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| 27 |
26 |
26 |
$63 |
“Classy but not stuffy”, this “dressy” meatery in the Warwick plays its “elegant supper club” airs to the hilt, complete with a “baby grand and stand-up bass” (is that “the Rat Pack spotted in a corner booth”?); legions love the “luscious steaks” and “divine” seafood proffered by “genteel waiters” padding in on the “leopard-print carpet” – in sum, it “doesn’t disappoint.”
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| 26 |
22 |
25 |
$70 |
Carnivores who crown the late Arnie Morton's "old school" "class act" the "king of the national steakhouse chains" say they're "incredibly consistent"for "fabulous","prime""aged beef Chicago-style"; the "ridiculous prices" are offset by "insane amounts of food", a solid wine cellar and "elaborately staged demonstrations" from a staff that "knows how to read the customer", plus the "masculine" spaces - especially at the "original", "clubby" State Street basement - are "classic" "business" settings.
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| 27 |
15 |
20 |
$78 |
"The Godfather of Steak", this "essential" Williamsburg, Brooklyn, "institution" is as "aged to perfection" as its slabs of "sizzling porterhouse" sliced by "sarcastic" waiters who contribute to its "old school" brauhaus "charm"; "nightmare"-to-nab reservations and a "cash-only" policy vex, but if you're a beef-lover, it's a "must go".
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"At the Prime Rib, it's always 1965 - the year it opened. The leopard-print dining room looks like George Steinbrenner's private club. The waiters wear tuxes. And the kitchen roasts the majestic prime rib on the bone, its collar fat suffused into the inner layer, the core of rose red, all of it giving off the intoxicating aroma of old money."
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