ABSteak by Chef Akira Back

A glass-walled dry-aging room greets you at the bottom of the stairs, signaling immediately that this subterranean space operates differently from a standard barbecue spot. Submerged a full flight below Ellis Street, the dining room is sleek and low-lit, designed around tables fitted with custom downdraft grilling systems. You get the visual of the open flame and the specific char of binchotan charcoal, but the high-tech ventilation pulls the smoke away before it creates a haze, keeping the air surprisingly clear for a room full of searing meat. Service here bridges the gap between a classic American steakhouse and traditional Korean grilling. You don’t manage the tongs yourself; servers handle the cooking tableside, pacing the meal so cuts like the 45-day ssamjang dry-aged ribeye or marinated galbi arrive on your plate at the exact right doneness. The menu leans heavily on these premium proteins, but the kitchen also sends out distinct starters like the signature "pizza" – a crisp tortilla base topped with thinly sliced raw wagyu and truffle oil. It is a venue built for deliberate, heavy dinners, often filled with groups occupying the private rooms or sharing plates of seafood pajeon and kimchi fried rice alongside the beef.