Meat Sweats

Diner, the self-explanatory concept around the corner from Peter Luger in Williamsburg, is now serving grass-fed meats supplied by their new resident butcher, Tom Mylan. He completed his apprenticeship at Fleisher’s Meats late last year. Basically, Diner is now serving and dry aging their own meat, and, nightly, while supplies last, you can get it in the form of porterhouse for two, four or six. Early review: "I tried one of these Porterhouses myself. It arrived on the medium side of medium rare — those who like it bloody, be clear — but it was still deliciously charred, tender, with a superior, clean taste..." [Brooklyn Based]