Founded by former mayor William Riddle and politician Louis Kuehnle as a private men's club with a notorious "ladies' lounge," it thrived during Prohibition under the protection of political boss Nucky Johnson until a federal raid forced its closure.

In 1927, the Latz family reopened it as a public restaurant, welcoming stars like Frank Sinatra and Bob Hope.

After a brief closure in the late '90s, the Dougherty family — who also own the local seafood restaurant Dock's Oyster House — restored the restaurant and brought back its Prohibition-era charm.

If you want to try The Knife and Fork Inn, you might have to book your table well ahead of time. We tried to book our table about a week in advance and ended up securing a table for two at 8:30 p.m., which is slightly later than prime dinner time.

The restaurant, which had the feel of a classic inn or tavern, was filled with people waiting for tables or dining in one of its many dining rooms.

Each dining room exuded a cozy, historic charm, enhanced by vaulted ceilings, elegant chandeliers, stained-glass windows, and murals that lined the walls.

The menu offered traditional steakhouse fare like wedge salads and multiple different cuts of steak, ranging from filet mignon to barrel-cut ribeye.

There were also several non-steak entrées on the menu, including chicken Milanese, bone-in pork chop, and lobster thermidor.

We both ordered the Tangled Up in Blue ($16), which is made with Stoli blueberry, Rockey's botanical liqueur, Dr. Mixer's blueberry elixir, and limoncello.

The combination of the blueberry and lemon made this drink flavorful and refreshing.

The hearty bread rolls arrived warm and paired with butter that was extra creamy and easy to spread.

They had a rich, homemade flavor with a touch of graininess that I thought was impressive for complimentary house bread.

The cornmeal-crusted calamari ($13) came with pickled peppers and a Calabrian chili aioli. We were amazed at the low price of this hearty appetizer.

The cornmeal breading added a delicate sweetness, while the peppers lent a sharp, briny contrast that kept the dish lively and bright.

The dipping sauce brought a subtle, lingering heat that pulled everything together and pushed this appetizer into standout territory.

As a New Englander who's tasted more calamari than I can count, I can confidently say this was among the best I've ever had.

The restaurant divided the classic wedge salad ($13) into two, giving us each half. Our plates were loaded with toppings: crisp tomato, smoky applewood bacon, and a drizzle of house-made blue cheese dressing.

Though the portions were relatively modest, they were still hearty enough to satisfy, especially given the generous toppings. Crisp, smoky bacon added depth, while the house-made dressing struck the perfect balance of creamy and tangy.

Best of all, the dressing was studded with real blue cheese crumbles, giving each bite an extra punch of sharp, savory flavor. It tasted indulgent without being overwhelming — the kind of salad you'd happily order again and again.

Instead of ordering two smaller steaks, we shared the 16-ounce prime sirloin ($54), served alongside a simple helping of sautéed Broccolini.

The sirloin was cooked to a perfect medium-rare, revealing a warm pink center and an almost velvety tenderness.

While it lacked the crust of a filet, that only enhanced its juiciness. Each cut released a cascade of rich, savory juices that pooled across the plate, turning every bite into a melt-in-your-mouth indulgence.

There were quite a few sauces ($2) to choose from to accompany the steak: au poivre, béarnaise, blue cheese Béchamel, or a house-made steak sauce.

The au poivre was rich and packed with peppery flavor that took the steak to the next level. For just a couple of extra dollars, it was a no-brainer to add a sauce to the meal.

The goat cheese au gratin potatoes ($8) arrived in three neatly portioned squares, finished with a sprinkle of fresh chives.

Layers of onion, rosemary, and thyme infused the dish with a fragrant, herbal depth that complemented the creamy richness of the cheese.

The goat cheese lent a subtle tang to the creamy potatoes, while the golden, crispy edges added perfect textural contrast.

Dipped in the steak's juices or smothered in the au poivre sauce, they became irresistibly rich — it was a comforting yet refined twist on a classic that stirred a sense of nostalgia without stealing the spotlight from the main course.

I ordered the Ooo-Mami ($16), a blend of tequila blanco, Mamma Bella grapefruit cello, rose syrup, grapefruit soda, and lime. It was light and refreshing, though a bit on the sweet side.

My friend chose the Boardwalk Oaxacan ($16), made with Banhez mezcal, wild elderflower liqueur, hot honey, and sparkling rosé. She found it a little too smoky and bitter for her taste.

Although we split just one main course, the 16-ounce sirloin, it proved more than enough for two.

Paired with hearty sides like the tangy, herb-laced goat cheese au gratin potatoes and a classic wedge salad piled high with smoky bacon and blue cheese crumbles, the meal felt both generous and satisfying.

After eating at this historic steakhouse and several celebrity-chef chain restaurants in the area, we couldn't help feel this meal was a much better value due to the comparatively low cost of each course and the high quality of the food.

By the time we finished our last sips of the cocktails and the last juicy bites of the steak and potatoes, it was clear we hadn't missed out on a thing — the experience was indulgent, nostalgic, and deeply memorable.