Morton’s The Steakhouse

While we don’t normally take kindly to strangers or chains, Morton’s has been anchored in Manhattan for 11 years now. It’s a throwback: mostly Frank on the sound system, more than 500 bottles of vino to choose from and a knowledgeable waitstaff displaying plastic-wrapped props (to demonstrate cuts of meat) at your table. Creamy lobster bisque warms the bones in winter; bluepoint oysters cool you in summer. Of course, the Second City is second to none in beef. Do not pass up the fillet Diane—tangy mushroom sauce perfectly complements the buttery beef. A side of hash browns with minced onion and mushroom will fill up the hungriest man.