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Top New York City Steakhouses
Why do you think there is a Meatpacking District? New York City has great steakhouses, here's a few of my favorites
17 Places
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The first STK location was in New York City, they went public in 2013Bill’s 4-star review: Definitely not your Uncle Jacks type of steakhouse. STK Downtown puts out a sexy, club vibe. There's a rooftop bar (too hot for August) downstairs is where its at. When you move away from the windows, the darker the room gets. Lots of different booths and tables, along with the club music, STK Downtown is bumpin' spot. Food wise? They're making steak baby! I loved the bread that comes out, we were talking about what the sauce was? Is it like a pesto spread? It's a green "something". The chef was like, its dark and we ran out of butter, just go with it. haha I started with their burrata. It's wasn't ooozy, it was still tasty. My steak was good, I asked for medium and they had it in the broiler too long. Not a biggie. For some reason, they don't have different steak sauces like Vegas? STK Downtown, 3 1/2 stars from me. There are no beers on tap, only bottles. Good cocktails and a good steak in a club atmosphere. -
Del Frisco’s Double Eagle Steakhouse was started in 1981, its a chain by Landry's restaurant groupBill’s 3-star review: I've been reading past reviews, Yelpers that gave Del Frisco's 5 stars. Listen, I'm sure that you have fond memories of this place. Radio City & Rockefeller Center is here. I'm sure you came into NYC with your family, saw the tree and had a meal here back in the day. Bully for you! This review is for the Steak aficionado. Del Frisco's Double Eagle Steakhouse is not for steak aficionados. I mean, they can charge the same premium price. However, when I'm given a Rib Eye with no marbling and yet fatty, its so not worth my visit. My wife and I walk into a dark, crowded restaurant. I made this reservations at least two months ago. We were shown upstairs, waaaaaay in the back. Our small, two top table doesn't have room for all our plates. The wack ass chairs are old and wobbly. I'm already feeling off on this place. Our waiter comes over , I asked him about a few of the different cocktails. My wife asks him about the creamed spinach. She asked if the creamed spinach can be prepared without egg? He said, no but you won't event notice the egg. We switch it up to a side of mushrooms. He leaves and I said, he's a great waiter. My wife said, what?! I won't even notice the egg in the creamed spinach? Who the heck makes eggs with creamed spinach in the first place? I now hate this guy as well! Total jerk bag, that proves they made a big pot of creamed spinach and they just shlog it out to their patrons. Everyone is raving about the bread. OMG! And soooo good! The bread is something I'd get at my local supermarket, just a large seeded Italian bread with whipped butter. It may be made on premise but its not what I had a BLT Steak. Just an average Italian Bread. I ordered the peppery steakhouse bacon. It was good, the waiter sliced and served it to each of us. No complaints. We also ordered a Caesar salad to share between us. First off, we have the bread plates to use for the shared salad as well as the bacon appetizer. Like I said, everything is off and the salad is just dumb. Coated romaine lettuce coated with Caesar dressing. A few croutons tossed in, dumb....... My steak and the side of mushrooms comes to the small, rickety table. I gave back the bread to make room. The mushrooms were good. The expensive ribeye was just ok, it wasn't what I expected. The reputation for Del Frisco's Double Eagle Steakhouse with me has flown the coop. I will never return. -
Smith & Wollensky doesn't have the New York history as Peter Luger, they opened in 1977. Also, they opened the phone book and chose the name?Bill’s 4-star review: Direct quote from my wife: "I may forget the steak but I'll never forget the Coconut cake" I started to get emails saying Smith & Wollensky is reopening. Yippy! Smith & Wollensky doesn't have the New York history as Peter Luger, they opened in 1977. The name is also funny, they opened the phone book and chose the name?! That's a baller move. What I noticed about S&M compared to the old NY Steakhouse institutions are the wait staff. At Wolfgangs, I wanted to rip my waiters head off. He was so snarky! Not here, the waiters were polite and very helpful. First thing I noticed, there's no cocktail menu? Our waiter explained the bartender can make anything. I didn't want my wife to blurt out one "Bees Knees" please so I ordered her a glass of white wine and I ordered a nice Cabernet from Argentina. So far so good. With any steakhouse, their bread basket must be amazing. I can honestly say, this was the suckiest bread basket I ever had at a steakhouse. Stale, rubbery bread, No Bueno. I'm not here for the bread, I want a thick steak. I went against my judgement and ordered the prime rib. Wow! That piece of meat was huge. Huge! Very flavorful (and fatty) but it is steak heaven. For the sides, we chose the creamed spinach and onion rings. My wife pointed out, she likes the S&M beer battered onion rings to a panko covered onion ring. Me? I never met an onion ring I didn't like, both side dishes were amazing. From the large shrimp cocktail to the King Prime Rib cut, we're both pretty packed at this point. Now it's time for the signature Smith & Wollensky Coconut Cake. Now when you have a signature dish, you better bring your A game. People that travel from around the world to dine here don't want to hear, the baker is on vacation or we're out of coconut. Man.. that cake came from heaven. You can name it angel coconut cake. The cream (which wasn't too sweet) between layers on moist cake and a sorbet just works. Emerils banana cake can take a backseat to this cake! Hey, here's concept, have the baker who made the cake make the bread?? Smith & Wollensky, It's a New York institution and its back open for business. Reservations recommended. -
Newly opened British Steakhouse in New York City, my top 5 Steakhouse!Bill’s 5-star review: I surprised my brother in law with a great steak dinner on Saturday night. The poor guy, all he does is write code all day long and pay for his daughters tuition. He needs some fun provided by Bill S! At first, I told him we're getting pizza but as we walked up the Hawksmoor steps, he knew something was askew. We arrived early and grabbed a seat at the bar. I said, lets have a proper cocktail before dinner. I ordered the "Ultimate Vesper", made with Boatyard Double Gin, Grey Goose Vodka that was yogurt washed and Lo Fi Dry Vermouth. Very English and I was not shaken. Once our table is ready, we were escorted into the main dining room. The main room, not a clubby steakhouse feel but still masculine. We're actually laughing as we order the starters, our wives would never go with the Carolina-spiced pork belly and bone marrow topped with caramelized onions. The pork belly was rich and fatty, a highly recommended dish. The cole slaw it came with cut some of the fat. The bone marrow? They roasted the bones to allow the marrow to seep on top of the bones. Scooping that marrow onto the bread? I think I shed a small tear. Can I curse in English? Fa-king Bloody Hell! Soooo good! The most important item I had to order was the Beef fat fries. The English love their Fish & Chips. The Chips are not an afterthought! McDonalds used to cook their fries in beef fat but changed the recipe due to health reasons. Brah, you're not my doctor! Let me worry about the fried items. The fries had a unique taste, like they were covered in Rosemary salt? They were extremely addictive. I ordered a glass of Rioja and the Porterhouse for two. The reason why I chose the Hawksmoor is their steak cooking method. They use a Turkish Oven loaded with charcoal. The steak tasted amazing with its exterior charr and smoke flavor. Trust me, I watched a video of the chef on YouTube talking extensively on the dry age process and cooking technique. The staff was all over us! Our waiter Alex, he was very knowledgeable as we spoke about all of the ordered dishes. We initially wanted a different cut but after he explained the 36 oz Porterhouse for two, we knew it was the right direction for our main entree. I let my brother in law pick the sauce as we went with the Bone marrow gravy. It added a nice depth of flavor to the steak. To end this meal, we just had to go with the Peanut butter Louis. And yes, everything is better with peanut butter! Salted caramel ice cream covered in rich chocolate decadence. My fork didn't go through the dessert, it stopped at the end with a hard cookie. Simply outrageous and a wonderful ending to the meal. Hawksmoor, I thank you for the excellent meal. We will be back with our wives for the Sunday Roast Dinner. Top 5 best steakhouse in New York City! -
Bill’s 3-star review: I could care less if 212 Steakhouse served Kobe Beef with gold flakes. I just want a steak! (Read the Elite reviews, not someone who gave a 5 star review with two reviews) Let's break this average steakhouse down: Bread basket - Plain ol dinner rolls. Nothing fancy, its something my 13 year old niece could make at home. Wine - They gave us an iPad to browse through the different wines and cocktails. I chose for my wife a nice white wine from New Zealand. I see two wine choices from Italy. I ask about the both of them, our waitress explained the best she could but left me a little confused. The end result, what I chose was pretty good. Salad - We ordered the pear salad. The pears, they must have cut these pears razor thin! The fruit wasn't dominant and it threw off the goat cheese. The salad wasn't anything special. Steak - Ribeye for two, yay! My wife doesn't like it too rare so we ordered the steak to be cooked medium. A good portion of the meat was rare. But here's the interesting part. The meat wasn't a choice cut of meat. A rib eye should be both flavorful and tender because its coming from the lightly worked upper rib cage area. The thickness was there but it wasn't cutting like butta. We had two sides, truffled mashed potatoes and mushrooms. The sides were cooked perfectly, I wish I could say the same for the expensive steak cut. The waitress comes over, dessert? I tell her about the steak and show her we didn't finish because a portion of the steak was very rare. She said if I would have known, I would have refired the rare piece. Really? She only came once to check on us. We were full and asked for the check. I had a big table behind us and their waiter accidentally knocks over my camel coat onto the floor. He was about to step on it! I get up and he doesn't apologize, he says: Its all good, its all good. Guess what Spider?? It's not all good. I'm feeling a little pissed over this place, I'm not a fan. I follow a food guy on social media who gave this place great reviews. I'm gonna delete him and for 212 Steakhouse? I'm going to forget your number. -
Bill’s 4-star review: These NY Steakhouses, they remind me of the NYC pizza wars. Empire Steakhouse owners have their roots from Peter Luger steakhouse. They decided to bust out their own place after learning from PL. Walking in on the main side, I was ushered into a dark and mysterious spot. Beautiful linens and fixtures, Empire Steak House is set up for dining and decadence. My waiter comes over and asks if I'd like to start with a cocktail. If it were dinner time I'd want to start with a Talisker 10yr. Its noon so I have to keep sharp, wine's fine. And they have a nice wine list, I order an Argentina Malbec to get me in a steak munchin' mood. Now when it come to a Steak house for lunch, I'm a man on a mission. I'm not here to eat a salad son! I see they have a ribeye special. Usually I'd order a cream spinach side but I'm craving a potato hash with my steak for lunch. I start with a slice of thick cut bacon. Just like at Peter Lugers and Wolfgang's. Peter Luger's has mad skill with their bacon. This was good, thick slice. Mmmm... My steak comes out and its cooked perfectly. Here's the issue, and its not with the cooking. For a Rib Eye, I'm expecting it to be soft & juicy. The steak was a little tough IMHO. While I'm sitting and reviewing some paperwork, a large, loud obnoxious table of 8 sat behind me. There was a guy, he had a loud laugh like a hyena. And he'd laugh every 3 minutes. The tables around me all stopped when this jerk laughed. So much for dark and mysterious. There's hyena guy behind me, I'm getting a little agitated but dessert is coming. The table next to me (I sat first) the waiter goes to them, dessert? How about our Tiramisu? Lady diner: Tiramisu? What's that? Really? My nerves are jangled from Hyena guy, I wanted to get up and say: It's a coffee-flavoured Italian dessert made with lady fingers dipped in coffee, layered with mascarpone cheese!!!!!!!!!!!! And shut up Hyena table! The waiter guy turns to me, I blurt out Tiramisu! He brings the table next to me their Tiramisu. The waiter guy turns to me, How about a slice of cheesecake? We just ran out of Tiramisu. Hyena guy rips out a loud fake laugh. Fine.... Lady takes a bite of her Tiramisu and pushes the plate to the side.... I'm done at this point. I pay the check and ask where the bathroom is? Oh, though that door. Suddenly I'm in a hotel lobby?? And there is only one bathroom? And there are two ladies behind me??! Yeah.. I'm done with this place. My lunch steak was tough, the interior is gorgeous as well as the outside dining area. 3 1/2 stars, I'll round up because of the thick cut bacon. I love bacon -
This legendary restaurant started as a speakeasy in 1927, a true Prohibition-era bar that didn’t turn into a steakhouse until the 1930sBill’s 4-star review: (singing) How much is that dry aged steak in the window?? Man, if the zombie apocalypse hits, I know I'm grabbing a hunk of their beef and heading to the hills. Gallaghers Steakhouse, old school NYC at its finest! We walk into the restaurant and its history is showing. Old pictures on the walls, dark woods and carpeting, it feels very clubby in here. I order their classic drink, the 52nd St Old Fashion. Amazing flavors, it's something you must try if you're visiting NYC. Walking by the window and seeing these dry aged steak, my tongue is always hanging out and drooling. When I went to Delmonicos on Wall St for restaurant week, I ordered a nice cut of their signature steak. I was looking for the same experience, no such luck. Our table is ready and the Maître d asked to carry our drinks on a silver platter no less to our tables. The rube that I am, I'm like "No thanks" and take a final huge gulp. I sit and now that I'm buzzed I want to see what's being offered for Restaurant Week 2015. Our waiter says "We don't participate in Restaurant week. Are you sure buddy, what don't you check because the website says you do. Ah, we offer a Price fixed lunch which is like restaurant week. It doesn't come with a dry aged steak offering. Son of a beeswax! I was brought slices filet mignon with mushroom sauce and mashed potatoes. It was ok, I was looking to have a dry aged steak. Bummer... If you're in Mid-Town and looking for a Mad Men vibe, complete with signature drinks and a red blooded American meal, Gallaghers Steakhouse will not disappoint. (Except for restaurant week and they won't offer an upcharge to the dry aged beef choices) -
Bill’s 5-star review: All these NY steakhouses, It's like following the original Pizza chains. The owners broke away from Wolfgang's to open their own gig. The Wolfgang owner broke away from Peter Luger! Regardless of who worked with whom, the Rib eye at Rocco's steakhouse works. I had the Rib Eye twice for brunch and it was both cooked perfectly as well as had an incredible flavor. The first time I was going to Rocco Steakhouse its was with my wife and we were going to get the Porterhouse for two. Just like at Wolfgangs and PL, the plate comes out sizzling. I was looking forward to that all week. Our son in college said he'd like to meet us for dinner, not a problem but I know my wife won't stick with the original plan. She tells me look! There is a Rib Eye on the brunch menu. I look and the waiter tells me its the same aged beef except its 14oz instead of 21oz. The same steak. The same aging process. The same. but only 14oz. Is that all?? Rib Eye brunch me baby!! The Rocco steakhouse wait staff, total professionals but here's the kicker. At the Wolfgangs Park Ave location, the wait staff there are a rude bunch of tool bags. The Rocco waitstaff needs to teach the the Wolfgang waiters a thing or too. I had the same rib eye twice and both times, the steak was cooked perfectly as well as the incredible aged flavor. Brunch comes with a starter consisting of soup or salad, insane entrees and kick azz desserts. Both my wife's brunch entrees were also cooked to perfection, she had a very light fish and it scored both high on taste and quality. Walking in there is a beautiful bar. I ordered a Rye Manhattan, jazz music playing and just digging the entire Rocco vibe. Heck, even the bathrooms are hip! If you're looking for a great meal and steak is what you're craving, I highly suggest Rocco Steakhouse -
Black Label Burger, best in the world. The Porterhouse for two? The best steak in NYCBill’s 5-star review: Get your popcorn ready, I have a story to tell. Keith McNally, I'm a total fan. I took my wife to Pastis for lunch over the summer and she loved it. Brother, it's my big birthday. And I mean the big one. I tried to make a reservation but it was for 10pm. I figured I'll eat a black label burger at the bar and that would make my birthday complete. I tell my wife to wait for two seats while I park the car. My wife is waiting patiently by the hostess stand. A couple walks in and the hostess says hello Alicia! Do you have a reservation? No, lemme see what I can do. She gives them a table?! My wife is from Brooklyn, she doesn't take any shit. She gets up and tells the hostess, I was here first and that's unfair! The hostess grumbles and says I'll give you a table but you can only stay an hour. Deal! I walk in and the very professional waiter takes our drink order. I tell him I'd really like the steak for two but I'm happy with the famous Black Label Burger. He says, who told you a one hour wait? It's your birthday, you can order what you want. Yippy! That steak came to the table and it's pure perfection. The charr on top was simply amazing. The bone marrow and bread, I'm in heaven right now. Best birthday ever! Of course, this is also my favorite restaurant. I love the art that adorns the walls, it's a quintessential New York spot. Mr McNally, we may be having a bromance. Can you do me a solid and tell me how to get the lasagna at Morandi?? -
Bill’s 5-star review: I wanted to bring my wife and youngest son to a NYC steakhouse but not the typical, old skool steakhouse. I wanted it to be more modern with the food to reflect a modern take. Enter Quality Meats. I've been a fan since I took them to Quality Italian and we had the gynormous chicken cutlet pizza. That was off the charts and I knew I had to try their take on a Porterhouse for two. Our reservation was at 5pm when they first opened. We were greeted at the door and seated in a dark looking dining room. Cool music is playing and the candles are lit. I knew the steak was going to take at least 45 minutes to prep being the first guests in the restaurant. We ordered two pear sangrias and fresh burretta to start. The pear sangrias were a fun and warm starter. Then the burretta comes out and changes everything. There is nothing like a fresh bright burretta. Do you like soft mozzarella? This is its cousin. Fresh, warm and oozzing cheese is best to describe this starter. Bacon with Jalapeños and peanut butter - My son wanted to try it, its something I knew my wife would make a face. I ordered it, It's sounds kookie but then boom went the dynamite. This dish was packed with flavor. The steaks come out together, a porterhouse for two and a rib eye. Then the sides come out. The sides are supposed to be like Thanksgiving, its all about the sides. I'm not sure if I was jumping up and down for all three of them: Waffle fries - My son didn't want to get too adventurous with us. Not a culanary stretch. Creamed spinach - The spinach was served in a puff pastry and the spinach itself seemed too puree. Nice taste but on the fence. Potato hash - This is the staple for all steakhouses. Our potatoes come out and they were sliced, deep fried pieces. They were ok, I've had better at other steakhouses. The Rib Eye - Dead on balls accurate. The steak was so rich and flavorful, it was cooked to perfection. A large piece of meat, it should of been in a frame at the front door so customers can oogle as they walk by. Its what dreams are made from. The Porterhouse for two - The steak is actually two cuts so it makes sense order this steak cut and experience both sides. Cooked perfectly, another version of a steakhouse steak but in the Quality Italian fashion. We're finished with dinner but from what I remember from Quality Italian are the gelato flavors. We ordered two to be split by the three of us: Marshmallow and Cookie Monster! Exactly how they sound, the Marshmallow had a nice topping and the cookies reminded me of Chips-ahoy but still satisfied your sweet tooth. If you're craving a great steak and don't want the typical stodgy NYC steakhouses, Quality Meats should be at the top of your list. -
Bill’s 5-star review: I love the location of this restaurant in the Time Warner Center. Another plus is, It's located in a really nice neighborhood of NYC. Lots of landmarks here and you can see them from your booth! This is a big restaurant. Its laid out really nice with high ceilings and windows, its a place where you would bring out of towners to impress them with NYC. I came here for lunch and my buddy was footing the bill which was even better. We started with shrimp cocktail that had gi-normus Jumbo Shrimp as well as clams casino. Everything was cleaned and cooked perfectly. Then we both ordered the $24 hanger steaks. OMG, this steak is huge! Its was almost hanging off the plate hence its name, hanger off the plate steak or simply hanger steak. This steak was brought over on the Nina by Christopher Columbus and then we named the area after him, further hence Columbus Circle. Topped with a hearty chimichurri sauce, it was cooked to perfection. Also, I noticed the wait staff was very attentive. I didn't want to order dessert because: No. 1 - I didn't want to be a schnurrer No. 2 - I had Bouchon bakery calling me to buy a TKO -
Bill’s 5-star review: OMG, this is the best deal in NYC. $22 for lunch AND a glass of wine or beer? I went to The Plaza a few days ago and a glass of wine (which I didn't know) cost $22 bucks. I see a sign outside about their lunch deal, I walk in mid week and its pretty empty. Very good looking location, all woods and leather on the walls. Makes me want to light a cigar. I sit down and order the special: 3 sliders: Kobe, Filet Mignon & Sirloin Caeser salad Wine Holy moley, after one bite I get it. The meat is cooked perfectly and the taste? I can taste the high quality beef. I've been here before (before Yelp) and this my fine yelpin' friend is a quality steak house. Snaps up high baby!! -
Wolfgang's Steakhouse was founded in 2004 by Wolfgang Zwiener, the headwaiter at Peter Luger Steak HouseBill’s 5-star review: What type of fakackta place is this?? I feel like Bilbo Baggins in The Hobbit, the ceilings are so low I could actually touch them! (And I did ;) ) When I go out with my buds, we have steakhouses down to a science. We order the porterhouse for two and split the sides. There are T-Bone steaks but the Porterhouse is called the "King of the T-Bones". Well crown me baby! The restaurant itself is a cramped, noisy mess. The bar is jammed with Park Ave folks getting off work, its not a place I frequent based on the restaurants tight quarters. Our waiter was also a little skippy doo. We were laughing at him, I felt like this guy was messing with me on purpose. He went over to my two buddies, "How would you like your steak cooked? I recommend medium". To me and my Greek buddy? nada To my two buddies, "What sides would you like" I recommend the creamed spinach. To me and my Greek buddy? nada To my two buddies, "Any drinks" To me and my Greek buddy? nada Now I'm getting pissy. I tell this guy to split the check (4) ways, just to throw a monkey wrench in his plan and I order no drinks. Me and my Greek buddy said nada! We ordered lots of sides and appetizers; Shrimp Cocktail, Fried onions along with a Beefsteak Tomato and Mozzarella starter. Both the beefsteak tomato and mozzarella were tough, I wasn't a fan. But the shrimp? Man oh man.. the shrimp were big fat fresh suckas. Amazing! The steak comes out and we're told don't touch the plates, they're super hot. The plate was served tilted, all of the juices were running to the bottom of the dish. Our waiter? Basted my two buddies meat. Me and my Greek buddy? nada Just a bit of history regarding Wolfgang Steakhouse. He worked at Peter Luger's, learned the technique and made his own name in the steak world. Well Mr. Wolfgang, I applaud you on your steak, one of the best I ever had. I'll stick to your place on 53rd thankyouverymuch. Great steak in NYC. It doesn't look like a steakhouse. if you can bypass the looks and are in the Park Ave area, I recommend Wolfgang's Steakhouse -
Wolfgang's Steakhouse was founded in 2004 by Wolfgang Zwiener, the headwaiter at Peter Luger Steak HouseBill’s 5-star review: I can't give enough praise for this particular Wolfgang's Steakhouse. My friends are in NYC Saturday night for a few things: To smoke cigars To let off steam To eat steak To fight with each other (That's a given) Now our wives and girlfriends wouldn't agree with these choices. But guess what? It's guys night out and fathers day is this Sunday so I can do no wrong! ha ha I grab the Maitre d' and explain to him, my buddy from New Jersey just got a promotion and he's in the Marines. Can you hook the table up with a cake? Sir, not a problem. Coming to any Wolfgang's Steakhouse, don't look at the menu. No menus! There is only one thing to order when you're here. The porterhouse steak for two. First of all, the porterhouse is two steaks in one. Their large size and the fact they contain meat from two of the most prized cuts of beef (the short loin and the tenderloin) makes it a great, flavorful cut. Wolfgang's Steakhouse then ages the beef to give you an incredible steak dining experience. Add your typical steakhouse sides like creamed spinach, their German potato hash and voilà! You have a meal fit for a steakhouse lover. We also added a huge seafood platter with lobster tails, crabs, oysters and shrimps. A-mazing..... The Wolfgang's Steakhouse on Park avenue with the tilted ceiling? The waiters baste your steak after it comes out. No one basted our steak. What does this mean? When you order a Wolfgang's Steakhouse steak, it comes out sizzling with lots of natural juices. The waiter will tilt the plate so all the juices will collect at the bottom. Thats gold in my book! We're all finished with dinner. The waiter comes out and brings to us a beautiful whipped cream cake topped with fresh fruit. People thought they were singing Happy Birthday but I added "Happy Promotion" to you.. Thank you Wolfgang's Steakhouse as well as the wait staff and Maitre d' for an amazing night! *The next day my buddy starts bitching about the cake. Why did you order that for him, why didn't you order this one? We have a email war, F bombs are happening and I delete him from Facebook, Yelp and Instagram. We're all going fishing next month. we'll make up by then. Do you have friends like this? Lord give me strength! -
Opened since 1887, its been an institution in Brooklyn for steak lovers all over the world. Often imitated, they can't come close to a Peter Luger steak.Bill’s 5-star review: All of these high end steakhouses, do they go out of their way to find the most obnoxious a-hole waiters on the planet? Now I'm here, I'm in Brooklyn and its my turf. Don't get cute with me because I will get snappy. I made a reservation, the bartenders and the front of the house? Totally professional and on point. My waiter was a little fast with me, he was rushing around but still professional. But the bread/water guy? I sat down and asked him for a beer menu. He grunted, pointed and ran off. I get it, its a tourist destination and out of towners love to slather ketchup on everything. I must stress this, make a reservation. I walked in at 11:45 and was seated quickly. By 1pm on a Friday afternoon it was pandemonium at the front door. Now that I have the pleasantries out of the way, Peter Luger Steak House! Opened since 1887, its been an institution in Brooklyn for steak lovers all over the world. They have a Great Neck location that's more accessible to me because I live in Lawg Island, I've never been because it's like eating with your grandparents in that neck of the woods. But Brooklyn? It's the OG location, I was in the neighborhood and going there for lunch. The Bread Basket The moment you're seated, they bring you IMHO a nice looking bread basket. One rye stick, and a few onion rolls. I zero'd in on the rye stick and slathered it with cold butter. Mmm mm! The last time I ate one of these I was a kid in Brooklyn. Lunch I'm on a mission to find the best hamburger in NYC. I've had it and sadly to report its not here. The PLSH burger is a contender but the crown still belongs to the Black Label Burger at Minetta Tavern. This is #3, the lamb burger is 2nd at The Breslin. Peter Luger is known for a few items, one of them is bacon. Now its not like the Oscar Meyer bacon you buy at the store. This is sexy bacon. Thick cut and meaty, its almost like steak in itself. Most people at a steakhouse for an appetizer order a beefsteak tomato with an onion and then add steak sauce. The PL cheese burger comes with a large onion and one slice of thick bacon. Mamma didn't raise no dummy! I took the onion, poured the Peter Luger sauce on top and went to town! The burger was cooked perfectly. It was a good burger don't get me wrong but the bacon was the star of the show. The French Fries were pretty damn good! It was a long steakhouse fry cooked crispy. It was cooked in old school oil, not cooked in duck fat like Minetta Tavern but still rock solid. Beer They have a Luger Red Ale on tap. I asked the waiter, is it dark? He said its kinda dark but not to worry, if I don't like it I could get another beer. (I liked it..) All in all, a great place to experience how a high end steak. If you're used to going to The Outback, this is going to blow your mind. Me? I know the owner of Wolfgang's used to work here and took the plate tilt method with the juice pooling at the bottom of the plate. This is a steaklovers mecca, if you have it on your list, make reservations but be aware they only take cash or debit cards. -
Keens Chophouse opened in 1885 by Mr. Albert Keen. Shocking but true, they did not allow women into the restaurant until 1905. One of my top 5 steakhouses in NYCBill’s 5-star review: Well Mutton my Mutton! Keens Chophouse opened in 1885 by Mr. Albert Keen. Shocking but true, they did not allow women into the restaurant until 1905. Fast Forward to 2021, my son & I are dining at Keens while his fiancée and my wife are at Kleinfeld Bridal shop. Two New York institutions, yet only one serves bacon. Let's get this review underway! We're seated in the pipe room, a little darker and mysterious but still very cool. I tell my son it's his first time at Keens so you have to try the Mutton. He's hemming and hawing about it so finally I said, let's order one Mutton and one T-Bone for a taste comparison. For cocktails, I'm feeling a New York classic so for me I order a Gin Martini with olives. For my son, Old Fashioned. Two gentleman having gentleman drinks! The steakhouse bacon comes to the table. I have to say, this bacon is *better* than Peter Lugers! This is my personal opinion, I do love Peter Lugers steakhouse bacon but the Keens steakhouse bacon is less peppery. It's a smokey meat treat that's fun to eat! We finish our cocktails and have time to kill so I order a great bottle of red wine. The Keens wine list is very substantial. I'm reading the list, it's dark and I'm feeling pretty good. The wine bottles are numbered so be carefull! Thinking I ordered #217 which is an $80 bottle of wine but that was actually #216. #217 was a 2003 Chateau Lafite Rothschild for $1400. Imagine? I ordered the correct bottle of wine and as it was being poured, the steaks come to the table. The Mutton has a nice Au Jus on the plate, it's cut like a chop and sliced perfectly. If you like baby lamb chops, picture it in a steak chop. That best describes Mutton which pushes all the buttons. The T-Bone, honestly it wasn't the best I ever had. Great thick steak that was cooked perfectly. Where's the Au Jus? Peter Luger brings a sizzling plate to the table. Keens has a great steak but once again, IMHO not the best ever. As far as the pipe room, this is not a stuffy atmosphere. My son & I are sitting next to a family of 5 with teenagers in tow. I'm drinking vino in my red sports coat, I'm Mr Christmastime! I have nothing but love in my heart and the wine is making me feel very fine. My son says he could go for something sweet. Where can we get a matcha ice cream?? Son, NYC is my playground. Let's leave the pipe room and head over to K-Town for dessert. New York has so many great restaurants that are over 100 years old and Keens will be here long after I'm gone. What I can say is, in 2021 I was here enjoying the same Mutton as Frank Sinatra did in 1960. Start spreading the news.. -
This place has been on Wall st since 1827. Still one of the top 5 steakhouses in NYCBill’s 4-star review: This place has been on Wall st since 1827. Can you imagine what people have eaten in this dining room over 100 years ago? John Jacob Astor, Frank W Woolworth, James Cash Penney, Gorden Gekko. (Lunch is for wimps!) and now, Me. Billy Salts. It's New York City Restaurant week and I had to bring my wife for dinner. She's never been here and I wanted to show her a nice night. When you first walk into the lobby, to the left is cooler that has the different cuts of beef. From Dry Aged Beef to their signature cut, Delmonico's has history. It's the first restaurant to have table cloths, the first restaurant to serve eggs Benedict and the menu explains how they invented Lobster Newburg as well as Baked Alaska. Over the years I remember ordering their dish called "Shellfish Chateau": Oysters, Lobster, King Crab, Blue Crab, Jumbo Shrimp and Green Tip Mussels. Tonight we're here to experience their Delmonico Cut Signature Steak but I have to write about their dessert. It was soooooo good! I told my wife we have to try the baked Alaska. She said we had the baked Alaska in Alaska? I was going to order the cheesecake but the chocolate souffle sounds really good. The chocolate souffle comes to each of us, there is a texture inside the souffle, it truly was a dessert symphony. The signature steak? From the first bite, it was very decadent. The exterior had a great crust. The steak was cooked perfectly, it was a nice thick cut. Maybe because of restaurant week, my cut was very fatty. I had to trim off at least 10 percent fat off. I know marbling is flavor but this was just too much IMHO. Overall, we had a great restaurant week meal. I can honestly say, this was one of the top five steaks in New York City. Very easy to get to by the subway, take the 2/3 to Wall St. Look for those iconic massive doors!
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