Harris

We don't eat that much red meat either but French restaurants are notorious for their abundance of meat dishes. I had a lip smacking Steak Aupauve at Balthazar's downtown. We are known for our European cuisine so you will be hitting two cows with one stone if you go the French route.

Have dined on seared tuna while friends chowed on a T-bone at Michael Jordan's right in the main terminal lobby of Grand Central Station. I realized my ordering mistake when their meals arrived. There is also a great view so again you are accomplishing two traveling experiences at once.

terry

Michael Jordan's is overpriced and overcrowded for the quality - you can do much better at the Palm (as mentioned above) or Peter Luger's.

As for steak au poivre, the best can be had at Raoul's, 180 Prince St. (bet. Sullivan & Thompson Sts.) New York, NY, 10012-2924 (212) 966-3518.

al

There is no "best". It's a matter of individual taste. One man's Peter Luger's is another man's Spark's. You'll get a great steak at any of the places that have been mentioned so far.

Just a word of warning: the correct answer is not TAD'S.

Merilee

ONE of the best is Gallagher's on West 52nd Street...and it has photographs on the walls of all the dignitaries it has hosted in its many, many years that it has been there.

Patrick

When we arrived on May 1st for our full month in New York, I immediately called Peter Luger's to book a dinner. The first we could get in would be in late June! The only option was if we wanted to go between 3:30 and 4:30 PM on a couple of dates in May. Next time we'll call a couple of months ahead. One comment about Smith and Wollensky. I love it, but I suggest eating in the bar. You get the same wonderful steaks and I enjoy the atmosphere more. After all, the main dining rooms are not glamourous and as mentioned above, can be very noisy. So why not just eat in the bar anyway?