Make no mistake: despite the pictures of vintage strip-pers from bygone days, the name in the title refers to their version of that popular short-loin cut – why mess around, after all? But the Strip House has a few tricks that set it apart from cheeky names and creamed-spinach basics. For instance, their version of the latter greens gets a decadent spike of irresistible truffle cream (yum!) and sea scallops are accompanied by a lemony succotash made from edamame instead of the usual lima beans. But it’s the atmosphere that food and entertainment writer Andrew Stone appreciates the most: “The Strip House is probably my favorite restaurant in the city for a combination of reasons – the blood-wine walls, the New York strip that brings tears of joy to my eyes, and the impeccable service that is knowing, intuitive, attentive, and yet respectful of your privacy.”