New York Steak House's resident master chef assembles a menu of hearty steak house staples to serve in the restaurant's lavish dining room. Anchor drifting appetites with starters of Prince Edward mussels wading in white garlic sauce, or enjoy slivers of exquisite beef carpaccio drizzled with a garlic soy vinaigrette. Sides of mushroom risotto and broccoli rabe ride shotgun alongside entrees such as marinated skirt steak or a plate of chicken cordon blue, which, like a businessman's suitcase, conceals a reserve of prosciutto and mushroom sauce. Diners are surrounded by hand-stained copper ceilings and mahogany walls as well as stained-glass windows that cast a multicolored hue on mealing duos and quartets.
With a menu originally created by Top Chef alumna Josie Smith-Malave, the cooks at The Speakeasy Brooklyn craft comfort fare from around the world to plate amidst the brick-lined dining room's speakeasy-style glam festooned with gold curtains and candlelight. Dining duos can begin their global sojourn in America's backyard with tender barbecue-glazed baby back ribs, which evoke memories of neighborhood cookouts and hang-gliding on the talons of majestic eagles. Curried shrimp transports taste buds to Thailand with coconut milk and basil, and salmon glazed with citrus maple basks in an eddy of rice pilaf and string beans. Diners can appease warlord sweet teeth with bounteous offerings of flourless chocolate cake or summery peach-and-blueberry cobbler.
Arirang Hibachi Steakhouse and Sushi Bar's hibachi chefs pull double duty, acting as entertainers in addition to grillmasters. They captivate large groups of diners with whirling knifework, dynamic spatula twirls, and the occasional spout of flame at tableside hibachi grills, flipping hot portions of lobster and chicken directly onto waiting plates. Behind the bamboo-finished bar, the sushi chefs move more slowly as they carefully seal colorful combinations of veggies, seafood, and vinegar-anointed rice within sheets of delicate seaweed. Like a poltergeist beauty pageant, not all of the talent is visible to the eye—the culinary team makes some of the restaurant's most exotic dishes, such as kobe beef sliders and wasabi-crusted filet mignon, behind the closed doors of the kitchen.
Bartenders at Austin's Steak and Ale House pair an extensive, international beer selection from far-away locales including Sweden, Belgium, and the Czech Republic with a menu of elegant pub-style comfort fare. Each of the 20 brews on tap boasts individual temperature and pressure controls, helping ensure that sippers experience maximum flavor and can construct sturdy sculptures from the foam heads. In the kitchen, chefs dish up classic pub fare peppered with creative ingredients, such as Black Angus burgers bedecked with garlic-cumin chili, fried egg, and pineapple, as well as entrees that showcase high-quality cuts of beef and fresh seafood. Outdoor seating areas deposit diners in a foliage-filled garden or on a patio covered by umbrellas. Inside, numerous paintings perch atop exposed-brick and dark wood-paneled walls, and dangling lights and flat-screen TVs illuminate the restaurant's dining room, full bar, and unnecessary collection of night-vision goggles.
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.