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Smith & Wollensky Restaurant Review: This steakhouse seems to pack them in nightly and for good reason---enormous cuts of beef dry-aged for 28 days on the premises are served up by attentive servers in private rooms. Try to grab a seat on the couch in the bustling two-story bar area next to the fireplace. The main dining room just off of the bar will make you feel like you are dining in a private estate. The restaurant made a name for itself with its split pea soup and shellfish “bouquet” of oysters, claims, crab meat, lobster and shrimp. The bone-in rib-eye is a top seller, but there’s also a tender bone-in filet. The sides are generously portioned; even the baked potato can be shared among a table. Pair a dry-aged classic steak with the restaurant’s own private reserve Napa Valley cuvee or a Cabernet from the 650-bottle all-American wine list.