Although the mahogany-paneled, three-story monolith is dressed to impress, froufrou dining this is not. Chef and owner Brett McKee, with his cue ball haircut, Brooklyn twang, and landscape of tattoos, has an almost cult following among local patrons for his brash (but endearing) attitude and killer steaks.
Don’t Miss the decadent lobster-and-shrimp mac and cheese. Gooey, rich, packed with buttery tail and claw meat―it disappeared fast at our table. Technically it’s not an appetizer, but with a crawl, you can order any dish to share. 17 Broad Street; www.oaksteakhouserestaurant.com
photo: Chocolate Indulgence is the name of this dessert at Oak Steakhouse. It’s six layers of devil’s food cake and chocolate buttercream served with a shot of ice-cold milk.