Steakhouses in Brooklyn: The Kosher Belt and Three Other Clusters

Four rooms in north Brooklyn, and each cooks its beef a different way.

St. Anselm on Metropolitan Avenue puts everything over an open fire, and the hanger steak is the order. It closed after an electrical fire in September 2024 and reopened in February 2025. DeStefano's is a few blocks north on Conselyea Street, a family steakhouse under pressed tin ceilings serving Prime dry-aged cuts. Salt + Charcoal on Grand Street is the Japanese room: binchotan charcoal on the robata, and A5 wagyu at the top of the menu. Amber, over the Greenpoint line on Nassau Avenue, calls itself the neighborhood's first steak house and runs from an eight-ounce filet up to a forty-eight-ounce porterhouse.

Peter Luger's brick corner at 178 Broadway and Driggs Avenue is a few minutes south of all of them. Its place page sits on the South Williamsburg guide, linked below.

This is the borough's second real cluster and the one nobody writes up. Five kosher steak rooms run in a rough line across the middle of Brooklyn, each closed Friday and Saturday for Shabbat, each built on grilled and broiled beef rather than on the deli menu the neighborhood is better known for.

The Loft is on 40th Street in Borough Park, with an upper loft above the dining room that takes up to seventy-five. Glatt A La Carte is on 18th Avenue, with sushi beside the steaks. Jerusalem Steakhouse has held its stretch of Avenue J in Midwood for close to thirty years, cooking prime kosher beef in an Israeli register. Mabat, on East 7th Street in Gravesend, is smaller and bring-your-own, with grilled meats and skewers off an open flame. MEAT, on Kingston Avenue in Crown Heights, is the newest of them, opened in 2019 by the team behind Basil.

If you are counting clusters rather than famous names, this one is the size of Williamsburg's.

Third Avenue in Bay Ridge carries two chop houses seven blocks apart. Chadwick's at 88th Street is a Bay Ridge staple, an American room with an oak bar, high ceilings and a fireplace. Malone's at 95th Street, nearer the Belt Parkway, serves a dry-aged porterhouse and a dry-aged strip.

North along the Court Street corridor there are two more. Gus's Chop House on Union Street in Carroll Gardens is Chris McDade's room, drawing on the chop houses of Europe, and the Michelin guide lists it. Libertador on Henry Street in Cobble Hill is the borough's Argentine parrilla, opened in 2006 and built on gaucho-country cooking.

Two rooms, both within a few minutes of the Fulton Mall. Peaches Prime is at 590 Fulton Street in the arts district by the Brooklyn Paramount, with aged steaks and simply cooked seafood at the heart of its menu. Fogo de Chão's churrascaria is inside City Point on Albee Square West, where the gaucho chefs work an open churrasco grill in the middle of the floor and carve picanha at the table.

Gage & Tollner is on the same street at 372 Fulton, a chop house that reopened in 2021 in its landmarked nineteenth-century room. It is published on the Downtown Brooklyn guide and linked below.