"I’ll never pass up a wedge salad: The combination of crisp, watery iceberg lettuce, creamy blue cheese dressing, and bacon is almost never bad. But at Donohue’s Steak House, one of the Upper East Side’s oldest steakhouses, it nears perfection ($8.50). A third of a head of lettuce sits atop an oval plate and under a thick blanket of cold dressing. Chunks of mild blue hide under the creamy sauce, but the restaurant adds more, finer crumbles to the top and then sprinkles on a generous handful of freshly fried bacon shards. They aren’t as meaty as the lardons on Peter Luger’s version, but they’re much more crisp than the faux, forgettable bacon bits that Smith and Wollensky uses. Donohue’s nails the genre. Don’t miss owner Maureen Donohue-Peters holding court at one of the near booths, and do say hi to Johnny if you sit at the bar — he’s one of the best bartenders in the city." - Eater Staff
