Turn on notifications to catch follows, likes, and new check-ins the moment they happen.
Ranked by verified ratings, mentions, and signature picks.
Morel scores blend thousands of public reviews from across the web with ratings from Morel diners — as diners weigh in, their ratings take the lead.
Steakhouse · Manhattan · $$$
Deeply crusted, intensely beefy dry-aged ribeye with a molten fat cap that renders into pure richness.
Steakhouse · Sunset Park · $$$
16 oz bone-in ribeye served on a Himalayan salt plate, expertly grilled to your preference
Bistro · Manhattan · $$$$
House dry-aged bone-in ribeye, premium cut
Steakhouse · Manhattan · $$$$
USDA Prime dry-aged bone-in ribeye, the signature cut, hand-seared to perfection
Italian · Manhattan · $$$
A well-marbled, generously sized cut with good crust — a better value-to-quality ratio than the filet for serious meat eaters
Hardwood-grilled prime ribeye with a deeply mineral, dry-aged funk and a charred crust
The restaurant's signature cut — a massive USDA Prime bone-in ribeye with a proper dry-aged mineral edge and a crust that doesn't quit
American · Manhattan · $$$
A substantial, dry-aged USDA Prime cut with deep, concentrated beef flavor and a tender texture.
A thick, well-marbled prime cut with a deeply caramelized crust and juicy interior — the undisputed centerpiece of the menu
A classic steakhouse cut, dry-aged to enhance its rich, beefy flavor and tender texture.
Dry-aged prime ribeye with a deeply caramelized crust and rich marbling throughout — the strongest argument for coming here
Steakhouse · Flushing · $$$$
USDA prime ribeye dry-aged in-house, crusted hard on a 1600°F broiler
