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.
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 ($84) 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 ($26). 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.
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.
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.
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.