simply wind up trimming off about a third of what I get on the plate.
My top three steakhouses are:
1.
Uncle Jack's Steakhouse in Manhattan - only had the Akaushi Wagyu there, so that may skew my opinion, but far and away my favorite steakhouse for the sheer experience.
2.
Queue de Cheval in Montreal - this is where I swung to ribeye. Had a bone-in that was so good I was eating the fat - and I didn't care.
3.
Mitchell's Steakhouse in Columbus, OH. Somewhat pricey as Zenmervolt mentioned, but I had a filet there that was extremely well prepared.
Honorable mention: Ruth's Chris for chains, love the sizzling plate o' butter.
Lower end chain: Texas Roadhouse - what can I say? The one near me actually has pretty decent meat.