Beatrice Inn

This West-Village chophouse has remained a New York institution for good reason. The food (seasonal, meat-focused), drinks (signature cocktails, wine), service, and overall vibe have been consistently top-notch for some 80-plus years. The speakeasy-style, white-table-cloth restaurant exudes an air of glitz and glamour from bygone years yet remains firmly in the present thanks to Chef Angie Mar’s contemporary and innovative take on the preparation and presentation of meat. There are plenty of dishes to share such as the roast duck, lamb chops, and 90-day dry-aged porterhouse, as well as standard dishes—45-day dry-aged burger, scallops, pork shoulder, to name just a few. Arrive hungry as the portions are large, and be sure to make a reservation well in advance.