<body><div><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=4R6mvc_1GiJlld500" alt="https://img.particlenews.com/image.php?url=4R6mvc_1GiJlld500" width="1280" height="853" >The ample ribeye at T-Bar is a popular pick among customers. (Photo credit: Patrick Dolande)Many South Fork restaurants serve great steaks. But only a handful call themselves true steakhouses. At steakhouses in the Hamptons, there’s no beef over who’s the star of the menu: meat—specifically, steaks. Porterhouse. Filet mignon. Ribeye. New York Strip, all made to order, however you take your steak. The potatoes? Often sold separately from the meat.That’s not to say you won’t have other options if red meat is a no-go for you. Hamptons steakhouses also offer chicken, seafood and even vegetarian dishes, plus great vibes. Some steakhouses out East keep the ambiance classic. Think dim (almost dark) lighting and tavern-style décor. These restaurants are brooding as a malbec. Others are lighter, like a pinot noir, with paler furnishings, windows that let natural light pour through and statement potted plants.Either way, the steaks here are a cut above the rest. If you’re looking for steak with a side of vibes (and a starch and veggie), reserve a booth at any of these Hamptons steakhouses. Bobby Van’s is a fan favorite in NYC. But unlike some spots out East, the small restaurant chain originated in the Hamptons (1969) and made a name for itself in Manhattan (1996). In Bridgehampton, the institution has a rich wooden bar and candlelit tables that would make Don Draper swoon. The Mad Men protagonist did not dine in this intimate, sophisticated steakhouse, but James Jones, John Knowles and Truman Capote did. You’ll see photos of the literary luminaries who found inspiration and reprieve at Bobby Van’s throughout the Bridgehampton location. Plus, you’ll find a generous steak menu featuring two filet mignons (9 oz. and 13 oz.), a porterhouse, steak quesadillas and bone-in ribeye—all cooked to your version of perfection. The sides are quintessential (creamed spinach, baked potato, whipped potatoes, fries, et al.). Coming for brunch? Steak and eggs are a no-brainer. Tweed’s Restaurant &amp; Bar is one of the few restaurants open 365 days a year. The weathered, white, table-clothed steakhouse is also believed to be Riverhead’s oldest continuing restaurant and bar. Set in circa-1896 digs, Tweed’s has a speakeasy-like setting — think dark lighting, wooden walls and furnishings and a long mahogany bar with tufted leather booths. But the steak is what helped Tweed’s withstand Prohibition (the specialty cocktail list, with Bee’s Knees and Old-Fashioned, lets you celebrate not living in that era). And the never-dry or gamey bison from the restaurant’s own farm 3 miles away since 1985? That’s helped it withstand the oft-fickle restaurant scene out East. Lucky’s opened in the spot once occupied by Cove Hollow Tavern. The white ceilings and naturally lit interior are a breath of fresh air in an otherwise clubby steakhouse scene. It evokes a laid-back, so-cool West Coast aesthetic, appropriate for a restaurant that originated in California (and includes a Malibu location). But there’s a dress code: business casual or relaxed-but-elegant. No flip-flops. The menu matches the dress code. You’ll find the traditional cuts: petit filet mignon, New York strip, Porterhouse (sliced) and bone-in ribeye (also sliced so that you can eat faster). You’ll also find specials, including steak frites served with a bold peppercorn cream and Gene’s filet in eye-watering horseradish. Vegetarians, rejoice. There’s a veggie burger and market vegetable risotto. T Bar Southampton blends traditional steakhouse with contemporary trends, adding global twists to a menu that includes sushi, black ink linguini and vegan farro risotto. But the center-cut filet, 14-ounce prime-aged New York strip, dry-aged Angus ribeye, and 40-ounce black Angus porterhouse (served with a zesty sauce) shine, thanks to the chef’s ability to tailor each to diners’ liking. Fries, roasted carrots, mashed potatoes and grilled asparagus make a short but savory list of sides. You may muddy the white tablecloth and feel a bit stuffed, but you’d be remiss if you didn’t see and order from the dessert menu. A strawberry shortcake sundae is an upgraded, grown-up version of the ice-cream truck popsicle, and the warm apple crisp feeds the soul on the coldest nights. You’ll enjoy it in a black-and-white dining room. On warmer nights, the back patio offers a bustling yet intimate place to sip cocktails and savor steaks al fresco. A sophisticated spot with the exclusive feel you come to East Hampton for, The Palm offers upscale — never gaudy — ambiance. That’s why a “who’s-who” of Hamptons seasonal guests and year-round residents favor it. The polished wooden bar is lit by candlelight, and white tablecloths adorn the small tables. The steak is premium, the seafood is fresh and the fireplace roars each winter. Appropriately, you’ll find it in a historic inn (Huntting) and along the iconic Main Street strip. </div></body>

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The ample ribeye at T-Bar is a popular pick among customers. (Photo credit: Patrick Dolande) Many South Fork restaurants serve great steaks. But only a handful call themselves true steakhouses. At steakhouses in the Hamptons, there’s no beef over who’s the star of the menu: meat—specifically, steaks. Porterhouse. Filet mignon....

5 Hamptons steakhouses with meaty menus

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The ample ribeye at T-Bar is a popular pick among customers. (Photo credit: Patrick Dolande) Many South Fork restaurants serve great steaks. But only a han

5 Hamptons steakhouses with meaty menus

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