Best Steak

It isn't one of the swankier steer temples. It isn't showered in the kind of swarthy wood paneling you thought was only used in confessional booths. It's well lit so that you can tell the difference between the creamed spinach boat and the iceberg lettuce wedge without tripping over the fork. It has 105 wines by the glass that can be used to patch together tasting flights. Their meat isn't even dry-aged (it's wet-aged, which is kind of like spending your 30s and 40s with your fingers in a Ponds jar). And it doesn't do everything well. The fish seems more pummeled by steer hoofs than scorched by grill bars. But what kind of fool eats tuna in a beef bordello anyway? Fleming's hits it where it counts: in the meat, primewise. Bone-in New York strip, a craggy piece of thick black meat, is so juicy, tender and rich that modifiers like "buttery" and "silky" fall flat on their face. It's prepared simply, with a little salt, pepper and butter, and served on a plate heated to 350 degrees. Yet the meat and its effect on the mouth are hard to describe. It's chewy without being gristly; it's packed with flavor without being fatty. And these steaks don't cost as much as Botox injections. Sometimes aging is cheap.