Bob's Steak and Chop House

Named after Bible verses in Isaiah (the wolf and the lamb shall feed together), this restaurant opened in Manhattan in 1998, and expanded to Brooklyn the following year. Initially a traditional kosher deli, it later reinvented itself as a steakhouse. The extensive menu ranges from matzo ball soup to salmon burgers, veal Bolognese gnocchi and, of course, includes a variety of steaks and chops. Drawing on influences as diverse as Vietnamese, Tex-Mex, and French-country, Wolf and Lamb adapts its more customary function to a cosmopolitan venue. "Just because you're keeping kosher doesn't mean you have to sacrifice on quality, " shared a waitress. And while we were told that the majority of customers keep kosher regularly, the crowded space was testament to Wolf and Lamb's broad culinary appeal.

Bedecked with fresh flowers, Michael's simple, spacious design and elegant clientele combine to convey an impressive atmosphere to dine. Since opening in 1989, Michael McCarty has built his reputation as a hotspot for business meetings, and celebrity gatherings including those of markedly high profile shoulder-rubbers. For larger events, there is an expansive back room that leads into a stunning sculpture garden. The cuisine at Michael's is Californian, based on the original location in Santa Monica that debuted in 1979. Its wine list is a particular point of pride, including over eight hundred labels from California, France, Italy, and elsewhere, and targeted to please everyone from novices to connoisseurs. The real showstopper, however, is the phenomenal collection of art that hangs quietly on the walls, including pieces by Frank Stella, Jasper Johns, David Hockney, Robert Graham and, of course, Michael's wife, Kim.

Fig & Olive is Mediterranean-inspired dining in its most exquisite form. On my first visit to this location, I was drawn in by the collection of wine and olive oil bottles lining the walls and the chic rustic decor that feels reminiscent of eating in the Italian countryside. Never has there been a time when I have dined at one of the several Fig & Olives in Manhattan, that I did not have an excellent experience. I have feasted on fresh ingredients assembled into delectable creations. I was thrilled to take the Manhattan Sideways team here for lunch one day where they raved over the selection of crostini and devoured the mouthfuls of perfectly paired ingredients – goat cheese and caramelized onion, for example – heaped onto small squares of fresh bread. Another favorite that I introduced them to was the zucchini carpaccio served with lemon and olive oil. We accompanied the meal with a beautifully presented Cucumber Cosmos and Rossellinis, selected from the extensive cocktail menu.

After a lawsuit, renovation, and rebranding, Sesamo has officially taken the place of Crispin’s at W52nd Street and 10th Avenue. Sesamo co-founders Nikita Levitan and Sabrina Gao filed the lawsuit against their previous partner, Crispin Mejia. They accused him of a series of problematic behaviors, including sexual harassment, repeatedly showing up to work drunk, and serving expired food. Taking a sharp turn away from Crispin's, the new Sesamo features an entirely different menu. “The new brand launches with an Asian-influenced Italian menu with many old Crispin’s favorites but with fresh and new Asian twists, " Gao said. She added that Sesamo also offers a unique drinks menu, including a brand new Asian fusion cocktail program with some first in NYC offerings, such as boba tea cocktails. Another beautiful feature of Sesemo is its 80-foot mural created by Selwyn Senatori back in 2018. The Dutch artist created the artwork depicting a champagne celebration with a “Feed Me Love” bubble to celebrate the opening of Decimo Ristobar. Though some of the mural has been painted over, the rest that remains adds an air of festivity to Sesamo's exterior. This story was adapted from the W42ST articles, "Crispin’s Becomes Sesamo as Partners Sue Hell’s Kitchen Chef" and "Hell’s Kitchen has Lost an Outdoor Dining Shed — but Regained a Mural. "

McKinney Welding Supply has been a fixture in Hell’s Kitchen since 1943. This long-running business is family-owned and employs about thirty-five people, ten of them being family members. Allen Dickon, branch manager of the West 52nd Street store, told us "We are the only place in Manhattan where you can find all of your welding and compressed gas products under one roof. ”

Named after Bible verses in Isaiah (the wolf and the lamb shall feed together), this restaurant opened in Manhattan in 1998, and expanded to Brooklyn the following year. Initially a traditional kosher deli, it later reinvented itself as a steakhouse. The extensive menu ranges from matzo ball soup to salmon burgers, veal Bolognese gnocchi and, of course, includes a variety of steaks and chops. Drawing on influences as diverse as Vietnamese, Tex-Mex, and French-country, Wolf and Lamb adapts its more customary function to a cosmopolitan venue. "Just because you're keeping kosher doesn't mean you have to sacrifice on quality, " shared a waitress. And while we were told that the majority of customers keep kosher regularly, the crowded space was testament to Wolf and Lamb's broad culinary appeal.

There are many reasons to dine at BLT Steak, tucked discreetly between The Dorchester and an antique jeweler. Having dined here on varied occasions over the years, I knew visiting with Manhattan Sideways, that we were headed towards something special. As we entered the restaurant, we were greeted warmly by the affable staff and took a seat at one of the dark wood tables. We spoke with John, the Venezuelan maître d', who told us about BLT's secrets for success. "The company feels like family, " he said by way of opening, "I've been here for nine years, which is an eternity in the restaurant business. " BLT has built a following of regulars who come back repeatedly because they are "infallibly made to feel like they're the only ones in the restaurant. " In addition to this impeccable service, the food at BLT is consistently top notch. It is, therefore, not difficult to understand why people keep returning for more. While chatting, the chef prepared a succulent variety of meats, perhaps most famously the enormous Porterhouse steak – a dry-aged masterpiece served with maître d'hOtel butter and a side of roasted garlic. Although meat certainly takes center stage, the restaurant also offers a "sublime" Dover Sole and a Tuna Tartar that, according to John, is the best in the city; "I dare someone to find me a better one, " he said. My favorite moment, however, was when the chef presented Yelena, from our team, her first popover. Hailing from Swaziland, she had never encountered this doughy puff of goodness before. I, on the other hand, have had popovers on the top of my list of favorites since I first tried them as a little girl on Long Island. And I can attest to the fact that the ones served at BLT are perfectly prepared.

My family has never been known to turn down the opportunity to indulge in a meal that includes perfectly cooked - charred on the outside and medium on the inside - filet mignons. Thus, I smiled as l shared Bobby Van's amazing creamed spinach, onion rings, Brussels sprouts and mashed potatoes, while eyeing the others as they bit into their three "heavenly" steaks.