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Nusr-Et overall score: 77

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

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

A post shared by Nusr_et#Saltbae (@nusr_et) on Jan 3, 2018 at 10:06am PST

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

A post shared by Johnny Prime™ (@johnnyprimecc) on Mar 13, 2017 at 7:28am PDT

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

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

Here’s how it went down:

Flavor: 8

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

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

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

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

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

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

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

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

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

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

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

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

Choice of Cuts & Quality Available: 8

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

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

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

Portion Size & Plating: 8

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

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

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

Price: 7

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

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

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

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

I’ll bite.

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

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

So is the dry-aging on the tomahawk worth the upcharge here? Probably not, but I’m still glad I tried it. I would have always been curious about it if I hadn’t.

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

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

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

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

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

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

Bar: 5

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

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

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

Specials and Other Meats: 8

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

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

A post shared by Scott Gregory Thomas (@grillinfools) on Dec 3, 2017 at 8:54am PST

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

Apps, Sides & Desserts: 7

As I mentioned earlier, the asparagus pretty much sucked.

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

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

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

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

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

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

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

Here’s how they prepare it table side:

Seafood Selection: 8

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

Service: 8

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

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

But some of the waiter service needs improvement. Examples:

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

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

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

Ambiance: 10

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

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

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

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