The Best New Steakhouses in America

Where to cut your next deal—and a world-class rib eye.

The allure of the place your grandfather went for a rib eye wasn’t gastronomic, it was sociological. It was a men’s club—an enclave where he could talk politics, business, and broads over a frill-free plate of meat and potatoes. Thankfully, those places still exist (Peter Luger, the Ur-no-frills New York restaurant, famous for its harsh lighting and harsher waiters, just earned a Michelin star). But a new breed of steakhouses—restaurants that combine the clubby spirit of the old-school spots with epicurean achievements that would turn Thomas Keller’s head—are earning the cornerstone of the American dining scene the respect it deserves. The new chophouses are as worthy of adulation as their forefathers were. To find out, all you have to do is put down the chopsticks and pick up a well-sharpened steak knife.

BLT Steak, Washington, D.C.
The Bistro Laurent Tourondel empire (there are multiple steak and fish establishments in New York and one in San Juan, Puerto Rico) recently set up shop in White House territory, bringing with it the revered French chef’s affable expense-account luxury and smartly updated classics like lobster-packed Cobb salads. The menu is as massive as the steak knives—focus on the extensive raw-bar offerings and the solid selection of Japanese and American wagyu.

Best chance to put your new Lipitor prescription to the test: The “BLT,” an unholy trinity of kobe, foie gras, and bacon.

Photo: Juliana Sohn
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