Merakia: Greek Mountain Thief Spithouse + Steak restaurant pays storied homage to the Greek revolutionaries who stole sheep and other livestock grazing on mountains during the Greek War of Independence of 1821, then cooked them on spits. Specialities that showcase Greek cuisine range from lamb shank slow-cooked with herbs and spices to pork marinated 24 hours in wine made from moschofilero grapes, and lamb chops served with feta fries or spit-fire roasted potatoes. Steaks include petit filet and bone-in rib-eye.
Japan-based steak restaurant Ikinari’s three outposts in New York City are conveniently located in Hell’s Kitchen, the East Village, and Chelsea. Guests order their steaks by the ounce (almost 30g) from the chef’s butcher station and choose from three cuts of meat — rib-eye, sirloin or filet — that have been wet-aged for at least 40 days. Steaks are cut to order and weighed in front of guests, then cooked over an open fire and presented on a cast-iron platter. Diners can get to know their neighbours when they tuck into their meaty meals at the restaurant’s communal counters.
3. Del Frisco’s
With dishes ranging from cheesesteak egg rolls to coffee-braised pork shank, Del Frisco’s has deliciously upended and expanded the traditional steakhouse menu, with a three-steakhouse empire in New York City. Del Frisco’s Grille at Brookfield Place is near downtown attractions such as One World Observatory and the Oculus, and a second Del Frisco’s Grille is in Rockefeller Plaza. Del Frisco’s three-storey Double Eagle Steakhouse in Midtown has floor-to-ceiling windows, so that you can enjoy views of Rockefeller Center while digging into such outsized selections as a 24-ounce prime porterhouse and decadent side dishes like lobster macaroni and cheese.
Occupying the same building in the theatre district since it opened in 1885, Keens Steakhouse lays claim to a fascinating history. Luminaries such as Albert Einstein and Babe Ruth have dined here, and in 1905, when it was a gentlemen-only establishment, actress Lily Langtry took Keens to court to gain access to the restaurant and won. Today, Keens features a room in Langtry’s honour and an impressive collection of antique clay churchwarden pipes, hanging in rows from the ceiling. Keens is known for its mutton chops and other specialities, including Chateaubriand steak for two, prime New York sirloin, T-bone, prime rib, and porterhouse steak. Desserts range from cheesecake and crème brûlée to Lady M chocolate cake, ice cream sundaes, and carrot cake.
At this Flatiron favourite, owner Simon Kim inventively blends the American steakhouse concept with the Korean barbecue experience. Cote features an in-house dry-aging room and each table features a smokeless grill, so you can watch your meat sizzle right before your eyes. Cuts run the gamut from hanger and skirt steaks to New York strip, filet mignon and rib-eye. Korean-style accompaniments include kimchi stew, jan-chi somyun (Korean angel hair served in a piping hot anchovy broth) and dol-sot bibimbap (rice served in sizzling earthenware with fried egg).
Since 1868, Old Homestead has served choice cuts of meat, such as porterhouse, filet mignon, and sirloin, in what was formerly New York City’s meatpacking district and is now home to scores of cutting-edge restaurants, clubs, and hotels. You can also order from a stellar seafood selection, including lobster, oysters, shrimp, crab, sashimi, and caviar. Desserts such as the gargantuan chocolate cake and apple strudel are perfect for sharing. You’ll know Old Homestead by the distinctive life-size cow replica affixed to its red brick facade.