The best restaurant steak knives, much like the best steaks, announce themselves at a table.
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The Soho spot's final service will be December 31.
The Upper East Side restaurant is unabashedly grand and glamorous.
Highly marbled and super-succulent — the meat-world equivalent of icing on the cake.
"I wasn't really going for time."
Big news for porterhouse lovers.
Would you like your beef 21-day wet-aged and 28-day dry-aged?
Where can you get some seriously old beef?
A new federal rule went into effect yesterday.
Stick to the good kind of meat sweats.
No! Not a vacant steakhouse!
Cry me a river. No, really.
Although nobody is willing to talk about where, exactly, the cut comes from.
More of the same.
Tom thinks that maybe he picked the wrong finalists for this season.
Someone is paying for all those dry-aged steaks.