The White Label Burger features a custom dry aged blend from Pat LaFrieda and comes topped with Nueske's bacon, white American cheese (of course!), pickles and pommes dauphines. $22.
The bone marrow burger at this East Village pub lives up to its name. Dry aged sirloin, bone marrow, and sweet onion come served on a buttered bun with fries. $22.
According to food writer Josh Ozersky, it's the "best new-school burger in America...[it] synthesizes the best of old and new: specialty meat, squishy buns, intense seasoning, and cast-iron searing."
The brunch menu at this retro Tribeca restaurant includes a fancy patty melt, fried chicken, egg dishes, pancakes, and salads. The elaborate cocktails are also available during brunch.
Chefs Shane McBride and Daniel Parilla took a bold step in offering prime rib as the main beef item on the menu. It's a masterful rendition of the dish. Read more.
The menu includes crispy calamari, an iceberg wedge, fluke crudo, 4 types of pasta, rotisserie chicken, and a dry-aged steak. Read more.
Eater National 38 member:Minetta’s dry-aged côte de boeuf isn’t just one of the best steaks in Manhattan. With permutations of mineral and concentrated beefiness, it muscles into national steak elite. Read more.
The menu at this hot spot includes French-Asian dishes like a fried oyster omelette, crepes with crab and sauce gribiche, and "Hong Kong Style" French toast.
National Eater 38 member: Chef Carlo Mirarchi takes the menu's scope past the narrow focus of a pizzeria, though grilled mussels with carrots, or scallops never seem too haughty for the environment. Read more.
Chef Michael Lomonaco offers what must be the most luxurious prime rib in the history of prime rib. For $155 per person, diners get the prime rib plus salads, sides, and dessert for the table. Read more.
Smith & Wollensky serve USDA prime beef that is dry aged in-house. They sell over a hundred portions a day. the prime rib here is Eater NY senior editor Nick Solares's death row meal. $49. Read more.
