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Unless you live in the area, a trip up to 90th St specifically for steak may seem like a stretch — but those who make the effort are well rewarded at Parlor, a husband-and-wife owned venture with a meat-centric mindset. Opened in 2008, Michael and Susy Glick (the restaurateurs behind nearby BB& R restaurant) elegantly appointed their latest eatery with a toffee-and-cream dining room, mahogany bar, and a more casual café area featuring airy window-side seating. The pared-down menu emphasizes tender cuts of beef and flavorful seafood — something this steakhouse-deprived neighborhood clearly needed, as tables are nearly impossible to score without a reservation. For those who do snag a seat, a massive shrimp cocktail and briny oysters from the Pacific Northwest stand out among the raw-bar offerings. There’s also a delicate asparagus salad laced with goat cheese and saffron. While Chef Lucas Billheimer (formerly of Lure Fishbar) also serves standard chicken, lamb and fish entrées, the kitchen’s classic, perfectly cooked filet mignons and juicy rib eye steaks, served with whole cloves of roasted garlic and your choice of sauce, are the highlights of this menu. — Alexis Korman

Filet mignon, $42; asparagus salad, $11