Chateaubriand Steak Dinner for 2-3

Keens’s USDA prime chateaubriand is a perfect example of this tender cut of beef. Included are the classic creamed spinach and a bottle of Keens’s steak sauce. You can never go wrong with Keens thick-cut Bacon to whet the appetite. Consider adding an Arugula and Balsamic Vinaigrette Salad and you’ll believe that you are dining beneath the Churchwarden pipe covered the ceiling of Keens.

This legendary New York steakhouse was founded by Albert Keen in 1885 and quickly became a hangout for actors in the surrounding Herald Square Theater District as well as politicians, producers, newspaper men, and sports stars. The Theater District may have moved uptown since then, but Keens remains relatively unchanged, down to the historic prints and playbills lining the walls and regulars’ old churchwarden smoking pipes displayed on the ceiling. On top of being one of New York’s most historic restaurants, Keens Steakhouse is also one of its very best steakhouses. The steaks are dry-aged and USDA Prime, the burgers are a blend of chuck and dry-aged beef and ground fresh daily, and the mutton chop — a whole saddle of mature lamb, with the loin, tenderloin and belly — has been the signature dish for more than 100 years. Keens Steakhouse has been featured on Food Network’s The Best Thing I Ever Ate, Anthony Bourdain’s No Reservations, and, Delicious Destinations with Andrew Zimmern.