Any way you carve it, this place stands the test of time. What is it? If you are a resident of another country or region, please select the appropriate version of Tripadvisor for your country or region in the drop-down menu. The house specialty steak and Amish veal chop are much more mildly priced (about $50) than their hulking counterparts, so you'll get more meat for your buck. Why go? American, Steakhouse $$$$ Menu 3. Showing results in neighboring cities. What is it? Why go? He died before enjoying his last good meal. Déjà vu! Why go? Keens Steakhouse “Amazing Steak and very... 2. This veggie-leaning eatery explores grilling's greaseless, flame-licked potential with a well-rounded menu that combines Mediterranean, Asian and all-American flavors—from smoky slabs of halloumi to miniature fire-roasted eggplants with fried goat cheese and honey. This mustily masculine beef house opened in 1927 and boasts a glass-enclosed street-side meat locker loaded with dry-aged steaks later flamed the old-fashioned way — over a hicory-log grill. Why go? What is it? Club A Steakhouse. American, Steakhouse ££££ Menu By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news, events, offers and partner promotions. Why go? A former mob hangout, this classic chophouse slings lean 16-ounce prime sirloins, savory beef scaloppine and steak fromage (filet mignon topped with Roquefort). What is it? Why go? Meaty offerings include veal-chop marsala and steak topped with sashimi-thin slices of kobe beef, but the seafood (fresh trout swim in a concrete tank in the dining room) and salad plates are just as dazzling. What is it? 240 E 58th St. Making an effort to distance itself from the he-man confines of machismo steakhouse lineage, Bowery Meat Company touts itself as a "meatcentric restaurant" and raw bar. One of its secrets? Why go? At this old-school chophouse equipped with a 50-foot marble bar, dark yellow leather chairs and beige wallpapper, Peter Luger alums dole out seafood alongside meaty specialties. Why go? A former auto-body garage, the 3,000-square-foot chophouse is divided into a catamaran-building factory and a carne-centric eatery equipped with a wood-fired grill. Lespinasse-trained chef Craig Koketsu nails the steaks but he also breathes new life into traditional side dishes: pudding-like corn crème brûlée and airy “gnocchi & cheese,” a clever take on mac and cheese, are worth the trip alone. A gamble fom Wolfgang Zwiener, a former Peter Luger waiter who opened his own steakhouse in midtown in 2004 and later created an offshoot of his original offshoot. Opened in 1868 as a dockworkers’ chophouse, this clubby establishment draws a laid-back New York crowd (MePa’s glamazons need not apply). What is it? All rights reserved. Michael Stillman, the son of Smith & Wollensky founder Alan Stillman, runs this highly stylized industrial theme park complete with meat-hook light fixtures, wooden butcher blocks, white tiles and exposed brick. “Great Meal!” Although a slew of Luger copycats have prospered in NYC, none have captured the elusive charm of this stucco-walled, beer-hall-style eatery, with its well-worn wooden floors and tables, and waiters in waistcoats and bowties. more. Thanks for subscribing! And the seafood shines. The menu riffs on the restaurant's namesake bone-in cut: you can get a veal, pork, lamb or monkfish porterhouse if you like. Steakhouses in New York City 1. What is it? Spring for the flavorful strip steak or a well-seasoned prime rib. Zoom in to see updated info. It may be mistaken for the community’s own restaurant, but it’s a welcoming space where you can enjoy a comforting meat-and-potatoes dinner where p, Servers hoist wooden boards of raw meat around the mildly mid-century room to tantalize diners with three-figure, Photograph: Courtesy Old Homestead Steakhouse, Check out the best soul food restaurants in NYC. Time Out is a registered trademark of Time Out America LLC. More intimate and warm than most meat temples, it’s a place where both bearded Brooklynites and Queens musclemen happily wield steak knives. K Rico Steakhouse. On a crowded night (as they often are), the LES rathskeller resembles a raucous and joyful bar mitzvah: Yiddish sing-alongs and folk dancing are ignited by the live synthesizer and further fueled by icy shots of vodka. What is it? 513 reviews Closed Now A spin-off of the Atlantic City original, this playpen for high-rolling carnivores is suffused with wafting scents of singed fat and smoke-laced bourbon. What is it? And yet it remains one of the best (albeit priciest) restaurants of its ilk. 1202 reviews of Gallaghers Steakhouse "In a day where the hottest new restaurants that get the most buzz in New York are associated with dejected reality cooking competition stars We already have this email. The kitchen makes sure the New York strips arrive at your table still sizzling, seasoned with sea salt and peppercorns, and showing no sign of extraneous fat. “Had great my friends birthday... 3. Try another? American, Steakhouse ££££ Menu Big groups can order porterhouses for two, and solo diners can dig into a filet mignon, rib eye or sirloin without feeling like they’re getting second-best. Why go? Main-event proteins include a charred hanger packed with an earthy flavor, as fine a slab of beef as is available at any hoary steakhouse in town. The steaks kick ass — thick, juicy and perfectly charred. Why go? This mustily masculine … Tudor City Steakhouse. Frankie & Johnnie's Steakhouse. Photograph: Courtesy of Tudor City Steakhouse, Between its intimate park and the residents living in buildings known for their historical neo-Gothic architecture, Tudor City feels like a private oasis removed from the city’s frenetic energy. If you’re keen on embellishments, you’ll want the bone-in rib eye that’s Katz-ified into a smoky, spice-crusted pastrami steak topped with caraway butter. Tender-as-sashimi seared yellowfin tuna and ever-fresh raw-bar selections shine on the menu, but the real star is the beef. Look out for your first newsletter in your inbox soon! Situated in a low-ceiling basement reminiscent of a 1970s rec room, this Eastern European restaurant schills a very traditional menu of chopped chicken liver, garlicky karnatzlach sausage, broiled sweetbreads, and Roumanian tenderloin. Benjamin Steakhouse Prime. One of its secrets? Royal 35 Steakhouse. Why go? 2806. What is it? Tudor City Steakhouse. American, Steakhouse $$$$ Menu 2. What is it? The famous porterhouse for two—36 ounces of sliced prime beef—is a singular New York experience that’s worth having. A sleek, marble-washed Korean beef house from Michelin-starred restaurateur Simon Kim in Flatiron, just 10 blocks south of K-Town proper. It may be mistaken for the community’s own restaurant, but it’s a welcoming space where you can enjoy a comforting meat-and-potatoes dinner where prime dry-aged beef is the star. 6,628 reviews Closed Now Steakhouse, Latin $$ - $$$ Menu 5. Why go? Why go? This restaurant from chef Michael Lomonaco (Windows on the World) is part of the all-star lineup at the Time Warner Center with a mature-yet-sexy brown-and-tan interior and generous portions at fair prices. Steakhouses in New York City 1. The 52nd Street locker is a glorified landmark in Midtown, with locals and tourists flocking outside the century-old establishment for commemorative selfies after conquering their rib-eyes and marbled sirloins. Pair one of the gloriously charred steaks with one of the 500 wine labels on offer. Midtown East. What is it? RECOMMENDED: Full guide to the best restaurants in NYC. But one area we truly excel in is steakhouses and steak restaurants, those temples of dry age and mineral funk, those celebratory establishments that demand to be marked with a napkin tucked beneath your chin, a steak knife clutched in your fist and a juicy slab of beef (medium rare to rare, please). What is it? The menu caters to lily gilding, inviting you to top any of its wet- or dry-aged steaks with bacon, foie gras or an entire Singapore-style lobster. Continue your visit to www.tripadvisor.co.uk. The multi-unit chain is famous for its dry-aged steaks (filet mignon, prime rib) and Wagyu offerings, as well as decadent sides like truffled mac and cheese and a fried mozzarella and tomato salad.
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