he Cetta brothers have been perfecting the art of ageing steaks for over 40 years, which accounts for its long run of success in New York’s temperamental dining scene. Mustard yellow walls and heavy mahogany accents are dated but Sparks loyal following is only picky about the food. If you’re willing to dismiss the décor in exchange for an excellent steak, then get ready for a delicious piece of meat.

Medallions of beef with a Bordelaise sauce, Filet Mignon and a juicy Steak Fromage are notable beefed up entrées for the cow connoisseur. Those looking for cuisine on the lean side will appreciate the Lemon Sole, Chilean Sea Bass, or large live lobster dishes. Though the steak melts like butter in your mouth, it won’t hurt to ask you server for a recommendation from the stellar wine cellar to accompany your meal.
-E.J.