A 60-day dry-aged rib-eye is the signature dish at this Long Island City meatery, kept company by the usual steakhouse offerings like raw bar fare, Caesar salad and sides broken down into ‘good’ and ‘bad’ sections; the luxe, modern space features dark wood, tufted banquettes and plenty of available areas for private events.
LIC steakhouse to rival those across the bridge. Massive space mixes clubby vibes with contemporary design. Leather banquettes, industrial columns, high ceilings. Walls lined with wine bottles, with “glass cellar” stocking from Cali to Tuscany. Steaks prepped via in-house dry-aging room; signature’s a massive 60-day rib-eye. Raw bar “shellfish bouquet” plus salmon and tuna tartares. Sides...
A classic steakhouse, dark wood and all, serves well-aged beef and temptations like lobster mac and cheese in a spacious two-level setting. — Florence Fabricant