Category Archives: Rib Eye

Filet Mignon, Latin/Mexican & Caribbean, Other Cuts, Restaurant Reviews, Rib Eye, Steakhouse Reviews, Tribeca

Churrascaria Tribeca

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Churrascaria Tribeca 

UPDATE: THIS PLACE IS NOW CLOSED!!! However, the midtown west location is very similar to this location, so it can be read as a review of the midtown spot. I give the flavor 8/10, but despite this being a “steakhouse” I am not giving it the full review treatment.

One of the greatest things to do in the meat world is experience Brazilian Rodizio, otherwise known as “all you can eat steak.” For a true carnivore, this is about one of the best experiences one can ever have. Waiters come around with huge skewers loaded with slabs of meat, and they carve it right off onto your plate. Not only that, but there are upwards of 15 types of meat at most good places. You can sit there for hours eating, taking breaks, loading up again, etc. They give you a coaster that is red on one side and green on the other. Green means go. Green means meat. Green means eat. Flip it to red if you need a little break (because you are a pussy). Also – I apologize for not having any photos of the meal. I was just too hungry to whip out my camera, and all you would see, really, is just a pile of various meats on a plate (rather confusing). PLEASE NOTE: This place is not a real deal steakhouse like the others I have reviewed here. This is a special type of joint for the reasons mentioned above. Anyway – read on, dicks.

Flavor:

Everything here is amazing. After a waiter makes his rounds with the skewered meat and slices pieces away from the hunk, the newly exposed portions are re-seasoned and kissed with heat again. This is great because every bite you eat is perfectly mouth watering, juicy, well seasoned, and delicious. You almost never get an over-cooked or dry piece of meat, with the exception of maybe chicken breast. Honestly, I can write a 10,000 word review of how each meat tasted and how each was spiced and seasoned, but it would take forever for you to read, and all you would really come away with at the end was: “Okay. This place is fucking awesome.” My reviews are long enough already. My personal favorites were the flank steak, the garlic sirloin, and the prime rib (see below for all the options available).

Choice of Cuts & Quality Available:

There is almost TOO much variety here. I say almost because there really can never be too much to choose from, if it is all done well. Diners can choose from sausage, chicken (drumettes and breast), garlic sirloin, top sirloin, flank, Parmesan crusted pork loin, bacon wrapped turkey, prime rib, pork ribs, beef ribs, roasted lamb, bacon wrapped filet, duck legs, and whole roasted pig (with crispy skin and pineapple sauce). Fucking unbelievable. Now, understand that this is not a “sit-down and order a steak” restaurant setting. You sit down, and then you get delicious food delivered to you like a sultan. They don’t have the traditional four cuts of steak parading around on plates, but the choices and variety here are all perfectly executed. They may be using choice mixed with prime, but it makes no difference. Believe me. They treat their meet with great care.

Portion Size & Plating:

Here, you make your own portion sizes. You can have the man carve you 10 slices of prime rib if you want, or you can just take one slice and collect an array of different meat slices. It is up to you to get your money’s worth. Eat, then go down to the bathroom and make yourself puke so you have more room. That’s what the Roman’s did.

Price:

Our total bill came to $62 per person (tax and tip included!). That was for two Rodizio style dinners and two beers. Beers are only $6 here, but they are also only about 10 ounces each (smaller mugs, not pints). Dinner at regular price is about $60, but my friend and I took advantage of Savored’s deal for 30% off, so that was a great help to an already extremely fair-priced dinner.

Bar:

The bar here is great but not perfect. It is modern, sleek, well decorated, and it has a lounge feel. The restaurant is in a great tribeca location, so it gets hopping from time to time. I used to live in the area and I always remember it being crowded in the outdoor seating area and near the bar. They often have live music too, which is great. One of the great things about Churrascaria and Brazilian places in general is that you can order a caipirinha and people won’t look at you like a space alien. The caipirinha is Brazil’s national cocktail, and it is made with rum, sugar in the raw, and lime (though at Churrascaria places they usually offer a massive variety of tropical fruit flavors). It’s great. Try one.

Specials and Other Meats:

There are no specials… though you really don’t need specials when everything is so good, and you get so much to choose from without having to commit to any one dish. I think these places can be PERFECT is they just serve, say, one special item that varies each week. Maybe one week it is venison, and another week it is wild boar, or quail. As you can tell, aside from beef, this place has a massive variety of beef substitutes to choose from, so full points are awarded.

Apps, Sides & Desserts:

On the table there is a little piece of paper with about 15 different sides listed. These are all included in your purchase price. You can order as many as you want. We tried the fried bananas (delicious – almost like dessert). And yes they were BANANAS and not plantains. We also tried the black beans and the mashed potatoes. The beans were better than the mashed, and I, personally, could have skipped all the sides since you are eating so much meat to begin with. In fact, in all my times going to this place (this was my fourth trip) I don’t think I ever ordered a side before. People: it’s all about the meat. But if you want, get the fried bananas for dessert and ask for a scoop of vanilla ice cream on top. They do have a dessert menu too, but we were too full on meat to even look at it. Also important to mention here is the salad bar. Free with your dinner is as many visits to the salad bar as you want. This is more like a seafood bar, so see below for more info, but the salad bar can be a full meal in itself. Everything there is great, and in fact diners can choose “just the salad bar” as their meal for a cheaper cost.

Seafood Selection:

The salad bar houses all the seafood that this place offers. There is shrimp cocktail, sushi (both rolls and pieces), calamari salad, octopus salad, shrimp salad, mussel salad, crab salad, various forms of ceviche, bacon (YES!), fresh mozzarella and olives, hearts of palm, all sorts of baked fish casseroles, stewed fish in various sauces, and some leafery. The only things absent were oysters, clams and lobster (unless I missed them somehow). I took a couple of points for that (and the octo was a little tight), but realize that this is a Brazilian joint; the fish you expect to see should differ from what you expect at an American steakhouse. Everything I had was delicious, and you can easily focus ONLY on the salad bar and ignore all the meat yet still have a great meal here. The salad bar is almost just as impressive as the meat.

Service:

The service here is really awesome. You truly feel like a king when the food just keeps coming around non-stop, and the meat is carved directly onto your plate. The waiters are all friendly, well dressed, and they carve the meat very professionally, with machete-like blades that measure about two feet long. They come take your plate away when it gets loaded with scraps, and bring you a fresh one for the next set of meat. There’s not much else you can ask for.

Ambiance:

The decor here is very tribeca. High ceilings, exposed duct work, chic, clean, neat, and industrial. It is elegant however, and very spacious (hence “very tribeca”). I was a little hot at first, but I chalk that up to the meat sweats. The bathroom has a nice clean rustic-looking tile job, and the live entertainment beside the bar was classy jazz (piano, light percussion and vox).

Midtown West, Rib Eye, Steakhouse Reviews

Bobby Van’s (50th St.)

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Bobby Van’s Overall Score: 78

Tonight Johnny Prime gave the old “in-out, in-out” to Bobby Vans’ west 50th St. location. Not a bad meal overall, but not stellar by any means. I think I enjoyed the Bridgehampton location better, even though those douche bags didn’t offer a ribeye when I went. Check out the breakdown, assholes:

Flavor: 7

As usual, I had the ribeye (because I have a dick and balls between my legs, not a vadge). It was nice looking, bone-in, probably around 22oz., but it was a little overcooked from the medium that I ordered it. Also, it bled out a slight bit underneath the meat. It wasn’t too hot or anything, but I think it wasn’t dry or crusted enough on the outside to lock in all the liquids. I was going to give it an 8 here, but with so much stiff competition in the area, I had to go with a 7. I’d eat here again, don’t get me wrong, but perhaps if I was shopping for a spot in this particular area, I’d just wander a few feet over to Tad’s (just kidding… I mean Del Frisco’s). By the way the steak sauce that came in the little tub alongside the steak here was pretty good too – a little boozy actually. I like that.

…or did I really mean Tad’s???

Choice of Cuts & Quality Available: 8

They have the basics here: two sizes of filet, “sirloin,” porterhouse for sharing, and ribeyes. They also offer a gorgonzola steak, but I am not sure what sort of cut it is. On special they had an additional beef item – a cowboy steak with shitake mushrooms. The cuts cover all the essential bases and the quality was good (just not exceptional).

Portion Size & Plating: 8

As mentioned above, I think my ribeye was about 22oz. This is on the good and generous side in terms of size. They did some fancy plating with my scallop appetizer, though there were only two pieces per order.

Price: 6

Everything seemed a little overpriced here. At $50 a pop, the steaks aren’t that great of a deal when you figure in the quality level. Sure, I’ve had better for the same price, but I also realize that not every place is going to have the best steak in town, and chefs have their good days and bad days. As you see below, everything is expensive. In particular, $22 for two bacon wrapped scallops sitting on a bed of sliced mushrooms and cabbage, to me, is ridiculous… and I’ve eaten at some of the most explensive places in NYC, and at over 40 steakhouses in the area. OH – I almost forgot to mention the $18 martini (see the bar section below for the breakdown).

Bar: 8

My martini was made perfectly dirty; just the right amount of olive juice in there. But at $16.88 after tax ($15.50 on the bill), it came to $18 with the tip. This is by far one of the most expensive standard issue drinks I have ever had (obviously this doesn’t include a nice scotch at dessert, or a glass of expensive port wine). There are free fried bits of chicken at the bar, but does that make up for the cost of booze? They were great, crispy, and juicy (the ones I had anyway – my wife said her piece was dry). There is a big marble-topped bar, and it’s long (like Lex Steele). There was also a good crowd festering around for a hot summertime Friday; I guess everyone wanted to cool off with expensive drinks before getting on the expensive train to head out to the expensive beach towns for an expensive weekend.

Specials & Other Meats: 9

They offered a bunch of specials when we sat down: three different soups, two fish items, a shellfish app, and a beef item. We tried two of them (see below for the verdict). They also had a pasta item on special. You will notice a huge pasta, regular type entrée, and pizza selection on the menu here. WHY? What are they trying to be a fucking diner? Anyway… Aside from beef they have lamb and veal on the chops section of the menu as well, and chicken and pork chops in the entrée section. You can go ahead and order those if you are an asshole. I would drop a 10 here if I was completely satisfied with the special items we had, but there was just a bit lacking there, so I took a point.

Apps, Sides & Desserts: 7

We tried the cold cucumber and melon soup and the bacon wrapped scallops to start. The soup was cool and refreshing, and it was poured over a cream of some sort that you picked up with each spoonful. It was nice. The scallop dish was a little on the pricey side. In addition, it was a little heavy on the rosemary flavor, though it did have a good char on the outside. The bacon was nice and crispy, but at the cost of a slightly overcooked scallop underneath. Lots of times this happens when you (stupidly) wrap shit with bacon. Bacon is fine on its own. There is absolutely no need to go wrapping it around shit, especially if that shit can be overcooked and ruined. But listen up assbags; when you try cook both at the same time you lose. In order to properly cook the bacon without ruining the scallop, you need to halfway cook the bacon, catch some of the fat, then wrap the bacon around the scallop (while still rubbery and flexible) and baste the fat over the scallop as it finishes to impart the bacony smoke flavor into the scallop. In any case it was also a little too hot when served; I had to be careful not to burn myself. The plating was nice though, but instead of a bed of mushrooms and cabbage, I would have rather had another scallop or more bacon. On the side we had some creamed spinach. It was light but not lacking flavor. No complaints, but no accolades either; it was exceptionally average. Also at $12 for a dish it was pricey (though certainly enough for two to share). We passed on dessert this time.

Seafood Selection: 8

This would have been a 10, but they had NO OYSTERS and NO CLAMS. Other than that they did have lots to choose from. The specials were halibut and swordfish, and they were in addition to the standard menu items like lobster, seabass, tuna, crab cakes, and salmon. My wife had the lobster. It was a bit overcooked and chewy in parts, but it did have lots of the brains, guts and roe, which she likes. It was also chock full of meat, and the waiter pried most of it out of the shell for us tableside. OH – and the lobster came with a bowl of fresh corn as well. I can’t wait to see it polka-dotting my shit later.

Service: 9

Service wasn’t bad here, but our waiter kinda disappeared halfway through the meal. As a result, we didn’t get the birthday dessert thingy that they were going to bring over to us (probably a slice of cake or something). The host asked us if they did as we were walking out. Oh well; not such a big deal considering we were stuffed. Otherwise service was okay aside from the absentee waiter. He nicely de-shelled the lobster tableside, which is always fun to watch. If you are wondering, I tend to celebrate my birthday for a month or two in either direction of the actual date, because I am that awesome.

Ambiance: 8

It’s nice inside, but it doesn’t seem genuine, if that makes sense. Gallagher’s felt genuine, Lugers, etc. Sure: Bobby Van’s isn’t old style like them, but I even get a genuine sense out of the more modern joints like Del Frisco’s, Quality Meats, or Primehouse. I suppose it has something to do with being in a tourist and corporate zone (and serving up too much pizza and pasta), because the Bridgehampton location felt WAY more “real steakhouse” as opposed to “restaurant.” Anyway, it rocks some nice dark hardwoods, high ceilings, a big beautiful bar… but slightly small tables, and a somewhat cramped dining space (despite having huge, empty private dining rooms right there in plain view). An interesting thing I noticed was that the waiters all had similar style jackets to the one’s worn by the guys at Ben Benson’s; almost like a fancy, outdoor sport jacket, tan in color.

BOBBY VAN’S
135 W. 50th St.
New York, NY 10020

Rib Eye, Steakhouse Reviews, Union Square/Flatiron

Vic & Anthony’s

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Vic & Anthony’s overall score: 84

NOTE: this restaurant is now CLOSED.

This place is brand new in NY, taking over the location where Angelo & Maxies was located. There are three other locations around the states. I saw the website and it looked really impressive, so I was itching to get my mouth around some delicious steak and seafood there. A group of us decided to give it a try when a friend was back in town for a visit.

Flavor: 8

I had the bone-in ribeye. It was nicely cooked and even all the way through, but lacked a little bit of char and crisped edges. Otherwise it was well rested, juicy, and seasoned appropriately. The others leveled similar criticism about the meat, but I must say despite that mishap my steak was really fucking tasty, so I am only deducting two points. One of my buddies almost sprouted labia and ordered lamb chops, but he was quickly set in line and went with the ribeye as well. I wonder if he would have been happier with the lamb. You can see in the pic below that the meat actually looks wet and not crusted.

Choice of Cuts & Quality Available: 9

Vic and Anthony’s covers the basics in top fashion. They have two ribeyes; a boneless, and a bone-in. They have two sizes of filet, a boneless strip, and porterhouse for two. They also list “domestic Kobe beef” on the menu, a contradiction in terms (see earlier post on Kobe and Wagyu items in this country). Not a bad beef selection, though they would benefit from having one or two other cuts specially prepared, like a flank or skirt. They have toppings that you can order with your steak, like blue cheese bacon butter, or bone marrow bordelaise, but I am somewhat of a purist. I tried the blue cheese bacon butter on the side and it was actually really good, as was the bordelaise. Maybe they would have been good for fries, but I don’t like putting sauces on my meat as a general matter. As I’ve said in the past: this review blog isn’t about the dress; its about the meat underneath, so who cares about the fuckin’ sauce.

Portion Size & Plating: 8

The sizes are good here. They have 8oz and 12oz filets, 16oz strip, and 16oz and 22oz ribeyes. No size was given to the porterhouse, but they are usually around 36oz-40oz (shared between two people). As for the other items, the portion size was small for the cured meats platter, good for the creamed spinach, asparagus and mashed potatoes, and good for the creme brulee.

4) Price: 7

It seemed a little pricey for some of the items (cured meat platter and sauces specifically). The steaks are all just under $50, which is the new normal I guess. My bone-in ribeye, however, was $57. The total bill was $714 for 5 people (after tax but before tip).

Bar: 9

The bar was nice and big; the whole place is newly decorated, and there’s lots of glass everywhere, and wine bottles. The bar is set up like a square shaped island that splits the rear dining area from the front. The martini was made perfectly; cold and crisp, at $13. Also the location of this place is in a cool spot, near a lot of other walk by places, so it is definitely a cool spot to pop in just for a drink and some bar grub.

Specials and Other Meats: 8

On special they had several items, but nothing jumped out as sounding amazing. She talked about some of the “domestic kobe” items when reading off the specials, but I wasn’t that interested. I also restrained myself from taking notes during the meal like a dick. For “other meats” they had lamb chops, veal chops prepared two different ways, and chicken prepared two different ways. Not bad.

Apps, Sides & Desserts: 8

We ordered two dozen oysters and a cured meat platter to start. The oysters were AWESOME – in fact they were jerkworthy. Cleanly shucked, ice cold, creamy, briney, and crisp. We actually started with one dozen but as soon as we each had a few we knew we needed more. The cured meat platter was nothing really special. This is something that can be put together several times for $10 cheaper on a simple trip to the grocery store or deli. GOBBAGOOL! The creamed spinach was extremely cheese-laden and heavy.  I liked it, but it was really like having an order of creamy blue cheese with a little bit of spinach threaded through it. Certainly not the traditional “mostly green” style, but interesting nonetheless. We also had some mashed potatoes, which were average, and asparagus, which was also average. For dessert we all had a few bites of an order of creme brulee, which was really nicely done. I love that shit. If I could, I would rub it on my balls like lotion.

Seafood Selection: 10

I was really excited to see Alaskan king crab grace the menu here. Really amazing. I wanted to order it as a side dish to be honest. They also had lobster tail (as well as full lobsters), pepper crusted tuna, salmon, a number of seafood pasta dishes, and a fish of the day, which was probably something that I willingly ignored during the reading of the specials. The app selection of seafood is also impressive, and covers a huge variety of cold items. If the seafood flavor is comparable to the oysters, then this place should get a score of 10 here. In fact I will leave it at 10 just for the oysters.

Service: 10

Theresa was our waitress, and should be commended for an excellent job. She was really great, and knew exactly what drinks we brought over from the bar when we sat down just by overhearing us talk about what we each had, what we liked, etc. Pretty impressive. She was also really sociable and friendly, and we welcomed her and other workers into our conversations about how shitty our HTC Thunderbolts are, about kosher beef butchering processes, etc. She turned out to be a great source of info as a matter of fact. The table breads were basic, but they were warm and crispy, and served with soft spreadable butter.

Ambiance: 8

The decor was all brand new but not necessarily my “taste.” There were lots of weird colors on the rug in the rear dining area, like a weird late 80s piece of wall art. There’s lots of glass and pillared areas with wine bottles interestingly displayed, which was actually very cool. The front and sides have booths, but there is also a lot of space for massive crowds of diners at tables. The bathroom was definitely shit-worthy; clean, nicely decorated. I was hoping there would be a bathroom attendant with shave gear, so I could have shaved my entire full beard and then returned to the meal clean shaven as if nothing happened, but there wasn’t one on staff. They did have thick paper towels with their Vic & Anthony’s logo printed on them.

Rib Eye, Steakhouse Reviews, Union Square/Flatiron

BLT Prime

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BLT Prime overall score: 90

NOTE: THIS PLACE IS NOW CLOSED!

Over the last two years I have heard nothing but great praise for BLT Prime. It was high time that Johnny Prime stepped through the doors here. This time was a birthday meal… for me.

Flavor: 9

You can certainly taste the quality angus beef in this steak. I had the ribeye and it was really great, other than the fact that it needed a touch of salt. The steak comes with a half head of roasted garlic and rosted bone marrow. That was amazing, but it was almost a little TOO much melty fattiness on the plate at once. Perhaps the marrow would have been better suited to go with the bread and chicken liver pate before the meal (which was psychotically amazing – for real, the bread is “stab your mother in the face” good). They claim to broil the meat at 1700 degrees; this should make for a great crispy char on the outside, locking in the juices beneath the surface, but my steak wasnt so crispy on the edges. They serve the meat with a steak sauce that is somewhere between a gravy and A1. It’s not bad, but certainly not for putting onto CAB quality prime beef. That would be tantamount to sin. Mortal sin, like eating the faces of limbless mentally challenged midgets after blowing inch thick rails of bath salts and getting naked in the streets of Miami with your homeless friends.

the ribeye

Choice of Cuts & Quality Available: 10

All the meat here is prime, aged, and Certified Angus brand, so you are basically guaranteed top notch cuts. BLT Prime boasts an impressive selection of carcass too. Two versions of strip: bone in “Kansas City,” and boneless “New York;” a filet; a porterhouse for two; a “cowboy” bone-in ribeye; and even a hanger. On top of that, they even have a small selection of “Kobe Wagyu” cuts (please refer to my prior post about Kobe and/or Wagyu beef in this country): a ribeye, a top cap, and a skirt, all boneless and all the same size (10oz). At least the menu had the good sense to explain that these were domestic cuts, not the real deal. They also have braised short ribs on their entree menu, and they offer a special organic porterhouse for two, in addition to a number of other dead animals. They have a host of sauces you can order to top your steaks as well, but I passed on those. This review blog isn’t about the dress; it’s about the meat underneath.

Portion Size & Plating: 9

Ounces are listed as follows: bone in “Kansas City” = 20oz; boneless “New York” = 16oz; a filet; porterhouse for two = 38oz; “cowboy” bone-in ribeye = 22oz; hanger = 10oz; fake Kobe Wagyu selections = 10oz. These portion sizes are average to slightly above average for steaks. Other menu items were slightly smaller in terms of portion size (with the exception of the bacon app and the special fish entree), but you get so full with all the little freebies that it doesn’t matter. My ribeye came out on a nice cast iron skillet, as did the peas and creamed spinach sides (in cast iron tubs). My wife’s whole roasted fish was served head on, beautifully plated.

whole roasted black bass

4) Price: 8

The prices for the main cuts range from $44 (filet) to $57 (bone in strip), and they seem fair. I’m not quite sure why the one strip clocks in so high. The ribeye is $10 cheaper and 2oz larger. The other items were a bit pricey. Our total bill was about $270 for three apps, two entrees, two sides, two desserts and a few drinks a piece. Not too bad, but some items felt wasteful. The oysters seemed a bit pricey so we skipped those this time around, but there were two kinds in my seafood platter (also high at $34). But it was delicious. On the other hand you can get a really great price fix menu of four courses for $60, which in my opinion is a steal.

Bar: 8

The bar was nice, modern, elegant, minimal, and clean. Great wood on the actual bar surface. A nice big image of the Wall Street bull graced the lounge seating area across from the actual bar. The martini was made well; crisp, clean, cold. It was $12. They also offer a great selection of specialty cocktails; we tried the blueberry bramble (gin, blueberry puree, lemon juice, simple syrup, shaved ice).

Specials and Other Meats: 10

On special BLT Prime had an entire menu of items. White asparagus, fluke carpaccio, whole grilled black bass, lamb rump roast, organic porterhouse, spring peas, shishito peppers, banana cream tart with praline ice cream, and chocolate fudge cake with mint ice cream. As far as “other meats” go, they offered braised short ribs, rack of lamb (in addition to the rump/lamb ass on special), veal chop and roast chicken. This, combined with the ample supply of traditional steaks and other specialty cuts demonstrates great diversity. On Sundays they even have a prime rib special for $47, and they have a daily price fix special of four courses (limited selection to the special items I first listed above) for $60. Awesome.

Apps, Sides & Desserts: 8

We ordered fluke carpaccio, bacon, and a seafood platter for apps. The platter had a small half lobster, two clams, two oysters, a rock crab claw and knuckle, and a few jumbo shrimp. The lobster was sweet and perfectly cooked. The crab was a little on the bland side, but still good. The shrimp were awesome, and the raw shellfish were really crisp and creamy. My wife liked the fluke carpaccio but I was a little put off by it; perhaps because I despise dill. But I was expecting more of an usuzukuri style japanese ice cold sushi dish, but this was still nice. The bacon was more like ham, and the fat between the meat was a bit too stringy to eat. It was also just warm, not sizzling hot like some places. On the bright side the order came with four strips rather than the standard one or two for the same price. I’ve been to places where the bacon ranges from $5-$10 per slice. Here it was $10 for four slices, but not nearly up to snuff when compared to other bacon apps I have had (in terms of flavor and quality). On the side we had the creamed spinach. It was pretty good. Rich flavor, creamy, with crispy minced garlic on top. A bit on the heavy side, however, and a little small in size. There was also the spring peas on the side. They were a bit too firm/uncooked and grainy for my liking, but fresh, minty, and flavorful nonetheless. They were dressed up with bacon and cipollini mixed in. For dessert we had the banana cream tart with praline ice cream, and they served me a complimentary order of birthday donuts with coffee ice cream and dark chocolate sauce. Both were delicious ways to end a great meal, and the ice creams that came with each were amazing, packing in lots of natural, mild flavors with smooth airy textures. By the way; the fries looked amazing but we were way too full to order anything else.

seafood platter, fluke carpaccio, plantain chips, bacon (left); donuts (top); creamed spinach & peas (bottom)

Seafood Selection: 9

Wonderful seafood selection. In addition to the fully stocked app section (platters included), they also offered a wide variety of entrees. Dover sole, branzino, ahi tuna, Maine lobster and shrimp. On special there was also the fluke app, and the whole black bass entree. The bass had nice crispy skin, yet it was tender inside. It was HUGE too. Really beautifully cooked and simply delightful to both look at and eat.

Service: 10

Our waiter was AWESOME. I wish I remembered his name to give him some praise here (maybe Scott?). First come the incredible table breads; a nice toasty slice of soft yet crispy ciabatta bread with a latched mason jar of chicken pate to spread across it. Unbelievable. I was licking the spoon for every last bit of pate. Then comes the cheese popovers. Made fresh, they are hot, airy, and crispy on the outside and pillowy soft on the inside, with a nice briny cheese flavor throughout. We took a bunch of stuff home with us, but the waiter and bus boy gave us extra cheese popovers, fresh and hot, right in the bag. AWESOME! I would seriously come here just for the bread. It is THAT good. The best part: a recipe for the popovers is included with the doggie bag. There was also a freebie of thinly sliced (longways) fried plantains that went nicely with the seafood apps. Oh and also a freebie of mini rum cake brownies that came with dessert. They’re called “petits fours” in the foodie world, for you culinary morons, but that is a quiffy French term, so I don’t blame you for knowing about it or caring about it. Fuck that shit. Oh yeah and my dessert was free for my birthday. Holy shit! They wished me happy birthday… several times! As you can tell the service here is incredible, seriously. Last, if you fill out a comment card and sign up for a “BLT” credit card of sorts, you get 15% off your next meal there. Not too shabby, since I am almost certain I will be at a BLT establishment again sometime in the future.

chicken liver pate bread and cheese popovers

Ambiance: 9

The decor was modern and elegant, yet sleek, minimal and robust. The dark wood floors are stunning. Nothing here is overdone or too fancy; in fact the coolest feature is the gigantic menu they have posted on a fuzzy black board that takes up the entire left wall of the rear/main floor dining area. The main dining room boasts gorgeous, angled, greenhouse-style glass-paneled skylights that slope up to create a high vaulted ceiling. On the opposite side of the dining room there is an elevated area for private seating overlooking the dining room on one side and the bar/lounge on the other. There is also a private room downstairs for parties or gatherings. There’s even some outdoor seating, curbside, which is rare and awesome at a steakhouse. Another cool feature about this place is that the reverse side of the menu has a great pictorial beef chart that shows where virtually every commercially available (in the US) cut of beef comes from on the cow. It is so great that I need to share it with the beef community. The bathroom was clean and nice, with thick disposable paper towels in stacks beside the marble sink. A fine place to drop a deuce if needed.

BLT PRIME
111 E. 22nd St.
New York, NY 10010

Long Island, Rib Eye, Steakhouse Reviews

J&R (Patchogue, Long Island)

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J&R overall score: 67

UPDATE: THIS LOCATION IS NOW CLOSED!

I’ve eaten at J&R many times, at all locations on Long Island. It all depends on who is doing the cooking, really, but I’ve noticed that some locations are better than others. Patchogue, for example, is a better location than Islip. See below:

Flavor: 6

For the price, J&R delivers what amounts to an average choice grade steak. The sad part is that the steak here can sometimes taste as good or better than some of the places charging lots of money for a prime cut. I had the broiled ribeye here because in the past I have had the marinated ribeye. I almost went with a filet, but changed my mind last minute. This is the kind of place where a marinated steak is a wise selection, because the process imparts tenderness and flavor into the less-than-best cuts of beef. I enjoyed it for what it was: a cheap, local joint where I could chow on a half decent steak. The meat was cooked much more evenly and correctly as opposed to Islip, so I bumped the score up a point here.

Choice of Cuts & Quality Available: 7

This is essentially going to be the same as my earlier review of J&R in Islip, since they have the same menu and cuts available.

Portion Size & Plating: 7

Nothing has changed here either from the previous J&R review of the Islip location. One thing I will mention is that I didn’t think my steak was actually 24oz. I realize that several ounces cook away in the process, and that steaks are weighed before cooking, but this boneless cut seemed more like an 18oz-20oz cut to my eyes.

Price: 8

Again same as J&R in Islip. The bill for four meals was $108. Half the price of Murtha’s and a quarter the price of the big boys in NYC.

Bar: 8

I’ve raised the bar score for the Patchogue location by a point, because it is a nice long stretch of real estate with a great selection of beers and specials. It is also across the street from a great fun pub called the Brickhouse Brewery.

Specials and Other Meats: 6

See the J&R Islip review again for this section – it remains unchanged.

Apps, Sides & Desserts: 6

J&R steaks come with a soup/salad and a side. I had a salad with blue cheese – nothing fancy, but it did the job. For my side I picked the creamed spinach, which was creamy but lacked character. The steak dinners also come with a little bit of steamed veggies on the plate (cauliflower, carrots, and beans). We skipped apps and desserts.

Seafood Selection: 4

J&R seemingly has a lot to choose from aside from clams and oysters. My wife had twin lobster tails, but they were EXTREMELY salty… like RUINED. Total suckage, because she could barely eat her meal. Her baked potato was the best part of the meal, she said. In hindsight we should have sent it back. I took two points here from the earlier review score for that major blunder.

Service: 8

Our waitress was nice – she even offered up an Italian ice place for us to grab dessert when she heard us talking about going on the hunt for ice cream.

Ambiance: 7

This J&R is much nicer than the Islip one in terms of bar, so that kinda overtakes the score on ambiance as well.

Filet Mignon, Midtown West, Press Reviews, Rib Eye, Steakhouse Reviews

Frankie & Johnnie’s (37th St.)

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Frankie & Johnnie’s overall score: 79

In a last minute, game time decision to grab some steaks, I took my wife and the super awesome guy who built this website out to dinner as a thank you gesture for all the work put into getting this page into legitimacy. It turned out to be a really fucking good meal.

Flavor: 9 (updated to 8)

We got the peppercorn crusted ribeye for two that was on special here. It was beautifully cooked to right between medium and medium rare, like we asked. If I had to guess I’d say it was maybe 36-40oz, but it had no waste on it. It came pre-sliced, but not in the shitty style of how most places serve the “porterhouse for two.” You know the drill and how it is at those shit boxes; it comes out on a screeming hot bowl-plate, and the bleed-out liquid pools underneath the carcass. It’s like a culinary horror movie where the star of the film gets killed at the end instead of living happily ever after. Then the meat becomes dry unless you destroy the soft tissue in your mouth and eat it right away, while it is still 17 million degrees. No – Frankie & Johnnie’s respects the meat! They let it rest and cool down, and there was absolutely no run-off under the sliced meat. NONE. It held all its juices, and the deliciousness was locked in tight. It has a great char on the edges, and the peppercorn crusting added interesting flavor, though I thought the peppercorn was not really necessary. Even the blubber was smooth and edible on this fucker – like you could smear it on bread instead of using butter, kinda like roasted bone marrow but less gamey. It was served with a gravy boat of sauce – likely a catching of flavorful drippings and juices from the cooking process, clarified, and reduced just a bit for cohesion. It was fucking drinkable. Bravo to this place.

Choice of Cuts & Quality Available: 9 (updated to 8)
The menu online is very different from what they have on site, so I was pleasantly surprised to see more variety than I expected. They had the basics in the following form: filet with a mushroom cap (in two sizes), ground filet mignon (think elevated “chopped steak”), “sirloin steak” (which I assume is a lesser version of a strip cut, but aged nicely), a ribeye, a t-bone (a “lesser” porterhouse, but for one), and porterhouses for two or three. In addition, and on special, they had the ribeye for two that I described above. All the beef is dry aged and prime quality, and on top of the good beef selection they also have a great selection of alternameats (see the other section below). All that was missing was, say, a flank or a skirt cut.
Portion Size & Plating: 8
Sizes here are good but not off the charts. As I mentioned the ribeye for two was certainly enough given the fact that there was no waste. It was in the 36-40oz range, and while I have had ribeye for one at 39oz, the quality here surpassed nearly all other large portioned cuts that I’ve had. The filet comes in 8oz flavor, or 12oz flavor. You see the trend? Not too massive, but all good. So you get bang for your buck.
Price: 9
The prices here are actually really great for NYC. Nothing breaks $50 for a singular cut of meat, and most items from the beef side of things come in around mid $40s. The ribeye for two was $90. For a special cold seafood tower, an order of oysters, a bacon app, a special ribeye for two, two sides, a dessert, and four drinks the bill only came to $281 after tax. Not bad at all for a thoroughly enjoyed meal. I only took a point off because they mistakenly charged me for and served me a scotch that cost $4 more than the one I actually ordered.

Bar: 7

Frankie & Johnnie’s is set up a bit odd, but they make good use of the space. When you walk in, you are in a small entry hall with the greeter. There is a stairway up to the main dining room, and a short stairway down into the bar area, which extends backward on the ground floor level. It is dim, but lively. It has one flat screen tv, and across are a bunch of tables for bar dining. The martini was made perfectly, though a bit on the pricey side at $13-$14. Since it isn’t adjacent to the windows, it lacks a certain feel that I’ve come to want at restaurant bars. Contrast with Del Frisco’s bar, which is big, open, and right along the windows. See a picture of the bar and seating area below:

Specials and Other Meats: 8

On special was the ribeye for two, a hot seafood platter app, a cold seafood platter app, and an apple smoked thick cut bacon app. I would have liked to see a marinated flank or skirt to round out the beef selection, but otherwise it was a decent showing, especially considering we ordered three of the four items on special. As for other meats, they offered a great and unique selection; double loin lamb chops, pork chops, veal porterhouse, calves liver, and chicken (for pussies and broads).

Apps, Sides & Desserts: 7 (updated to 6)

We started with a plate of Pine Island oysters and the apple bacon app. The bacon was nice and thick, though one piece I had was a bit stringy since it was the end of the belly. The apples added a nice sweetness and acidity to contrast the fat. The oysters were creamy, crisp, cold, clean, and packed a lot of flavor. My wife had the cold seafood platter. It’s meant to serve two people, but I thought it was a little small for that (and pricey at $54). It had two oysters, two clams, two shrimp, some lump crab meat, and a half lobster (likely a small 1lb jammy). It was all very tasty though, so size was the only issue. The creamed spinach is a staple at any steak meal. Here it was average – yummy but not stellar. It was creamy, but a bit too loose. I’ve had better at Wolfgang’s. The mushrooms and onions were sweet and earthy. They did a good sautee job on them – not too salty, oily or buttery. For dessert we tried the coconut sorbet; it was airy, natural tasting, and creamy, yet did it not feel or taste like dairy. I guess that’s why it’s called sorbet and not ice cream, but it had the consistancy of ice cream.
Seafood Selection: 9 (updated to 8)

They offer Maine and African lobster, broiled salmon, shrimp scampi, Chilean seabass, and pan seared tuna for seafood entrees (along with a quiffy surf & turf). There’s also lots of the standard stuff on the app side of the menu, like the raw bar, crab cakes and all manner of cocktails.

Service: 9

The waiter was great – he gave us enough space but he was always there when we needed him. He was cheerful and happy, but not in the fake “TGI Friday’s” kind of way. He was genuine. All the servers were dressed with formal attire (vests and ties), and the staff was mixed male and female. The bread assortment consisted of some onion bread, garlic bread, flat bread, and other dinner rolls. The bread was warm but the butter was cold.

Ambiance: 8

Despite a slight lacking in the bar area, Frankie & Johnnie’s main dining room has elegant decor, lofty ceilings, and plenty of space. It is classy but not stuffy. In the rear there is a huge fireplace with lots of dark wood trim surrounds. Very nice. One down side is the lack of a bathroom on the dining floor. You have to go down to the back of the bar area, and that shitter isn’t that nice to begin with. Mediocre at best.

UPDATE: 1/18/18

After a re-visit many years later, I had to drop the score down a few points. The rib eye was flavorful but lots of the fat was inedible. The filet had more flavor, despite having less character.

Rib Eye: 7/10

Filet Mignon: 8/10

Steak Sauce

The seafood appetizer special for two, I thought, was going to be a chilled seafood platter. It turned out to be crab cakes, baked clams, and shrimp scampi. It wasn’t bad, in fact i liked the crab cake’s potato crust. It was just a little bit skimpy for a dish “for two.”

Mixed Seafood Grill

The bacon was a bit too fatty. I enjoy eating fat bacon, but perhaps this needed to be cooked for a longer amount of time at a lower temperature, to ensure that all the chewy bits became soft.

Bacon

The potatoes were cut into chunks as opposed to sliced thin. The result inside was a thin, soupy consistency that wasn’t too good.

Potatoes Au Gratin

The broccoli was great. Simple garlic and oil preparation, crisped and sautéed nicely.

Broccoli

Both the bread pudding and the chocolate lava cake lacked flavor. Particularly the lava cake. The outside was rubbery and flavorless.

Bread Pudding

FRANKIE & JOHNIE’S
32 W. 37th St.
New York, NY 10018

Midtown West, Rib Eye, Steakhouse Reviews

Ben Benson’s

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Ben Benson’s overall score: 83

UPDATE: BEN BENSON’S IS NOW CLOSED!
Ben Benson’s opened in 1982 and has been known in the steak industry ever since. Nestled in the heart of midtown’s active workplace environs, and close enough to the theater district, it has become just as wildly popular as any other steakhouse in this highly competitive area of beefery. After eating here I heard some disappointing news that Benson’s is closing for good. From Johnny Prime: It is sad to see you go! I guess that makes this review somewhat obsolete and unnecessary.
Flavor: 7
I had the ribeye. Surprised about that? Nope. All you assholes should know my ordering habits by now if you are keeping up with this blog. The steak was perfectly and evenly cooked to medium, and it had a great crust on the outside, but the meat was under seasoned. This was the first time I ever had to use the salt and pepper shakers at a steakhouse. Damn! But once seasoned, it was good. I noticed a general lack of salt in a few other dishes actually (sides in particular), though the lobster was just right. I guess not enough salt is better than too much salt though. In any event, despite an overall satisfying meal, I took some points off for that basic cooking 101 blunder.
 
Choice of Cuts & Quality Available: 10
Ben Benson’s has a wide variety of cuts available. They have strip, filet and porterhouse – all three cuts available for both one or two – as well as a roasted prime rib (for pussies) AND a ribeye (for real men). They have several preparations of filet, “steak a la stone,” a skirt steak, a chopped steak, and lots of alternameats (see below). They even had a cajun ribeye and a bison ribeye. All the beef is aged prime, so you are good to go. To top it off, they also offer smaller portions of most cuts listed here. NOTE: if you go with bison, know that there is less marbling in the meat, as it is leaner. That means less flavor, and more toughness. The bison is also not aged or prime like the beef is. It is also a smaller cut. In short: stick with the beef cuts and give a hearty “fuck you, but thanks anyway” to the bison.
 
Portion Size & Plating: 8
Sizes here are good for the beef. They don’t list the ounces on the menu, but I was told the ribeye is about 22oz (bone-in), and the buffalo ribeye (which I was considering) was about 14 or 15oz. The sides are a bit small for the price of $11.50.
 
Price: 8
The price is average to a bit on the high end here. However they do offer a steak dinner for two, 7-days a week, for only $95. You choose between a filet with shrimp, or chateaubriand. It comes with soup, salad, and two sides. That is a fantastic deal. Our total bill for two apps, two entrees, two sides, a dessert, a lemonade, coffee, tea, and a martini came to $276 (tax and tip included). The 3lb lobster rang in at a whopping $73.50. KABOOM! As noted above, sides were $11.50. Martini was $15. Steak was $52.50.
Bar: 7
The bar is a little disjointed. When you walk in it is on the right, and it wraps around making a squared off U-shape, but the bottom part of the U is essentially a narrow hallway type thing to the other side. There is also an unsightly entrance into the corporate office building lobby on that side, but no big deal. The $15 martini was made well, though could have been made colder. They also serve some cool homemade french fries/potato chips at the bar, which were interesting. The bar also attracts some after work people from midtown, so it IS lively for socializing, mingling, finger-banging, and all that other bullshit.
Specials and Other Meats: 10
The $95 steak for two special is available every day. In addition they had a bone-in strip steak, salmon, mahi mahi, soft shell crab, shrimp bisque, and broccoli rabe on special. For other meats, they had veal, pork and chicken – each served a few different ways – as well as “winter wild game,” which I assume were the bison ribeyes. A really great and diverse mix. This place really has a big selection.
Apps, Sides & Desserts: 7
We had the house cured gravlax and the soft shell crab for starters.  Both were good, though I think the lox could have been cut a little thinner and chilled a bit more, perhaps topped with some capers (though it did come with garlic toast). The crab was a little bit heavy (meaning buttery like a belly bomb), but the portion size was good (one 5in crab I would guess, point to point across the top of its shell – that’d be blue claw, assholes). As such it wasn’t overwhelming to the gut. On the side we had creamed spinach and broccoli rabe. The broccoli rabe was a simple saute in garlic and oil. It was light and not too potent or bitter. The greens were barely wilted, so it had a crunch. The creamed spinach was similar; also very light – lightest creamed spinach ever actually – and not salty. For dessert we had key lime pie. I’d say all of it was average. Nothing really shined or stood out as exceptional, but also nothing was disappointing. I’ve been to a lot of places, and not every meal is going to blow your mind. It is terrible when you pay that much and they completely ruin shit. But here, nothing gets ruined. On the other hand nothing is mind-blowingly jerkworthy either. The sides did seem a bit small for the price, however (not like we could finish them all anyway).
Seafood Selection: 9
Ben Benson’s is the first place where I have seen crab on the menu as an entree. This made me very excited. Crab, I feel, is one of the only things you are allowed to order if you aren’t getting a steak at a steakhouse. And when I say crab as an entree, I don’t mean crab cakes, or lump crab meat (which they have as well) – I am talking REAL crab. Stone crab. I was down when we were told it was currently not in season/unavailable. They did have soft shell crab though (both as an app, and as an entree). I may have to come back just to try the stone crab someday… oh wait… can’t because they’re closing. They also had several preparations of shrimp, some scallops, filet of sole, fish of the day (plural – they were salmon and mahi mahi), 3-7lb Maine lobsters (holy shit 7lb is HUGE), and a variety of typical shellfish (calamari, Blue Point oysters, smoked salmon, salmon tartare) on the app menu. The only thing missing was a “seafood plateau” or sampler, which is what my wife likes to get. Point off for that. BUT – the lobster was incredible, and it was a nice touch for them to crack it table side.
Service: 10
The host upgraded us from a small table in a central area to a booth up on one of the elevated dining areas once he realized we were there for our “anniversary” reservation. The waiters are all male, and they all had ties on with some kind of beige jacket on their shoulders. It almost looked like outerwear. Our waiter was great. He cracked my wife’s lobster at the table and pulled out the meat for her (that sounds awesomely perverse). Later, he and another waiter sang a happy anniversary song for us, and more importantly, they knew their steak. Our waiter spoke with me about the difference in quality and marbling between the buffalo ribeye (on special) and the beef ribeye. He was attentive and friendly. In terms of bread, which I always mention in some way, it was not warm and the butter was not cold. It was somewhere in the average area. A crispy ciabatta type bread was in there, a raisin walnut, and bread sticks. Their steak sauce tasted like dark red cocktail sauce – I generally don’t dig steak sauces so I just tried it with the bread.
Ambiance: 7
This place is somewhere in between a new steakhouse and an old steakhouse. The decor says it is trying to be the older type, the classic chop house, but the location and environs says the opposite. Contrast this with a place like Del Frisco’s, which embraces its corporateness and blows it out the water in terms of ambiance. It works there. I guess it didn’t help that the entire front of the building was covered up by the scaffolding on 52nd street, which, by the way, never seemed to go away until I learned of their closing. The bathroom was basic – nothing fancy. Thick paper towels though. You know I like that shit.
Midtown West, Rib Eye, Steakhouse Reviews

Empire Steakhouse

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Empire Steakhouse overall score: 77

UPDATE: THIS LOCATION HAS CLOSED
On a whim my wife and I decided to give this place a try since it was right near work. Empire is run by former Luger’s and Ben & Jack’s staff, so you know there is clout behind what they do.
Flavor: 7
I had the ribeye, as usual. It was pretty tasty, but there were some quality issues that caused a slight decrease in flavor. See below for full details on that. As for flavor, it had a nice smoky, charred taste, which was enjoyable. It was nicely seasoned too, and cooked/rested correctly. They have a proprietary steak sauce on the table, but I didn’t dig it. It tasted like ketchup and horseradish (cocktail sauce).
Choice of Cuts & Quality Available: 7
Empire covers the basics in a plentiful way. They offer porterhouse for two, three, or four; ribeye; filet; strip; and even prime rib. To top it off there are veal and lamb chops too. The issue is that my particular cut was sub par. There was a good deal of inedible gristle and fat on it that didn’t melt away, and some spots were chewy. I’d guess about 3-4oz. worth was inedible. Also, the bone on it was rather big. Normally I don’t mind that one bit, but this time it took up a good amount of the ounce-age of the steak, so the edible portion size (taking bone and gristle into consideration) ended up on the small size even though it probably clocked in at around 20oz total weight. Maybe I was able to eat 12oz of it?
Portion Size & Plating: 7
For the steak, part of this relates back to the above comments: “There was a good deal of inedible gristle and fat on it that didn’t melt away. I’d guess about 3-4oz worth was inedible. Also, the bone on it was rather big. Normally I don’t mind that one bit, but this time it took up a good amount of the ounce-age of the steak, so the edible portion size (taking bone and gristle into consideration) ended up on the small size even though it probably clocked in at around 20oz total weight. Maybe I was able to eat 12oz of it?” The steak for multiples comes out pre-sliced on a sizzling platter, just like the assholes at Luger’s do, and just like the dunces at Mark Joseph do. I personally HATE this method of serving, because the meat bleeds out and becomes dry, and often it isn’t cooked properly. Anyone who is into steak knows that a steak should be rested before it is cut, not sizzling on a God-damned hot plate like a fucking steak fajita at TGI Fridays (by the way – fajita meats steak in Spanish… so steak fajita is the equivalent of saying “steak steak”). I understand the presentation is fun this way, but guys… come on… you are fucking up the meat! The creamed spinach, bacon slabs and creme brulee were the right sizes, but the oyster app was $14 for six pieces (see price section below), and the chilled seafood platter only had two shrimp, a fist full of lump crab meat, and a small lobster. To top it off, the shrimp and lobster on the seafood platter were utterly flavorless. The crab meat on it, however, was great.
Price: 7
The price wasn’t too bad considering we had a full meal in a NYC steakhouse. The total bill with tax and tip included came to about $175. The ribeye was $43, the seafood platter was $27, bacon by the slice was $4, and martinis were $13. As I mentioned above, however, the oysters were a little pricey, the steak was not the best cut, and the seafood platter was a bit lacking; so you pay a little less because you are getting a little less I suppose. 
Bar: 7
The bar is small but neat, modern and clean. The martini was a little heavier on the vermouth than I normally like, but they did have raspberry caipirinhas for the wifey to sip on. The best part about the bar was the free home made potato chips that tasted like steak meat.
Specials and Other Meats: 8
Empire has a prime rib for people who are too puss-cake for the ribeye. They also have lamb and veal chops to round out their selection of carnivorous delights. On special there was… nothing! Oh well. Not that big of a deal.
Apps, Sides & Desserts: 8
My wife had the seafood platter for her entree, and that was flavorless in the two shrimp and small lobster section, but great for the lump crab meat portion. The oysters were creamy, crisp, cold  and fresh, but they were over priced. We also had the bacon slabs, which were “Canadian” style and tasted a bit more like ham than real bacon, but it was still yummy. On the side, we had creamed spinach, which was really great – almost exactly the same as Wolfgang’s, which are my favorite (retained the spinach flavor, not too salty, not heavy, yet still creamy). For dessert we had creme brulee, which was basic and standard… and good! I love me some creme brulee! 
Seafood Selection: 9
Empire has a really fantastic selection for seafood. For entrees they have sea bass, salmon, tuna, sole, lobster, crab cakes, and shrimp dishes. For apps they have the usual lump crab meat, crab cakes, lobster cocktail, shrimp cocktail, clams, oysters, baked clams, fried calamari, and a seafood platter. Excellent. From what we tried, however, we were only half pleased (loved the oysters and crab meat, didn’t like the shrimp and lobster so much), so I took a point for that.
Service: 9
Our waiter was a little aloof and quiet, but I don’t mind that so much. One of the other waiters actually had the courtesy to apologize to my wife when the group he was seating bumped into her twice, HARD, without even acknowledging the mishap. That was nice of him. The waiters all have red vests with bow ties on top of white tux shirts, all male. The bread basket was the same exact basket from Wolfgang’s: fennel and salt loaf, nice rigid french bread, and some poppy and onion rolls. Unfortunately one of the waiters knocked the french bread out of the basket when he was setting up our oysters. My wife likes French bread, so that was more her loss than mine.
Ambiance: 8
As mentioned above, the waiters all have red vests with bow ties on top of white tux shirts, and they’re all male. The decor is elegant and modern, but not over the top. Everything is neat and clean, including the bathroom, which had nice off-white marble tiles all over. It was a single person toilet with thick paper towels set upon the marble counter tops.

EMPIRE STEAKHOUSE
36 W. 52nd St.
New York, NY 10019

Filet Mignon, Full Points for Flavor, Rib Eye, Steakhouse Reviews, Tribeca

Wolfgang’s Steakhouse (Tribeca)

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Wolfgang’s overall score: 87

Prior to a costumed “Bank Robber’s Ball” charity event, me, my wife, and my good friend went in 1920’s attire to Wolfgang’s for an early dinner. It turned out to be a great meal. A really solid steakhouse experience, and a place I will definitely visit again, if not one of their other NYC locations. See below. 
Flavor: 10
This place has some good meat. I had the ribeye, and my friend had the filet. Both were excellent. The filet was manly; a big hunk of meat on the plate, evenly cooked to a medium rare throughout. The bone-in ribeye was delicious too. Every bit of it was edible, quality, melt-in-your-mouth fat with good tenderness in the muscle. It was nicely cooked all the way through to a perfect, juicy medium. Temperatures and seasonings were just right.
Choice of Cuts & Quality Available: 9
Wolfgang’s sticks to the main four cuts; ribeye, filet, porterhouse for two through four, and strip. The good thing about it is they focus all their efforts into making those basics really well. To that end, all their beef is USDA prime and dry aged. This is serious good meat, so there is no deduction for lack of options in terms of cuts available.

Portion Size & Plating: 9

Portion sizes are great here. As I mentioned above the filet was a manly hunk of beef. I was impressed when I saw it, and I immediately refrained from calling my friend a pussy for ordering it. My guess is that it was at least 14oz. My ribeye was about 22-24oz.
Price: 9
The steaks themselves were fairly priced and similar to other places of the same caliber. The ribeye was $49, and a little less for the filet. However the bacon slices were a bit high at $5 each. They were great, so worth every penny, but just a bit on the high end. A martini runs $14, and our total bill for three came to $222 with tax and tip included. Not too bad, considering.
Bar: 9
The bar is really great here. I love the neighborhood, so having a nice view out the front onto Greenwich Street is nice. The bartender was really friendly and mixed a really great martini to boot. Good place to hang out, and made me miss the old days of when I lived in the area.
Specials and Other Meats: 6
There were no specials offered, but when we asked for a seafood plateau type of thing they did produce one (see below for the verdict on that). The only other meats I noticed on the menu were lamb and chicken, unfortunately.
Apps, Sides & Desserts: 9
First we had the bacon by the slice; it was sizzling, thick, and freaking awesome. Next, my wife had the seafood plateau item (not on the menu) for her meal. It had lump crab, lobster, and shrimp. No oysters or clams. Throw a half dozen oysters on there and it is fine. But it is a far cry from the marvel of Strip House. However the creamed spinach was AMAZING. My favorite so far. There was a perfect savory flavor with the creaminess to cut it. It still retained that great spinach taste and wasn’t drowned out by the dairy aspect. We skipped dessert so I couldn’t comment on that.
Seafood Selection: 8
Sea bass, salmon, tuna and lobster grace the seafood menu here. Since we didn’t get to try any of those, I can’t rate them. My only gripe is that the seafood plateau was lacking, so I took two points for that.
Service: 9
Our waiter was nice, and his service was friendly, fast, and courteous. The bacon apps came out within moments of ordering. On the table there was a nice variety of seasoned breads to dig into as well, and the butter wasn’t ice cold – it spread nice and easily.
Ambiance: 9
This place has a great feel inside. There’s testosterone-laden decor with high ceilings and mosaic tile detailing. It is modern but manly. The floors are a dark, clean, wood laminate. A shiny glass wine room in the back center is very easy on the eyes. There’s a clean modern bathroom, with nice tile throughout trimmed by dark wood.

WOLFGANG’S
409 Greenwich St.
New York, NY 10013

Filet Mignon, Midtown West, NY Strip, Rib Eye, Steakhouse Reviews

Nick & Stef’s

2 Comments

Nick & Stef’s Steakhouse overall score: 86

 
This was my second time eating at Nick & Stef’s. The first time was a few years back, before I started reviewing. My wife and I went for an anniversary and the chef came out to ask how our meal was. I remember the steak was good that time (I had the strip). This time my wife had a coupon for $50 off the bill for her bday (sign up for their newsletters), so that was a recipe for return. Unfortunately this place is going to be closing for several months while MSG is renovated, so go while you can. Renovations may even stretch on into 2013 if certain things pan out.
NOTE: Nick & Stef’s is finally back! My wife and I went for a third visit on 02/25/14 and there were some improvements. See the below bolded items. 

Flavor: 9
I almost want to give this place a 10, but there was just a slight lack of flavor as I got toward the bone side of my ribeye. This is kind of splitting hairs, I realize… It was juicy and cooked properly, just lacked a little seasoning in that deep tissue. Otherwise it was fantastic. The ribeye had a nice thick and delicious fat cap, and it was butchered well. There was a nice sear on the outside and the meat was cooked perfectly even all the way through. However I didn’t taste any characteristic gaminess that I would have expected with aged and certified angus. I might have liked a bit of that.
oops. took the pic a little late

This time I remembered to take a photo. Since I had the rib eye and the strip already, I went with the filet. It was definitely still a solid 9 for flavor, despite much of it being nearly a step overcooked. Bravo for consistency of flavor!

They serve this little mound of joy with your choice of sauce. I had the horseradish cream, which is thankfully presented on the side, though it was great with the french fries (which came with the roasted chicken):

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Choice of Cuts & Quality Available: 9
Nick & Stef’s offers dry-aged, certified black angus steaks. This official certification is meant to guarantee consistent, high quality beef with superior taste. They have a sirloin (meant to be the strip), a T-bone (similar to a porterhouse for one but with a much smaller filet side), a porterhouse for two, and a ribeye that fall under this certification. They also offer two sizes of the filet (pussy and pussier). In addition they have a hanger steak, braised short ribs, and some alternative chops like lamb and veal on the menu as well.

Portion Size & Plating: 8
Portion sizes are listed as follows: 14oz. for the sirloin/strip; 20oz. T-bone; 42oz. porterhouse; 24oz. ribeye (bone-in); and 8 or 12oz. filets. These are good sizes, but the sirloin is a bit on the smaller side (though it is boneless).

Price: 10
The steaks are an average price for NYC. This place is close to MSG, so I was thinking it might even be more expensive than it actually was. The steaks range from $36 (small filet) to $47 (per person charge for the porterhouse). Our bill was under $200 after tax, tip and all deductions. The martini at the bar cost just under $16 (I threw down a $20 since Lawrence knows a friend and fellow meat man, Carlos), so that ups it a bit. Overall a fair price.
I bumped the price score to a full 10. Again we were able to use a $50 birthday promo, since my wife’s birthday was in January. On top of that, the prices haven’t moved too much in the 2 years since our last visit. Awesome.
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Bar: 8
The bar is cool. It has a unique wavy zig zag shape to it, creating a very conversational environment. Located adjacent to Penn Station and MSG, it can get pretty lively with the after work and pre-event crowds. It can be quite fun if that is what you are going for.
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They make a nice gin martini – the Beefeater they use is the special 24 kind, so the flavor is much nicer than the standard. Fresh. 
On the third trip I tried the “Bloody Bull” – essentially a Bloody Mary with steak sauce mixed in, and beef flavor. My wife had a Manhattan that was on the cocktail menu, and it was mixed nicely. Easy to slurp.
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Specials and Other Meats: 8
As mentioned above, Nick & Stef’s has veal chops and lamb chops. They also have a roasted chicken to round out the basics for non-beef. On the beef front, outside of the normal four chops they have a braised short rib and a hanger cut. On special were oysters, butternut squash soup, surf & turf (lobster + filet), a sweet potato fries side, and a striped bass entree served over a broth with butter beans.
Here’s a shot of the roasted chicken that my wife had, which comes with Parmesan and rosemary french fries. It was pretty good – though the breast meat was a little on the dry side:
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Apps, Sides & Desserts: 8
We had a few items: first, I had a half order each of both east and west coast oysters. The west coast were a bit more potent, while the east were nice and crisp. They were served with a really awesome mustard horseradish old bay infused cream that was incredible on everything. Top notch condiment. They should bottle that shit and sell the fuck out of it. The tuna tartare was just okay. It had a little bit of stringy texture to it, like the tissue between flakes of body meat were too over worked. We’ve had better elsewhere, though it did have a nice flavor overall with the capers, calamata olives and green peppers chopped up inside. We shared an order of creamed spinach, which cut the savory flavors nicely with a light veggie flavor. The green beans were good too – they were seasoned just right to bring out all the nice natural flavors, while still retaining a good snap and firmness in texture. My wife ordered the seafood plateau app for her meal, and it was pretty fantastic: mussels, clams, oysters, shrimp cocktail, lobster cocktail, lump crab meat, boiled crawfish, and salmon tartare were all included for under $40. The dressing on the salmon was basically the cocktail sauce (unimpressive – basically ketchup), but otherwise it was a really great item to order. For dessert we had the apple cobbler, which is served warm with a scoop of vanilla ice cream on top. I was not that impressed by it, but I was also pretty fucking stuffed from eating every ounce of meat on my steak.
On trip number three, we had sauteed spinach, which was just right – not too salty or overly garlicky.
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We also had the steak tartare. It was okay – I’ve had better, but it certainly did the trick.
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We also shared a key lime pie. Not nearly as good as Gallagher’s. It had a slight bitterness which often accompanies the center portion of key lime pie, but we still ate it all.
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Seafood Selection: 9
This place offers a good amount of fish. Aside from onion soup, there is ONLY seafood in the apps section of the menu. Shrimp, crab meat and lobster cocktail dishes, raw clams and oysters, and a seafood platter that even has crawfish and ceviche. In addition to the cold stuff they have lobster bisque, crab cakes, tuna tartare, fried calamari and baked clams. Solid. On the entree side they offer a mixed seafood grill, crab cakes, salmon, grilled whole branzino, yellowfin tuna and shrimp scampi. They also had a special striped bass item that wasn’t on the menu. It sounded delicious.

Service: 9
The waiter reminded me of a more cheerful, upbeat version of Andy Dufresne from Shawshank Redemption. He was great and friendly. The waitstaff are mixed male and female, but all wear traditional white shirt/black tie combos as a nod to tradition. The table breads were nice and crispy: a roll, a log, a bun, and some flats with a spreadable butter. Basics.

Ambiance: 8
It doesn’t help that there is scaffolding all over the front of the restaurant, but anyone familiar with NYC doesn’t care about that, since at any moment at least 1/4 of NYC is covered by the blight of restoration/maintenance/repair. The interior is in need of an upgrade. It is semi-sleek and modern, dimly lit, nice, but not trying too hard. The ceilings feel a bit low, since the awkward ceiling levels have been covered over with a strange angled architecture that was meant to look cool, but instead looks more like a bad wooden version of Superman’s fortress of solitude. The music selection was great: Sinatra and the crooners, mixed with some 40s and tin pan alley. The bathroom had stacks of nice thick paper towels, but the door was positioned oddly such that they had to hang curtains to block the view from outside to give some privacy to those taking a piss at the urinal.
FINALLY – the fucking scaffolding is GONE. 
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But that interior… Man – I don’t like it.
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NICK & STEF’S
9 Pennsylvania Plaza
New York, NY 10001