The Scene A happy-hour Pamplona. When the quittin' bell rings along 6th Avenue, junior execs spill out of glass towers and herd to the bar of this raucous and masculine steakhouse. The assorted dining rooms have an urban hunting-lodge motif, adorned with mounted bronzed buffaloes, lions, bears and the like. Around 8pm, there is such a din that you'll need a megaphone to converse.
The Food Huge steaks, well aged and cooked to a turn, rival those of the city's more famous meateries. The T-bone is exceptionally tender and flavorful, as are the broiled veal chop, plump lamb chops and roast prime ribs. The star of the menu, though, is the magnificent crab cake, a thick, loosely bound puck of sweet lump crab with very little breading, all charred and wonderfully salt-flecked on the outside--it's costly, but worth every nickel. The standard steakhouse desserts are fine.
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