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Co-owner Joey Allaham tries to operate his meat emporium like a proper midtown steakhouse first, kosher steakhouse second. That means serious waiters, a clientele of glatt gourmands who are comfortable bringing nonkosher guests here, and a safe, classy wood-heavy interior. You won"t find filet mignon (too close to the back to be a kosher cut), but slabs of dry-aged rib eye is richly satisfying. A decent version of the now-ubiquitous molten chocolate cake is the star of the dessert menu.

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