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Ranked by verified ratings, mentions, and signature picks
Mediterranean · Manhattan · $$$
Signature dry-aged steak, grilled over open fire and carved tableside. A dramatic centerpiece.
Bistro · Manhattan · $$$
28-ounce dry-aged steak for sharing, a $25/person supplement worth the splurge
American · Manhattan · $$$
The kitchen's backbone — properly aged cuts served with classic accompaniments and reliable doneness execution
Steakhouse · Manhattan · $$$
The kitchen's strongest suit — properly crusted cuts with the funky depth that comes from actual aging, ordered medium-rare for best results
Steakhouse · Manhattan · $$$$
Premium dry-aged cuts are the centerpiece of Wolfgang Puck's CUT program — deeply seared crust
The core of the menu — prime, dry-aged cuts finished over the grill and carved at the table
Korean BBQ · Manhattan · $$$
The showstopper: a massive dry-aged bone-in ribeye with deep, concentrated beef flavor.
Sushi & Omakase · Manhattan · $$$$
A hearty finale featuring dry-aged tuna steak, offering a concentrated, complex flavor profile.
Pasta · Manhattan · $$$$
Well-sourced prime beef cooked to order with the confidence of a proper steakhouse, though the price-to-wow ratio reflects the premium location
New American · Manhattan · $$$
House dry-aged cuts with concentrated beefy funk and a hard sear, served simply to let the aging speak
The house centerpiece — expect a deep, funky crust with concentrated beefy flavor that a wet-aged cut can't match
New American · Manhattan · $$$$
A well-executed dry-aged steak anchoring the New American dinner menu
