At its simplest, a cheesesteak only requires three ingredients: steak, cheese, and bread. But the grill masters at Philly Cheesesteak House aren't interested in supplying just the basics. Nineteen toppings, from cooked onions and sweet peppers to Cheez Whiz, can flavor the 6- and 10-inch subs.
The sandwiches are part of the House's all-day lunch menu, whose cheesesteak alternatives include veggie burgers and chicken fingers paired with honey mustard. The breakfast menu's omelets are also available from open to close, and an extensive dinner menu ends each day with entrees such as pasta platters and seafood paella for two.
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.
When Bruno Selimaj shuttered his Northern Italian restaurant in 2007, it marked the end of a three-decade run as a hot spot for Midtown's politicians and mobsters. However, with the opening of Club A Steakhouse, Bruno reprises his recipe for dry-aged strips—the very ones enjoyed by Donald, Rudy, and the Gottis—and rebrands the venue as an elegant niche for modern American cuisine.
In addition to searing prime dry-aged rib eyes, chefs braise pinot noir short ribs, roast lemon-thyme chicken, and assemble littleneck clams on the half shell. They diversify flavor profiles with seven sauces (hollandaise, bordelaise, and a house steak sauce, among others) and fill out plates with robust, starch-based sides. Servers dispatch these dishes to linen-topped tables in a crimson dining room that's decorated with black-and-white snapshots of famous patrons. A wine cellar and piano room branch off the main hall, furnishing dimly lit corners and upholstered banquettes in which to sip wine or play spin the bottle.