Keens Steakhouse

Keens gives a Midtown dinner both a clear food order and a room with a history. Opened in 1885 in the former Herald Square theatre district, the restaurant retains a dense collection of clay pipes overhead. The ceiling and timber rooms make it a distinctive setting for a substantial steakhouse meal.

The mutton chop is the signature reason to choose Keens. It offers a different centrepiece from the prime steaks, with the restaurant’s own identity attached to the order. If steak is what you want, the menu includes sirloin, T-bone, filet and porterhouse formats, making appetite and sharing important choices before the order grows.

Side dishes are a separate part of building the meal. Creamed spinach, potatoes or mushrooms can make a complete table alongside the meat; a raw-bar starter gives another direction if you want a longer dinner. Choose the combination deliberately, because the main course is already substantial.

The pub and main dining menus provide different ways to visit. Select the experience you want rather than assume every seat comes with the same offer. The bar’s whisky interest is another draw for guests who want a drink as part of the occasion.

Choose Keens when a traditional New York restaurant room and a distinctive chop are what you want from the evening. Its central location also makes a dedicated lunch appealing. Either way, the meal deserves a generous block of time rather than a rushed stop between two fixed bookings.