Superlative steak New York 2006 - Landmarc
Though it doesn't style itself a steak house, Tribeca landmark Landmarc does an amazing rib eye, charred on the outside, blood red in the middle. Moreover, it's cooked on the flaming hearth at the end of the room the way they do it in Tuscany. Nothing better than sitting at the bar with a glass of the low-markup wine and watching the chef turn your piece of meat. The nightly pasta special is another culinary beacon, especially the orecchiette with crumbled sausage. Go early and eat with the stroller set, or go late and eat with the night lizards.