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.
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.
During New York's golden age, when big-band music filled the streets and Tommy Dorsey and Count Basie reigned supreme in regal zoot suits, Ellsworth Statler held court at the Hotel Pennsylvania. Known as much for its delicious food as it was for its swanky shows, the hotel became the standard of swingin' cool by which all others were measured. Today, the same spirit that propelled Ellsworth Statler to greatness inhabits his namesake: the Statler Grill. Using classic midcentury charm and more than four decades of experience in the restaurant business, the owners of Statler Grill reanimate the New York of decades past, time-warping diners as they sit at tables cloaked in white linens amid muted lighting. Artwork festoons the walls, adding warm hues and a jubilant air while frosted glass and earth-toned walls segment the dining room for more romantic dining and more covert fantasy baseball meetings. An adjoining bar serves up a similar sophistication, with a menu of light fare appropriate for an after-work snack, or after a game, being located across the street from Madison Square Garden.
For dinner, the kitchen lines classic new york prime sirloins and porterhouses with the marks of the char grill. Seafood arrives fresh daily to offer the best flavors of the deep blue, including Prince Edward Island mussels, Long Island clams, and fried calamari. The chefs' traditional and inventive American fare complements every meal of the day, from eggs benedict for brunch to filet mignon for supper and Maryland crab cakes for late night sleep eating. All of this fancy fare doesn't get in the way of friendly service, though; the restaurant's friendly waitstaff and knowledgable bartenders earned glowing praise from the foodies at Midtown Lunch.