New York steakhouse tradition

The New York steakhouse tradition is characterized by upscale, classic dining focused on high-quality beef, particularly cuts like ribeye, T-bone, and porterhouse. These steakhouses often feature a warm, elegant atmosphere, with dark wood furnishings and attentive service. The dining experience typically includes sides like creamed spinach and mashed potatoes, along with a selection of fine wines. Originally popularized in the mid-20th century, these establishments are known for their rich flavors, generous portions, and a culture of indulgence, making them a staple for special occasions and business dinners in New York City and beyond.