"While this decade-old New American destination isn’t strictly a steakhouse, the whole-animal butcher shop attached to the dining room says it all regarding chef-owner Hosea Rosenberg’s dedication to quality beef (not to mention lamb and pork). The beef typically graces the menu in various forms besides chops: textbook tartare, say, or braised short rib rigati with maitake mushrooms and crème fraîche." - Ruth Tobias, Josie Sexton, Gigi Sukin, Paul Albani-Burgio
Blackbelly