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Meat restaurants tend to be thought of as macho, stark places inhospitable to women. But why should that be? Mothers love to eat meat too, and dutiful children do them no service by taking them to dainty places for salad.
The most famous steakhouse in America delivers on its promise of incomparable atmosphere and unique character. It's the template of all other steakhouses, and you are almost guaranteed to have a great time there, especially if your pockets are deep. The steak is not, in fact, that great anymore, but they're still very good for the most part, and their dressing of butter and kidney suet could make a steak-umm good. The hash browns, cake, bacon, and the other sides are wonderful too.
The name is almost unfair; the quality of the meat (and the food generally) is so much higher at BLT Prime than at BLT steak that it really should be called something else. The sides are extraordinary too.
This woman-friendly steakhouse in the heart of the old meatpacking district may be too chi-chi for some, but it's hard to argue with the quality of the steak -- which, really, is what matters at any steakhouse.
When asked, as I often am, for my opinion on the best steakhouse in New York, I often hem and haw. The meat may be better at Minetta Tavern, the sides at BLT Prime, the atmosphere (and nothing else) at Peter Luger. But for the overall package of flawless service, great meat, and by far the loveliest and most relaxing room of any steakhouse I know, the answer is surely Porterhouse New York. Here's a tip: go have a steak sandwich and an Old Fashioned at the bar, during the day. It's a great NYC experience.
Pretty the much the perfect New York neighborhood restaurant. It's hidden away on a curving sidestreet in the west village; it has a perfectly preserved art deco decor; a great drink program; and, most important, one of the best chefs in New York, if not the country, in the criminally underrated Harold Moore. It can get noisy though, so come for an early dinner.
The hotel is a little over the top, and its bar and club scene even more so, but the restaurant at the Standard is surprisingly good, with legitimately seasonal, carefully sourced, simple food executed well. The front beer garden, with its elaborate sausage program, is fabulous as well.
Secluded, rustic, and romantic (it's in an area so secluded you can hear birds chirping outside), Vinegar Hill House doesn't seem likely to have great food. After all, why bother? But the food is, amazingly, the main reason to go. The wood oven is, for once, used as an engine for cast-iron cooking and simple food made with the best possible ingredients. This is one of the best restaurants in New York, period.
The city's most skilled and ardent supporter of Spanish food is surely chef Seamus Mullen, and this tribute to the fire-roasted pleasures of Astorios, in the country's northern part, his greatest accomplishment.
