![]() ![]() ![]() 900 Packer Avenue.īutcher Bar is a little more modern than most of the steakhouses on this menu. Unsurprisingly, the prime rib is the order, as is a dirty martini with housemade blue cheese olives. If you can’t make it all the way to Vegas - or even to Atlantic City - consider a night out at The Prime Rib inside the Live! Casino & Hotel Philadelphia. (They’ve also got a controversial dress code, but you can make your own judgements about that.) 260 Broad Street. They’ve got extremely over-the-top seafood towers and a generous selection of seafood mains, in addition to Australian Wagyu beef, Berkshire pork chops and an epic meatloaf. They do all the steakhouse classics, with a few twists. Steak 48 has outposts in several cities across the country and opened the Philadelphia restaurant in the fall of 2020. There’s even a side-by-side tasting of three different six-ounce New York strips that allows you to experience the differences geography and feeding practices can make. Every piece of meat is listed by cut, sure, but also by point of origin, feed and finish. The best trick they pull at this modern reinterpretation of a classic Midwestern steakhouse is to make the menu interesting again by treating their steaks like what they are: American charcuterie. An 18-ounce Delmonico is almost 50 bucks before you Oscar it up with lump crab, asparagus, and bearnaise sauce, but if you’re looking for the old-school pomp and slightly faded luxury that a great steakhouse can offer, it’s totally worth it. But here, in the former home of Striped Bass, he goes all out with a frozen-in-time aria to steakhouses past. Stephen Starr has a well-known penchant for trading on restaurant nostalgia. But no one would care about any of it if not for the fact that the steaks are excellent, the butter-poached lobster an expense account extravagance at $85, and the tater tots some of the best in town. Yeah, you can get Petrossian caviar or a $120 Wagyu cheesesteak with foie gras and truffled Cheez Whiz. The word “swank” was invented to describe places like this, with their crystal chandeliers, armchair seating and polished wood. 116 South 13th Street.įor years, Barclay Prime has been the apex of Philly’s steakhouses. But the best thing about Alpen Rose? It carries itself more like a full restaurant than simply a one-trick steak joint, so be sure to explore the menu a little bit. And inside, Michael Schulson and Nina Tinari have made a small, intimate, expensive experience full of shining wood, comfortable seats and stunningly good steaks. As with many of the Schulson Collective’s other restaurants, there’s drama made of stepping inside, in the passage between the world and the dining room. The Steakhouses in Philadelphia You Must Try First So, whether you’re craving something from one of Philly’s classic steakhouses, a plate from the new guard, or an adventurous Brazilian/Argentine churrascaria take, this list has everything you need when that hunger hits you. And let’s be honest: There are times when you’ve got a hunger that nothing but a thick-cut steak, perfectly cooked, will satisfy. Something reassuring about a menu that you can read with your eyes closed. There’s still something admirable about a great steakhouse, something comforting in its white-tablecloth predictability, luxe appointments and dedication to a single style. There, grilling is the only technique that matters, the ingredient list (meat, potatoes, fire, maybe some creamed spinach) remains largely unchanged from 50 years ago, and the ideal plate is empty - save for one bone-in rib eye, medium-rare. Our current obsession with technique, unusual ingredients and flashy presentations do no favors to the steakhouse. For top steak you have to visit a top NYC steakhouse!Ĭombining tradition and elegance, The Old Homestead Steakhouse has been serving the finest cuts of beef in New York City for over a century.American cities are full of destination restaurants now, and almost none of them are traditional steakhouses. The result? Old Homestead is legendary for its prime aged USDA Texas-size slabs of beef – whether its signature sirloin, porterhouse or filet mignon. The landscape has changed, but the iconic restaurant has not wavered from specializing in what it considers the most important major food group: beef. ![]() Located in the heart of the former meatpacking district, in what has become one of Manhattan’s trendiest neighborhoods for entertainment, culture, hospitality and nightlife, Old Homestead has operated from the same place since opening its doors in 1868 – making it one of the longest continually serving restaurants in America. ![]()
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