Steakhouses in Norwalk

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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.

20 Willett Ave
Port Chester,
NY
US

The main attraction at Mac's Steakhouse is a venerable selection of grass-fed steaks dry aged for at least 28 days. The gourmet cuts include 12-ounce new york strips served with potatoes au gratin, 16-ounce boneless rib eyes, and filets mignons that the New York Times lauds for their "velvety texture and well-made b?arnaise sauce." Though the steaks may get top billing, they share the limelight with an estimable array of seafood, including grilled salmon, white tuna, and a saut?ed shrimp-and-lobster combo served with vegetable risotto. Not to be outshined by the victuals, the restaurant's wine list traces the globe with varietals culled from California, France, Tuscany, Argentina, and Spain that have earned it an Award of Excellence from Wine Spectator.

To enter Mac's 7,000-square-foot interior, guests pass through 10-foot-high, 100-year-old carved wooden doors. They cross the threshold into a high-ceilinged space with 150-year-old wood-plank floors. Paintings of cattle adorn the walls, and guests can peer into a wine cellar tucked behind glass panels.

12 Gerard St.
Huntington,
NY
US

The classics reign supreme at Blackstones Steakhouse: a traditional restaurant devoted to special-occasion combinations of quality surf and turf. Inside the kitchen, cooks grill prime, dry-aged beef in a number of different cuts, ranging from a petite filet mignon to a porterhouse that can feed as many as four people. The steakhouse's chefs also fill the raw bar with oysters and clams on the half shell, and steam Maine lobsters over a pot of boiling iceberg shards.

Much like the menu, the steakhouse?s d?cor demonstrates a commitment to classical elegance and refinement. Walnut-hued wainscoting, earthenware floor tiles, and wine-red walls add a warm richness to the space. At the same time, stark white tables appear pristine in their simplicity, presenting diners with crisp napkins, crystal-clear wine glasses, and gleaming silverware.

213 E Main St
Mount Kisco,
NY
US

Twenty-eight days. That's the minimum amount of time that Benjamin Steakhouse's Prime beef spends dry aging in handcrafted boxes. This allows the flavors to become densely concentrated before the steaks ever see the surface of a grill. To ensure that every cut meets his high standards, chef Arturo McLeod personally visits meat markets to select the steak house's beef.

Menu at a Glance

Steaks Seafood
Six different cuts are available, including everything from filet mignon to 36-ounce porterhouses. Decadent chilean sea bass and 4-pound lobsters prove that steaks aren't the only luxury food.
Starters Selection of Other Meats
Fresh oysters and littleneck clams on the half shell can help prime palates. Racks of lamb and roasted organic chicken also tempt taste buds.

A Peek Inside

To complement McLeod?s indulgent, upscale New American cuisine, Benjamin Steakhouse's ambiance exudes stately elegance. Leather chairs flank the tables, all of which are dressed with crisp white linens. Chandeliers spread a soft, warm glow throughout the space, gleaming against the rich wood accents.

610 W Hartsdale Rd
White Plains,
NY
US

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.

396 Central Ave
White Plains,
NY
US

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.

318 Wynn Ln
Port Jefferson,
NY
US