"Established in 1924, this restaurant has moved locations once but always retained its popularity. Delicious cuts of beef tenderloin, New York steak, T bone and top sirloin can be found on the menu. Read more.
Eat: USDA Prime Beef French Dip with side of garlic fries. Sip: A shot of Jameson with a shot of spicy pickle juice.
Try the corn beef and hash & this is possibly the only place you can pair it with fried rice for breakfast!
The dry-aged ribeye is a great order for steak lovers, melding the ideal aspects of tenderness on the cap with a hardier chew in the eye.
The beef fritters changed my entire perspective of fritters. Chef Lee told me that dish was the incubator for all the other dishes. The hospitality is also a huge plus.