Old Homestead has been around since 1868, which makes it even older than Peter Luger, Keens, and every other steakhouse in New York City. That’s one reason that it tends to have about as many tourists as Chelsea Market, and another reason probably has to do with its location across the street from Chelsea Market. But the three-floor space on the Chelsea/Meatpacking border is big enough that you can get a table here more easily than at Luger or Keens, which you should take advantage of because the meat here is similarly fantastic. There are 15 different steaks on the menu, and while you can get a $350 12-ounce cut of A5 wagyu, even the least expensive steak here is excellent. The center-cut sirloin has a thick crust of pepper and herbs, which have a lot of flavor, but don’t take away from the juicy meat. Pair it with a martini and a skillet of buttery mashed potatoes, or come here for lunch, and still pair it with those things.
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The original Seamore's is in Nolita, and the Chelsea location is pretty much the same. Stop by for some casual seafood, maybe in your gym clothes.
Zizi is a Middle Eastern spot in Chelsea that’s a great option for weekday lunch or any type of casual dinner.
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The Zodiac Room
The Zodiac Room is a fancy American restaurant inside the Neiman Marcus at Hudson Yards.
Salt & Fat
We wanted to love Sunnyside's Salt & Fat more than we actually did. Every dish on the menu reads like a carnivore’s delight, and while some items are incredible, others completely miss the mark.
Valhalla is almost like a noisy beer bar you’d find the East Village, except it’s a little more grown up and in Hell’s Kitchen.
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Peter Luger Steak House
Peter Luger is a New York City steakhouse institution, and eating here is an experience unlike any other in the city.
Bamonte’s is a red-sauce Italian spot that’s been open in Williamsburg since 1900, and things here don’t seem to have changed much since then.
Keens is a Midtown steakhouse with tons of history, but even if you don’t care about Albert Einstein’s smoking pipe, you’ll eat some great meat.
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