VUE

I n what some have referred to as the "Golden Age" of restaurants, there's one standby that never seems to go out of style—the steakhouse. An American institution in its own right, the steakhouse has managed to rise above all others without giving into social media gimmicks or con- forming to our country's ever-changing eating habits. So how does one go about modernizing a classic? ese days, it's going to take more than creamed spinach and twice-baked potatoes to garner a standing ovation (although one could argue what steakhouses have done for vegetables is the work of some PR mastermind). Born and bred in the suburbs of Bergen County, I was never far from a good meal. Whether that meant taking a trip to one of Manhattan's iconic steak establishments or dining out an old school beef joint somewhere in North Jersey. I've found that steakhouses themselves haven't seen a ton of modifica- tions in terms of offerings (or décor) over the years, but to be honest, I'd be hesitant before welcoming any. e historic charm is part of what makes them so special but at Rails Steakhouse in Towaco, their 21st-century take on what a steakhouse should, and could be, is reason enough to visit. If you're from the Garden State, you've been to or have at least heard about Rails. e town of Towaco, on the other hand, could've been a city in Minne- sota for all I knew. When the restaurant isn't serving as the backdrop for some of the Real Housewives of New Jersey's most notable moments, it's just as eas- ily frequented by other local celebs including "Cake Boss" Buddy Valastro and the cast of "e Sopranos." MODERN STEAKHOUSE THE MAKINGS OF A By Abby Montanez THE MAKINGS OF A By Abby Montanez V U E N J . C O M 120

• Cover