By Lacey Tisch-Sidney for TravelsinTaste
There is no shortage of beef here! Whether it's an old-school joint or upscale restaurant, steakhouses remain all the rage, as they have for more than 100 years. There is a substantial difference between the original houses that became popular in the late 1800s and the new-wave steak joints, though, including Michael Jordan's and Strip House, which have emerged and flourished during a time of revolutionary cuisine.
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The establishment carnivore cathedrals are Peter Luger's, P.J. Clarke's, The Palm and Keens, where the menus -- prominently displaying at least four types of dry-aged beef -- might as well bear the slogan "Show off the beef." Lugers' advertises proudly that its USDA prime beef is dry-aged in its own aging box, and Keens' steaks are similarly hand-picked and dry-aged on the premises.
|The Strip House in Las Vegas, designed by David Rockwell, includes art noir photographs expertly shot by Studio Manasse in Vienna in the early 1900s.|