The Ultimate Father’s Day Dining Guide
If your father has already accumulated a lifetime’s worth of golf clubs, neckties and “#1 Dad” coffee mugs, how about expressing your love and affection this year with food? We’ve rounded up a list of ultimate, guy-approved dining spots for Father’s Day, including scrumptious steaks at Marc Forgione’s American Cut in Tribeca, juicy brats at Wolfgang Ban’s recently revamped Paulaner on the Lower East Side, and a 6-course meal paired with excellent craft beer at the acclaimed Brooklyn eatery, Luksus!
Luksus
Who would have expected a chef with such a stellar resume (Noma, The Fat Duck, Momofuku’s test kitchen) to wind up in the back of a Brooklyn bar? And yet, Daniel Burns continues to wow with his new Nordic fare at Luksus, located inside of the ambitious Greenpoint beer mecca, Torst. Appropriately, all of his intricately plated dishes are complemented perfectly by suds (order Dad the pairing menu, for $130), like a Fluke Crudo with Cucumber Broth and Whey, accompanied by Mikkeller’s “It’s Alive Rhubarb,” Squab with Dehydrated and Pickled Beets, paired with Stillwater’s “Jaded,” and Peach and Blackberry Cordial, delivered with a sour “Abbaye De Saint Bon Chien” from BFM.
Read MoreAmerican Cut
One of the best new steakhouses to hit Manhattan in years, Iron Chef Marc Forgione’s take on the classic American steakhouse boasts copper ceilings, brass chandeliers, and a menu of 21-day wet-aged and 28-day dry-aged slabs of meat. And if dad would like to ‘beef’ up his Porterhouse, Tomahawk Ribeye, NY Strip, Filet Mignon or Hanger Steak even further, he can actually order it topped with bone marrow, foie gras, chili lobster, an egg, or double-smoked bacon!
Read MoreBo’s Kitchen and Bar Room
Remember Todd Mitgang from Crave Fishbar (we’re big fans)? Well, he’s got a new eatery, featuring offering Father’s Day brunch at his stylish New Orleans restaurant in the Flatiron District. Especially hearty dishes (no quiche or crepes here!) will include Chicken Fried Pork Chops topped with a fried egg, gravy and chives, and an Andouille Sausage Po Boy served with grilled cabbage slaw. And dad is sure to love Bo’s customizable Bloody Mary bar, where he can pick his poison – vodka, tequila or gin – and choose from a variety of house-made pickles, such as fresno peppers, okra, olives and beets.
Read MoreSD26
After relocating and restructuring in 2009, this now sleekly modern restaurant serves next-generation Italian food. Before settling down for a Father’s Day prixe fixe (4-courses for $85), treat dad to a trip to the front lounge, where he can sample from the 8,000 bottle wine list via a high-tech computer-card system. Afterwards, he’ll enjoy rustic but refined dishes from former Daniel chef, Matteo Bergamini, such as Foie Gras Terrine with Zibibbo Grape Compote, Homemade Fettuccine with Lamb Ragu, Slow Roasted Baby Goat with Roasted Potatoes and Braised Artichokes, and Babà au Rhum topped with Whipped Cream and Orange Sauce.
Read MoreGeneral Assembly
Run by the team behind Smith & Wollensky and Quality Meats, you can bet General Assembly is a solid Father’s Day choice for gratifying, stick-to-your-ribs fare. Start with the Pomegranate Molasses-spiked “Road to Jericho” cocktail, served in a frosty copper cup, followed by a fondue-like Raclette Service, protein-centric entrees such as Rabbit Wellington, Spiced Lamb Ribs and Hudson Valley Duck Confit, and a range of flavored Eclairs, including Peanut Butter Chocolate, Coffee Praline, Coconut Almond Joy and Key Lime Meringue.
Read More‘Cesca
This Italian stalwart, located directly next to the Beacon Theater (and mere blocks away from Lincoln Center), is offering a special prix fixe menu all Father’s Day weekend. For $75, dad will start with a Three Olive Martini and a plate of Parmesan Fritters, followed by a 45 day-aged Porterhouse accompanied by herb-dusted Tuscan Fries and a glass of Barolo. And instead of a sticky sweet dessert, he’ll conclude his meal with Breckenridge Small Batch Hand-Crafted Bourbon, made at 9600 feet with snowmelt from the Rocky Mountains!
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Do or Dine
There’s no doubt about it; only a crew of dudes could have come up with a menu like this. Snacks include “Nippon Nachos” (potstickers smothered with melted cheese and sour cream), Venison-stuffed “Fawn-Tons,” and Dr. Pepper-glazed Frog Legs. Small plates run the gamut from Foie Gras and Jelly-filled Donuts to fatty Lamb Breast — a recipe that resulted after the meat languished, forgotten, in the oven for four hours, after the owners left to play video games. And full entrees include the jerk-spiced “Chicken and Woffals” as well as “A Fish and Some Chips;” a whole fried branzino (watch out for the bones!) sprawled atop fat, yuzu and shallot-sprinkled potatoes.
Read MorePaulaner
The first stateside offshoot of the seminal German brauhaus, Paulaner is now being run by Seasonal’s Wolfgang Ban, and has a new chef, new design and new menu. Daniel Kill (formerly of Café Sabarsky and Blau Gans) serves modern Bavarian dishes, such as Hand-cut Beef Tartare, Homemade Cheese Pierogi, Skin-on Weisswurst and Crispy Pork Knuckle, alongside steins of beer brewed on-premises in customized copper and steel fermentation tanks.
Read MoreCheck out My Book – Try This
