"The standard bearer of old-school New York steakhouses, if not the chicest, will entice those with a sense of history. Established in 1885, the two-level restaurant excels at a certain gruff charm, with practically ancient pipes hanging from the ceiling and servers who are professional but not coddling. Even better than the top-notch porterhouse is the rarely seen mutton chop. Add raw oysters and the blue cheese dressing-drenched wedge salad." - Paul Schrodt
