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.