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Named for chef Jean-Georges Vongerichten and, well, steak, this entry brings some contemporary, international angles and curves to the traditional steak-and-seafood joint. Starters include Dungeness crab cakes, exquisitely presented platters of oysters, and retro shrimp cocktail. The meal culminates with perhaps a Chilean sea bass with miso-yuzu glaze, organic chicken with buttery hot sauce, or—for the big eater—a 36oz porterhouse, which you can dress with JG steak sauce or soy-miso butter.