The New York First Company - Impeccable Gifts and Unique Wonders

The main dining rooms have a Teutonic air, with exposed wooden beams, burnished oak wainscoting, brass chandeliers, and weathered beer-hall tables. Old-time waiters, some of whom look as if they might remember opening-day ceremonies of the Williamsburg Bridge, greet customers with, "How many steaks here?" Choices are limited to broiled porterhouse steaks in portions serving one to four, thick double lamb chops, and broiled fish. Steaks are dry aged, intensely beefy and deliciously charred from high-fire broiling. Waiters serve them sliced on a family-style platter, elevated at one end so the juices run to the bottom.