Steakhouse Cuisines
Entre Cote: A Hip, Korean Barbecue-Inspired Steakhouse
We’ve all heard of trend-baiting, Frankenfood-style mash-up dishes, such as pastrami egg rolls, fried chicken ice cream cones, and of course, the Cronut (croissant + donut). But what happens when actual restaurant concepts combine? Enter Cote; a classic New York steakhouse paired with a Korean barbecue spot.
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Ikinari Brings Its “Standing Steakhouse” Concept to New York
We tend to think New York is at the cutting edge of all things food, but we still can’t hold a candle to Japan when it comes to quirky innovation. That’s why we’ve continued to import some of their kookiest concepts; from ramen spots to the newly minted stand-up steakhouse Ikinari, which landed in the East Village this past week…
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The Windy City Meets the Big Apple at 4 Charles Prime Rib
Chicago luminary Brendan Sodikoff (currently behind 12 Windy City conceptsl) is looking to double his luck in the Big Apple, laying the groundwork for a possible East Coast dynasty with the juicy opening of 4 Charles Prime Rib…
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So Meaty: Wolfgang Puck Opens an NYC Outpost of CUT
Alice Waters may embody the wholesome, back-to-the-land aspect of California cuisine, but when it comes to its glitzy, glamorous, show bizzy side, there’s no better poster child than Wolfgang Puck and lucky for us, he just opened a NYC outpost of CUT…
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Lincoln Square Steak Jazzes Up New York’s Pre-Show Dining Scene
There are at least two nonflexible prerequisites for a traditional steakhouse; the space must be grand and cozy, and you must source and serve a perfect steak (a killer wine list and assortment of cream and butter-drenched side dishes doesn’t hurt either!). Lincoln Square Steakhouse checks both boxes, plus a few more besides…
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Bowery Meat Company – Reviewed
It’s hard not to love Josh Capon. He’s one of those effusive, larger than life chefs who wears his passion for cooking on his sleeve. In the case of the Bowery Meat Company, it’s his unconditional love of meat that drives the menu. He won the popular Burger Bash many times, and opened a bustling joint called Burger & Barrel just a few years ago. But Bowery Meat Company is his first “steakhouse” of sorts, a joint effort…
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A Happy Hour for High-Rollers at American Cut
Like any New York steakhouse worth its weight in T-Bones, American Cut (courtesy of Iron Chef Marc Forgione) is giddily over the top. The bi-level space is comprised of a seemingly endless series of stylishly backlit rooms, and they begin to fill, as the night stretches on, with Tribeca high rollers, looking to blow a little mad money on Barolo barrel-aged Negronis and cuts of wet or dry-aged meat. But during the newly installed happy hour, at least, New Yorkers can opt for a dialed down, yet totally delicious version of the American Cut…
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Costata – Reviewed
How sweet it is! I bet that’s what Michael White is thinking right about now. How many chefs get to return to the very same space where they were once a young chef struggling to make a name for himself and come back as an owner with a legion of successful restaurants to show for himself? That about sums up the story of Costata. Anyone remember Fiamma, BR Guest’s upscale Italian, located in a townhouse on Spring Street just off Sixth Avenue? Michael White got his start in Fiamma’s kitchen. Over a dozen restaurants and eleven years later, White has returned to the former Fiamma space with an Italian steakhouse all his own called Costata, which means rib eye in Italian.
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Q & A with Arlington Club’s Laurent Tourondel
Laurent Tourondel may be a native of France, but his brand has become synonymous with American classics. Think burgers, fries and milkshakes at LT Burger in Bryant Park, and juicy sirloins and rib eyes at BLT Steak. Though he parted ways with E Squared Hospitality and the BLT empire a few years ago, he just recently returned with his own brand of steakhouse at Arlington Club and he’s taken his famous Gruyere popovers with him.
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Arlington Club
It may be almost 2013, but you can still party like it’s 1929 at Laurent Tourondel’s ritzy steakhouse, Arlington Club. The Great Gatsby-inspired celebration features a prix fixe menu created by the renowned chef himself, and includes a midnight champagne toast and live...
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Aureole
You can’t get much closer to the bustle of Times Square than at Charlie Palmer’s luxurious steakhouse, Aureole, but you might have to dip into your savings in order to finance an 8-9:30pm seating. $395 covers a five-course tasting menu plus admission to the after party, which includes a DJ, dancing, passed hors d’oeuvres, and a champagne toast at...
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Sparks Steakhouse
It’s hard to think of eating steak in New York without thinking of Sparks. This pub-turned-steakhouse has been serving some of the biggest and best steaks for over 35 years. We know there’s lots of competition, the likes of Peter Luger and Striphouse, but you’d be hard pressed to find a comparable steak fromage (topped with roquefort) or filet mignon. Not to mention how good the crabmeat cocktail and baby lamb chops are. (Just saying.) Sparks doesn’t mess around with over-the-top seasonings and sauces. They let the quality of their meat speak for itself and the final product is something that even the burliest steak lovers swoon over. If you’re looking for a classy, old school steakhouse to close a deal or lock in a client, this is the...
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Vic & Anthony’s Steakhouse
New York finally scored a Vic & Anthony’s all its own, the first-ever New York location for this Houston steakhouse (you’ll have to head to Vegas, Houston, or AC to check out the others). What was Angelo & Maxie’shas been transformed into a modern steak joint that’s not just about meat and potatoes (although those do make a solid showing here, too). Instead, the menu offers a unique take on classic steakhouse dishes, like seared scallops with crisp apple slaw (some heat added, thanks to a bit of Tabasco), maple-glazed quail and an artisan cured meat sampler. Oh, and did we mention they have some of the most tender filet mignon around? One of our favorite dishes is the Steak & Egg salad with prime beef carpaccio and a fried egg and a side of their addictive creamed corn. This would be the...
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Peter Luger Steakhouse
This carnivore institution never gets old. Even the servers’ attitudes seem oddly charming at this Brooklyn steakhouse. Settle into a wood table, skip the menu and order the extra thick-cut bacon and a tomato and onion salad. We’ve even come up with our own creation. Slice open one of their signature, onion rolls and layer it with bacon, onion, tomato, a dab of Luger sauce and repeat.
Read MoreParlor Steakhouse
1600 Third Ave., at 90th St. (212) 423-5888 Sun.-Thur., 5:30 p.m.-11 p.m.; Fri. & Sat., 5:30 p.m.-12 a.m. CUISINE Modern American steakhouse. VIBE Butcher-shop sleek. OCCASION UES date; group dining. DON’T-MISS DISH Tomato and watermelon gazpacho, filet mignon, sour-cream cheesecake. PRICE Appetizers, $9-$15; entrees, $22-$42; dessert, $8-$10. RESERVATIONS Accepted. You need a road map through the menu at Parlor Steakhouse. Here it is: Order the gazpacho, ask for the filet mignon medium rare, and finish with any one of Andrea Bucheli‘s desserts. If you don’t eat meat, order the branzino. If you don’t eat meat or fish – seriously, what are you doing at a steakhouse? You can still have a glass of wine and order dessert, which is probably worth the trek uptown. Did I mention the desserts? Save room, lots of room. They’re created by Bucheli, 28,...
Read MoreKobe Club
68 West 58th St., btwn. 5th & 6 Aves. (212)644-5623 TYPE: Swanky Steakhouse VIBE: Clubby lounge dining OCCASION: A date or festive group gathering DON’T MISS DISH: Roasted bacon with black truffles DON’T BOTHER DISH: Crab cake “double stuffer” DRINK SPECIALTY: Netsuke fizz PRICE: $70 & up HOURS: Dinner, 6 days a week, Mon – Sat, 5:30 PM – 11:30 PM; Late-night dining menu, Thur – Sat, 11:30 PM – 2 AM (beginning in January). RESERVATIONS: Reservations highly recommended, especially on weekends. RESTAURANT GIRL RATES: 7 (opening night rating) FINAL WORD: Despite its uber-swanky setting, Kobe Club deftly deals in juicy Wagyu from around the world. Attempting to erase the memory of Mix, Alain Ducasse’s failed attempt at casual French/American home-cooking, Jeffery Chodorow has literally raised the roof, dangling 1865 Samurai swords from the ceiling, and refurbished the modern...
Read MoreSTK
26 Little West 12th Street (btwn. 9th & 10th Aves.) (646)624-2444 website TYPE: Modern steakhouse VIBE: Meatpacking madness OCCASION: Trendy dining DON’T MISS DISH: Sweet corn pudding DON’T BOTHER DISH: Shrimp rice krispy’s DRINK SPECIALTY: 230-bottle wine list PRICE: $70 & up HOURS: Open seven days a week, 5:30 PM – 2 AM. RESERVATIONS: Reservations recommended, especially on weekends. RESTAURANT GIRL RATES (1-10): 5 (average with standout sides) FINAL WORD: The closest thing to Las Vegas without leaving Manhattan, the food seems besides the point at this see and be “scene” steak spot. After visiting Porter House New York and STK, two of New York’s newest steakhouses, I’ve come to the conclusion that some things are meant to be feasted upon in all its gritty glory, the sacred cow being at the top of my list. Given its location,...
Read MorePorter House New York
10 Columbus Circle (Time Warner Center) (212)823-9500 website TYPE: American steakhouse VIBE: Simple elegance OCCASION: A business dinner or romantic dinner DON’T MISS DISH: Porterhouse Steak DON’T BOTHER DISH: Ginger Carrots DRINK SPECIALTY: American-focused Wine List PRICE: $60 & up HOURS: Dinner, Monday through Thursday 5 PM – 10:30 PM; Friday & Saturday, 5 PM – 11 PM. RESERVATIONS: Reservations recommended. INSIDE SCOOP: Order a Diamond Cain RESTAURANT GIRL RATES (1-10): 6.5 (good to very good) FINAL WORD: With a dazzling park view, Porter House manages to make a woman feel like she’s being taken somewhere special, while still being a steakhouse a man can sink his teeth into. Michael Lomonaco, of Windows on the World and The 21 Club fame, has inherited this park view space, formerly home to the Jean-Georges’ ill-fated V steakhouse, a garrulously over-the-top exercise...
Read MoreCraftsteak
85 Tenth Avenue (at 15th Street) (212)400-6699 RESTAURANT: CRAFTSTEAK VIBE: MEATPACKING ELEGANCE OCCASSION: CLOSING A DEAL (BUSINESS OR PLEASURE) DON’T MISS DISH: WAGYU BEEF (ANY CUT WILL DO!) DON’T BOTHER DISH: ROASTED JERUSALEM ARTICHOKE PRICE: EXPENSIVE RESTAURANT GIRL RATES (1-10): 6.5 As the dirt continues to settle from the onslaught of mega-restaurants fashioned with sky high ceilings, super-sized Buddhas and Asian fusion fancies, the Meatpacking District has overnight become a Vegas-like restaurant row. A disappointing visit to the much-anticipated opening of Buddha Bar (official American outpost of the infamous French hotspot) which included less than mediocre sushi, out of place lamb chops that spoke to neither my French nor Asian sensibilities, and an offensively microscopic droplet of tasteless tuna tartare, caused me to dismiss the Meatpacking District as an aural amusement park with very short culinary legs to stand...
Read MoreQuality Meats
In a midtown littered with pre-theater menus and mega-delicatessans (Carnegie Hall), Quality Meats emerges as an unlikely dining destination that may just revolutionize the concept of The American steakhouse. After an impressive 22 year seafood-stint as the Manhattan Ocean Club, Alan Stillman, legendary restaurateur of The Smith & Wollensky group, has decided to do what he does best — steak. He’s even handed the restaurant’s reigns over to his son, Michael Stillman, who has magnificentally transformed the space into a butcher shop chic steakhouse with a greenmarket vibe. Teaming up with AvroKo (designers of Stanton Social & Public), they’ve stripped the restaurant down to its original exposed brick walls and steel columns, adding authentic meat locker accents by way of butcher block stairs and chandeliers fashioned from meat hooks, pulleys and Edison bare bulbs. Oh,...
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