Watch Wagyu Carved Tableside at a Midtown Steakhouse

The gold-ribbed entrance sets the tone, with a mural of the salt-flinging chef greeting guests before the first course arrives. Inside, tables run beneath patterned tile and low pendant light, and the dining room stays loud in the way a special-occasion steakhouse should. The main draw is the tableside work, premium Wagyu cuts sliced and plated in front of you, the theatrical carving turning a plain steak order into the evening's main event. Servers finish each cut with a practiced flourish, and the Turkish kitchen leans into rich, well-marbled beef over a long list of sides. It suits a birthday, an anniversary, or any night when the show matters as much as the plate. The kitchen opens daily at noon and runs late, making a long Midtown lunch as easy to plan as a late dinner. Reserve ahead on weekends, when tables fill fast and the room hits its peak.