KEENS
STEAKHOUSE
72 W 36th St. New York, NY 10018
Cross Street: Sixth Avenue
(212) 947-3636
The artifacts at this 120-year old restaurant impress
as much as the excellent chops, steaks and scotch served
with a side of New York history. Over 50,000 clay pipes,
dangling from the ceiling, Looking back to the days when
Babe Ruth and Albert Einstein, puffed away while cutting
into prime steaks and great wine.
Meat is the name of the game here, especially if you are
a fan of lamb: the perfectly cooked chops are extra thick
an flavorful . Steaks are the first choice and the sirloin
is beautifully marbled, a filet mignon arrives firm, from
a center-cut meaty scallops, and rich short ribs, stewed
with carrots, leeks and potatoes, are especially wonderful
in winter. A fresh lobster cocktail and tuna-salmon tartare
are creative.
PETER
LUGER STEAK HOUSE 178 Broadway, Brooklyn, NY 718-387-7400
Cuisine: Steakhouse
A local landmark since 1887. Diners don't even get menus
unless they ask; waiters are tersely matter-of-fact. The
dining rooms, with their exposed beams and worn wooden
furniture, are far brighter than they ought to be. But
don't complain too loudly: Luger's fiercely loyal regulars
will defend the place as passionately as they would their
own mothers. Everyone
orders the hand-picked, dry-aged porterhouse steaks and
the butter-sluiced slabs arrive on lava-hot platters.
German fried potatoes and creamed spinach are fine sides;
starters include a salad of thick-cut tomatoes and onions,
and crispy double-thick bacon. Desserts--chocolate mousse
pie, New York cheesecake.
PALM
RESTAURANT 250
W 50th St. New York, NY 10019
Cross Street: Between Broadway and Eighth Ave
(212) 333-7256
Prime steaks and a festive scene at a Theater District
winner.
Palm dry ages its steaks--as opposed to vacuum packing--and
the result is evident. The ribeye is intensely flavored
and thoroughly succulent, as is the well-charred New York
strip and the giant porterhouse. Double-cut lamb chops
are first-rate as well. Seafood, for those who are grudgingly
along for the carnivorous joy ride, is fine, especially
the moist and mustardy crab cakes. Among the desserts
the chocolate pecan pie is a winner.
SPARKS
STEAK HOUSE
210 E 46th St. New York, NY 10017
Cross Street: Between Second Avenue and Third Avenue
212) 687-4855
A quintessentially masculine retreat where well-aged,
char-fired steaks meet a top-notch wine list.
Service is professional and engaging.
The menu offers classic steakhouse fare. Both the incredibly
tender filet mignon and the prime sirloin arrive char
and are just perfect. The sauteed mushrooms and not-too-rich
creamed spinach are just right alongside. For desserts
one of the best cheesecake in the city.
SMITH
& WOLLENSKY
1114 1ST Ave Ste 6 New York, NY 10021-8325
(212) 838-2061
This top Midtown steakhouse serving top steaks and incredible
wine list. Service is professional when it’s not
too crowded, it also has a handsome steakhouse look with
theatrically gruff waiters to complete the scene.
