Old-School Steakhouse Service Meets Dry-Aged Ribeye
Dry-aged ribeye and attentive, old-school service set the tone for a classic Times Square chophouse evening.
🥩 Chophouse Tradition
An evening at this Times Square steakhouse leans into the classic playbook, with attentive service and dry aged cuts at the center. The elegant dining room keeps a relaxed pace, giving dinner room to unfold. German potatoes and creamed spinach bring familiar heft to the table. At the bar, a curated wine list is built for steak pairings, with a broad bourbon selection alongside.
The defining draw is the dry aged ribeye, served with traditional sides that suit a classic chophouse table. A former head waiter of Peter Luger founded the restaurant, and that lineage fits its straightforward focus on the meal. Find it at 250 W 41st St, a Times Square address that makes the dining room an easy fit for a Midtown evening.
Prices sit high, and some diners find the sides salty. The pace leaves room for wine and conversation, while attentive service keeps the evening composed. This is a steakhouse stop for diners who want the meal to set a slower tempo.
