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Joey Allaham opened Prime Grill in 1999 with a lofty goal: a kosher steakhouse with the chops to compete with the best restaurants in town. This was no small order: Kosher meat, due to its rigorous slaughter and preparation processes, often risks being less flavorful than its ritual-free counterparts. Despite these restrictions, Prime Grill churns out juicy, flavorful steaks from its dry-aging room, including prime rib, chili-rubbed hanger, a 16-ounce "Ladies' Cut," and the house's own interpretation of a T-bone. There's also fish, veal, and duck entrées, and a full sushi menu. The 22-ounce Park Avenue Rib Eye is a serious commitment, a thick, succulent affair, expertly trimmed of fat and enhanced by accompanying béarnaise and red wine shallot sauces. On the lighter side are crispy duck rolls stuffed with generous chunks of meat and rice. The dining room is warm and expansive, with dim lighting, and honey-colored wood walls and floors. Prime Grill has become the go-to spot for the city's kosher-observant movers and groovers—Jewish politicos, rabbis, and their guests table-hopping during power lunches and dinners. — Melissa Kirsch

All the meat here is glatt kosher, referring to a part of the slaughtering process whereby the lungs are carefully examined to ensure they are blemish-free.

Park Avenue rib eye 22 oz., $49; ladies' cut, $49