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.
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.
The exterior of Harleys American Grille in Farmingdale.
One of the two dining rooms at Harleys American Grille in Farmingdale.
Steaks are aged in the meat locker at Harleys American Grille in Farmingdale.
Crab ceviche can come on its own or as part of a seafood tower at Harleys American Grille in Farmingdale.
The deep, fatty innards of bone marrow are smeared with gremolata and bacon-onion jam at Harleys American Grille in Farmingdale.
Halibut in a coconut-cream sauce at Harleys American Grille in Farmingdale.
Executive chef Allison Fasano of Harleys American Grille hoists a side of beef.