Venue Info

Smith & Wollensky, marked by its green and white facade in Midtown East, has managed to become an iconic New York City steakhouse of the old mold despite its relatively young age (it opened in 1977, whereas big leaguer Peter Luger opened in 1887). It keeps things simple and traditional, and dry-aged steak is predictably king. Two-week-aged sirloin is best ordered rare (the pinker, the better), while a three-week-aged special ribeye satisfies those looking for a richer, more concentrated flavor. Surf fare is brought to an equally high standard, namely the ruby red steamed Maine lobster. The steakhouse's classic appeal is augmented by its interior, where white tablecloths and cream walls remind you of when dining out was a novelty.

New York

Smith & Wollensky

Smith & Wollensky

Smith & Wollensky, marked by its green and white facade in Midtown East, has managed to become an iconic New York City steakhouse of the old mold despite its relatively young age (it opened in 1977, whereas big leaguer Peter Luger opened in 1887). It keeps things simple and traditional, and dry-aged steak is predictably king. Two-week-aged sirloin is best ordered rare (the pinker, the better), while a three-week-aged special ribeye satisfies those looking for a richer, more concentrated flavor. Surf fare is brought to an equally high standard, namely the ruby red steamed Maine lobster. The steakhouse's classic appeal is augmented by its interior, where white tablecloths and cream walls remind you of when dining out was a novelty.