Tag Archives: park ave

Atto Prime

Atto Prime overall score: 79

I tried this joint on their grand opening with a couple of food Instagram buddies of mine. This place is so new, they don’t even have a website or a menu online anywhere. Keep in mind that this place is not even really open yet, and this was served to us during their grand opening friends and family party. I have a feeling the experience will be much different and much better on a second visit.

Flavor: 8

We tried both the porterhouse and the rib eye. I actually liked the strip side of the porterhouse the best, since it packed a lot of dry aged flavor. One friend liked the filet side, and another liked the rib eye the best. So we all had our differences. Overall, though, I gave both an 8/10. Both steaks were ever so slightly overcooked from medium rare to medium, but all is forgiven when the flavor is good.

Choice of Cuts & Quality Available: 9

The beef here, I believe, is all from Strassburger Steaks, all dry-aged and USDA prime. They have all the basics and then some.

Portion Size & Plating: 8

Portions here are on par with all the midtown steak joints, as is the plating. Nothing fancy, but it gets the job done.

Price: 9

With portions for one ranging in the mid to upper 40s, the prices here are under the norm by almost $10 a portion. That’s a good deal.

Bar: 7

There isn’t much of a bar to mention here, but the cocktails are good, they have a nice happy hour, and there’s lounge style seating and occasionally live music in the hotel lobby that’s connected and adjacent to the restaurant.

Specials and Other Meats: 6

There were no specials to speak of on this occasion, but we did get to try the chicken parm. I wasn’t impressed with it, but I do believe they’re still working on some items. In terms of other meats available, there is both veal and lamb. A pretty fair showing.

Apps, Sides & Desserts: 8

We started with the sizzling Canadian bacon and the steak tartare. Both were very good, and worth getting again. We also tried the Caesar salad, and shared a bunch of sides: truffle creamed corn, steamed broccoli, creamless style creamed spinach, and a raw tuna dish served in a martini glass. For dessert we had a trio: a chocolate mousse type of cake, carrot cake (my favorite of the three) and cheesecake – with schlag of course (which was more like standard whipped cream than the thick, lightly sweetened stuff I’m used to).

 

Seafood Selection: 7

There’s a good deal of seafood on the menu here, but I was only able to try the tuna martini thing, which didn’t really make me very excited (though it was beautiful). Next time I’ll try a fish entree or some more of the raw shellfish and cold appetizer stuff. That’s really where I think they will shine as far as seafood.

I imagine their proper sushi will be top notch too. They even have a sushi bar in the dining room with counter service.

Service: 9

The staff here is awesome. It took a bit to get our bill to us, but other than that, we were treated like royalty and all the servers and staff were attentive, friendly, and knew the menu inside and out. Table bread is a nice Italian style bread, but the butter could use a whipping or a warming. I also didn’t see a proprietary steak sauce on the table yet (which I don’t care about anyway, but it’s nice with bacon sometimes).

Ambiance: 8

The decor here is still in the process of coming together. They’re awaiting some wall art (and hopefully new chairs). The space is in the back, behind the hotel lobby, and sunken down a few steps into a grand dining room. Really beautiful spot, cozy yet elegant. There are even a few tables out front for dining outside.

I look forward to coming back to try some more dishes in a few weeks.

ATTO PRIME
120 East 39th St
New York, NY 10016

Wolfgang’s Steakhouse

Wolfgang’s overall score: 85

This place has been on my list of must-do steakhouses since the list began. I’m a little ashamed that I hadn’t gone until just last night. I don’t know what the fuck took me so long to get my ass over here, but, in any case, it finally happened. Here’s what I thought:

Flavor: 8

My wife and I tried two steaks. First, we shared the bone-in rib eye.

We both remarked that this was cooked perfectly the whole way through, with a great crust all around.

There was just a bit of seasoning missing. Perhaps just a little more salt would have bumped this up a bit. 7/10.

The second steak we tried was the porterhouse.

This baby was good. The filet side was melt-in-your-mouth tender, and the strip side was full of powerful dry-aged funk. The filet side had less character than the strip side, and the strip side had more tooth to each bite.

Served in the Luger style, the Wolfgang’s porterhouse comes out broiled on the top of the steak only, with the bottom being in contact with the sizzling hot plate. While they were judicious on the use of butter (not too much, thankfully), I do prefer my steaks broiled or seared on both sides. In any case, this was a really good rendition of that style, and it was cooked expertly to medium rare throughout. 8/10.

Choice of Cuts & Quality Available: 8

You’ve got porterhouse, strip, filet and rib eye here. The basics. All of the beef comes from the midwest and is aged in-house, and it’s all USDA prime grade.

Portion Size & Plating: 8

Portions here are in line with what you might expect at all the major midtown steakhouses, and the plating is standard as well. Nothing fancy.

Price: 8

The prices here vary from the $50-$60 range per person, which has become pretty much standard for the area. Not bad when you consider that they are nailing the cook temps here, and putting out some good grub.

Bar: 10

This bar is iconic. The arched ceiling throughout the restaurant really gives you the feeling that you’ve stepped back in time, to the old days of dank, dimly lit taverns. I was actually shocked to learn that they only opened in 2004. I was almost expecting something like the 1920’s.

The cocktails are great too. We tried “The Black Manhattan” and a standard gin martini. Both expertly made.

Specials and Other Meats: 7

There were no specials read to us, but then again we were pretty much dead set on what we were going to order anyway. That may have signaled to the waiter that he didn’t need to get into it with us. In any case, the only other meat available here is lamb. Fuck that other nonsense anyway. I respect that. Unfortunately, though, for scoring purposes, that means I have to take some points.

Apps, Sides & Desserts: 8

We started with a round of littleneck clams and oysters on the half shell. Both were tasty and fresh, cleanly shucked and void of debris and odors. The clams come eight to an order, which is nice. The oysters, six.

We also had a slab of their bacon.

I’m happy to report that this blows away Luger’s bacon, which is always fucking burnt. This was nice and thick, rendered well, crisp and meaty.

On the side, we had two types of spinach: sautéed and creamed. The creamed spinach is my favorite style – “creamless” creamed spinach. So velvety and buttery. That was the better of the two, but both are definitely up to snuff.

For dessert, we shared a slice of pecan pie with schlag. Very nice. Hot and sweet. The schlag was a good balance to the pie. Without it, it would’ve been too sweet.

Seafood Selection: 8

There’s sea bass, salmon, tuna and lobster on the menu. These seem to be industry standard in the steakhouse world. Occasionally you see swordfish, or some shrimp scampi preparations from time to time.

Service: 10

The servers here are all awesome, and everyone – the bartenders, the hostesses, the managers – is really looking out for you. I loved it. Classic style on the wait staff, bowties and all.

Ambiance: 10

As I mentioned above in the bar area, this place is absolutely iconic. The arched ceilings can cause the room to get pretty loud when the place is crowded though, so make sure you expect that going in. I didn’t mind it at all. It felt welcoming.

WOLFGANG’S STEAKHOUSE
4 Park Ave
New York, NY 10016