THE BEST SIDE OF STEAKHOUSE TIMES SQUARE

As well as the get was effectively deserved. Roomy leather booths and worn wood-paneled walls set a familiar tone, broken up by uncovered brick and infinite tchotchkes. Begin with the Mexican cheese balls, a molten, deep-fried cross among cheese curds and jalapeño poppers, then get down to company Using the regionally sourced extra-thick sirloin (