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 wasnít gastronomic, it was sociological. It was a menís 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 Kellerís 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.

Boston Public Meat, Boston
Louis Boston now has an asset beyond an excellent selection of Jil Sander suits: an elegant, Asian-influenced steakhouse. The room is cool and serene, and the menu is far more eclectic than the standard steakhouseís—thereís a CHINATOWN section (spicy pork ribs and crab wontons) as well as grass-fed beef and an exemplary version of the ubiquitous Kobe burger.

Best delivery of meatís best friend, salt: There are no shakers at the table; a waiter will offer to grate pink Himalayan salt over your steak. Let him.

Photo: Juliana Sohn
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