"In the mid 2010s, the butcher steak at Williamsburg’s St. Anselm cost a little under $20. Now, it’s $34. The price increase might seem outrageous—but, truthfully, it was never about the money. St. Anselm knows how to cook meat. Grilled behind the counter in a little room that sits somewhere between a saloon and a hunting lodge, their signature hanger steak arrives charred and tender, like juicy beef sashimi. Add a few sides like spinach gratin and fried mashed potatoes, and enjoy an unpretentious steakhouse experience that, inflation and all, remains a good deal." - neha talreja, kenny yang, carina finn koeppicus, bryan kim, willa moore
Noah Devereaux