The 12 Best Steakhouses in NYC, From Old School Joints to New Hot Spots | Condé Nast Traveler

"With 90,000 pipes lining the ceiling and glass cases of famous churchwardens, this venerable chop house (open since 1883) is a feast for the eyes as well as the appetite. I’m torn between looking up at the decor and digging into mutton chop (musty and intense) or the stellar steaks—the porterhouse for two or three, chateaubriand, and a fabulous filet mignon—always ordering béarnaise or au poivre on the side and treating creamed spinach more like dessert. The burger can even be ordered up from the bar menu." - Charlie Hobbs