“In a city of a dozen steak houses, Abe & Louie’s ranks among the very best. Regulars rightly rave about the comfortable clubby atmosphere, the lengthy wine list and all-American fare. The beef is USDA prime, corn-fed, Midwestern beef, and dry-aged four to five weeks. The crab cakes are all Chesapeake jumbo lump crab. Mashed potatoes are laced with Great Hill Blue Cheese and the creamed spinach is redolent of nutmeg. The pampering staff all but burps you. Doggie bags are routine. Call in advance to reserve the restaurant’s signature swordfish chop, cut from the collarbone, glazed with soy and ginger, and broiled.”

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