In addition to an extensive dinner menu brimming with dry-aged beef and seafood, Mac's Steakhouse saturates Sunday mornings with its new farmers' brunch. The midday meal pairs such entree orders as eggs florentine ($18.95) with a complimentary farmers' table buffet awash with fresh bread, cheese, and salads picked in accordance with seasonal trends and lunar gardening cycles. Craft a tasty morning trifecta such as seafood risotto ($18.95) with a Bloody Mary ($3) and a slab of thick bacon from the carving table ($2).
The sophisticated eatery features an extensive menu of gourmet fare and fresh sushi daily. A sumptuous dining experience commences with the grilled asparagus with crispy hen egg and bacon-sherry vinaigrette ($15) or Kimi's pork gyoza with a curried mustard sauce ($12). Graduate to a prime dry-aged steak, such as the filet mignon charred to order and trailed by an entourage of four accompanying sauces ($36/10-oz.). If a painful book-club breakup leaves you craving emotion-mimicking raw fare, indulge in Two's fresh sushi offerings, such as the strawberry heaven roll with spicy crab, fresh strawberries, and a mango purée ($18), or the jalapeño, cilantro, yuzu soy, and garlic-gussied yellowtail sashimi ($16).
The chefs at Twain's Chicken & Ribs deep-fry chicken and shrimp and baste slabs of ribs in tangy barbecue sauce to populate a menu of down-home favorites. Diners quell poultry cravings with four pieces of fried chicken ($6.25) or feed a ravenous family with a meal of eight pieces of fried chicken, six fried shrimp, and two large sides, such as macaroni salad and creamed spinach ($24.99). A half-rack of ribs ($10.59) induces salivation with a zesty dry rub, and a basket of popcorn shrimp ($6.95) greatly enhances underwater film screenings.
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.
Grillfire wields a cornucopia overflowing with grilled burgers, seafood, and other hearty American classics. Dig into brunch at the Long Beach or Merrick location with the smoked salmon benedict, which pairs flavorful lox with an English muffin, poached eggs, and Hollandaise sauce ($15). Both the Merrick and the Rockville Centre locations offer lunch menus bursting with rich burgers, healthful salad, and baroque burger sculptures made of increasingly tiny burgers. Delight carnivorous palates with the Grillfire Marinated Skirt Steak, which arrives alongside servings of crispy onions ($18). For dinner, take a walk on the wholesome side with the wonton mango salad, which intermixes baby greens, crispy noodles, cukes, and carrots with a sesame-ginger dressing ($12 Rockville Centre and Merrick, $11 Long Beach). To satisfy a need for tenderness unmet by clever greeting cards, chow down on the Long Beach location’s 8-ounce Filet Mignon ($25), the most sentimental of all steaks.
Though still a young man, William Degel can trace his life story all the way back to Prohibition. In the early 1930s, his godfather owned Jack's, a Manhattan steakhouse and speakeasy frequented by movie stars and politicos. Stories of the restaurant's notoriety inspired William's own career path: he leveraged an early job as a bartender into the purchase of a rundown Queens saloon, which eventually gave him the opportunity to open Uncle Jack's Steakhouse. This fine-dining establishment was styled after the original Jack's, with Victorian touches such as pressed-copper ceilings, a hand-carved mahogany bar, and faeries only visible to Sir Arthur Conan Doyle.
Now expanded to three New York locations, Uncle Jack's has proved so popular that William was selected to host Restaurant Stakeout, a Food Network program on which he helps struggling restaurateurs save their businesses. William often credits his success to a focus on quality, a trait noticeable after one glance at the menu. He handpicks all of the beef from cattle that are grown to the steakhouse's exact specifications on Nebraska ranches. The USDA Prime cuts are aged onsite up to 35 days, then cooked in 1800-degree infrared boilers that seal the meat's juices inside a perfectly charred exterior.
As with his godfather's place, William's restaurants cater to the city's elite. Athletes, actors, and local celebrities are often seen seated around Uncle Jack's tables, which isn't surprising considering the richly appointed dining rooms, paparazzi-repelling forcefields, and extravagant perks programs the restaurant provides. Birthday and anniversary reservations are rewarded with a bottle of Taittinger on the house, and the Lifestyle Rewards program lets members cash in their points for Rolex watches, Vegas vacations, and even a Porsche 911.