Hugo's Cellar

"This decades-old steakhouse in the Four Queens doesn’t skimp on portions and presentation. The 16-ounce cellar cut ($89) and the 24-ounce Hugo’s cut ($99) are longtime menu staples, as the Hugo’s Cellar chefs have used the same Maldon salt, black pepper, and garlic seasonings with an herb butter finish since 1973. Each steak is served with a side of mushroom ragout and a choice of bordelaise, béarnaise, or au poivre sauce. Make the prime rib a surf-and-turf special by adding a sizzling jumbo shrimp skewer, a half order of king crab leg, or broiled lobster tail for an extra cost." - Jen Avison Smith