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.
Several years after Joe Moreno opened Broadway Joe Steakhouse in 1949, it was featured in the Jimmy Stewart movie The FBI Story. The first of many films and TV shows to be shot in the restaurant, it set off a chain reaction that would soon have actors and cultural luminaries not just filming scenes there but dining on its hearty Italian dishes and steaks. In the kitchen, cooks prepare many of the pillars of Italian cuisine—chicken parmigiana, veal marsala, and linguine with clams. Diners can sink teeth into salmon fillets or a wide selection of steaks, from cuts of rib eye, filet mignon, and sirloin to 50-ounce porterhouses for two that are so big they served as body doubles for Jimmy Stewart.
Just as the surrounding Theater District transports audiences to faraway places, Brazil Grill's dining room immerses guests in the rich culinary traditions of Brazil. Though it boasts a substantial selection of entrees, the eatery's specialty is radizio, a traditional Brazilian dining style where passadores, or meat servers, present diners with an endless rotation of skewered morsels. Patrons can nosh to their hearts' content on beef, pork, lamb, duck, and the other meats that continually appear tableside during the course of the night. To complement the authentic dishes, servers can also recommend options from the restaurant's selection of wines culled from Chile, Italy, and New Zealand. Most nights, guests eat as they absorb the sounds of live Brazilian music, the play-by-play of Brazilian League soccer matches, or napkins practicing their Portuguese accents.
Shula’s Steak House romances diners with opulent white linens, cherry-wood walls, and football-themed décor, replete with photos of famous athletes in gold-plated frames. The restaurant’s appetizers, salads, and sides feature 3- to 5-pound Maine lobsters, oysters, and vegetables, satisfying those eaters who stray from meatier fare. All steaks served by Shula’s must meet eight meticulously defined criteria—marbling, maturity, consistency, leanness, flavor, appearance, and tenderness—before advancing to the next round of a steak-selection reality show. Legendary NFL coach Don Shula’s name marks restaurants across the country, signifying the utmost dedication to quality beef.
Like most good ideas, Gymboree Play & Music didn't begin in a business meeting—it began out of necessity. In 1976, Joan Barnes, a California mom, found herself frustrated with the lack of spaces where she could take her kids for safe and age-appropriate play time. Knowing that other parents were undoubtedly feeling the same frustration, she took matters into her own hands and founded Gymboree Play & Music. She consulted experts to design a curriculum of activities to foster the development of children’s cognitive, physical, and social skills through structured play. She hired a nationally renowned playground designer Jay Beckwith to design the proprietary play equipment at her centers. And her staff began conducting entertaining classes covering subjects ranging from music to sports to impart valuable lessons of imagination and physical activity to developing minds. As their children learned and socialized, parents also found benefit in meeting and befriending other moms and dads in their local area. More than 30 years later, her vision has proved to be a success: more than 712 child-centered franchises now spread over 42 countries, bringing confidence and creativity to thousands of youngsters in several continents and to one in the center of the earth.
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.
Lenny Passarelli grew up within the bustle of busy kitchens and developed a palate for decadent food at his family’s fine-dining establishment, Scotty's in Rockville Center, which the clan ran for more than 45 years. When he started his own legacy at AJ Maxwell's Steakhouse, he wanted to combine the two ingredients he'd learned to be most important to a restaurant: food and fun. In the fine-food category, Passarelli serves live Maine lobsters, dry-aged sirloin steaks, and massive porterhouses capable of feeding up to four. Attentive servers, who are trained to be sensitive to whether a gathering is a celebration or business meeting, keep the drinks flowing and the experience joyous.
The gentle glow of the overhead chandeliers reveals an intricate full-wall mosaic mural depicting ancient Roman life, which the owners discovered during the restaurant’s renovations. The mural was left behind by New York's Forum of the 12 Caesars, which was famous for being the city’s most expensive and over-the-top theme restaurant from the 1950s through the 1970s, attracting celebrities with its lush atmosphere and their pets with the promise of top-notch doggy-bag service.