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Since opening the day after the Black Monday financial crash in 1987, Bay Ridge’s hardest working steakhouse has proven immune to market bubbles and bursts. Like its predecessor, Howe’s Steakhouse, this handsome restaurant offers nearby views of the Verrazano Narrows Bridge, and gives the neighborhood what it craves: straightforward steaks and chops, intermittent streaks of the exotic—like the wasabi-tinged crab cake starter—and “How ya doin’ buddy?” service. It’s a winning combination, with dishes like the thinly sliced duck breast, grilled as succulent, round, and red as sirloin. Sides like the fried shoestring zucchini and whipped sweet potatoes provide much needed grace notes to more standard entrees like grilled pork chop and lemon chicken. A grilled filet mignon with bacon jam is a solid weekday option, while the beef Wellington, wrapped in a wispy, golden crust, is served only on Saturday nights. — Jon Steinberg

Mon-Thu, 4pm-7pm; three courses, $25.95

Note
Chadwick's only accepts reservations for parties of five or more.

Chadwick's crab cakes, $14; grilled duck breast, $15; filet mignon with bacon jam, $34