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New York Prime Restaurant Review: Dramatic dark woods craft a perfect space for guy dining, with high-energy and lots of ambient noise---but the huge steaks are the main attraction (for the ladies, too). The best way to order them is to focus on the color and temperature you want. Thus, medium rare is a warm red center. And we suggest you target the bone-in rib-eye or the New York strip. Double-cut lamb chops totaling 24 ounces also do well as he-man fare. Baked salmon and other fish choices are available for any patrons preferring a non-meat option. Like most steakhouses, accompaniments are sufficient for two. Hash browns are a bit, well, browned, but the asparagus is delectable. Can't we have just plain garlic mashed potatoes? Why do they have to have cheese in them? The tender, garlic-kissed baked shrimp fairly swim in fat, and the oysters Rockefeller don't taste like they've seen any Pernod, but way too much Parmesan. Better to get your oysters raw and go for the stone crabs in season as openers. The wine list offers some 600 choices.