Elder

Elder opened on August 6, 2026 inside Henry Hall on West 38th Street, and it is the most interesting thing to happen to the New York chophouse in years. Chef Sujan Sarkar — whose Indienne earned a Michelin star in Chicago and who now runs several rooms in this corner of west Midtown — took the London chophouse, all dark wood, white tablecloths and big cuts of meat, and rebuilt it through an Indian kitchen.

In practice that means the format is familiar and the flavours are not. Steaks and chops come off the grill and out of the tandoor, then land next to raita, makhani and nihari-style gravies rather than béarnaise. Seafood gets the same treatment. It is not an Indian restaurant that added a steak to the menu, and it is not a steakhouse with a curry special — the crossover is the whole point, and it is cooked with the precision you would expect from a chef with Sarkar's record.

The dining room seats roughly a hundred across a little over 3,000 square feet, and it is dressed for an occasion: banquettes, proper glassware, low light, the kind of room where a table for two and a table for six both work. Prices sit at special-occasion level rather than everyday — the Berkshire pork rib chop was listed at $42 in opening coverage — so think anniversary, celebration dinner, or the night you want to show someone a New York restaurant they have not read about yet.

Practically: Elder serves dinner only, reported as Tuesday through Saturday from 5pm to 11pm, with reservations through Resy and SevenRooms and some walk-in capacity at the bar. Opening-period hours move, so confirm on the restaurant's own site before you make the trip. It is a short walk from the Javits Center, the High Line's northern end and the Hudson Yards towers, which makes it a natural dinner after an afternoon on the far West Side.