"This retro-modern steakhouse features a delightful tableside cart service with dishes like Caesar salad, made the old-school way. The 40-square-foot dry-aging steak room and rooftop bar with enviable views help set the mood for its classic or dry-aged steaks, plus luxe add-ons like butter-poached lobster and shaved truffles (because romance). Don’t miss the dirty hash brown, piled with gem-like pearls of trout roe and lighter-than-air creme fraiche, or non-steak dishes like the lamb loin with mint chimichurri or the catch of the day with bouillabaisse and caviar." - Helen I. Hwang, Eater Staff
Zack Benson