This basement-but-still-classy steakhouse is proving that scallion salad is just as tasty a condiment on steaks as A-1. It you’re wondering where they got that innovation, know that this is a Korean-helmed business, so many of the sides, if not the steaks themselves, have unusual twists. As for the meat, it’s truly is “prime”; the owners are very proud of their aging facilities (meats are aged an unusually long 7 to 9 weeks for intense flavor); ask, and they’ll take you on a tour while your food cooks. One tip: as at most steakhouses, this is not a cheap place to eat. But portions are enourmas, so don’t be shy about sharing.
- Pauline Frommer