Opened in 1868 as a dockworkers’ chophouse, this clubby establishment draws a laid-back New York crowd (Meat Packing’s glamazons need not apply). But even finicky eaters would be impressed by starters such as a tender-as-sashimi seared yellowfin tuna, and by ever-fresh raw bar selections. Still, folks come here for the beef. Spring for the flavorful strip steak, or a well-seasoned prime rib or 40-day dry-aged steak for two. Any way you carve it, this steakhouse stalwart stands the test of time.