Brunster gives his first impressions of the Upper East Side's Parlor Steakhouse: "There’s a lot of competition out there, a lot of steak, much of it better than the little I sampled here. Neither the rib steak I ordered nor the filet that a companion got had the characteristically rich taste of prime beef...But the terrific béarnaise and creamy horseradish sauces that came with our steaks did suggest that whatever its flaws on the night I went, Parlor has some standards. Some ambitions." [Diner's Journal]
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