Joining the ranks of some of the city's best steakhouses is this elegant midtown meating point. The name might not be subtle but it’s more than accurate if you’re hunting for a great ribeye, T-bone, or tenderloin cooked perfectly to your preferred temperature. They also have an exceptional selection of fresh seafood, soups, pastas and appetisers, however, as the wait staff will make sure to mention, meat is their forte and pedigree. Head chef Robert Bieńkowski is the son of Piotr Bieńkowski, who founded a steakhouse 30 years ago and was a member of the prestigious American Beef Club. Like father like son; Robert is continuing the family tradition of grilling great cuts of meat to an ever growing group of devotees.