St. Anselm

"St Anselm’s huge backyard is usually just a place to drink Belgian beers from Spuyten Duyvil while waiting for a table inside, but now you’ll find a bunch of tent-covered tables where you can order a butcher’s steak and pan-fried mashed potatoes any day until 10pm." - matt tervooren

"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

"The best steak in NYC for under $20 might not actually be under $20 anymore (it’s $34 these days), but we’re still all-in on St. Anselm. If you’re prepared to wait for a table, you'll be rewarded with seriously delicious red meats and everything you want to eat alongside them (get the pan-fried mashed potatoes), along with a cool, intimate environment that couldn’t be further from a stuffy, traditional steakhouse. This is one of our favorite places to impress out-of-towners, and eating at the bar is an excellent move for date night or a truly great solo meal." - willa moore, neha talreja, bryan kim, kenny yang, will hartman

"When St. Anselm opened in 2010, the Williamsburg restaurant bucked all the tropes of a classic New York City steakhouse: formal dining rooms, white tablecloths, expensive wine lists, and break-the-bank steaks. Several cuts of meat are priced by the pound, with a hanger steak and pork porterhouse priced around $34 each. The menu also lists less conventional steakhouse dishes, like swordfish, lamb saddle, and fish collars." - Eater Staff

"Small, ambitious, and perpetually packed steakhouse St. Anselm focuses equally on several types of meat. Beyond the popular hanger steak, a hulking lamb saddle is crisp on the outside and tender inside, with just the right amount of gristle and fat. Pan-fried mashed potatoes are an ideal side." - Paul Schrodt