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.
The Brook Tavern doesn't need a tractor beam to incite diners into its cozy, wooden interior. Passersby need to simply smell the juicy steaks and burgers to stop whatever they were doing and indulge in a hearty meal. Once inside, a selection of starters makes an introduction to more food to come, with helpings of buffalo wings, macaroni and cheese, and Hotsy Totsy shrimp with a spicy tomato sauce. From there you can move onto thin-crust pizza with toppings like pear and gorgonzola, or go all in with The Big rib eye, an 18-ounce steak. If you want something a little different, try one of the many other entrees such as the pan-seared salmon or blue cheese burger paired with 1 of 20 beers on tap including Stella Artois, Brooklyn Blast, and Redd's apple ale. All of this can be enjoyed while watching the big fight on TV, celebrating a birthday in the private party room, or competing in a beef-skewer-eating contest, sans the beef.
Arirang Hibachi Steakhouse and Sushi Bar's hibachi chefs pull double duty, acting as entertainers in addition to grillmasters. They captivate large groups of diners with whirling knifework, dynamic spatula twirls, and the occasional spout of flame at tableside hibachi grills, flipping hot portions of lobster and chicken directly onto waiting plates. Behind the bamboo-finished bar, the sushi chefs move more slowly as they carefully seal colorful combinations of veggies, seafood, and vinegar-anointed rice within sheets of delicate seaweed. Like a poltergeist beauty pageant, not all of the talent is visible to the eye—the culinary team makes some of the restaurant's most exotic dishes, such as kobe beef sliders and wasabi-crusted filet mignon, behind the closed doors of the kitchen.
Classics never go out of style, a truth that is both known and celebrated at Sweet Waters Steak House. Here, iconic American dishes showcase the menu?s combinations of comforting flavors. Chefs line the grill with as many as seven cuts of steak, including dry-aged sirloins and certified Angus strip steaks. Roasted organic chicken breast, pan-seared Norwegian salmon, and caramelized French onion soup serve as upscale takes on steak-house traditions.
With its dark wooden wainscoting, gilt-framed paintings, and green leather furniture, the restaurant?s d?cor mirrors the classical elegance of its menu. Crisp white linens adorn each table, catching the small bits of light cast by the dining room?s softly glowing lamps.
Operated by veteran restaurateur Peter Sideris (who has worked at New York's Smith & Wollensky), Hamilton & Ward Steakhouse serves meticulously prepared cuisine with world-class Kobe beef, prime beef that been dry-aged for a minimum of 28 days, and high-quality seafoods. Hamilton & Ward's dinner menu is loaded with several scrumptious cuts, from its signature 48-ounce porterhouse for two ($79) to the 32-ounce Flintstone ($54), a bone-in rib eye that'll stimulate Stone Age–era taste buds and tip over most foot-powered cars. Disguised bears, meanwhile, can hunch into their trench coats and break into a few fresh Maine lobsters (market price) or savor the restaurant's grilled Atlantic salmon ($25). Keep first-date conversations lubricated with any of the 400 wines in Hamilton & Ward's exquisite Mediterranean wine cellar, or guarantee a second with a glamorous glass of Louis XIII Black Pearl cognac, the only liquor to have been elected president of a Micronesian island.
Situated in Manhattan and Forest Hills, the pair of urbane steak houses known as (aged.) pair their modern culinary innovations with a classic look, hanging repurposed European-oak-barrel chandeliers over plates filled with all-American Black Angus beef from Creekstone Farms. Blueprinted by renowned interior designer Lesly Zamor, both environs emanate an aura of elegant rusticity with antique oak bistro seating and a 20-foot repurposed wood rafter spattered with lit candles like a giant redwood's birthday cake. Authentic ales from Trappist monasteries mingle with West Coast craft brews behind the bar, and fresh seafood is imported directly from Atlantis each morning. Three-course prix fixe lunches tempt tongues every Monday–Friday, and chefs meld meals into brunch every Saturday and Sunday.