Surpassing even its celebrated flagship restaurant in Bayside, Queens, Uncle Jack's soars directly into the pantheon of the best steak houses in Manhattan. As in most great steak houses, you can feel the testosterone throbbing all through the place. The space is vast and gorgeously appointed, and service is swift and focused. USDA prime steaks are dry-aged for 21 days. Australian lobster tails are so enormous, they have to be served carved, yet the flesh is meltingly tender.
Humongous pork chops, dripping with juice, are accompanied by chipotle sauerkraut. It's hard to go wrong at Jack's—just make sure you come with an empty stomach.