The founder of Tad's died last year, and he had a whole bunch of innovations in restaurant management that people take for granted now in NYC: -- Move the grill to the front window so that passers-by can see the cooking. -- Set the air vents to release the smell out on to the sidewalk. -- Buy steaks with above-average fat content, because when fat burns it creates that sizzle sound. People love the sizzle. -- Keep the grills at a higher-than-ideal heat level so that they shoot off flames every once in a while. People love watching the flames. And oh yeah, the steaks are cheap cheap cheap. Tad's is a show, and tourists still love it.
That explains why it's $41 bucks. Kobe beef. I had it once and quite honestly, while very good, it didn't knock my socks off.
I love Sparks. But I also have had some amazing steaks at Bobby Vans. Anyone ever been to any of the Palm steakhouses? I've heard good things. (Regarding Sparks, the Castellano hit did occur in front, but I believe the restaurant moved a few blocks since then, so it didn't actually occur in front of the present location.)
I've been to The Palm In DC. Very good....But I still swear by Sam & Harrys. But The Palm will not disappoint.
http://www.huffingtonpost.com/entry..._us_58b43bf2e4b0a8a9b7845b25?section=us_taste 02/27/2017 10:56 am ET Donald Trump Eats His Steak With Ketchup, And Twitter Isn’t Happy That’s a $54 piece of meat
Ruth's Chris is a solid 8.5/10 for me. Side dishes are dependable. Mastro's is a safe choice, not top shelf by any means. There was a local spot, Kelly's, that was decent, but they went belly up a few years ago. My wife needs to have beef cooked to death, so splitting the Porterhouse at Ruth's Chris doesn't work for us. So sad...
I recently ate a sirloin steak at Gordon Ramsey's Hell's Kitchen in Las Vegas. It was the best I've had in the US. Almost as good as the steak I had in a little hole in the wall restaurant years ago in Buenos Aires.