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The cash-only policy has turned away more than a few first-timers who showed up unprepared, which is arguably part of the point. This old-school Brooklyn steakhouse runs on dry-aged Porterhouse, no-nonsense servers, and wood-paneled rooms full of people who've been coming for decades. The sides are simple, the schlag is non-negotiable, and the whole operation moves with the cheerful brusqueness of a place that has never once considered changing anything.
The awards strongest first
- Michelin Guide Selected Restaurant
- Vogue The 25 Best Restaurants in Brooklyn, According to Vogue Staff
- The 50 The 50 Discovery
One number, weighted & current 75
How we scoreThe dishes from the writeups
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Porterhouse
“Start with a house-made bratwurst or the iceberg wedge crowned with thick-cut bacon, then move on to the sizzling Porterhouse, broiled and served with its buttery jus.”
Michelin Guide -
House-made bratwurst
“Start with a house-made bratwurst or the iceberg wedge crowned with thick-cut bacon, then move on to the sizzling Porterhouse, broiled and served with its buttery jus.”
Michelin Guide -
Iceberg wedge
“Start with a house-made bratwurst or the iceberg wedge crowned with thick-cut bacon, then move on to the sizzling Porterhouse, broiled and served with its buttery jus.”
Michelin Guide -
Cheesecake
“Of course, there is always room for cheesecake — and schlag.”
Michelin Guide
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