Great Restaurants of Long Island has reviewed 21 Main Prime Steak House. Zagat rated the food, décor, and service at 21 Main Prime Steak House as very good to excellent, and 89% of more than 230 reviewers like the restaurant. Eighty-seven percent of Urbanspooners like 21 Main Prime Steak House, and OpenTable reviewers give it an average of 4.3 stars.
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.
Chefs at George Martin's Strip Steak stand guard at roiling broilers, anticipating the exact moment when each dry-aged Angus steak within has perfectly browned. Ladles of béarnaise and au poivre sauces in hand, the kitchen staff sends each order—flanked by ramekins of sautéed vegetables or hand-cut french fries—out into the cozy, candlelit dining room. Wines and signature cocktails, such as ginger cosmopolitans, pair with each entree, including the restaurant's eponymous steaks, free-range chicken, brazilian lobster tails, and veal chops. George Martin's Strip Steak also caters special events, from small gatherings in its private dining rooms to onsite celebrations for up to 100 tuxedoed mannequins.
Yolande Lacan grew up surrounded by great French cuisine. Her father, Noel, was a gourmet French chef. As a child, her family lived in an inn that featured a handful of restaurants—one that specialized in old-world French food and another that served sweet and savory crepes. When Lacan found that New Haven lacked an inviting corner bistro with good onion soup, escargot, and steak tartare, she took it upon herself in the fall of 2012 to open Yolande's Bistro and Creperie, which incorporates all of these staples of French cuisine.
Lacan and her cook Stephanie aim to create traditional French cuisine that is “not too fancy or intimidating,” such as frog legs Provençale and duck leg confit. In addition, Lacan folds imported cheeses and salmon into gluten-free buckwheat and oat-flour crepes, and chops champagne bottles open with a saber. Dinner and brunch feature plates that are a touch fancier than the average cafe, while lunch features casual French-inspired fare such as cracked-pepper burgers and bistro beef sandwiches.
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).
Southampton's cup currently runneth over with awards, so grab a menu and cleverly place your mouth beneath its cornucopic outflux. Start lunch, dinner, or High Beer with an appetizing cup of New England clam chowder or potato ale soup with bacon and cheddar ($5 each), before hitting the pub favorites. Wrap your lips around a tall, frosty mug full of the brewer's burger and french fries ($9, add cheese, sautéed onions, bacon, or mushrooms for $0.75 each) or a crispy order of lager-dipped fish and chips ($14 lunch, $18 for a dinner portion). For a hearty pub dinner, pair a flounder stuffed with crabmeat ($22) and side of sweet potato fries ($6), crushing your appetite beneath the sheer weight of flavor. Check the on tap menu for a saliva-stimulating selection of micro-brewed beers, ales, and Olympian ambrosias, or ask your server to recommend the best pairing for your entree, your complexion, or the beer you just had 12 seconds ago.