"The steak actually is the cheapest 'meat or fish' main at Anton's, the latest restaurant by Nick Anderer, the former chef at Maialino and Marta, and Natalie Johnson, the ex-wine director at Loring Place. It costs $26. By comparison, the chicken is the most expensive main, at $35, or $65 for two. One could technically spend less on the pasta section of the menu ($18 to $26), but for those who believe that noodles work best as a mid-course, the smarter move is to split a plate of Anderer's famed anchovy spaghetti, and then indulge in a modest portion of serious beef. The steak is a fatty, tender, medium rare hanger cut. It is the only steak on the menu, meaning it doesn’t play second fiddle to a larger, more indulgent porterhouse. Anderer calls it steak Lorenz, after a great ancestor who worked as a butcher during the Great Depression. The kitchen roasts the seven-ounce steak in heady garlic butter. The meat arrives sliced, bloody on the inside and charred on the outside. It sits atop a bed of golden onions that have been slowly cooked with thyme, bay leaves, amontillado sherry, chicken broth, and beef broth. The net effect is that every bite flaunts notes of crispness, beefiness, gaminess, and sweetness, with an overall flavor profile that suggests a deconstructed French onion soup. Anderer scatters fat sprigs of raw parsley around the plate; you pick them up by the stem and eat them to cleanse the palate with a shock of bitterness." - Ryan Sutton