Staghorn Steakhouse

This modern little steakhouse in the no-man’s-land between upper Chelsea and Hell’s Kitchen has carved out a neighborhood following. Staghorn sticks to the basics: formal service and old-world classics. Nearly every dish sticks to tried-and-true formulas: The jumbo-shrimp appetizer featured sweet crustaceans, standard-issue cocktail sauce and freshly grated horseradish; the porterhouse for two was charred and plenty juicy. Pair your slab with a bottle from the thoughtful wine list: The wide, relatively affordable selection surpasses the usual steakhouse cabernets to include gems from countries like Argentina and Australia.