THE BEST SIDE OF TIMES SQUARE STEAK

Along with the get was well deserved. Roomy leather-based booths and worn wood-paneled partitions set a familiar tone, broken up by uncovered brick and limitless tchotchkes. Begin with the Mexican cheese balls, a molten, deep-fried cross concerning cheese curds and jalapeño poppers, then get down to business with the regionally sourced more-thick