Like many New York steakhouses of yore, Ben & Jack's is a wood-paneled house of meat, with linen-topped tables, a glassed-in wine cellar, and leather padded chairs that can take on the likes of its one-pound hamburgers and a porterhouse (for two) weighing in at 44 ounces. From two alumni of venerated Manhattan steak joint Peter Luger's, the place is nothing short of spectacular — its excellent cuts of prime beef, dry-aged for the richest flavor possible; very good starters like Maryland crab cake; and boozy, old-school cocktails handled like works of art. And then there's that New York sirloin: thick, rich, and beefy, it makes for a magnificent memory.