Category Archives: Burgers

Donohue’s

I’m a sucker for old restaurants, especially places that date back to the “Mad Men” days of NYC’s mod past. I’m not sure if they filmed anything from Mad Men at Donohue’s, but they should have. It is truly scenic in there, and perfect for a show like that. And that’s kinda where my excitement for this place ends.

I’m not an ageist, and I’m by no means a young whippersnapper. But I think I may have seen Don Draper and Richard Sterling at one of the tables here, struggling to throw back one last martini before their final coronary. I’m 40, and I was probably the youngest person in the joint at 7pm on a Monday.

This place just sucks in old rich people for some reason. We even saw an octogenarian couple pull up in their two-seater Mercedes sports car and park right in front before slowly shambling their way inside. I don’t begrudge that though; it must be a rough haul to hoof it down from 68th and Park to 64th and Lex at that age.

But what’s the fucking attraction? Do they swap spouses or some shit? Is there a back room where they buy and sell peoples’ souls?

Well there you have my synopsis of this review in picture form. I posted those to Instagram the night of the meal. But allow me to expand on that with a full steakhouse review:

Donohue’s overall score: 66

Flavor: 6

The filet wasn’t a nightmare, but it lacked flavor. It was likely cooked without salt and butter. Maybe this method caters to the low cholesterol, low sodium, salt substitute -using, high blood pressure -having, at-risk-for-heart-failure crowd that frequents the place. Or maybe they just don’t know what the fuck they’re doing in the kitchen as far as seasoning goes. In terms of working the broiler, it really was cooked perfectly. The crust on the outside was crispy but not charred or burnt, and there was a nice pink center from edge to edge.

I split this with a friend, though, and he said he had some chewy bits that he spit out. My half was fine in terms of texture.

We also split a burger. This thing sucked, mainly because the stale and lifeless bun needs to be replaced and the meat didn’t have a good sear on it. Otherwise I would have been fine with a simple cheese skirt and the basic toppings. The steak fries that came with it were actually great. They were golden crisp on the outside and soft like mashed potatoes inside. I was actually surprised by them, since I usually dislike steak fries.

Choice of Cuts & Quality Available: 5

I’m not sure why this place holds itself out as a steakhouse when there are really only two cuts of beef being offered: sirloin and filet. That’s only half of the four basic steakhouse staples (assuming you count the sirloin as a strip). That said, they do offer other cuts as specials from time to time, and the menu lists the beef as prime.

Portion Size & Plating: 6

Portion sizes are a mixed bag here. My friend had a shrimp cocktail and there were just four medium-sized shrimp on it – certainly not “jumbo,” as listed on the menu. The crab cakes were small as well. The steak, however, was a good size for a filet; probably about 10 or 12oz. The same goes for the carrot cake; it was also a good portion size. Plating is very basic. Nothing fancy at all.

Price: 6

The pricing is another mixed bag. There’s something to be said about a steak joint that gives you a filet mignon, a salad, a potato and some onion rings for $40. While the majority of the side items sucked, I wouldn’t care if they just nailed the steak. A $40 price tag would still be good for that. I’d go all the time and give the sides and salads to a homeless person. The steaks and entrees are all under $40, and some are even under $30, which is great! But what makes things really odd is that so much other shit is overpriced. The small crab cakes ($19), the “jumbo” shrimp cocktail ($18), the kid’s size martini ($14)…

I’m used to feeling ripped off for getting double that amount of hooch for $18. This was some next level of rip off shit though. Maybe former Donohue’s regular Bernie Madoff is setting the pricing structure here. A seemingly good deal on entrees to get you in the door, and then a shitload of ass raping money grabs that would make Mr. Charles Ponzi himself stare in awe and envy from the beyond.

Bar: 7

Bar and atmosphere are truly the reasons to come here. I love the dim lighting, the checkerboard floor, the warm wood tones, and the “regulars welcome” kind of neighborhood feel to a short, old, unchanged stretch of bar on Lexington. Sit down. Have a drink.

Specials and Other Meats: 6

There are chalkboards in the window out front and on the wall in the back that list many of the same items that are already printed on the menu. One or two things aren’t printed, though, so keep an eye on the chalkboard if you’re looking to be disappointed by an unlisted entree here. As for other meats, they have veal, chicken and pork. Not bad, but then again this place is more like a diner than a steakhouse, so I’m not really surprised at the variety.

Apps, Sides & Desserts: 6

I started with an order of crab cakes.

I joked that these were like frozen food aisle items, but they really weren’t that bad. These little guys had a good crispy fried crust on the outside, and the inside was all crab meat, for the most part.

The steaks came with a green veggie, three onion rings and your choice of potato. I picked a salad and mashed potatoes. The potatoes may as well have been made from a powdered box mix; bland and somewhat dry. The salad was an afterthought; the kind you might get at a roadside diner on a transparent, filigreed, faux-glass plastic plate with your meatloaf. The onion rings were fine, however.

As I mentioned above, the fries were pretty solid, and the carrot cake was good. But it wasn’t great. It was indeed the best part of the meal, but in no way did this dessert hold a candle to something like the amazing carrot cake dessert at Ocean Prime. One of my buddies asked if they made the dessert in house, and the answer was a resounding no.

Seafood Selection: 7

There are several fish entrees to choose from here. More fish entrees than beef entrees, I think. My buddy had scallops, which were broiled with lemon and white wine (no butter). I think the low sodium, no butter thing is what draws the elderly in here. Or maybe the menu is catered to their palettes. Has to be. That and the nostalgia of reliving their youth in a neighborhood place that’s still open since 1950.

Service: 8

Our waitress forgot to bring us menus for about ten minutes and didn’t tell us about any specials, but that’s not really a big deal. Other than that, there were no problems. She remembered all the beers they had when my buddy asked, and she didn’t need to write anything down for our order. She was nice and pleasant, and she deftly swapped our forks and knives out between apps and entrees.

Ambiance: 9

I truly love the ambiance here. I think it could use some sprucing up though. I’m not talking about a remodel or anything like that, but something to clean it up and make it even more appealing as an old classic. The prices have gone up and the lease is locked for another 10 years, so they can afford to do something if they want to.

In summary, I’m glad I came here, especially since my friends paid for my meal as a birthday gift. I probably wouldn’t go back for a full meal, but I’d definitely stop in to take in the scenery on occasion, and maybe have an order of fries at the bar. Probably a beer, too, since those weren’t painfully overpriced like the martinis.

To try to answer my own question about why so many old rich people go to Donohue’s: I think the low sodium, no butter thing is what draws the elderly in. Or maybe the cooks just cater to the palettes of their regulars. There’s nothing official or printed about no salt and no butter. It was just very evident. So that, plus the nostalgia of old folks reliving their youth in a neighborhood place that’s still open since 1950. As for the wealthy aspect? No idea. Must be the neighborhood.

DONOHUE’S STEAKHOUSE
845 Lexington Ave
New York, NY 10065

Harry’s

Harry’s overall score:  86

I came in to Harry’s for lunch on a weekend with my wife and parents. Here’s how it went down:

Flavor: 8

I went with the standard bone-in rib eye.

It comes out pre-sliced, so don’t give me shit. It was pretty good. I’ve had better, and I’ve certainly had worse. 8/10. I think it just needed a better crust, a bit more seasoning and more punch of dry-aged flavor.

My mom hit the boneless cajun rib eye.

She wen’t to work on this before I had a chance to shoot it. But I did try it, and it was unique. Unlike the other cajun rib eyes in town, there was no hint of cumin on this. But it did taste like pepper and other earthy spices. Pretty good. 8/10.

My dad had the filet mignon.

He crushed it before I had a chance to try it, but he said he liked it.

The Kobe burger is likely not made with real Kobe beef, but I’ll bite. Actually my wife bit, and I had half.

It was cooked nicely, and all the toppings were good (pickles and caramelized onions), however, the bun fell apart in my hands on the first bite. I had to fork and knife the rest. Here’s a shot of the beauty before the bun went to shit.

It comes with fries. These were pretty good, but could have used a bit more crisp:

Choice of Cuts & Quality Available: 9

I was here for brunch on a weekend, and the menu was still ample in terms of steak cuts. I was impressed with the variety.

Portion Size & Plating: 8

Portions are large and plating is a step above the average nondescript steakhouse style. I liked the metal cooking plates on which the rib eyes were served.

Price: 8

Here’s a look at our William:

There are some pricey items but some great bargains as well.

Bar: 10

This is one of the most beautiful and inviting bars I’ve ever seen.

I almost wish I lived or worked downtown just so I could have an excuse to come here more often.

There’s even some great lounge seating off the bar in a semi-secluded room. Lovely. Also, the cocktails were insanely good.

Pictured here is the Old Mr. Johnson, which is easily in my top five for “Old Fashioned” or “Manhattan”-like cocktail renderings. And you’ve gotta love that H that they branded into the perfectly clear ice cube. It’s not a mold – it’s a hot brand.

Specials and Other Meats: 8

There were some specials read to us, though I don’t remember what they were. But the fact that they were not on a strict “brunch menu selections only” policy on the weekend is a good sign.

Apps, Sides & Desserts: 8

We had a few things from this category. First, the tempura onion rings.

These didn’t strike me as having a typical tempura batter texture. They were a bit heavy in terms of the fry, and the onions inside were thick (but cooked through at least). The unique thing about these is that they almost tasted like curry or turmeric.

I already mentioned the fries above in the flavor section for the burger, so I won’t re-discuss them here. What I will discuss, however, is the insane house smoked Canadian bacon appetizer.

Yeah. That’s an entire pork chop that they like to call a side of bacon at Harry’s, for just $18. Get it. As your entree. It was the best item of the meal! That’s apple sauce on the side.

We had some desserts as well. In particular, I liked the lemon meringue pie the best.

Not as good as some places, but up there for sure. The warm skillet cookie was a bit too sweet, so get this only if you plan to share it.

Seafood Selection: 8

I didn’t even bother to fucking look. Maybe next time I’ll hit some shellfish from the dinner menu.

Service: 9

Our waiter was good, but he had a shift change or a break right in the middle of our service. The new waiter had to kind of figure out what the fuck was happening, and I felt bad for him. Overall, great service though. My cocktail glass had a big chip on the rim, which was crazy sharp. I was surprised they didn’t catch it on the way out to me, but they fixed me a new drink quickly when I told them. Table bread was warm and nice as well.

Ambiance: 10

Simply amazing decor here. Truly gorgeous from top to bottom.

I actually wish I had taken more photos of the decor. They really did a great job with the space.

HARRY’S
1 Hanover Square
New York, NY 10004

Warren 77

This joint puts up some solid pub food. I came in with a group of food bloggers to help them promote their Stanley Cup game night specials (the joint is owned by an ex-NY Ranger). Anyway, here’s what we had:

Wings

These are breaded and served lollipop style. I liked them, despite generally having less of a preference for breaded wings.

Nachos

Stacked high with tons of toppings. Really good.

Boneless Chicken Wings

For the vagina in your group who doesn’t want any bones. Still good though – and also breaded.

Fried Pickles

A little too salty for me, but I liked the texture and sauce.

Philly Cheesesteak

I loved that this was on a hot dog potato bun. They said they usually serve it on different bread but ran out. I say stick with the hot dog bun. It was great. Low budget and tasty.

Double Cheeseburger

This was nice and basic too, but well executed. For $11 this is a great deal (fries were $3 extra, shoestring style, and  very nicely cooked). Their “77 Sauce” is like a Big Mac sauce. Dig it.

WARREN 77
77 Warren St
New York, NY 10007

Ben & Jacks Steakhouse (44th Street)

Ben & Jacks (44th Street) overall score: 90

I’ve been a big fan of Ben & Jack’s for a few years now, after several delicious visits to the location down in the Flatiron area. They recently re-opened their East 44th Street location, so I went in to give it a try with another food blogger pal of mine. Chef Admir wouldn’t let us order for two. Instead he fed us enough food for five. Check it out below:

Flavor: 8

Porterhouse: 7

This baby was cooked perfectly. It had a great char on one side, and it was cooked to a nice pink throughout.

Cajun Rib Eye: 9

What a great crust on this baby. And I could really taste the dry-aged flavor coming through. The cajun spice treatment didn’t overwhelm it at all.

Prime Rib: 9

This prime rib was definitely roasted to perfection, and since it was dry-aged, the flavor was extra intense and delicious.

As you can see, however, it almost looks as if the meat hit a hot surface to get an additional sear or cook on the cut.

Perhaps it was sliced on a hot surface, or it was a cut that was exposed on one side while roasting. Either way, it was delicious and worthy of your attention.

Choice of Cuts & Quality Available: 9

This place uses Master Purveyors to supply the beef, and Chef Admir dry-aged everything in-house in a custom aging room. Everything is prime, and really friggin’ good. There’s a huge variety of cuts here, running the gamut on all the standard cuts and then some.

Portion Size & Plating: 9

Portions here are good here. The plating is basic yet rustic and elegant on the steak and sides, but with the apps you will get some very beautiful looking platess.

Price: 10

This place charges average to below average prices, which is great given the midtown location and the fact that the steaks are delicious.

Bar: 9

Great big marble bar with lots of light coming in from the nearby wall of windows. They mix a nice martini too. I’d definitely hang out here and chow down on a burger or something before ordering a steak.

Specials and Other Meats: 9

I didn’t poke around too much into the specials and other meats sections of the menu, but there is good representation here. One thing I will mention is their happy hour burger special. For just $13.95 you get an 8oz dry-aged wagyu burger with fries. Awesome.

It just needs a potato bun and a sauce. Then it’s perfect.

Apps, Sides & Desserts: 8

Great creamless creamed spinach, just like at the other location. Really unique mac and cheese, made with shallots and butter in the mix for a bomb of flavorful decadence. Great crispy hash brown potatoes, sliced thin and cooked with onions. Also some really awesome thick cut steakhouse bacon.

Seafood Selection: 10

I didn’t try any here yet, but I know the other location was great, and the same kind of variety in menu items is present here as well, so I’m piggy-backing the 10 score over here.

Service: 10

Top notch. Always. These guys are great and will make you feel like royalty.

Ambiance: 8

This is a brand new restaurant with really nice space and elegance. There’s even an outdoor area in the back for when the nice weather finally gets here.

BEN & JACK’S STEAKHOUSE
219 East 44th Street
New York, NY 10017

Denny’s

I ate a burger at Denny’s this past week for the first time in my life. I was actually kind of impressed with it. The burger meat needed a punch in the flavor department, and the sauce on the burger was too plentiful and too sweet (bourbon sauce), but over all it was pretty decent.

The burger patty itself was loosely packed (a good thing), and it had a great crisp all over. It wasn’t overcooked either. The toppings were layered on in just the right amounts, and there was good cheese coverage.

The cheddar bun was a big surprise. I was expecting it to flake apart and crumble under pressure, but it was fresh, pliable yet soft, and held up to scrutiny.

I’d eat here again, though maybe I’d opt for a standard cheeseburger instead of the bacon bourbon burger, so as to avoid the overly sweet sauce.

DENNY’S
60 Nott Terrace
Schenectady, NY 12308

Harolds Meat + Three

Last night I tried a ton of really great American, and specifically NY/NJ, comfort food here at Harold’s Meat + Three. There’s a lot to discuss, so I might as well get right down to it.

WINGS

Brined, smoked and grilled, these are some of the best, most deeply flavorful wings I’ve ever had. They have a great charcoal, wood-fired flavor to them.

PIZZA

We sampled two wood fired flatbread pizzas. The first, an arugula, cheese and ham:

The second, egg, cheese and Taylor ham. Amazing. Off the menu, but you can ask for it at brunch time.

BURGERS & SANDWICHES

Breakfast burger with sunny side egg, taylor ham and American. This tasted like a great white castle slider mixed with a classic deli style egg sandwich.

The South Jersey Soul Crusher: five thick cut, griddled slices of Taylor ham (or pork roll, depending on which part of Jersey you’re in), on an everything bagel. Perfect hangover food.

Egg sandwich with American cheese, salt, pepper and ketchup. A classic, but on a potato bun, and with some pork roll added for good measure. So tasty.

The award winning burger. This baby is simple and delicious. Two smash patties, lots of american, pickles, and a smear of ketchup and mustard, all on a potato bun. Perfect.

BLT. Perfectly executed with Harold Moore’s smoked bacon and crispy Taylor ham bits.

Speaking of smoked bacon, we had a plate of that as well. Incredible.

CHOPS

The rib eye steak.

This is wet aged and simply grilled to a perfect medium rare. Served with an array of veggies so you feel good about yourself.

The lamb blade chop.

I love when places offer interesting and less common cuts of meat. Harold nails it with a citrus marinade, Italian herbs and crushed red pepper. A squeeze from the grilled lemon really made this do backflips on my tastebuds. Check out the perfect cook temp inside:

PASTA (sweet potato tortellini)

There’s smoked ricotta, sage and brown butter in those beauties.

TRIPE STEW

That’s garlic bread on the side there with it. Super tender, great sauce with aji panca chili.

BISCUITS

This biscuit with pork roll bits inside was incredible. Great way to start the meal (sorry I’m adding it here so late).

DESSERT

Miniature soft serve vanilla ice cream cones. My favorite kind of ice cream. I’m a simple man.

Chocolate cake with ice cream on top. Gotta have the rainbow sprinkles on the frosting too.

Not one bad bite in the bunch. I really suggest you get down here and try this place ASAP. So good, and currently still somewhat “under the radar” of people who like to line up like assholes for food. Not for long though. This place is amazing.

HAROLD’S MEAT + THREE
2 Renwick St
New York NY 10013

San Matteo Pizza

San Matteo is a Neapolitan style pizzeria and restaurant on the Upper East Side. Neapolitan style pizza is characterized by a puffy and doughy crust with, generally, pure and simple ingredients on top. See below:

This style of pizza isn’t crispy with a crunchy bottom like NYC style pizza, but I assure you that it’s still awesome. That was the Margherita Regina pie, $18. After eating this delicious stuff, I was surprised that I had room for dessert: profiteroles.

UPDATE 6/2/18

On a second visit, I came in to test a new burger that the owner Fabio was formulating for a competition (Burger Bash). The thing was amazing. Piedmontese beef in a 70/30 lean/fat ratio, topped with Blue Moon beer caramelized onions, radicchio, and lots of gooey and funky taleggio cheese. It was all housed in a freshly baked ciabatta bun, right from the pizza oven.

We also enjoyed numerous Aperol spritzes at the bar.

Some salumi:

An incredible porchetta and arugula sandwich:

Eggplant parm:

And of course more pizza:

This one had guanciale on it:

Fabio even made us a nice risotto dish with fresh porcini mushrooms, mixed up right in a cheese wheel:

I really love this place – such amazing Italian food.

SAN MATTEO PIZZERIA E CUCINA
1559 2nd Ave
New York, NY 10028

Jax BBQ

My wife and I popped into Jax BBQ on a Saturday afternoon just before they closed the kitchen at 4pm for a one hour break between lunch and dinner service (the bar stays open though).

We started with a beer and one of their frozen margaritas.

Speaking of drinks, they have a great every day happy hour from 3pm-6pm, where both the beer and margaritas are just $5.

We started with gator and crawfish fritters. Both were great.

The Memphis style ribs were excellent. We started with a few.

But then we ordered a lot more because they were so good.

Not a lot of people know that ribs aren’t supposed to “fall off the bone.” They’re supposed to have a bite. When you chomp on a rib, your teeth should make a mark. Like this:

We also tried a burger. This was overcooked, but the caramelized onions, truffle ketchup and cheddar cheese definitely added that juiciness back in, no problem. Just make sure you order medium rare.

We finished off with a slice of Mississippi mud pie for dessert. This was like a super soft brownie cake. Awesome.

JAX BBQ
496 9th Ave
New York, NY 10018

Maysville

I popped into this joint to try their burger and wash it down with a cocktail.

I went with the Old Smokey.

It was really nice – lots of vanilla flavor to it – but a bit too heavy on the amaro. Over all, though, I really enjoyed it.

Here’s the description of the burger from the menu:

Here’s what it looks like:

This thing was near perfect.

This handsome double Pat LaFrieda patty is topped with American cheese, arugula, pickles, caramelized bacon onion puree, and “sauce 17,” which I believe is a house-made buttermilk-based ranch mayo. The sesame seed brioche Balthazar bun holds up nicely to intense scrutiny without flaking or breaking. All around this was unbelievably tasty, and the fries that come with it are pretty killer too. Go get one before this place has lines forming down the block. $23.

MAYSVILLE
17 W 26th St
New York, NY 10010

Nusr-Et

Nusr-Et overall score: 77

HERE IT IS! The review you’ve all been waiting for. “Saltbae” has sprinkled himself all over NYC’s midtown steak scene, and I’m here to let you know how it was.

If you’ve been living under a rock AND on a different planet for the past year, this is Saltbae:

A post shared by Nusr_et#Saltbae (@nusr_et) on

He became wildly famous for being aggressively sexy with his meat – slapping it and rubbing it and what not – and then sprinkling salt on it with a highly unorthodox curled forearm slide technique. It became an internet sensation. At one point I even paid tribute to the craze:

A post shared by Johnny Prime™ (@johnnyprimecc) on

Over the course of the year his fame and steakhouse brand has spread. He eventually opened up shop here in the greatest city on Earth, NYC, and right in my hood, no less.

Admittedly I had very low expectations for this meal. I read a few negative reviews beforehand, and I was never really a big fan of Saltbae’s elaborate displays on his Instagram profile. But there can be no denying the fact that Nusret is an incredibly talented butcher. He makes it look easy, and it isn’t. He’s also a very nice dude. Despite his showmanship, he’s quiet and humble.

Here’s how it went down:

Flavor: 8

What really intrigued me about this place was the unique spices and marinades being used on some of the menu items. Usually I’m not down with that shit, but I was curious.

For example, the Saslik steak is tenderloin marinated in milk and middle eastern spices.

The flavors were very nice, and I did like the onions, but the meat lacked any char, and it was too wet. It was also incredibly small, and I didn’t like that it was sliced up like stir fry. 6/10.

The other marinade you’ll see here is mustard. This was new to me. But, indeed, there may actually be some unbeknownst food science behind the mustard marinade: The vinegar in it helps to tenderize the meat even further (as if wagyu needs it).

There are two mustard marinated steaks on the menu: (1) the signature Saltbae Tomahawk, which is about 32oz for $275 and also has some dry aging on it; and (2) the Ottoman Steak, which is a similar sized tomahawk for $130, but isn’t dry aged. We ordered #1, and he sliced it table side for us. Here’s the experience:

That’s right: Saltbae himself fed me from his knife.

There wasn’t much flavor coming in from the dry-aging or marinade, but you can definitely taste that there was something different and unique about this steak. It was perfectly cooked to medium rare as well.

The only place where the tomahawk suffers is in the lack of crust on the surfaces.

I chalk this up to the limitations of cooking with a charcoal grill as opposed to pan searing, oven roasting, broiling or cooking on a flat top. 9/10.

We also tried the burger. This is a juicy-ass, thick fucking patty that’s cooked to a perfect medium rare. The unique part is that it’s cut in half and then grilled on the sliced portion as well, for a little extra caramelization.

It definitely lacks in the French fry department, as this $30 monster just comes with a handful of potato sticks on the board with the burger.

The cheese is ample and nicely melted. The delicately-packed grind is nicely formed and has great wagyu flavor and fat content. The onions are perfect. It’s not in my top five but definitely worth trying.

Choice of Cuts & Quality Available: 8

All the meat here is high quality, BMS 9- and 10- scored domestic wet-aged wagyu, just like the strips I sell in my shop. It’s the best domestic wagyu or wagyu/angus cross you can get, and Nusr-et sources it from various companies.

I believe only one cut is dry aged, and that is the tomahawk.

There is a stunning lack of porterhouse on the menu, so I am docking them two points for that. However there are three varieties of rib eye, several types of tenderloin preparations, and a strip/sirloin.

Portion Size & Plating: 8

As far as plating is concerned, something needs to be done with the Saslik and some of the other starters. They kinda look like a piles of dog vomit. Not sure what can be done to remedy that.

The larger, full format steaks look nicer on the wood boards, though. Perhaps the smaller, thinly sliced items need a little more artistry.

Portion sizes are a little bit on the smaller side for the price point, but that is to be expected with domestic wagyu. This product is also not as readily accessible, abundant or wallet-friendly as prime beef. As such, I took that into consideration.

Price: 7

Much of Nusr-et’s current criticism is coming in the form of value or price. I can understand that, especially to the untrained eye. But the meat here is the highest quality domestic wagyu available, and with respect to the tomahawk, even dry aged. I think it’s fair to compare the pricing to The Grill.

The Grill has a 36oz bone-in, dry-aged wagyu rib eye for $270. The tomahawk here it is 32oz at $275, but it also comes with a show, assuming he is in town (I was there for lunch on a Sunday and he was still bae-ing at that odd hour).

Beatrice Inn is even more expensive for the high-end cuts, and they’re not wagyu, just to put things into perspective. Oddly enough, value can be had at Beatrice Inn (pork shoulder, rabbit for two, etc).

Despite the staggering prices, there is value to be had at Nusr-et as well. For example, his unadulterated wagyu rib eye and strip/sirloin cuts are priced at $100 each. I saw his “Istanbul Steak” come out, and it’s only a little smaller than what I sell at $75 per pound, raw. So that’s not much of an upcharge. Here’s what the strip looks like in the meat case at Nusr-et:

I’ll bite.

As for the $100 rib eye, the menu describes it as “thinly sliced.” I hope that’s not like hot-pot meat. But here’s what the rib eye looks like in the case:

Great looking caps there. I’m down with that steak too, as long as “thinly sliced” means it’s pre-sliced prior to serving, table side, and not a glorified stir fry dish like the Saslik.

So is the dry-aging on the tomahawk worth the upcharge here? Probably not, but I’m still glad I tried it. I would have always been curious about it if I hadn’t. Like a closeted homosexual, struggling with locked up desires…

But there were a few places where I did feel ripped off:

Asparagus: $15 for eight relatively unseasoned and boring stalks.

Saslik Steak: Funny that the accents on the S letters in that name closely resemble dollar signs, as the price tag of $70 for about six to eight ounces is too high. This is an appetizer at best.

Despite all that, I didn’t feel ripped off on the whole, at the end of this meal. Then again it was just a light lunch split between four people. Our bill with tax and tip included came to just about $500.

If I was here for dinner I probably would have ordered the same amount of food for two people. Then I might have felt ripped off.

My overall value analysis is this: There are some starters I want to try, so I would certainly go back, but that’s me. I’m also very interested in the asado short ribs. As far as the common cuts of steak go, however, I would much rather have the 32oz wagyu tomahawk at Del Frisco’s for $95, despite the lack of marinade, dry aging or Saltbae showmanship. It has such a great crust, and that price point is bonkers for the size. Cheaper and better. That is, essentially, my short form-recommendation.

Bar: 5

There are no seats around the small, circular bar at Nusr-et. You can stand there and have a drink, I suppose, but that isn’t conducive for hanging out.

There are only a handful of standing-only high tops along the wall as well. I was expecting more from this midtown location. They could have easily attracted a good happy hour crowd and banked big bucks on booze, like the massive collection of Ciroc that sits on a shelf of its own – above even the Macallan 25 and Louis XIII – because Diddy and Saltbae are boys.

That said, I didn’t try any of their splendid looking cocktails. Maybe next time. But they’re a bit pricey.

Specials and Other Meats: 8

The alternatives to standard steakhouse beef cuts are as follows: (1) a full lamb rack, and (2) slow roasted asado short ribs. I would definitely like to try the short ribs. The lamb rack is too expensive at $250, however.

There is at least one item that was a special, not printed on the menu. Essentially it’s thinly sliced filet mignon that gets flash cooked tableside by pouring hot oil over it. If you’re a meat maniac like me, you’ve probably seen videos and images of this kind of thing circulating on the internet for months now.

A post shared by Scott Gregory Thomas (@grillinfools) on

I have no interest in this. It overcooks the meat, and it’s wet and greasy when you eat it. Fuck that nonsense.

Apps, Sides & Desserts: 7

As I mentioned earlier, the asparagus pretty much sucked.

But we also tried the baklava for dessert. The staff puts on a ridiculous and unnecessary show to serve it. I hated pretty much everything about this. Observe:

Do you feel like an asshole for having watched it now?

I noticed waiters doing similar shit with some of the appetizers as well. Also dumb and unnecessary in my opinion. The only show should be Saltbae, with the exception of torching shit for the meat sushi appetizer. Fire is pretty much always cool, no matter what.

In any case the baklava was awesome. Not overly sweet, nice moisture, great texture, and it’s served with a crazy good “ice cream” that is somewhere between gelato and cream cheese in texture. Very interesting.

I think this is $15 a slice, by the way. They may have forgotten to charge us for it, unless it was on the house due to how long it took them to bring us the check (see below).

I need to try more apps here, but for now I’m splitting the difference between a ten for the dessert and a three for the asparagus.

APP UPDATE: I tried the carpaccio a week or two later. It was a great value for $30, as I thought it would be much smaller.

Here’s how they prepare it table side:

Seafood Selection: 8

There’s only salmon and chimichurri lobster on the entree menu here. There are oysters, tuna and king crab on the raw bar menu. I cant even begin to think about what the pricing is on the crab and lobster. I think Satan charges less, since he only wants your soul, and not those of your unborn children as well. I didn’t try any of this.

Service: 8

Service here is a mixed bag. At some points it felt rude and obnoxious, yet at other points it was incredibly warm. The joint has only open for a week or two, so in all fairness that could be a part of it.

The manager Rami is amazing. Great guy. And as I said earlier, Nusret himself is super nice. He took pics with us, shook our hands, and was a great host. After witnessing his show in person, I’ve almost grown to like it, if only for the reason that he’s so fucking skilled and fast with a knife. Impressive. Especially in a dimly lit restaurant while wearing sunglasses.

But some of the waiter service needs improvement. Examples:

1) We asked a lot of questions about the menu, particularly the Saslik, before ordering. Our waiter was patient with us and answered whatever he could, which was great, but we still didn’t really get an accurate understanding of what was coming out for the Saslik. Perhaps the menu should have described it as an appetizer-sized stir-fry dish. It certainly shouldn’t be a main course.

2) We asked for water and they brought out one glass of room temperature tap water with no ice for each of us. Then they took the glasses away for some reason after we were pretty much still drinking them.

3) It took forever to get our checks and leave. I honestly think they forgot to bring it out, assuming we had already paid. Not a huge deal, as it allowed us to chat more with Rami and get a pic with Saltbae:

Ambiance: 10

This place is gorgeous inside. The only thing missing is a true bar, as I noted above. The wall of meat fridges near the glass case and grill is pretty fucking impressive, and the high ceilings and huge windows are stunning and reminiscent of Del Frisco’s.

And if Saltbae is in the house, you’re in for a treat.

Photo by @NYCFoodFOMO

NOTE – The numerical score on this review is based on merely five items, and I will do my best to supplement it over time if I go back and try more things. However, as my buddy who ate with me said: The menu is not designed for customer retention.

NUSR-ET
60 W 53rd St
New York, NY 10019