Joey Allaham had a goal: rescue kosher dining from its niche-market status and prove its universal worth. Lucky for him, he’s a fourth-generation butcher who understood that the appeal of tender, dry-aged slabs of meat knows no limits. Teaming up with executive chef David Kolotkin, Joey opened The Prime Grill, a wood-paneled steakhouse that continuously tops Zagat’s list of best New York kosher restaurants. Famous for their USDA prime steaks, which come from an in-house dry-aging room, the team prepares glatt kosher cuts of meat such as a pepper-crusted 10-oz. filet, a Texas-style 14-oz. rib eye, and an 18-oz. black angus filet that could make a serving plate join a gym. Sides such as steak fries drizzled in truffle oil, and desserts such as molten chocolate cake, make the meal complete.