I always thought Long Island steakhouses couldn’t hit the same high marks as some NYC steakhouses, but George Martin changed my view on that. One of several restaurants within the George Martin group, the Strip Steak restaurant in Great River is simply amazing. We went with a group of six for the “restaurant week” price fix deal ($25), but some of us ended up ordering off the regular steak menu. If you are ever on the island and looking for steak, skip Tellers. Skip Prime. Skip Blackstone, Lugers and 21 Main. Go to George Martin. He knows his beef. The same group of us (plus two more) went back for yet another visit, for a friend’s birthday, and we had another amazing meal.
I ordered the ribeye. It had a beautifully seasoned crust, packed with tons of flavor. The inside was very juicy, and the chef allowed it to rest just long enough before serving. It was cooked to perfection from end to end, and the meat itself was top notch quality that must have had some really nice marbling, because not one scrap was left behind. The actual flavor was similar to the steak I had at Dylan Prime, but the cut here was bigger and on the bone. I also had a taste of the filet, which was really delicious as well; tender juicy and evenly cooked all the way through. My only regret was not getting to taste the signature strip steak. On the second visit, I ordered the 20oz partial-bone strip steak. It was perfectly cooked, juicy, and well rested as expected. My wife had the braised short rib, which was moist and tender. On the third visit I tried the filet, which was excellent; nice crispy charred edges and a perfect medium rare center. I also got to try the rosemary and garlic rubbed skirt steak, as well as the braised short rib. Everything is top notch here. You really can’t miss. On a fourth visit, the entire group I ate with said that this was the best steak they had ever eaten. It really is an amazing establishment.
A rib eye and a filet:
Choice of Cuts & Quality Available: 10
They offer a bone-in strip, a bone-in porterhouse for two, a bone-in ribeye, an assortment of filets prepared in various ways (no less than five preparations), and even a skirt steak. Beef quality seems to be Certified Angus brand across the board for all the main cuts (not sure about the skirt, but it is prepared with a molasses soy marinade).
Portion Size & Plating: 10
The portion sizes were just right: the ribeye was 24oz, the strip was 20oz, and the porterhouse for two was 38oz. The filets were offered at either 8oz or 12oz portions, so there is variety based on appetite. The skirt steak was 12oz. All the steaks come with a side of delicious fried onion “shoestrings.” My wife ordered the duck that was offered with the price fix; a HALF DUCK I should say. Huge and delicious, crispy skin, succulent meat. The Berkshire pork chop is a manly 14oz as well. Big shit!
The price felt a little high at the end of the meal, but we had ordered a few drinks, sides, wine, desserts, etc. The menu prices are fair; ranging from $27 (skirt) to $40 (ribeye). The porterhouse for two comes in at $78. The filet was available on a price fix menu for restaurant week, which came with an appetizer, the filet, and a dessert for $35. Nice deal (Only $25 if you don’t substitute the entree for the filet at an upcharge of $10)! They also offer price fix deals on Sundays ($40 for four courses, one of which is flank steak + braised short rib). Check out the bill for 6 people at the end of a fourth visit, no restaurant week deals involved (still very reasonable!):
Bill from another visit:
This place has a nice long bar, and it is tucked away in a really nice neighborhood near the Great South Bay. They have a great specialty cocktail menu, and an extensive selection of wines. I’m not sure I’d go out of my way to come and hang out here if I wasn’t getting a steak dinner, but the martini was perfectly mixed, and even topped with blue cheese stuffed olives. On the second trip we tried a bathtub gin from the cocktail menu – delicious! Pomegranate, simple syrup, and gin. Also give the black cherry whisky sour, dark & stormy, and Strip Steak Manhattan mixers a try.
Specials and Other Meats: 10
Great selection of alternative meats here, as well as price fix menu offerings for those looking to save a bit of money. They offer a veal chop, and they even had a few specials like a pork porterhouse chop. I didn’t order anything from the specials, but definitely happy to see the other meats represented in full force. I will be back here again in the future, so I might try something from here next time. On return trips, I’ve had the filet, the strip, the skirt steak, and the braised short rib. All were great. Below is a picture of the pork chop they offer, which was cooked absolutely perfect – juicy, thick, cooked evenly throughout. It is rare to find a place that does a pork chop this well. Most places fuck it up and dry the shit out, and it becomes a chore to eat it. The chef at George Martin is really awesome, and I was happy to learn that he actually has seen this blog! They also had some shellfish on special (PEI mussels), a crsipy salmon topped with crab meat, and a butternut squash soup.
Apps, Sides & Desserts: 8
I ordered a deconstructed BLT with avocado and fresh mozzarella. The description said thick cut bacon was involved, but the app didn’t really deliver on the promise. I was expecting a slab type, not the kind you find on a burger at McDonalds. On the bright side, the crab cake was fantastic – mostly crab meat with a dusting of breading for texture. The creamed spinach was awesome: it was garnished with some shaved cheese and breadcrumbs to give it some separation and individuality. Each plate came with delicious fried onions as well. For dessert we tried the cheesecake (not too heavy – lots of good flavor), the apple crisp with ice cream (really nice, warm), and chocolate cake. The chocolate cake was the largest of the three in size, with the other two being somewhat smaller (probably because they were price fix items). I had a frozen hot chocolate, which was essentially like an ice cream/chocolate/caramel parfait with a vodka whipped cream that was made using liquid nitrogen. Delicious. On the second visit, we had the braised filet appetizer, which was great aside from the bland and slightly sweet polenta underneath. The oysters were ice cold and really crisp. The string beans were a little bland, despite being slathered with blue cheese and bacon. For dessert we had liquid nitrogen espresso mint chocolate ice cream. INCREDIBLY SMOOTH! Perfect way to end the awesome meal. On my third visit, we tried the cheesecake creme brulee (essentially a cheesecake with a brulee’d top), the lobster & crab fontina cheese fondue (nice and creamy, tasty), and the chili pop shrimp (best app on the menu – crunchy tempura batter with a sweet spice kick). On the side we got to try the GM salad, which was pretty good, though not as fantastic as they make it out to be. We also had sauteed spinach and mashed potatos, which were both solid choices. Fourth visit: see some seafood apps in the below section, but we also had a flavorful butternut squash soup, the baked mac & cheese, which was really creamy and crisp on the top, duo of chocolate and vanilla creme brulee, and an amazing liquid nitrogen chocolate ice cream that tasted almost like frozen pudding (along with a complimentary birthday cake for the birthday girl). See the pics below:
Check out these desserts that we got FREE on another visit: strawberries and cream, due of creme brulee, and a creme brulee style cheesecake.
Mussels and clams app:
Wedge salad and oysters:
Seafood Selection: 9
The seafood ranged from the typical steakhouse fare (crab cakes, lobster, shellfish) to more interesting items like chimichurri rubbed wild salmon. There is definitely something to eat here if you are an asshole who doesn’t eat “real” animals. If you don’t eat fish either, then go hang yourself, because you are a fucking loser. On the fourth trip we had some great seafood apps; crisp clean oysters, amazing sauteed little neck clams, delicious PEI mussels, and some crispy fried calamari. All really fanastic. My brother had twin Brazilian lobster tails for his meal, and he said they were really good as well. My wife almost went for the salmon that was on special the fourth time we went, but ultimately she went with the pork chop instead. Something tells me she would have loved her meal regardless of what she ordered. Yes – this place is that good. You can blindly point to any item on the menu and it will be great.
Not only is the food great, but the staff is really top notch. The hostess Jenn is very friendly, always smiling, and regularly checking in to make sure everything is okay (as well as the manager). It is a real treat to find people that put so much effort into making diners happy and comfortable. Everything else was really good here too. Even good, clean tableware and a good bread selection with a cool, but whipped and spreadable flavored butter. Praise must be given to the George Martin group for knowing how to hire incredibly friendly, helpful, knowledgeable, and attentive wait staff, and an absolutey all star chef. Our waitress also knew a lot about wine and was accommodating with any questions or changes we had to orders.
On a recent visit we had a waitress named Alyson. She was awesome! One of our guests eats a gluten free diet, and Alyson knew SO MUCH about the food items served at GM that she was able to really converse with the gluten free guest about what could be eaten, which items/sauces to avoid, etc. We were all very impressed.
Set up in an old home by the bay that used to be a brothel, George Martin boasts some really elegant decor with an upscale yet warm atmosphere. They even had a live keyboardist playing some piano tunes. In classic steakhouse fashion, the room is dim, but not dark. The walls are warm with pinstripe wallpaper and interesting old fancy-time 1920’s era photos of nude broads in the main dining room. One side dining room had a beautiful chandelier and fireplace; it looked like the dining room from the Clue mansion or something. A third dining room that I was able to see had what looked like cushioned red padded walls with mirrors interspersed. I later learned that area used to be the stage spot where burlesque performers would dance in the old days. The place is very interesting; art deco but modern, cozy and cool. On a subsequent visit, I learned that the restaurant is fabled to be haunted. One of our dining guests even said she felt the presence of a man in a suit standing beside her, and this happened BEFORE we heard about the place possibly being haunted. Creepy. There are tales of people being murdered, hanging themselves, and getting into shootouts at the former speakeasy establishment – really fun local lore that makes the dining experience more vivid. Also, lots of the original decor still remains in the place, like the old window shutter treatments that sport bullet holes and now adorn the fireplace in the “please don’t tell” room (a fourth, more private dining area).
Take a look at this photo of the room where my friend felt the presence of an otherworldly spirit. Do you notice anything out of the ordinary?
Some additional photos and notes from my recent birthday dinner here. My parents took my wife and I out.
They started us with a freebie order of pulled filet on cabbage with spicy pomegranate sauce. There were tasty little bites!
Here are some shots of the filet and prime rib (a Sunday special menu item):
And finally, as always, the amazing staff had something special because they knew we were celebrating:
They even knocked off a chunk of money from the bill. God I love this place!
GEORGE MARTIN STRIP STEAK
60 River Rd.
Great River, NY 11739