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Named for the history of the neighborhood — having been home to the New York Times and the New York Herald Tribune — the Press Club Grill serves Continental classics like beef Wellington, Waldorf salad, and chicken Kyiv. Yes, there are steaks, from the 60-day, dry-aged porterhouse to the hanger steak with frites. Don’t miss desserts from pastry chef Sam Mason, a WD~50 alum who co-founded Oddfellows ice cream. Perhaps next to dollar-slice pizza joints and bagel shops, the New York steakhouse is up there among the city’s archetypal dining experiences.
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Bookending Midtown East and West, Empire Steakhouse is one of the best NYC steakhouses run by Peter Luger alums — the brothers Russ, Jack, and Jeff Sinanaj. Opened in 1981 but decorated like something out of the Gilded Age, Del Frisco’s is an award-winning restaurant serving some of the best steaks in NYC. Billed as “the steakhouse to end all arguments” by the New York Times, Smith and Wollensky posits, “If steak were a religion, this would be its cathedral” — and yes, they have a classic taxi-TV commercial to match said claim. The steakhouse has now been returned to its former glory, serving up T-Bone Sirloin Shrimp Scampi, and yes, those tasty Parker House Rolls. A true New York legend and contender for the best steakhouse in New York, Gage and Tollner has lived more than nine lives.
Benjamin Steakhouse, Midtown East
One can easily order expensive ribeyes, filets, and strips, but the restaurant also offers a fine rump cut at just $36. Desserts, including pavlova or the peanut butter Louis, can merit a trip in their own right. Top Chef Masters alum and co-founder of mid-aughts lunch spot, Little Beet, Franklin Becker steers the Mad Men-era menu at this restaurant in the Martinique Hotel.
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At Bowery Meat Company, expect to be wowed by the elaborate culinary presentations and the melt-in-your-mouth tender quality of the steaks and chops on offer. After you settle into the modern dimly lit dining room in the Bowery in Lower Manhattan, a butcher visits your table with a board of prime beef cuts to choose from. Visit Gage & Tollner to experience the historical charm, contemporary refinement, and most importantly, first-rate steaks and chops. The dry-aged heritage pork chop served with rhubarb mostarda and braised spring onions is tender and luscious, as is the house bone-in ribeye.
The 25 Best Restaurants In NYC - New York - The Infatuation
The 25 Best Restaurants In NYC - New York.
Posted: Tue, 30 Jan 2024 08:00:00 GMT [source]
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Hyun serves top-grade Japanese A5 Wagyu, ensuring its exceptional texture and flavor, which you can see in the beef's supreme marbling. The first consists of various specialty cuts of Japanese A5 Wagyu selected by the chef, the second is a prix fixe Wagyu menu with encores, and the third is an out-of-this-world all-you-can-eat meal showcasing over 15 marinated cuts of Wagyu. On Tuesdays and Thursdays only, you can indulge in roast prime rib au jus.
You can choose from over 15 different steaks, but there are two we recommend trying. The Porterhouse here is cooked and seasoned very nicely, though it didn't knock our socks off. It's tender, has a ton of flavor, and pairs well with the excellent garlic mashed potatoes and creamed spinach. The combination of walnuts, chocolate syrup, whipped cream, and really good vanilla ice cream. This London-based chain became one of the city’s better steakhouses when it opened in 2021. Note that Hawksmoor, like, Gallaghers, is one of the few city venues to grill its dry-aged steaks over charcoals.
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The Cetta brothers’ famous steakhouse has been going strong since 1966, when it originally started as a pub but soon morphed into the meat paradise it is today. Interiors at Sparks are old school with dark wood, coffered ceilings, and landscape paintings adorning the walls. But once you devour the signature Prime Sirloin Steak (a larger portion for the price than other spots), complemented by a bottle from their venerable wine cellar, you’ll simply consider yourself at a stellar NYC restaurant having a great meal. From time-honored classics to modern newcomers, for your next outing to enjoy premium beef cooked exquisitely, simple and seasonal sides, and great wine to pair everything with, here are the 14 best steakhouses in NYC.
The Grill
Within the craft cocktail menu, choose a drink from fun sections titled Ultimate Martinis, Second Golden Age, Hawksmoor Classics, and more. The modern steakhouse was invented in New York City, so it makes sense that we have a lot of them. But how many of these establishments—both the old classics and the inventive newcomers—offer something beyond overpriced beef? We suited up in our best business-casual attire and ate an unseemly number of porterhouses to find out.
Some of these factors and signs include personal experiences, correspondence with locals, and compiling experiences from review sites. But the star is the Dry Aged Steak, big on flavor, especially with their unique steak sauce. Classic meats and seafood prepared tableside by tuxedoed staff make for a unique dining event.
Actors in full stage make-up hurried through the rear door to "fortify" themselves between acts at the neighboring Garrick Theatre. By the time Keens celebrated its 20th anniversary, you could glance into the Pipe Room and see the jovial congregations of producers, playwrights, publishers and newspaper men who frequented Keens. In an age which tears down so much of the past it is comforting to find one landmark which survives.
What to some is the platonic ideal — a porterhouse at Peter Luger — is to others entirely overrated. There is no shortage of steakhouses in NYC, both classic and modern, nor other restaurants to score a perfectly cooked piece of meat. But some rise above the rest, and this list is a guide to which stand out to Eater staffers. It’s highly personal and completely subjective, but guaranteed delicious. You might think that an old-timey steakhouse smack in the middle of Times Square couldn’t possibly be good, but Gallagher’s is our favorite place to eat a slab of beef with a side of creamed spinach in New York City.
They also have a pub menu with more affordable options like prime rib, grilled filet mignon skewers, and prime sirloin steak sandwiches so you can appease your carnivorous appetite on even a modest budget. Gallaghers is pretty transparent when it comes to their menu – just take it from their sidewalk-viewable meat locker which is filled to the rafters with aging prime cuts of beef. Indoors, roasted prime rib, New York sirloin, ribeye, filet mignon and more are all grilled over blazing hickory coals giving them the distinct flavor diners have come to love over the last 90 odd years. Gallaghers started as a speakeasy in 1927, pulling in a crowd of Prohibition-era gamblers, sports figures, and Broadway stars before being converted to a traditional steakhouse in 1933 as liquor bans were lifted. In just the last couple of years, the steakhouse switched hands and new proprietor Dean Poll got to work restoring the joint to its former glory. The dining room’s 14 iconic hickory log chandeliers which were just rehung.
This legendary restaurant started as a speakeasy in 1927, a true Prohibition-era bar that didn’t turn into a steakhouse until the 1930s. Long Island-born restaurateur Dean Poll bought it in 2013 and revamped it shortly after. Still, he maintained the restaurant’s meat cooler that can be spotted from the street, one of the rare steakhouse dry-aging rooms still available for public viewing. Start off with the bacon-studded clams casino, then pair a funky dry-aged ribeye with fries and a wedge salad drenched in blue cheese. Up next is a fan favorite and affordable cut of beef that's perfect for braising and, apparently, sous vide. Beef chuck ranks among the best cuts for sous vide style cooking not only due to its affordable price tag and marketplace availability.
