Harleys American Grille
Steaks are aged in a salt locker and fired by a female chef at downtown Farmingdale's new steakhouse, Harley's American Grille.
Only 25¢ for 5 months
Steaks are aged in a salt locker and fired by a female chef at downtown Farmingdale's new steakhouse, Harley's American Grille.
Credit: Yvonne Albinowski
Like all of the chops at Harleys American Grille in Farmingdale, Kansas City bone-in strip steak is aged for 49 days in a salt-lined locker.
Credit: Yvonne Albinowski
The exterior of Harleys American Grille in Farmingdale.
Credit: Yvonne Albinowski
One of the two dining rooms at Harleys American Grille in Farmingdale.
Credit: Yvonne Albinowski
Steaks are aged in the meat locker at Harleys American Grille in Farmingdale.
Credit: Yvonne Albinowski
Crab ceviche can come on its own or as part of a seafood tower at Harleys American Grille in Farmingdale.
Credit: Yvonne Albinowski
The deep, fatty innards of bone marrow are smeared with gremolata and bacon-onion jam at Harleys American Grille in Farmingdale.
Credit: Yvonne Albinowski
Halibut in a coconut-cream sauce at Harleys American Grille in Farmingdale.
Credit: Yvonne Albinowski
Executive chef Allison Fasano of Harleys American Grille hoists a side of beef.