Born And Raised

On its corner in Little Italy, the building is wrapped in dark green steel tubing and detailed with large, brass-framed windows and a prominent neon emblem. Born and Raised is a modern interpretation of the classic American steakhouse, a multi-million dollar project that transformed a 1930s drugstore into a showcase of custom design. The main dining room downstairs is a study in mid-century opulence. Large, curved booths of camel-colored leather are paired with Italian green marble tabletops, and the entire ceiling is clad in book-matched walnut veneer sourced from a single tree. Against one wall is a 45-seat cocktail bar, while on the other you’ll find a glass-enclosed, 40-square-foot dry-aging room that puts the restaurant's core product on full display. A suspended steel staircase – itself wrapped in curved walnut – connects the main floor to the rooftop. This upper level has a completely different feel, designed as a mid-century garden terrace with panoramic views of downtown. Seating shifts to black velvet and plaid booths with cane wicker details, and the lounge area is built around custom copper fireplaces. The menu is pure steakhouse, centered on the in-house dry-aging program. Cuts like the Japanese Wagyu and dry-aged NY strip are common, alongside classics like beef wellington and sides of dirty hash browns or mac & cheese. Much of the service is theatrical, with a mobile cocktail cart preparing drinks tableside and a dessert cart making the rounds with the popular carrot cake. This is a common destination for special occasions, and if you note a birthday on your reservation, it's often acknowledged with a handwritten card or a macaron. A sommelier is always on hand to help navigate the extensive wine list. Reservations are essential for the main dining room, but the rooftop sometimes has space for walk-ins.