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13 New York City Steakhouses That Are Not Peter Luger

Though it opened in 2005, this Midtown steakhouse feels like a relic from the 1940s. Jackie Mason and Woody Allen were some of the boldface names who caught Marian Burros’s attention while she waited for her food.

Read Marian Burros’s Ben & Jack’s review.


In a retro room in the East Village, steakhouse fans will find a menu that veers from the traditional: duck lasagna, roasted chicken and pork belly Chinese-barbecue style. But there are steaks, too.

Read Pete Wells’s review of Bowery Meat Company.


Though it is a Korean barbecue restaurant, Cote ages its prime beef up to four and a half months in the basement of the Chelsea restaurant. A reasonably priced butcher’s feast gives diners the opportunity to try several cuts, along with ample banchan.

Read Pete Wells’s review of Cote.


“No restaurant in New York City pays the kind of lavish, often kooky, sometimes even touching tribute to the past that Keens does.” Clay pipes line the interior of this Midtown institution, and mutton is on the menu, though it’s actually lamb aged for about 10 months, for a more robust flavor.

Read Frank Bruni’s review of Keens.


Before Riad Nasr and Lee Hanson opened Frenchette in 2018, they ran the kitchen at Minetta Tavern, Keith McNally’s restaurant in Greenwich Village. Frank Bruni, in his review, called the burger “trailblazing” and the côte de boeuf “sublime.”

Read Frank Bruni’s review of Minetta Tavern.

When Frank Bruni visited this steakhouse in a strip club on the Far West Side of Manhattan, he found much to love about the meals, even if the ambience left something to be desired. “The beef, I devoured — breathlessly, ecstatically,” he said. “As it happens, Robert’s has some of the very best steaks in New York City.”

Read Frank Bruni’s review of Robert’s Steakhouse.

“A millennial Keens” is how Sam Sifton described this restaurant in Williamsburg, Brooklyn, thanks in large part to its lamb dishes. The restaurant, owned by the proprietor of the nearby barbecue restaurant Fette Sau, is known for its cozy atmosphere and steaks cooked over an open flame.

Read Sam Sifton’s review of St. Anselm.


Strip House, a clubby restaurant in Greenwich Village, excels at its signature cut, the New York strip: “beefy and rich, tender, with the kind of giant, mineral-tinged flavor that puts elbows on the table and calls as much for martinis as for wine.”

Read Sam Sifton’s review of Strip House.

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