What happens in Vegas usually stays in Vegas, but with craft and craftbar already spreading the word here, Tom Colicchio reverse-commuted and brought Craftsteak to New York. In the Meatpacking District near Del Posto, this sleek, sexy and sophisticated steakhouse does to cuts of beef what 'wichcraft did to sandwiches. It dry ages its meat for one-two months and divides its menu by roasted, grilled, or braised: a beef porterhouse for two, a corn fed New York strip (as opposed to, yes, grass fed), and a lamb shank are some of the main course highlights, but we dare you to stay away from the special Kobe beef section (tartar, flat iron, filet mignon). Other options include oysters, clams, Hawaiian prawns and a 2lb. Maine lobster. With a wine list as long and expensive as an unlucky night at the blackjack tables, you're better off betting the house on an $8800 bottle of 1982 Chateau Petrus and some wagyu beef than on another chef's meat of dubious origin and quality. -- Yon Motskin (Photo: Noah Kalina)