Smith & Wollensky

The dish: Steak
Open since 1977, Smith & Wollensky continues to uphold its standing in NYC steakhouse lore. This institution hand-butchers and dry-ages their beef through a four-week cure entirely in-house, and many members of the wait staff have been a familiar face to guests for over 30 years. In a city with no shortage of steak offerings, a meal here remains a quintessential dining experience. Along with cuts like the Bone-In Rib Steak, NY Sirloin, and Classic Prime Rib, dig into an array of seafood, meats, and classic sides like Creamed Spinach and Onion Rings before finishing it with the signature Bourbon Pecan Sundae.

Open since 1977, Smith & Wollensky continues to uphold its standing in NYC steakhouse lore. This institution hand-butchers and dry-ages their beef through a four-week cure entirely in-house, and many members of the wait staff have been a familiar face to guests for over 30 years. In a city with no shortage of steak offerings, a meal here remains a quintessential dining experience. Along with cuts like the Bone-In Rib Steak, NY Sirloin, and Classic Prime Rib, dig into an array of seafood, meats, and classic sides like Creamed Spinach and Onion Rings before finishing it with the signature Bourbon Pecan Sundae.

A longtime standby for old-school chophouse vibes, since opening in 1977, Smith & Wollensky has gained a celebrated reputation for their dry-aged steaks, classic cocktails, and lengthy wine list. This Midtown East institution also lays claim to a swanky menu of raw bar offerings, namely, the Wollensky’s Grand Bouquet. The opulent order includes a double-tier tower supplying guests with a generous amount of shrimp, lobster, and crab meat to complement an extra dirty martini and appetizers like the Traditional Caesar or Brooklyn Burrata. If your party is a bit smaller, opt for the Smith’s Bouquet, which serves two.