The setting is suave, dark, and 1950s -- brick wall on one side, red-painted on the other. Most tables fit two, we came in as five. With a quirky, yet delightful wait staff, we attempted to order sophisticated dishes (read: sweet bread, their many sausages) only to be shot down and asked to re-order - that's an interesting dish, but not our finest. The four page menu became a list of four menu items - steak, steak, and steak.\r
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But it was excellent. With a choice of filet, ribeye, skirt, ribs, and others, the best selection was ribeye: not as dry as the skirt and a little fattier than the filet. You may call the meal a bit of a simple, maybe even childish, steak and salad meal, but the wine and appetizers demand its graduation from kindergarten to grown-up stuff. Wash it down with a nice Argentinean wine (go for the Malbec with a blend of Cabarnet, Merlot, and Syrah) and you have yourself an excellent meal. And don't forget the interesting cheese and meats appetizer with fine salami, chorizo, and proscuitto as well as three mild cheeses (my guess - brebis and vache milk).\r
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One complaint - the post-meal garlic breath and garlic flavored burping the next morning. The sauce for the steak would have kept any vampire away at least until noon the next day. And one member of the party had the chicken champignon. We asked the waiter how is the chicken, he replied in his eccentric, terse manner, ""Well, it's chicken."" He forgot to mention that it's five-glasses-of-water-later salty chicken.\r
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In short, recommended!\r
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- New York Dining Club\r
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Pros: Steak, wine, and setting
Cons: Service a bit quirky
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