Bloomfield Steak & Seafood House dishes up a dry-aged menu of steak, seafood, and Italian classics. Dinner guests marvel at the building’s 341 years of history before being startled into the present by the wild-eyed stare of angry jumbo shrimp ($12), a spice-flecked starter that careens from the kitchen still glistening from the pan. Having undergone 28 days of in-house dry-aging, steaks, such as the 16-ounce new york strip, fill plate centers, flanked by a garden salad and a choice of garlic mashed potato, baked potato, yellow rice, french fries, or broccoli ($36). Pelagic delights swim amid the menu's steak islands, as well, singing siren songs with such entrees as jumbo shrimp stuffed with jumbo lump crabmeat and butter sauce ($22) and add-on options including broiled 6-ounce lobster tails ($16). Moods can be marinated in soft drinks ($2), house wine ($21/bottle), or a selection of draft beers and spirits.
A restaurant, no matter its size, can be an intimate place. Bobby Van knew that well. If you'd walked into his first restaurant in the Hamptons 40 years ago, you might have found him playing the piano or slinging drinks behind the bar—inflecting the place with his personality, making a connection with the guests who dined there. He made such a big impression that 40 years later his name still graces a family of grills and steakhouses with a meaty legacy all their own.
The menu at each eatery opens with an assortment of salads and seafood appetizers, which may include delicate crab cakes or chilled lobster cocktails. Entrees may prove to be the hardest course to decide on, with a selection that includes lamb chops, fish, and steaks ranging from filets to sirloin to marbled porterhouses big enough to feed two, three, or four. Each space also holds a full bar stocked with spirits as well as wines handpicked by the sommelier.
In the midst of Delmonico's sweeping murals, shimmering oak, glittering chandeliers, and gilded Age-of-Innocence accents, the menu glides in like an eyelash-fluttering ingénue to dazzle your taste buds. Delmonico's is, after all, the birthplace of the Delmonico Steak, Eggs Benedict, Lobster Newberg, Baked Alaska ($12), and the slightly less popular Mystery Bucket. If you want to venture off the culinary beaten path, treat yourself to seared Kobe beef with horseradish risotto, pomegranate, and crisped leeks ($17); blue crab cake with sweet potato hash ($19); and oysters "Diamond Jim Brady" ($19). If you can resist the siren song of the Baked Alaska, try the idiazabal cheesecake with truffle honey anglaise and pinot noir sorbet ($10). Give yourself a couple hours to peruse the encyclopedic wine list, which really should conserve paper by only listing the wines it doesn't have.
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.
Though the menu boasts the usual T-bone cuts, new york strip steaks, and lamb chops, Prime & Beyond is not your typical American steakhouse. The tangy smell of kimchi weaves through the dining space, and wagyu beef dishes take the form of hot dogs and sausages, completing the fusion of Asian and North American flavors that Korean-American brothers Kyu and Kevin Lee envisioned when they created the eatery. Known as “Q the butcher,” Kyu takes great pride in his meats, aging them carefully to bring out their full flavor; his wet-aged steaks sit for at least 20 days as 8-ounce filet mignon and 14-ounce ribeye cuts, and his dry-aged meats rest for a minimum of 50 days within the restaurant’s refrigeration unit atop a memory-foam mattress before being shaken awake and cooked.