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Head downstairs at tiny East Village counter joint Whitmans for a decidedly more sit-down-oriented — though no less meat-friendly — dining room. With seating for 26, the rustic room nearly triples the restaurant's total capacity, and is decked out with chicken-print wallpaper, reclaimed New Hampshire barn wood, and windows recovered from the old New York Times building. Diners order off an expanded version of the upstairs menu — yes, the pimento-cheese-stuffed Juicy Lucy is available for table service, as is the flash-fried "crack kale." New additions to the menu include the peanut-butter-and-bacon-topped PB&B burger, a Meat Hook garlic sausage dressed with spicy mustard and beer-caramelized onions, and a comparatively heart-friendly iceberg wedge dressed with bacon, croutons, and buttermilk blue cheese. — Helen Rosner

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