Bazaar Meat by José Andrés

The menu at Bazaar Meat is pretty different from other steakhouses, and that’s precisely why it’s our favorite. You’ll feel the heat walking into the dining room, which has several grills cooking slabs of beef, as well as an oak-burning dome oven only used to roast whole suckling pigs that need to be ordered 24 hours in advance. Their Vaca Vieja—a rib-eye cut with the soft texture of a filet mignon that beats out any other piece of meat in town. And yes, before you ask, it does mean “old cow,” but the aging is what makes it so flavorful. They have great Spanish dishes like the croquetas de pollo and crispy patatas bravas, which are a welcomed upgrade from typical steakhouse sides, and a “beefsteak” tomato tartare that tastes like the real thing and not something that came off the vine.