Le Marais

"This classic French bistro and butcher shop in Midtown remains one of the city’s finest institutions for kosher beef. Among the notable selections include exceedingly tender beef jerky, buttery roast chicken, Uruguayan grass-fed entrecote (a boneless cut from the rib), and best of all, La Surprise, the $59 butcher’s cut." - Eater Staff

"This French steakhouse near the Theater District has been around since the '90s, and is recognized as sort of the kosher restaurant of Manhattan. The name translates to “marsh” or “swamp,” and references a neighborhood in Paris by the Seine River that's home to a big Jewish community and a slew of artists. Despite staying away from dairy products, pork, and shellfish, the menu has steakhouse classics like confit au poulet, steak au poivre, and a pretty good pan-roasted salmon. The ambiance is as steakhouse-y as it gets: dark wood, white tablecloths, and great service. " - anna rahmanan, will hartman

"Le Marais was founded by a pair of Frenchmen — Jose de Meirelles and Philippe Lajaunie — who believed a successful French restaurant with no cheese and no pork, and one that would be viable even when closed on Fridays and Saturdays, was a possibility. And they were right. They reconfigured prime steaks as necessary to avoid prohibited cuts, added duck rillettes, steak tartare, and chicken paillard to the menu — et Voila!" - Eater Staff

"This classic French bistro and butcher shop in Midtown remains one of the city’s finest institutions for kosher beef. Among the notable selections include exceedingly tender beef jerky, buttery roast chicken, Uruguayan grass-fed entrecote (a boneless cut from the rib), and best of all, La Surprise, the $59 butcher’s cut." - Eater Staff, Ryan Sutton

"This longtime Kosher spot remains a gem of a French steakhouse in the Theater District. Swing by for some of the city’s most tender beef jerky, buttery roast chicken, and a variety of steaks, the best of which is the exceedingly marbled butcher’s cut, a wonderfully fatty rib cap for $59. Accepts reservations." - Eater Staff