STK

You won’t find any kobe or grass-fed beef at this sexy and enormous Meatpacking District steakhouse from the folks who run One lounge around the corner. You will see a lot of attractive people and a menu that plays up the nonsteak options. The goal, it seems, is to draw fish and veggie lovers as much as carnivores. Of the half-dozen salads, the roasted beets were the most colorful and delicious. The steaks were consistent crowd-pleasers, and have been wisely organized into three categories—small, medium and large. That said, the 34-ounce “cowboy rib steak,” served on the bone, isn’t as daunting as it sounds.