Parlor Steakhouse provides the formerly-steakhouse-starved Upper East Side not only with prime porterhouse and other chophouse classics, but also with inventive seafood dishes care of Executive Chef Lucas Billheimer all in a contemporary setting. The restaurant's downstairs holds a secluded private dining room that will host guests' functions and be of particular interest in the winter: in addition to its comfortable banquettes and separate bar, the room warms up from its working fireplace.