"In 2012, this classic downtown chop house was revived to its original splendor, featuring full caviar service with vodka pours, steaks finished with garlic butter and served with au poivre with chimichurri or béarnaise sauce. Steaks include 35-day dry aged ribeye, American wagyu ribeye, among other premium cuts. Even the “hamburger steak” is opulent and it’s made with A4 wagyu and foie gras." - Serena Maria Daniels