A food buddy of mine, Jared from Food & City, set up a nice small press dinner at this joint since we recently got to know the person who runs social media and PR for this joint and a few others in the area. Check out the run-down:
Flavor: 8
While some parts were over-seasoned, some were also under-seasoned on this porterhouse for two. However, the cook temperature was a perfect medium rare, there was an awesome crust on the outside, and the meat was well rested and juicy. 8/10.
We shared among five people because there were other entrees to eat as well, like this sous vide and smoked beef rib.
This baby sits in a temperature controlled bath for 48hrs and is also smoked like BBQ brisket. The result is a really top notch entree that rivals the best smoke houses in town. I think it just needed more sauce. 8/10 (and also mentioned in the “other meats” section).
The rib eye, which I had on a second visit: 7/10
A special strip, topped with onions, sauce and bacon wrapped shrimp: 8/10 – would have been higher if not for the sauce and onions.
Regular strip high 8/10.
Filet also 8/10. Solid and perfectly cooked.
Choice of Cuts & Quality Available: 9 Master Purveyors supplies all the meat for Christo’s, so we are dealing with excellent quality. You can see in the images above that the porterhouse has excellent marbling throughout the cut. Really good quality fat. Everything is aged in house for 21-days, and all the major cuts are covered with some large format options and alternative cuts as well (hanger, skirt, beef rib).
Portion Size & Plating: 8
Portions here are big. We were actually able to get a peek into the kitchen to see the steak cooking and plating process in action.
But these two videos really bring it to life, and in the second one you can see just how huge the portions are.
Keep watching…
Another thing to mention in the plating section is the lobster mashed potatoes. They serve the potatoes directly in the lobster shell. Pretty awesome.
Price: 10
You get a lot of bang for your buck here, with steaks that still pack a ton of flavor but run a lot cheaper than the midtown boys. The quality is the same; it really is. I see the Master Purveyors trucks making deliveries all the time at the places in midtown. Yet, while we weren’t charged for the meal, I think everything only came to about $500. This is insane considering the amount of food, and the same bill in midtown would be $750. I’d definitely come back here.
Bar: 7
This joint has a nice cozy bar and lounge area off to the side when you walk in. I think it makes for a great neighborhood spot to meet up for a drink even if you’re not dining. And bartender Jeff mixes a good martini.
Specials and Other Meats: 8
Since we were guests of the restaurant, the management and staff brought out everything they wanted us to try. That said, there were no specials read to us. In terms of other meats, aside from that awesome smoked beef rib, Christo’s offers lamb, pork chops and chicken, as well as hanger steak and skirt steak.
Apps, Sides & Desserts: 8
We tried a shitload of stuff in this category. I’m just going to drop the photos in and talk briefly.
Classic trio of Greek spreads. Keep in mind, we are in Astoria here, so this is a steakhouse with clear Greek influence.
Lamb gyro tacos:
Crab cakes:
Lightly breaded and fried firm Greek cheese:
Bacon. Delightful.
Why, yes, more bacon please…
Veal meatballs:
Hanger steak egg rolls:
Lobster mashed potatoes – awesome but pricey at $48:
Parmesan and chive fries:
Grilled asparagus:
Steak tartare:
Tri-color cauliflower and blue cheese & bacon mashed:
Trio of apps – bacon, grilled oyster, balsamic figs:
The Calamari and Pepperoncinato Baked Clams were great.
Cheese cake and chocolate lava cake:
The banana crumble martini was killer!
My favorites were the bacon, all the Greek items and the crab cakes. Stick to those and you’re in great hands.
Seafood Selection: 8
Scallops, shrimp, salmon and whole branzino are on the menu here for entrees, and I assume lobster as well due to the presence of a tank in the entry area. We tried the branzino. It was very simply prepared: roasted and de-boned.
Service: 10
The service here is top notch. Everyone is attentive, courteous and pleasant, from the bar to the back of the restaurant. And here comes the usual shot of table bread to boot. I always do it. Don’t know why.
Ambiance: 7
They really do a great job with the space here. It’s cozy, warm, comfortable and has a classic steakhouse vibe. Since this place is situated in the residential neighborhood of Astoria on the first floor of an apartment building, they are somewhat limited in what they can do. While this place is no Keen’s in terms of grandeur and decor, they certainly deliver everything you want from the traditional steakhouse experience.
CHRISTO’S STEAK HOUSE
4108 23rd Ave
Astoria, NY 11105
My wife and I came here to use a Groupon that we purchased, which gave us a five-course steak dinner for two for just $99.
Flavor: 7
We had the options to choose a filet and a strip as our entrees, so that’s how we rolled. Both came in at 7/10 for flavor. They were cooked properly to medium rare, they had a good crust and sear on the outside, and they were seasoned properly.
Filet:
Strip:
I think they just lacked flavor due to the fact that they were such lean cuts. As a steak man, I tend to always go with a rib eye, which generally has more marbling, more fat, and therefore more flavor. For this reason, when cooking cuts like tenderloin and strip loin, many steakhouses will be quite liberal in their use of butter. Butter adds fat flavor back into the beef, and it triggers all sorts of cum-inducing sensations that start at your taste buds and end at the tip of your rock-hard cock. I didn’t taste too much butter at all, so my dick remained pretty flaccid throughout the meal. I did taste soy, which was nice, but ultimately it competed with the steaks natural earthy and aged flavor qualities. As a result, the steaks were just a little flat, and lacked flavor depth. Most of the score here is for good execution on the cook temperature and sear.
Choice of Cuts & Quality Available: 10
Uncle Jack’s has a really great selection of USDA Prime and dry-aged beef. Top notch stuff. There’s an elephant’s shitload of variety in terms of sizing, bones, cuts and even some specialty stuff like wagyu and kobe. An elephant shits large loads. That’s why I used that analogy there.
Portion Size & Plating: 10
The filet comes in three styles: puss-bag 8oz, 12oz, or manly 20oz bone-in tenderloin. I must say, ordering the big tenderloin here is not a pussy move. A little kid had one next to us and I felt like a rimmed out gaping asshole for sharing two steaks between me and my wife that, when combined in weight, added up to his one cut. That kid is going to grow up to crush so much pussy that he will STILL be crushing pussy while he rests between bouts of crushing pussy. The ribeye is 24oz (bone-in), the strips are 12oz or 16oz boneless, and the porterhouses start at 44oz (22oz pp). They also offer a cote de boeuf 44oz rib eye for two. Everything is pretty much on the large side here, which is good, and similar to Lex Steele’s penis. They even offer some wagyu and kobe selections as well. TONS of variety.
Price: 9
Since we had that great Groupon, this was a bargain. While it wasn’t the best steak we’ve had, I still feel that we got a good bang for our buck here.
Bar: 8
The bar is perpendicular to the windows on the right as you walk in, but there are a few high tops along the windows for people watching. The location, 9th avenue and 34th/35th street, is not the best for hanging out, as it is close to what I call “the armpit of the city” (the Penn Station and Port Authority areas), but the bar does mix up some nice cocktails. Although the waiter or bartender got my martini order wrong (see service section below), it still tasted great.
Specials and Other Meats: 8
There were no specials read to us that I can recall (probably because they knew we were eating from the Groupon menu), but they do offer pork, lamb and chicken for people who have too much estrogen in their bodies to properly enjoy beef like real men with dicks between their legs.
Apps, Sides & Desserts: 8
We had baked clams and a crab cake to start.
I like that they give you eight clams per order (they split the clams up between us when they served them). The spicy butter and lemon breadcrumb stuffing was good, and the clams were whole, quality Little Necks, not chopped up cherrystones or bait clams that were then re-inserted into a clam shell that wasn’t its own. As for the crab cake, we loved the sauce in which it was served. It was like a reduced crab bisque soup mixed with vodka sauce. Very flavorful, and the top of the cake had a great crispy crust.
Our salads were next. My wife went with the farmers mixed greens. Some of the greens were soggy, wilted and probably rotten, so that was a bummer. Otherwise the salad had great flavor from the cranberries and pine nuts, and it was well dressed, so that’s a plus. My caesar was pretty standard.
On the side we had creamed spinach and mashed potatoes.
That pic is just a combined plate that I was eating from, not the full size portions. These were both pretty good, but nothing too stand out. I liked the potatoes better, which is reverse from my usual preference when it comes to these sides.
Seafood Selection: 8
There’s tuna, salmon, “day boat fresh catch” and surf & turf (lobster tail, shrimp or crab oscar with either a filet or strip). That’s a decent amount of shit in addition to the standard shellfish on the app menu. But if you’re ordering seafood for your main course at a steakhouse, you better have tits and a vagina, otherwise you are pretty much an asshole. Go home.
Service: 7
Unfortunately we had some slow service here. The staff was all nice, pleasant and courteous, but we found ourselves waiting a while to get drinks and order food. It picked up a bit after that, but it was slow to start. This was a little odd since the place wasn’t too crowded when we went at 6pm. A few other things I found to be odd or a bit off: (1) The steak sauce doesn’t come out to the table with the steak. You have to ask for it. We didn’t get sauce (not a problem, but I always like to taste it), and I overheard another table asking for it since they didn’t get it either. (2) Also there was no bread basket. Finally, (3) this time I ordered my martini on the rocks instead of up. They made it up instead. Not that big of a deal, but figured I’d mention it. I didn’t send it back, and it still tasted great.
Ambiance: 8
This joint is old school, where waiters wear bow ties, tables are covered in white cloth, and the decor consists of wood paneling, large mirrors, exposed brick, ornate chandeliers and a patterned tin ceiling. It’s a warm and inviting atmosphere, yet classy and elegant, without being pretentious. It’s a classic steakhouse look and feel.
UNCLE JACK’S (WEST SIDE)
440 9th Ave
New York, NY 10001
My wife and I came here for a $29 restaurant week lunch. It happens to be one of the better deals for restaurant week, so we had to give it a try.
Flavor: 5 (updated to 7)
Unfortunately we were not that happy with the skirt steak on the price fix menu. While it was cooked to a perfect medium rare, it had an odd, rubbery texture and was under-seasoned (needed salt). I don’t mean rubbery like chewy. It was definitely tender, but it was an odd sort of tender that reminded me of some of the fake-tasting cuts my wife and I have had in Mexico while on vacation, which kind of grossed us out. Perhaps it was over tenderized? I’m not sure. I honestly don’t know what it is, but we know it when we taste it. On top of that, the chimichurri sauce added almost no flavor to the dish. It just tasted like “green” from the parsley. I didn’t get any salt content or even any garlic flavor from it. I was bummed. I didn’t even really want to finish it or continue eating, both because of the lack of flavor and the odd texture.
I recommend sticking to the standard cuts and regular menu for steak here. If they are anything like the downtown American Cut location, then you’re in VERY good hands.
Choice of Cuts & Quality Available: 9 (updated to 10)
I took a point off here because the steak that I did try was sub-par, but I do know that the other cuts here should be okay, in theory. I hope to get back again soon and try a proper cut to get a better sense of both this category and the flavor category.
Portion Size & Plating: 8
Portions vary here. For the steak, they are pretty good. All are large sized cuts for a fair price, and even though we didn’t like the skirt, there certainly was a lot of it. I thought the beef tartare was a bit small in terms of the amount of actual beef on the plate, but the salad that came with it, and the marrow as well, make up for that (see below). The tots and shrimp cocktail items we got with the restaurant week menu were a bit skimpy (three medium-sized shrimp and about 15 tots). There’s a strong possibility, however, that these items are cut back a bit in size simply because they are included with a discounted lunch promo like restaurant week. American Cut also runs a regular $28 lunch price fix menu. I’m not sure how that differs from the restaurant week menu that we tried for $29.
Price: 7 (updated to 9)
Our bill came to about $75 after tax and tip for one $29 restaurant week lunch with a glass of wine and an order of beef tartare. Not bad, but not awesome considering we weren’t too happy with the skirt steak. Even though the place is pricey, the best value you get is when you order steaks from the full dinner menu and stick to that. My sense is that this score will increase after a second trip with a better steak-eating experience.
Bar: 8 (updated to 9)
The bar here is great. It’s spacious, nicely art-deco in style, and seems like a really great place to hang out after work. I’m guessing that this isn’t the greatest place to be on weekends, but that doesn’t mean the bar isn’t gorgeous. The only down side is that the space is ground floor level, so no windows or natural light.
Specials and Other Meats: 10
Short rib, lamb, veal, chicken, and wagyu beef selections grace the menu here. I didn’t notice any pork, unfortunately. Perhaps the pig face from Marc Forgione could pop on as a special every so often, or a slab of pork belly served like a steak. That would be something worth adding to the menu. At the very least, I think an Italian style pork chop with cherry peppers and onions would work.
Apps, Sides & Desserts: 9
Shrimp Cocktail: This was a bit small (three medium-sized shrimp), and there was something slightly bitter about the taste of the shrimp. They were nicely cooked, however, and I liked the fact that they were pre-dressed with a horseradish-based cocktail sauce. Presentation was interesting too.
Steak Tartare: This was great. While I think the plate could have had some more actual meat on it, the addition of marrow and a salad beneath was very good, and made up for the smaller portion. The salad was dressed just right, and included celery leaf, which added a great freshness to the dish. The grilled bread was soft inside yet crunchy on the outer edges.
Tots: These were pretty good, and had a good spice level to them, but they were lacking a touch of salt. The inside was soft like a mashed potato, and the outside was perfectly golden crisp.
Cookies To Go: These were tasty, and had a little bit of flake salt on top to make the chocolate flavors pop. They were soft and delicious.
Seafood Selection: 9
Similar to the downtown spot, there’s a lot of nice seafood to choose from here. Sole, halibut, tuna and salmon are on the entree menu, along with surf and turf lobster-based shit as well. And you can always hit the appetizer section for your cold shellfish, or the crabcakes, octopus, etc.
Service: 9
Service here is great, just like downtown. We did feel a bit rushed, however, which was odd because the restaurant had plenty of room for other diners to come in. It’s not like they needed the table to clear out. In any event, the people are friendly, and the table bread, as usual, is the delicious everything biscuit with herb butter.
Ambiance: 9
This place is gorgeous, large and spacious despite being a ground floor level joint. The only negative is that there are no windows, so it can feel a bit cavernous despite being grand and airy inside. The decor is awesome and it is similar in style to the downtown spot, very art deco.
UPDATE: 2/2/18
My wife picked up a flash deal from Blackboard Eats, which scored us 20% off our bill as well as two free cocktails. We started off at the bar for their $10 smoked old fashioned cocktails for happy hour.
Then, when we sat, we got our two free cocktails.
And of course those incredible everything biscuits with veggie and herb butter.
We shared the foie for our app. It was nice and soft. Not too rich, which I like. Just right.
We shared a porterhouse next, and I noticed that they revamped their menu with a lot more interesting and widely varying beef cut selections. Dry-aged, wet-aged, domestic wagyu and Miyazaki wagyu all grace the menu here. I was impressed.
This was their wet-aged for 28-days and then flambéed table side with marrow butter and some other deliciousness prior to slicing. 8/10.
We cleaned it off.
On the side we had their sun choke spinach, which I really loved. This might be my favorite version of creamed spinach.
For dessert we had the banana and Jameson donuts with chocolate chip ice cream. Very nice.
All in, we saved about $75 with the Blackboards Eats deal.
BURGERS
The “Big Mark” and the standard burger here are good, but as far as steakhouse burgers go, you can do better elsewhere for the same price point.
My wife and I grabbed a quick lunch here for NYC restaurant week, summer 2016. The menu was pretty good for three courses at $29. Here were the selections:
Flavor: 7 (now 8)
I went with the strip steak for $10 additional.
It had a nice peppery crust, but was missing something in the flavor department. I’d guess this was likely a prime cut, or at the very least high choice, but definitely not aged. It was cooked nicely to medium rare from end to end, and it was juicy as well.
The corn salsa that came with it was a bit too heavily dressed with red wine vinegar or something. I wasn’t a fan.
Choice of Cuts & Quality Available: 8
They offer all four main cuts here. They also offer several selections with a bone, and without a bone. It would be good to see some aged selections, but they at least have some large format items. All of the beef is either prime or high choice, as far as I can tell.
Portion Size & Plating: 8
Portions are good here. My steak was probably around the 14oz mark, boneless. So this is a good amount of food for the money. Plating is basic, with a touch of elegance. Not too much, though, as the tables are all covered in white paper. It’s not overboard.
Price: 8
We did the restaurant week lunch special, which I thought was a good deal. However, the regular prices here are pretty fair as well. If the cuts served on the standard menu are superior, this might have a better score, as everything is under $50 per person, per cut.
Bar: 8
The bar seemed to be split away from the dining area. As this joint is situated in Grand Central, they are constrained by where they can set up and what they can do. But since this spot is across from Cipriani Dolci, it is definitely a nice place to drink.
Specials and Other Meats: 7
Chicken and veal are your only non-beef, non-fish options here, as far as I can tell. Our waiter didn’t read any special cuts for us.
Apps, Sides & Desserts: 7 (now 8)
We were limited here for what we could try on the restaurant week menu, but here’s a breakdown of what we had:
Caesar Salad: Nothing too amazing, and nothing bad. There was a generous amount of shredded cheese on this, which I liked.
Tomato & Mozzarella Salad: A bit skimpy on the mozzarella, but the balsamic on the tomatoes was excellent. I liked the addition of cucumbers to this salad, and the onions weren’t too potent in their raw form.
Cheesecake: Unfortunately, the strawberry shortcake listed on the menu above was replaced with cheesecake. However, the cheesecake wasn’t bad at all. It was creamy, without being overly sweet. It had a pop of lemon brightness to it as well.
Raspberry Sorbet: This was tasty and tart. I actually enjoyed it better when combined with a sliver of the cheesecake.
Seafood Selection: 7 (now 9)
There’s branzino, lobster, tuna, salmon and swordfish here. That’s a good showing. My wife picked the salmon from the restaurant week menu. She ordered it medium, but it came back more like medium well. It had a nice char-grilled flavor to it, but it was otherwise a bit dry. The flavor was nice, it just needed some moisture.
Service: 8 (now 10)
Our waiter spoke pretty fast and it was tough to hear him at times, but luckily it was formality kind of speak that we were missing out on. Waters were filled up often, and service wasn’t slow or poor in any way. The table breads were nice little miniature loaves that were warm, and went nicely with the flake salt and butter.
Ambiance: 10
Dining while overlooking the hustle and bustle of Grand Central is definitely an amazing experience. You’d be hard-pressed to find a place in NYC with a better view that is so readily accessible to people of all means, whether you’re out for a nice steak meal for a special occasion, or power-lunching with the bankers of midtown.
UPDATE 6/26/17
I had the porterhouse on my second visit. Very nice, and one of their only cuts that is actually dry-aged as opposed to wet-aged (the other is their prime rib). 8/10; this was good enough to move the flavor score up a point from the earlier review.
Good to the last bite.
Service was much better this time around as well. Full points, moving up to a 10/10. And I love the basket of fried onions that comes with every steak.
The apps, sides and desserts score has improved by a point as well (8/10). In that lunch review I was pretty limited. This visit, I had the seafood tower, which is jammed with great quality stuff for $85. A whole lobster, a few king crab legs, six oysters, four shrimp, lump crab meat, and tuna tartare were on this baby. This also ended up bumping the seafood score to a 9/10 as well.
The bacon was okay. I’ve had better, but I thought it was cool that it came out with grilled Romaine, grape tomatoes and dressing. Essentially this is a salad.
Truffle cream spinach? Really flavorful. A bit heavy on the cream but I don’t mind.
Mac and cheese was delicious. Can’t wait to eat the leftovers for lunch in an hour.
Desserts were on point too. The chocolate fudge brownie with ice cream was slightly more cake-textured than brownie-textured, but the baked Alaska was awesome with the pecan and chocolate ice cream inside, with pistachios as garnish.
UPDATE 8/10/17 – PRIME RIB
I came back again once I learned that this joint serves roasted, dry-aged prime rib every Wednesday and Thursday. It’s limited quantity, so you really need to get there early and order quickly. I ate at 6pm, and by 7pm they were out.
Although it’s not quite on par with Burger & Barrel or Keens, it is a delicious meal. Bone in versions are thicker, for $52, while boneless versions are a little more slim, at $42.
Clearly I went with the big boy. 7/10.
MICHAEL JORDAN’S “THE STEAK HOUSE” NYC
Grand Central Terminal
23 Vanderbilt Ave
New York, NY 10017
My wife and I picked up a flash deal for this place that gave us a $150 credit to spend, which we purchased at a discounted price. Check out how the deal turned out:
Flavor: 9
We shared a 36oz bone-in rib eye.
This thing had a lot of nice flavor for a non-aged steak. It was cooked to a perfect medium rare from end to end, with the exception of the expected slight over-cooking that often happens to the fat cap portion of a large rib eye.
There were no scraps left on the plate when we were finished with it. We even cleaned off all the bits that were still clinging to the bone.
Choice of Cuts & Quality Available: 8
All the steaks on the menu are prime quality beef, but they didn’t offer anything that was aged.
The good news is they have several sizes of steaks to suit whatever kind of pussy appetite you might have, and two people can share the large steaks.
Portion Size & Plating: 8
Portions are pretty good here. While two of the large cuts seemed a bit pricey, I felt the porterhouse was fair and that all the other cuts were correctly priced as well. Side items and apps were also good. Plating was basic but with a touch of attention to beauty.
Price: 9
With the flash deal in hand, this was a great experience. I might feel the prices were a bit steep otherwise, but we left completely happy.
Bar: 8
The bar here is quite different from the upstairs rooftop version of this restaurant. This bar is more spacious, with lounge seating and a fireplace right there.
They did a nice job mixing up our cocktails, and I can see this place getting pretty crowded on nights and weekends.
Specials and Other Meats: 10
There is chicken, lamb, duck and beef short rib for those who don’t want a real cut of steak. On special this time was a 16oz boneless rib eye from Niman Ranch. But they also have some wagyu selections available as well, for those with fatter wallets. I was glad to see that they changed up the specials from last time I was here, up on the rooftop. That means they’re constantly pushing the envelope.
Apps, Sides & Desserts: 9
My wife and I tried two apps, one side and a dessert. All of them were fantastic. Here’s how it went down:
Beef Tartare: This was really delicious, and quite possibly one of the best in town. It was well dressed, nicely salted and chock full of nice, high quality beef.
Fois Gras: This was slightly on the small side, but the candied orange and mini pancakes made for a fun and different take on the dish.
Broccolini: Simple and well executed, these tasty stalk were sauteed with garlic, oil and seasonings. They came away with a really nice texture and tons of flavor.
Apple Crumble: This tart with ice cream was very tasty. The apple pie portion was warm and fresh, with lots of Autums flavors.
Seafood Selection: 8
There are at least three or four fish items on the entree menu to choose if you have a snatch and don’t eat meat, but we certainly didn’t try any. The appetizer fare is chock full of shellfish and other seafood items, however, and some of those are pretty good, based on my experience on the rooftop.
Service: 10
Jerome, our waiter, was great, and the manager came around to ask how everything was during the meal. They sent out complimentary glasses of Prosecco when we started the meal, too, because my wife told them we were celebrating our anniversary when she made the OpenTable reservation. In addition, we really enjoyed the table bread here, which was a sort of “monkey bread” with garlic butter on top and an herb butter dipping sauce on the side.
Ambiance: 8
This is really the only difference between the rooftop and down in the regular restaurant. Upstairs offers something really unique, and downstairs seems to match the decor and vibe of their other locations, like the one in midtown.
STK (MEATPACKING)
26 Little W 12th St
New York, NY 10014
I came here with a group of friends for a steak night. I have to be honest; I wasn’t expecting much from a scene-heavy location on a rooftop in the meat packing district, but this place delivered. Everyone seemed happy at the end of the meal, especially me, which is all that really fucking matters anyway.
Flavor: 10
I ordered their off-menu special cut, which was an 8-10oz spinalis (the fat cap of the rib eye). It was topped with pickled mushrooms, pickled jalapenos and chimichurri sauce.
This fucker was perfect. Unlike Bowery Meat Company, which ties together several slivers of trimmed cap to form one round cap steak, this seemed to be one full hunk of the same spinalis. I was impressed with the flavor and cook quality of the meat, and the pickled items added a nice pop of brightness and flavor to the meat. It was cooked to a perfect medium rare / medium temperature, it was juicy and I could taste the dry-aged flavors come though (this was the only dry-aged offering). 10/10. Also note that this is the only other place in the city aside from BMC that offers a version of this cut, so go get it.
I also had a taste of a bone-in tenderloin that a friend ate, and it was very tasty as well (9/10). To clarify, he actually ordered a rib eye but they delivered a filet. He was a little bummed about it but decided to keep his filet. In the end I think he was happy with the steak.
I noticed that all the steaks had a good charred crust on them, and they all seemed to be seasoned generously. I snapped a few photos to demonstrate:
I didn’t get to try the rib eye this time, but here’s a shot of it:
Choice of Cuts & Quality Available: 8
All the steaks on the menu are prime quality beef, but they didn’t offer anything that was aged aside from the special that I got (which was not on their menu).
The good news is they have several sizes of steaks to suit whatever kind of pussy appetite you might have, and two people can probably share the large steaks.
Portion Size & Plating: 8
Portions are pretty good here. While two of the large cuts seemed a bit pricey, I felt the porterhouse was fair and that all the other cuts were correctly priced as well. Side items and apps were also good. Plating was basic but with a touch of attention to beauty.
Price: 9
We were eating with nine people and the bill came to $187 per person, with tax and tip included and two of the diners not paying (they won credit card roulette). There were lots of cocktails and wine involved too, so I thought this was pretty fair, though we did skip dessert. For the quality you get, this is a good deal.
Bar: 8
The main bar here is a bit small, but you’re up on a rooftop that looks out across the Hudson. It’s a nice spot, and there is also a lounge on the other side of the dining room if the bar area is too crowded. I think it just would have been better planning to have the bar and the lounge adjacent to each other rather than split by the dining room. In any case, the drinks were made well, and the cocktail menu was pretty interesting.
Specials and Other Meats: 9
There is chicken, lamb, duck and beef short rib for those who don’t want a real cut of steak. As I mentioned above, they had a great spinalis special. But they also have some wagyu selections available as well, for those with fatter wallets.
Apps, Sides & Desserts: 8
We started with some oysters for the table. They were small, which I don’t mind, but some people do. They were west coast fuckers too, so a bit more fish and brine flavors involved.
I had the octopus appetizer, which is done two ways; grilled and braised. They’re served together on the plate with nice purple potatoes and roasted, skinless grape tomatoes. While some bites had a bit more snap to them than others, overall this was a tasty dish and the octopus was tender.
I also tried two other sides that we ordered for the table: truffle fries, and mac and cheese. The truffle fries had a good truffle flavor but they weren’t crispy enough. That was a bummer, and it made me think that the truffle flavor was just an oil-based add-on that was poured on top before serving, which could have been why they weren’t crispy. But the mac and cheese was awesome. It was topped with a nice baked bread crumb crust, and the cheese was top notch quality. Apologies for not getting a pic of either.
Seafood Selection: 8
There are at least three or four fish items on the entree menu to choose if you have a snatch and don’t eat meat, but we certainly didn’t try any. The appetizer fare is chock full of shellfish and other seafood items, however, and some of those, as mentioned earlier, were pretty good.
Service: 10
Our waitress, Sue Ann, was great. Not only did she properly explain each cut of steak on the menu, but she was forthcoming with her opinions on which steaks were better than others. She was also looking out for us, because when we first arrived, three of us were not yet there. They wouldn’t seat us at our table for nine until all guests arrived. The table for six, at which we were originally sitting while waiting for the final three, was really just comfortable enough for four people. There’s no way we could have eaten there, even if the last three didn’t make it. She told us to start ordering and when the others arrived, it’d be timed right as another large group would be finishing up their meal, so we would swap tables. It worked out nicely.
Ambiance: 9
The rooftop is beautiful. I’m only taking a point off because I thought the space could have been laid out and organized a bit better. I think it’s great that they have cover in the event of rain. Also some areas are still uncovered so if the day is nice, you can get some sunlight. They even have temperature control, at least near the bar. It was a muggy night but we were still very comfortable while eating dinner up there. Nicely done.
STK ROOFTOP
26 Little W 12th St
New York, NY 10014
My wife paid a little under $50 for a Gilt City flash deal that got us two drinks each, an app to share, two entrees and a side to share at The Ainsworth. Pretty great deal if you ask me.
We started with these crab tacos. These are $21 regular price, so I thought that was a bit high considering that these are small and the plate comes with four pieces. Do these look like they’re worth $5.25 each (before tax and tip)? I don’t think so.
They were tasty – good crunch on the shell, though I wasn’t sure if the crab meat was actual lump crab or some kind of crab substitute. Either way, I wouldn’t pay that kind of money for them.
For a nominal upcharge ($12), I went with the 20oz bone-in, 28-day dry-aged rib eye.
This was spectacular. The aged flavor really popped for just a 28-day stint in the aging box. I could taste the nutty and funky qualities with ease. While it was grilled instead of seared, didn’t have much of a spinalis (fat cap), and there was a bit of hard gristle in the meat, the cook temperature was a perfect medium rare and the flavor in the eye was excellent. 8/10.
As you can see, the steak was topped with some crispy fried shallots. Nice touch!
At $42, this is a great deal, especially considering that the flavors of this thing can easily rival some of the best steakhouses in town. I guess it was just a bummer that I got a cut with little fat cap and a few bites of gristle.
My wife went with the famous mac and cheese burger.
That’s a fried mac and cheese patty on the bottom, a cheeseburger patty on top of that, and then mac and cheese on top of the burger.
While that is all totally unnecessary and probably only done for Instagram fodder, it was indeed a fun item to eat. Here’s a little animated image for you to ogle:
It didn’t taste that special to me, but it sure did make for some handsome photos.
French fries came with that burger, as if there wasn’t enough to fill you up with the burger itself.
These could use some work. Some were a little bit un-crisped and heavy, but otherwise decent.
On the side, we shared the asparagus with a fried egg on top. Both the asparagus and the egg were cooked perfectly and had good flavor. Look – it was either this or more fries, so give me a break.
I met up here with two friends for a meal after hearing a lot of good reviews about the joint. I wasn’t really sure I should call this place a steakhouse, and when I spoke with owner John McDonald he confirmed my thoughts. The idea, according to John, it seems, is not to pigeon hole the place as being a traditional steakhouse (usually just attracting an all male crowd, for the most part), but, rather, a meat-centric restaurant with a menu that appeals to all kinds of diners. Not only that, but he and his business partner/chef Josh Capon have endeavored to put together a unique menu, with cuts that you don’t often see in other restaurants, if ever. Other restaurants they are involved with include Lure Fishbar, Burger & Barrel Winepub and El Toro Blanco.
Given the above discussion about the term “steakhouse,” I decided not to rate this joint on my traditional 100-point scoring system (though I will include it on the list for convenience purposes). Instead, I will respect the owner’s concept and write it up like I do other restaurants. It just happens to be a wonderful meatopia!
The bar is a nice marble stretch, wide, lots of room, and has high-top seating behind, along the street. Easily a fun place to hang out. There’s also some lounge seating and regular tables beside it. This is a neat spot because every so often you can steal a glance into the kitchen through the swinging door next to the bar. There’s plenty of room to walk in and eat in the bar/lounge area if you can’t score a rez in the main dining room; just try to beat the crowd.
I started with a “Sagely Seventy-Five,” which was a really refreshing gin drink with lime, pear bitters and garnished with a sage leaf. No: I did not grow a vagina. I actually love gin drinks, mixed or straight up. It smelled and tasted exactly how I expected. The bartender, Alison, did a great job with the mix too.
I swiped a taste of my buddy’s “Loneliest Monk” as well, which was a really nice rye, chartreuse, amaro and orange bitters concoction. Very classy.
The bar, by the way, was a warm and comfortable place. Lots of elbow room too, which is nice. The bartenders and patrons were all very sociable. In fact, we had the good fortune of sitting next to a gent who is close friends with Chef Josh, so he gave us some pointers about what to get from the menu.
After our cocktails, we took a seat at a table next to the bar, in the lounge. Our waitress, Melanie, had a really deep knowledge and appreciation for beer. She made some excellent suggestions throughout the meal, the best of which, I thought, was this really effervescent Belgian beer that packed a ton of flavor without being hoppy or bitter. I fucking hate IPA shit, so this was excellent for me:
We then had the great pleasure of meeting the man of the hour, Chef Josh Capon. He was a really fun, down-to-earth guy, cracking jokes with us, being vulgar and ridiculous (like we are), but at the same time making us feel not only welcome, but like we were kings. He was awesome: warm, friendly, easy to talk to, and it felt like we’ve known him forever. Check out this incredible display of meats he brought to the table, explaining each cut and how they are prepared:
The first thing to come out was a plate of warm, sliced rosemary focaccia and some slices of soppressata. The bread was savory and herby, and the meat was soft and melty. I thought it was very cool and thoughtful that they put enough for each of us to try our own: three slices of each. That kind of attention to the diners does not go unnoticed by me. You’ll see the same thing was done for other dishes.
Next was a little plate of bone marrow and oxtail rice balls: again one for each of us. These are called “arancini,” and they were spiced with lemon zest. I think at some point “put my balls in your mouth” was uttered by at least one of us, if not Chef Josh. The man had us cracking up hysterically at the table with his wit and outgoing personality. These were amazing little bites, by the way. Flash freeze these and put them on the shelves of stores in the frozen food section and you could make a killing!
One of my buddies was too slow in putting Josh’s rice ball into his mouth, so there was a little bit of a threat happening with a tomahawk chop:
Next, Josh brought out a sample of the crispy polenta for us to try. I enjoyed this. It had a nice texture with bold earthy flavors from the mushroom and shaved cheese on top.
I think the star of the amuses (if you can call them that), was the dry aged wagyu meatball. When explaining it to us, we were all blown away, jaws dropped and salivating like wolves at the scent of fresh blood. I think Josh even said something like, “Yeah, it’s great. Basically, if you don’t like this meatball, then you can go fuck yourself.” HAHA! And he’s absolutely right. If you go to this restaurant and you try this meatball and DON’T like it, then I will say you can go fuck yourself. You don’t need to hear it from the man himself; you can take my word on it. It is amazing. Everything from the meat itself, to the consistency of the ball, to the herbs folded in, and to the sauce were all done with unrivaled culinary prowess. And I’m a hard man to please when it comes to meatballs!
Okay so now let me tell you what we actually ordered for the apps. Yeah: all that stuff above was just to wet our beaks! Wait – I just typed out “wet our beaks.” Who do I think we are, a bunch of fuckin’ Don Fanuccis from The Godfather?!??
Anyway, we started with the broiled oysters with garlic, romano cheese, breadcrumbs and parsley. Delicious! But watch your mouth because these muthafuckas are HOT! I typically don’t like cooked oysters, but these were done really nicely. They were briny and soft, properly cooked, yet crisp from the breadcrumbs. A great texture contrast.
Next app: fois gras and chicken liver parfait. This was so rich and decadent, yet not heavy or filling. It was served with an onion jam and spread across toasted brioche. Chef Josh even spread the delicious shit on our bread for us when he served it. Amazing service! This is a must-try dish if you are into this sort of thing. All three of us absolutely loved it.
Our third and final app was the Chinese BBQ pork belly lettuce wraps. Fresh, savory, light, bright and packed with porky goodness. The touch of acidic pickled veggies on the side, fresh cilantro and lime, and sliced chili peppers really made these bitches pop. So simple, yet so complex: a conundrum.
For our mains, my bitch-ass friends wanted to share two entrees rather than three. Whatever. We ordered the Bowery Steak, which is the first time I have ever seen anything like it on a menu. It’s essentially a pinwheel-wrapped fat cap from a rib eye, fashioned into a circle/spiral that’s roughly 10oz, if I had to guess, trussed, and cooked like a proper cut of steak. They serve it on top of creamy whipped potatoes, and top it with a chimichurri-like salsa verde.
The owner, John, explained to me how the dish was conceptualized one night when coming home from a wedding that he and Josh had attended. They prepped that night, and the next day they brought it to life. Bravo, gents. You’ve made me very happy. This steak was fantastic, unique, innovative, tasty and perfectly cooked. Medium rare inside with a nice crust on the edges. Mmm.
We also tried the cheeseburger, which is said to be made with 40-day dry-aged beef. This baby has been gaining some serious notoriety in burger circles, so I was excited to try it. It comes topped with griddled onions, raclette cheese and tomato aioli.
Unfortunately, splitting it three ways left me wanting more, much more. It’s tough to make a solid review off just a bite or two. I did notice, though, that it was a bit salty, and could certainly have benefited from a cool, crunch element like lettuce. Here’s my pathetically small third of a burger. Thanks boys… Next time I’m ordering my own.
The burger also came with fries, and a little tray of pickled tomato, okra and cucumber. The fries were really nice. Beautiful golden brown, crispy, herby and flavorful. I suppose we should have topped the burger with some of the pickles to get that needed crunch element, but digging into them on the side was nice too.
We also took down an order of garlic spinach. This was really flavorful without being too overpowering on the garlic angle. Unlike typical sauteed spinach items, this wasn’t laden with oil either. It was fresh and light. Definitely a good choice.
We were going to skip dessert, but Chef Josh brought out a nice trio of dolce de leche ice cream balls. This was a nice snack to take in with a glass of amaro, as we did.
That about does it. If you’re wondering what the damage was, it really wasn’t too bad at all, especially given all the samples that Chef Josh brought out to the table for us to try. Here’s Sir William Price, in all his glory. Very fair, if you ask me.
On a second visit, I had the pleasure of meeting Chef Paul, who fired up this amazing 38oz cote de boeuf, which I think is probably the best large-format rib eye I’ve ever had in my life. It had a nice seasoned crust that crisped up nice under the broiler. Also – unlike most thick cuts of beef, it wasn’t overcooked on the outside and undercooked on the inside. it was just right. A perfect medium rare.
Alright so I am forcing this into the review system despite the fact that they don’t claim to be a “steakhouse.” Let’s be honest – this shit is a steak joint!
My wife and I came here for our anniversary before catching a play at Lincoln Center. They had a great looking “early bird” price fix menu, and a solid looking selection of cuts on the regular menu. Check out the verdict below:
Flavor: 9
I ordered the rib eye from the dinner menu.
It had a great seared crust on the outside, and a good sized fat cap around the edge. The kitchen prepared this thing spot on to medium rare, cooked perfectly.
My wife went with the price fix menu deal, and chose the hanger steak. This, too, was super tender and cooked perfectly.
This was pretty big for a $39 price fix deal, and it came with an app, a side and a dessert. If I had to guess, I’d say this was about 12-14oz. Great seasoning and crust on the outside. These guys really know what they’re doing in the kitchen.
Here’s the porterhouse, which I had on a later, comped visit. 8/10
Choice of Cuts & Quality Available: 9
In addition to the rib eye and the hanger, they also offer two sizes of filet, two different strips, and varying sizes of porterhouse. Excellent showing, and most steaks are prime and dry aged.
Portion Size & Plating: 8
Portions are generous here. The hanger was a big size, and the rib eye felt right for the price. Plating is simple, nothing too fancy.
Price: 9
The prices here are comparable to midtown steakhouses, which can get steep at times, but I feel like here you are getting your money’s worth. Not to mention the price fix deal for $39 is awesome.
Bar: 9
While the location is somewhat tucked away just west of Amsterdam on 70th street, the bar here is really fantastic. It’s large and lounge-like, with high tops along the windows and a long, warm and inviting stretch of bar.
I’d definitely hang out here on a non-steak night. The cocktail menu is interesting as well, with unique twists on classic bar drinks.
Specials and Other Meats: 10
There’s a great selection of alternative meats here. If the standard cuts of beef aren’t your thing for some retarded reason, you can go with lamb, veal, pork or chicken, as well as braised short rib. Great selection, and with that kind of showing of meat, they don’t really need to offer any specials.
The chicken parm comes out pizza style. $40.
Apps, Sides & Desserts: 9
We started with some Bluepoint oysters and Canadian bacon; that’s the way any red-blooded American should begin a steak dinner.
The oysters were big, crisp and fresh. The bacon was perfectly cooked and seasoned. It went nicely with the steak sauce.
The waiter brought out some ravioli for us next, compliments of the house. Mushroom cream sauce. Very tasty.
For the sides, we tried both the creamed spinach and the truffle mac and cheese. Both were perfect. In fact, we actually finished both sides, which almost never happens. The spinach had that “creamless” texture that I love, and it packed a ton of flavor. The mac was nice and cheesy without being too heavy. The truffle flavor was definitely present and most welcomed.
For dessert, we tried the cheesecake, and the staff sent out a complimentary chocolate soufflé in honor of our anniversary.
I liked the cheesecake best, but the soufflé was very soft and moist inside. Nicely executed.
Seafood Selection: 8
There’s salmon, tuna, shrimp, swordfish, branzino, sea bass and lobster on the seafood entree menu. That’s amazing. While I can’t give full points here until I go back and try one or two of the seafood entrees, I can attest to the oysters being top notch.
Service: 10
The service here is incredible. Our waiter, Nol, was very attentive, made great suggestions, and was very nice and genuine. We were greeted immediately with some specially printed up menus that said “Happy Anniversary,” just because my wife made a notation on the OpenTable reservation.
And as you saw in the dessert section above, they comp’d a soufflé for us as well. Later on, when we got to talking more about steak, my website came up and it turns out that the manager, Bruno, knew of my endeavors here. Then even MORE stuff was comp’d.
I love it when that happens!
Another thing I’ll note here is the great table bread: fresh baked popovers that come out nice and warm, and with soft, spreadable butter. I love that shit!
Ambiance: 10
This joint is truly decked out from front to back, top to bottom. It has an intimate feeling with all the red coloring going on, and for even more intimacy there are some separate dining rooms of varying sizes. Great layout with different levels. Here’s a shot of the main dining room.
UPDATE 3/10/17 – GROUPON REVIEW
This is a pretty great deal. You get a bottle of wine, two apps, two entrees, two sides and two desserts for about $100.
The wine selection was from about three or four varietals per red or white. We went with a Malbec.
Not bad. Pretty smooth. Our apps were fried calamari and steak tartare. The calamari were lightly battered, super crisp and perfectly seasoned. Inside they were cooked just right.
The tartare was a bit too salty, but when you stacked it up onto the crostini with some of the dressed greens, it was cooled down a bit. If I had to guess, it was all filet mignon meat.
For our sides we went with the truffled creamed spinach again (but this time we didn’t detect any truffle flavor), and garlic and herb fries. They were pretty good, but I’ve definitely had better.
My steak was a petite filet mignon, about 8oz.
It was cooked to a nice medium rare, but for some reason it felt dry rather than juicy. It did have good flavor and a good crust though. 8/10.
The filet had nothing on my wife’s pork chops though.
The order came with two nice sized rib chops that were cooked perfectly through the center.
So juicy, so flavorful, and we couldn’t finish because each chop was about the size of my filet. Amazing deal.
Desserts were hit and miss. The cream puffs were a little bland and didn’t have too much flavor.
But the tiramisu was velvety smooth, rich with flavor and super soft.
LINCOLN SQUARE STEAK
208 West 70th Street
New York, NY 10023
Uncle Jack’s has three locations in New york. My buddy and I decided to give the midtown location a try. Overall the food was better than good. I’d definitely give another location a shot, especially since I was pretty hammered toward the end of the meal.
Flavor: 8
I had the ribeye (8/10), and my friend had the bone-in strip (7/10). Both were pretty good, though I liked mine better. There was a slightly marinated flavor to the meat that I wasn’t sure I liked too much, but the fat was good and melty, and there was nothing left on the bone when I was through with it. Can’t complain too much.
Choice of Cuts & Quality Available: 9
Uncle Jack’s has filet mignon in two sizes, a big ass ribeye, two sizes of strip, porterhouse for two or more, and a “Kobe” selection as well. Everything is USDA Prime, and dry-aged for 3-4 weeks. Top notch stuff.
Portion Size & Plating: 9
For the steak, the filet comes in puss-bag size (10oz) or awesome size (16oz). I must say, ordering a filet here is manly. That’s a full pound of no-waste beef. The ribeye is 30oz (bone-in), the strips are 16oz bone-in or 16oz boneless, and the porterhouses start at 48oz (24oz pp). Everything is pretty much on the large side here, which is good.
Price: 8 => 9 (see update below)
The price is a bit high, with the ribeye at $55, but this seems to becoming all too normal in the NYC steak world. Inflation is hitting the industry hard. Our total bill for a dozen oysters, the two steaks, two sides, and several martinis was $240. One great thing I noticed was that on Sundays they offer a $99 price fix lunch for two that comes with a shared caesar salad; crab cakes; choice of 10oz filet, 16oz strip, or a 2lb lobster; two sides; and dessert + coffee or tea. Freaking sweet!
Bar: 8
The bar is a little small; not the kind of place that will generate a crowd. But the bartenders are really nice, and they mix a good cold, crisp martini ($14). They offer a nice bar menu with things like “Kobe” meatball pops and “Kobe” sliders. A bit expensive, but it is nice to see the quality. They also have a pretty good single malt scotch selection.
Specials and Other Meats: 7
On special there were some appetizer items, and a veal steak. As mentioned earlier, they had “Kobe” offerings, which is fantastic (but be aware of the Kobe & Wagyu sham). This place doesn’t fuck around. On the entree menu there is NOTHING BUT BEEF (and lobster under surf & turf). Good for them, but not good for everyone. I like the boldness but I can’t give full points when the only thing regularly offered is beef.
Apps, Sides & Desserts: 9
We had a dozen Bluepoint oysters, and they were creamy, crisp, cold and refreshing. The creamed spinach was fantastic too – just right with the creamy and savory balance. We also had the sauteed mushrooms, which went really well with the spinach when you mixed them together. We skipped dessert.
Seafood Selection: 7
Uncle Jack’s has no real seafood entrees, aside from a surf and turf item. I am fine with that, but it’s a good thing I have balls between my legs, otherwise I might have wanted something more lame, like fish. For apps, they have the usual smattering of shellfish and seafood cocktails, but I can’t give a high review. See above. Without anything to offer, I can’t give full points, even though I dig their boldness for holding strictly to beef.
Service: 9 => 10 (see update below)
Our waiter was good – he knew his meat well. He talked about the need to cook ribeyes a little longer than strips, so that the fat has a chance to melt away a bit more. On the table we had a nice selection of warm breads and rolls. The butter was a bit hard though.
Ambiance: 9
Uncle Jack’s has a nice “exposed brick” look on the outer walls; elegant but classy and old fashioned looking. There’s a beautiful half-spiral stairway that winds up to a second floor when you first walk in, and it looks over the bar from the balcony railings. The downstairs has a patterned tin ceiling, and the upstairs has ornate molding and recessed trims with dark cherry and marble accents. They rock the traditional all-male wait staff with bow ties and vests, black and white. The crowd was slightly touristy based on the cougar count, and based on the fact that the older couple next to us was up from WV for a three-play weekend. Bathrooms were nice and clean, and smelled like apples and cinnamon due to a huge glass bucket of potpourri.
UPDATE 4/24/2016: Brunch
Uncle Jack’s offers an amazing brunch deal on Sundays for $34.95. You get unlimited bloodies, bellinis or mimosas, you get biscuits and popovers, a jar of ricotta and honey, and your choice between one of ten entrees.
If you’re not already full after those started, which you probably will be, the entrees are fucking dynamite. My wife went with chorizo, thick bacon, black beans, eggs and plantains.
My mom went with this baked eggs dish, which came with sausage and chorizo as well.
My dad had this burger, which comes with what I consider to be some of the best fries in town.
For an $8 upcharge, you can do the steak and eggs brunch, which is a nice 14oz strip steak that comes served in a skillet with potatoes, onions, spinach and eggs however you like.
This strip was an improvement over the one I tasted last time I was here. It was nice, juicy and flavorful. 8/10.
Given the amazing value that this brunch deal adds to the mix, I am bumping this score up by a point for price, from 8/10 to 9/10.
The service here is excellent too. Our waiter, Lenny, was great to converse with, whether it was about food in general or the latest TV show crazes. The manager, Wander, came to the table to check on us as well. He was very accommodating and even offered us a dessert on the house. We were so full by that time that we had to kindly pass. This place is a fantastic deal. I will definitely be back for brunch soon. There are five other things I wanted to try from the menu.
Chipping away at those items, my wife and I tried the house smoked salmon and the French toast bread pudding at the bar one afternoon. Richie, the bartender, was a total class act. Awesome barman, and I hope to get back soon.
