Manhattan Steakhouse

Regular diners really don’t need a menu at a good Manhattan steakhouse featured in our listings. Little menu or décor changes in these establishments either from day to day or from year to year. Why mess with success? A fine Manhattan steakhouse that we recommend, for the most part, has a history of delivering great steaks, caters to the same, relatively tight-knit group of patrons, and has for a long time, and creates an enjoyable atmosphere for dining and enjoying a great steak lunch or dinner.

The consistency and taste of the dry-aged beef has an old-school vibe that the diners find comforting. Over the last decade, new and equally worthy establishments have been started and continue to flourish offering a more stylish dining room and more inventive meals, but continue to offer the old standby, a good steak. The newer Manhattan steakhouse has its own proponents, but haven’t really dislodged the old-time favorite restaurants that continue to offer their tradition and fine steaks.

In the newer Manhattan steakhouse, the same standby fare is still offered, i.e., an oversized, scrumptious seafood platter, a wedge salad, and creamed spinach, just like the older steakhouses offer; but, there are a number of other, appetizing non-steak specials also on the menu, like like roasted kabocha squash, or pimento cheese–stuffed bacon puffs, and even lobster corn dogs. These offerings haven’t made their way onto the menu of the old-time steakhouses, and are unlikely to, unless the sky falls down.

The clientele for one of the old-time Manhattan steakhouse changes very slowly; it may shrink or expand based on economic conditions and tightening or loosening of company credit card rules, but overall it tends to stay the same. The martini-swilling. Wall Street traders and company CEO’s and execs are still the norm in most of these Manhattan steakhouses. Demographics don’t change much either; older and with more men than women enjoying the food and atmosphere.

Ultimately, a good Manhattan steakhouse is about the steak. Technically, there are many different cuts, aging tehcniques, grading, and other factors that can boogle the mind, but it all comes down to taste (if you want to read more about all of these factors, click here for The Sirloin Report; it provides a good outline of all these factors). For a real steak connoisseur, it’s really all about the taste.

Take your pick among these favorite Chicago steakhouses, from old-school institutions like Frankie & Johnnie’s Steakhouse or Gallagher’s Steakhouse to a newer establishment like 212 Steakhouse, they all come recommend because they serve the best prepared, best served, and best tasting steaks in Manhattan, and they all create the pleasant atmosphere and dining experience that makes the cost well worth it.

NYBestSteak.com uses a number of measures to define the restaurant that offer the best steaks. First, the steak house must feature USDA Prime Beef on its menu; the steak house must also offer world-class service; and, stock an extensive supply of wines and spirits, in keeping with the enjoyment and atmosphere that are part and parcel of a great steak house.

Each steakhouse that makes our cut is simply the best. Each highlighted steakhouse has been highly regarded by local and national media outlets such as DiRoNA, Wine Spectator, Zagat and other recognized restaurant evaluators. So, you as a diner, will know that the quality of the meal and the ambiance of the restaurant will meet your strictest requirements and afford you a relaxing, enjoyable meal.