After a pint at the handsome hand-carved cherry-wood bar (where longshoremen once rested their elbows), patrons can sample chef Chuck Miller’s so-called lighter fare, which includes a thick grilled pork chop and a ten-ounce chopped tenderloin steak. Bigger eaters will want the New York strip, a lean, dry-aged 16-ouncer. The outright ravenous should request the surf and turf (it’s not on the menu)—a brawny Australian cold-water lobster tail paired with a tender filet mignon. Desserts are “hokey,” Miller says, meaning basic cakes, pies and ice cream.
|Venue name:||Moran’s Chelsea||Contact:|
146 Tenth Ave
|Cross street:||at 19th St|
|Opening hours:||Mon, Sun 11am–10pm; Tue–Sat 11am–11pm|
|Transport:||Subway: C, E to 23rd St|
|Price:||Average main course: $23. AmEx, Disc, MC, V|
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