Located in Mahopac, looks like a beacon of light from the Taconic: the kind of country inn that warms patrons with its comfort food. It feels homey from the moment you step inside this 2-year-old eatery that’s fancy without being pretentious, and though the interior lacks a certain sophistication normally associated with high-end steak houses like Gallagher’s or Morton’s, the quality of food is just as good—and the prices are a whole lot better. Case in point: the generous portions. A small carafe is brought to the table with each individual order of wine—an amount that easily looks like two full glasses. Entrees also come with a salad, potato, and vegetable, something similar restaurants charge extra for by asking diners to order their sides à la carte. Yet in the end, a steak house must be judged by its meat, and at Hanlon’s, owner James Russell takes his beef seriously. Everything is butchered on the premises to provide the highest-quality cuts available, according to the menu.
