Reviewers rave “the beef is tops” at this Island Park meatery that “deserves its popularity” for serving some of “the best steak on the South Shore”; not only is the filet mignon “outstanding”, the “fish is excellent” as well, and an “efficient” staff keeps things moving; after a “much-needed face-lift”, the decor finally comes close to matching the first-rate food, so it’s now “a good experience all around”.

JIMMY HAYS FILET MIGNON * CITY’S BEST
A steak house for south shore sophisticates.

Specializing in fish and meat, Jimmy Hays has a good-sized dining room and modern bar, which are both conducive to spending an entire evening. The dining room is comfortable and elegant, whereas the bar is little noisier, but just right for socializing. Specialties include the lobster Jimmy, sauteed in cognac and served over alumette potatoes, and the chateaubriand for two with onion rings. The wine list is impressive, and includes a Mondavi Stag's Leap, and a Cakebread Cabernet from the Napa Valley. Jimmy Hays has a strong following with families and locals alike; they cut their own meat, and it's all USDA prime. The menu is also diverse and includes some interesting side dishes, including Lyonnaise potatoes, fresh creamed corn, and wild forest mushrooms sauteed with fresh herbs. It's definitely a place for those who like to talk as much as they like to eat. -- Simon Van Booy