La Tête d'Or by Daniel

Daniel Boulud opened his first steakhouse on Park Avenue South, taking the genre in a French direction: tableside-carved prime rib and a Caesar salad mixed at the table alongside dry-aged cuts from the wood-fire grill. High vaulted ceilings and curved booths set a more contemporary tone than his other dining rooms. Three private rooms, including one called the Butcher's Table, sit off the main floor for larger parties.