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This venue is closed.

The sprawling space attached to Chelsea Market's well-regarded butcher now houses the classic restaurant of the same name. Favored by meatpackers, contractors, and families glad for the tall, noise-absorbing ceilings, the warehousey, brick-walled room—despite some antique lamps and white-aproned waiters—lacks warmth and style. The same can be said of the menu, which focuses on steaks and chops and a few Italian specialties. Take a cue from your surroundings: Get to the meat of the matter and don't waste your time and appetite on much else, like a limp Caesar Salad and equally unexciting Asparagus Parmesan. Prime cuts of meat come cooked as ordered, with a juicy, mildly flavored shell steak and a tender, nicely marbled skirt steak among the best of the bunch. The famous "block potatoes," mashed potatoes baked with cheese, taste like some instant spuds were slipped in, yet a key lime pie leaves a nice impression. But to be, well, frank, there are better steakhouses in town. — Kathleen Squires

Skirt steak, $33; shell steak, $39