Flatiron, Manhattan · restaurant
Over 90,000 clay pipes hang from the ceiling, each tagged to a former member—Buffalo Bill, Teddy Roosevelt, General MacArthur, and many more luminaries. The mutton chop, a 26-ounce saddle of lamb, has outlasted trends by decades, while the dry-aged steaks keep the room in serious chophouse territory. And tucked inside it all is the tap room—a quieter, old-school bar where the energy loosens slightly, the pours stay steady, and the history feels even closer at hand before you head back under the pipes.