While New York's oldest steakhouse (it opened two years before Peter Luger, in 1885) serves pretty good beef, it's famous for its mutton chop - a triple-cut loin chop that comes with some of the deepest lamb flavor you will ever experience. The rest of the menu is typical steakhouse fare - oysters, salads, grills, Dover sole and lobsters - which can be washed down with one of the city's most famous lists of single malt Scotch. It's all served in an environment that is straight out of old New York; the décor revolves around the restaurant's collection of long, churchwarden pipes smoked by famous people, which covers almost every inch of the walls and ceiling.