Putting Fresh Spins on the Steakhouse

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By FLORENCE FABRICANT August 28, 2017

Reinventing the steakhouse — the standard leather-bound, mahogany-paneled, cabernet-soaked model — has become a New York preoccupation in recent years. This season’s entries play a number of new variations on the theme.

A Greek steakhouse in the Flatiron district, Merakia, nods

Via: NYT Dining and Wine http://rss.nytimes.com/services/xml/rss/nyt/DiningandWine.xml http://www.nytimes.com/pages/dining/index.html?partner=rss&emc=rss

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