La Tête d’Or

Glamorous and grand, this Flatiron looker is a reminder of what steakhouses can be in their most satisfying and beautiful form. Thank Chef Daniel Boulud, who brings his signature French flair to this classic genre. Start in the bar, a striking stage with leather-paneled walls and smart cocktails, before heading to the table. The setting is expansive with soaring ceilings, walnut floors, and servers positioned like turrets, ready to swoop in at any moment. Indeed, this is a room where deals get done. Caesar salads made tableside and prime rib sliced on roving trolleys up the charm on a menu that covers all the bases with dry-aged steaks, prime seafood, and ice cream sundaes. Expense accounts will take to the top-shelf Bordeaux and private dining rooms.