It's hard to find a press outlet that hasn't heaped praise on Peter Luger Steak House at some point. Zagat, for instance, named it the best steakhouse in New York 28 years in a row. The owners protect its reputation by personally selecting meats on daily market visits and dry-aging them on-site.
MarkJoseph Steakhouse prepares a menu that shines its spotlight on protein-toting entrees, bristling with USDA prime dry-aged steaks and grilled seafood. Prep the palate's meat centers with a thick slice of sizzling Canadian bacon ($3.75), before biting into the porterhouse for two ($82) or a 12-ounce filet mignon ($42), professionally prepared and briefed extensively on the behavior of molars before gracing each plate. The seared Chilean sea bass offers a seafaring alternative to spotlighted meats, arriving tastefully dressed in a flavor-enhancing ginger beurre blanc sauce ($31.50).
Several years after Joe Moreno opened Broadway Joe Steakhouse in 1949, it was featured in the Jimmy Stewart movie The FBI Story. The first of many films and TV shows to be shot in the restaurant, it set off a chain reaction that would soon have actors and cultural luminaries not just filming scenes there but dining on its hearty Italian dishes and steaks. In the kitchen, cooks prepare many of the pillars of Italian cuisine—chicken parmigiana, veal marsala, and linguine with clams. Diners can sink teeth into salmon fillets or a wide selection of steaks, from cuts of rib eye, filet mignon, and sirloin to 50-ounce porterhouses for two that are so big they served as body doubles for Jimmy Stewart.
Shula’s Steak House romances diners with opulent white linens, cherry-wood walls, and football-themed décor, replete with photos of famous athletes in gold-plated frames. The restaurant’s appetizers, salads, and sides feature 3- to 5-pound Maine lobsters, oysters, and vegetables, satisfying those eaters who stray from meatier fare. All steaks served by Shula’s must meet eight meticulously defined criteria—marbling, maturity, consistency, leanness, flavor, appearance, and tenderness—before advancing to the next round of a steak-selection reality show. Legendary NFL coach Don Shula’s name marks restaurants across the country, signifying the utmost dedication to quality beef.
Owned by two native Irishmen, The Wicked Wolf Restaurant combines comforting culinary fare with the warm, welcoming hospitality of the Emerald Isle. Inside the cozy eatery, warm brick walls and rich mahogany woods embrace diners as they peruse the extensive menu. Meals march on hunger pangs with appetizers such as the potato pancakes, paired with applesauce and seared with medieval calligraphy from the Book of Kells. For more traditional pub fare, diners can brace bellies for a bounty of fish ‘n’ chips dipped into homemade tartar sauce. Tongues may also book passage aboard a cruise of more upscale Celtic cuisine, sailing toward succulent New Zealand lamb chops or a piping pot roast paired with red cabbage and potato pancakes and smothered in beef gravy.