Village Voice: The 10 Best Steakhouses in NYC



5. Costata, (206 Spring Street, 212-334-3320)
Michael White's return to the former Fiamma space, where he cooked for Steven Hanson almost a decade ago, has been a resounding success. The namesake costata is a massive portion of aged rib eye for two, and duos can also order porterhouse and bone-in strip cuts. And since this is a Michael White restaurant, filet fans should consider the menu's butcher block option, which trades in five ounces of beef (leaving you five ounces) for a pasta-inspired cacio e pepe Caesar salad, or an actual pasta, like triangular pansotti stuffed with ricotta, anointed with peas and pea tendrils, and finished with red wine sugo. For dessert, Altamarea corporate pastry chef Robert Truitt amps up the standard affogato with a shot of Ramazotti amaro and fiore di latte gelato.


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