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 décor 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.
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.
It's hard to find a press outlet that hasn't heaped praise on Peter Luger Steak House at some point. Zagat, for instance, named it the best steakhouse in New York 28 years in a row. The owners protect its reputation by personally selecting meats on daily market visits and dry-aging them on-site.
MarkJoseph Steakhouse prepares a menu that shines its spotlight on protein-toting entrees, bristling with USDA prime dry-aged steaks and grilled seafood. Prep the palate's meat centers with a thick slice of sizzling Canadian bacon ($3.75), before biting into the porterhouse for two ($82) or a 12-ounce filet mignon ($42), professionally prepared and briefed extensively on the behavior of molars before gracing each plate. The seared Chilean sea bass offers a seafaring alternative to spotlighted meats, arriving tastefully dressed in a flavor-enhancing ginger beurre blanc sauce ($31.50).
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.