Chosen by Zagat as one of the best steak houses in Westchester County, The Willett House quells discerning appetites with scrumptious steaks and seafood. On the prix fixe dinner menu, starters such as lobster bisque and gorgonzola salad prime bellies for entrees such as chicken francese and a 10-ounce filet mignon au poivre coated in a peppercorn cream sauce. After lulling anyone who eats it into a content, satiated slumber, the 2-pound lobster (an additional $5) infiltrates diners’ dreams and pinches them awake again. As they finish off the table’s shared bottle of wine, each patron can choose from a tray of fresh, house-made desserts and wash down the treat with a cup of coffee or tea. Surrounding the main dining room, a pressed-tin ceiling and exposed-brick walls augment the 90-square-foot mural depicting life in turn-of-the-century Port Chester, when the seaside town still led the world in exports of soda jerks’ red-striped hats.
Mac's Steakhouse's extensive menu spotlights prime, 100% dry-aged Niman Ranch beef and fresh, 100% water-grown seafood. Warm up taste buds with the spinach, crab, and goat cheese dip, served with kettle chips for dunking practice ($10). For the main event, protein lovers can cuddle up with Mac's superior cuts of New York–strips, rib-eyes, and porterhouse steaks, each dry-aged for up to 60 days to ensure superior taste and a emotional maturity. Ocean-inclined clientele can try The New York Times–recommended Hawaiian White Tuna, a wasabi-sesame crusted filet served on a wakame seaweed salad with ponzu sauce ($14).
People running in and out of the doors at Ribs on The Run used to be a common sight. That’s because the barbecue shop’s previous location was strategically located near a train stop, and hungry riders would run over, order some of their favorite ribs, and then be out the door to catch their train. Though the number of people sprinting to the door has decreased since their move to a new location, their clients still maintain the same level of fervor for the house’s signature ribs rubbed in secret spices. To create hearty meals, chefs pair their ribs, barbecue pork, and wings with cornbread and a choice of homestyle sides, which clients can eat in house, pick up in the restaurant, or have delivered free of charge. Staff can also cook up their filling fare for catered events, allowing loyal customers to share their favorite food with loved ones on their wedding days, at family reunions, or on the day they finally tell their dog he was adopted.
Frank's Steaks has all the respectable hallmarks of an old-school steak house: white table cloths, neatly folded napkins, and dim lighting setting the mood. But then there are the crayons. They aren't there to keep kids busy—they're there so inspired diners of all ages can scrawl art onto the butcher paper atop each table. The most compelling works are framed and hung on the walls of the establishment, a fitting goal for diners to strive for when waiting for their mouthwatering steaks to arrive.
The signature Romanian skirt steak is certainly worth putting a crayon down for—the tender, juicy cut comes dripping in a marinade of garlic and duck sauce. A 42-ounce porterhouse, meanwhile, easily satisfies two diners or two medium-sized tanks of piranhas. Desserts also come in generous proportions, featuring smooth sorbets, triple-layer chocolate cake, and ice-cream pies.
With four generations of culinary wisdom running in their blood, the Pace family has a pretty good idea of what it takes to run a successful restaurant. Foremost on the list are top-notch ingredients—all meat served at Pace’s Steak House is handpicked in New York City’s famed meatpacking district and aged onsite in aging rooms filled with special lights and fans. After aging, some cuts are marinated for 24 hours. The menu's meatier selections—sizzling rib eye, filet mignon, and porterhouse steaks—are supplemented by oysters on the half shell, fresh seafood steaks, and a wine list, which includes 15 wines by the glass.
Boulder Creek Steakhouse’s dinner menu serves up deluxe cuts of steak with all the trimmings in a casual atmosphere. Starting with grain-fed meat aged a minimum of 28 days, each sirloin ($17.99), filet mignon ($28.99 for 12 oz./$23.99 for 8 oz.), and beyond is grilled to red-hot perfection and seasoned with a double-secret blend of spices. If you already had steak for lunch, breakfast, and your coworker’s office birthday party, savor the chicken parmesan ($15.99) or the jumbo shrimp scampi ($15.99) instead. Vegetarians, meanwhile, can abide by the terms of their uneasy peace treaty with cows by noshing on a garden fresh salad drizzled with homemade dressing ($4.99–$14.99). Keep a couple stomachs open for the brownie sundae ($5.99), the warm apple tart served over ice cream ($5.99), or both stacked on top of each other. Lighter lunchtime appetites will find that the turkey burger ($10.99), pulled-pork sammie ($11.99), and grilled chicken wrap ($10.99) are all created equal and thus enjoy equal rights to a side dish of onion rings or creamed spinach.