Park Steakhouse   

Although The Park Steakhouse proudly brands itself an eatery of "modern American cuisine," there's no mistaking what the star of the show is here: 21-day dry-aged New York sirloin. In table fare and atmosphere, this Park Ridge favorite is meeting its own challenge of creating a Manhattan experience in the comfort of the Bergen County suburbs. With its low-lit darkwood interior, tasteful music and bold artwork to round out nearly perfect preparations of beef, The Park credibly conjures the oaken feel and experience of a Big Apple chop house. But The Park's chef and co-owner John Halligan isn't satisfied with resting on his grill prowess: He proves to be a creative seafood powerhouse as well. Whether it's lobster cannelloni, tender and fresh littlenecks, or a seared ahi tuna steak, diners won't be disappointed by a last-minute changeup from a nearly perfect filet mignon to, say, wild Atlantic salmon bathed in an apple-and-smoked-bacon vinaigrette. Go for the sirloin but return for just about anything else on the menu.