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The large selection of steaks and sauces - say yes to the truffle butter and the red wine shallot sauce - round out the meal.
The selection of steaks and cuts -- some with side dishes -- is vast, from eight to 16 ounces of Texas Akaushi ribeye to Niman Ranch and Branch Family West Texas dry-aged beef.
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The owners have tried to update the menu by including a selection of prime steaks.
Meat lovers will be pleased with the large selection of lamb and steak dishes at both restaurants.
The menu also caters to people who don't like their peas to touch their potatoes, or their steak piled on their starch, with a selection of simple grills — chops, steaks, chicken — which you can complement with such sides as braised savoy cabbage, soft polenta, or creamed spinach.
In a surprising departure from this restaurant's careful selection of napery and glassware, steak sauce and cole slaw in stainless steel cafeteria cups accompanied a juicy rib-eye steak.
There are several ceviches, a couple of steaks and a selection of fries.
Dinners come with soup or salad and an entree selection of lobster, shrimp or steak fajitas, or the day's fresh fish.
For entrees, there is a selection of wood-oven roasted, grilled steaks and seafood, or a spit-roasted chicken.
When it comes to menu selection, choose less expensive, but still delicious protein such as chicken instead of steaks.
Guastavino's, 409 East 59th Street, (212) 980-2455, is Terence Conran's glamorous, huge new brasserie beneath the Queensboro Bridge, offering traditional bistro food like steak frites, a selection of caviars and more inventive dishes like lobster, corn and risotto timbale.
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