Great, great steak, but the key is to start off with a thick, cut with a knife and fork strip of bacon, and side the meat up with a cooked to perfection (assuming you like crispy burnt end potatoes) side order of German potatoes. If you're solo on business, or whatever, sit at the bar and hope you're lucky enough to have the incomporably wonderful Ralph serve you. By far the best steakhouse in NYC, and this location the best of the best.
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