Hogsalt Hospitality (Brendan Sodikoff, the Chicago group behind Au Cheval and Bavette's; also catalog operator of NYC's Monkey Bar) brought 4 Charles Prime Rib to West Village in December 2016 as a subterranean supper-club steakhouse with a notoriously locked-down reservation book. The program pivots on four cuts of prime rib — headlined by the gorgonzola-aged "4 Charles Cut" — alongside a credible raw bar (oysters, king crab, caviar), with the sleeper-signature Double Wagyu Cheeseburger that arrives off-menu. The 4 Charles Street basement room is moody and clubby: vintage jazz, crystal chandeliers, plush leather banquettes, low ceilings, a register that reads old-school chophouse rather than chef-driven modern. Michelin Plate selection in the NY guide + World's 50 Best Discovery listing are the venue's own credentials; sustained reservation scarcity since 2016 is the cultural anchor. For a Hogsalt-corporate-brand supper-club steakhouse where the reservation difficulty is part of the editorial — same operator framing pattern as Monkey Bar.