March 28, 2013 - Empire Steak House

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October 21, 2013
Where to Eat Thanksgiving Dinner If You're Not at Home
A roundup of Thanksgiving specials throughout the country
Thanksgiving is a holiday best spent with friends and family, enjoying food around a
festive table. Whether that table is inside a house or inside a restaurant? That’s up to you.
If you’re inside a restaurant, you don’t have to worry about doing dishes, serving food, or
even standing up until it’s time to leave, so that’s one advantage right there. And while it
might sound sad to think about Thanksgiving at a restaurant — a few slices of dry turkey,
lumpy gravy, boxed mashed potatoes and canned cranberry sauce might come to mind —
there are actually a lot of restaurants that go above and beyond the call of duty to put
together a world-class Thanksgiving experience for their customers.
We’ve scoured the country and assembled a list of restaurants, both chains and nonchains, that are serving Thanksgiving dinner this year. Check back often, as we’ll be
updating it as more menus roll in.
Empire Steak House: Visit Midtown Manhattan for a three-course meal ($64.95/pp).
Start with minestrone soup and salad, then venture into traditional Thanksgiving fare like
turkey with turkey stuffying, jelly cranberry sauce, string beans and sweet mashed
potatoes. For dessert: pumpkin pie with a choice of coffee or tea.
November 4, 2013
November 7, 2013
December 13, 2013
December 17, 2013
Got $10,000 to Spend On New Year's Eve Dinner? Then Head to New York City's
Empire Steak House
December 17, 2013 at 9:30AM by Kiri Tannenbaum | 0 Comment
If you are looking to go out with a bang for New
Year's Eve, look no further than New York's Empire
Steak House. But before you book a table, you'll want
to check your bank account first.
To celebrate the passage of 2013, and the opening of
the restaurant's second location on West 54th Street,
Empire Steak House is offering revelers their Caviar
and Champagne Extravaganza at a price tag of
$10,000 for two. For that hefty price, diners will savor
the Emperor's Delight menu, which pays homage to
Frank Sinatra and the Rat Pack era. Lavish menu items
include: one pound of Osetra caviar per person;
poached pears with merlot, goat cheese, dandelion
greens, and figs; Chateau d'Yquem lemon sorbet;
Wagyu Kobe beef with pan-seared Matsuke
mushrooms served with a South African lobster tail
with Cristal Champagne sauce, black truffles and
white asparagus. The finale? A three-layer chocolate
torte with raspberry and gold leaf and a Louis XIII
Cognac pudding. To boot, each duo will receive a bottle of 2010 Château Lafite
Rothschild, Pauillac, which runs around $1,000 at retail.
Back-to-back Sinatra impersonators will sing the crooner's top tunes during the evening.
While the Waterford Crystal ball drops in Times Square, you can be sure a rendition of
Steve Maglio singing "New York, New York" will be on tap.
For those looking to save their money for 2014, a Twilight menu will be offered from 4
p.m. to 9 p.m. at a bargain price $89.95 per person.
Do you think Empire Steak House's Caviar and Champagne Extravaganza is worth the
dough?
December 18, 2013
SPEND $10000 THIS NEW YEAR'S ON THE
FANCIEST DINNER IMAGINABLE
EMPIRE STEAK HOUSE
After sucking down a $500 milkshake, what's a stupidly wealthy person to do with their
wad of Benjamins? Rest easy, Richie Rich, because New York's Empire Steak House has
something right up your alley, and it also takes care of your New Year's Eve plans! At a
meager $10000, it's a steal.
The $10K NYE menu is a dinner for two, and man is it something. Things start off with
a pound of Ostera caviar p/person and a bottle of 2010 Château Lafite Rothschild,
Pauillac for the table. For perspective, that wine is currently available at around $1300
on this London site.
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EMPIRE STEAK HOUSE
Next is a light course of poached pears with merlot, goat cheese, figs, and toasted
macadamia nuts. A Chateau d’Yquem lemon sorbet cleanses the palate before the main
course. And then, to paraphrase the words of Sir William Smith, sh*t gets real. Wagyu
Kobe beef. Pan-seared matsutake mushrooms. Vintage port demi-glace. South
African lobster tail with Cristal sauce. Black truffles. WHITE ASPARAGUS.
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EMPIRE STEAK HOUSE
If you still have room, dessert is three-layer chocolate torte with raspberry and gold leaf
served with Louis XIII Cognac pudding. While you devour everything, you'll be
serenaded by Frank Sinatra impersonators, who'll be singing all 24hrs until the ball
drops. Start selling all your worldly possessions now, and this NYE you'll be celebrating
with the big shots.
Kristin Hunt is a food/drink staff writer for Thrillist, and has been known to spend
upwards of six whole dollars on bottles of Andre for New Year's. Follow her at
@kristin_hunt.
December 20, 2013
Where to Celebrate New Year’s Eve in Manhattan
Each year, we stress over where to go for a cool, new New Year’s Eve experience. Some
of the ones that caught my eye this year will let you choose between extreme partying
and indulgence, and more sedate dinners.
Empire Steak House: Want to go truly over-the-top? Ring in the New Year with an
extravagant $10,000 celebratory menu for two and 24 continuous hours of live Sinatra
music from New York’s finest Sinatra impersonators. The restaurant will offer the
Emperor’s Delight menu for $10,000, which will include one pound of fresh Osetra
caviar per person and a bottle of 2010 Château Laffite Rothschild, Pauillac for the table.
36 West 52nd Street, (212) 582-6900, www.empiresteakhousenyc.com
December 20, 2013
New Year’s NYC 2013
By Blanca Valbuena on December 20th, 2013
You can spend your New Year at a bar where that jerky guy will keep spilling his skunky
beer all over you, or you can pick one of NYC’s premiere restaurants to welcome 2014. I
think the choice is clear…or is it? Which of these restaurants will you pick?
Dine this New Year at Empire Steakhouse in Midtown West NYC
Empire Steak House’s New Year’s Eve celebration is made for those who just hit the
lotto. Empire will offer the Emperor’s Delight menu at a mere $10,000. What do you
get for this 10K? How about one pound of fresh Osetra caviar per person and a
bottle of 2010 Château Lafite Rothschild, Pauillac for the table. You also get 24
continuous hours of live Sinatra music from “New York’s finest Sinatra
impersonators”. For the rest of us (I certainly don’t have 10K to spare) There’s the
$89.95 Twilight menu (available from 4pm-9pm) or the Countdown to New Year’s
Menu for $250 per person.
Empire Steak House is located at 237 West 54th Street, in Midtown New York, NY
December 20, 2013
December 26, 2013
Food & Drink News
Over-the-Top New Year's Eve Dinners
DECEMBER 26, 2013 | BY CINDY AUGUSTINE | FOOD & DRINK NEWS
For a $10,000 Meal: Empire Steak House
With 24 continuous hours of live Sinatra music from New York's finest impersonators,
this newly opened outpost of the original steakhouse nearby has a $10,000 celebratory
menu for two. The Emperor’s Delight menu pays homage to the Rat Pack era and was
developed by executive chef and co-owner Jack Sinanaj. The decadent, five-course event
begins with a full pound of fresh Osetra caviar (per person) and a bottle of 2010 Château
Lafite Rothschild, Pauillac for the table. Courses range from Wagyu Kobe beef to South
African lobster tail with Cristal Champagne sauce. The grand finale is a three-layer
chocolate torte with raspberry and gold leaf served with Louis XIII Cognac pudding. 36
W 52nd St., 212-582-6900
December 26, 2013
December 28, 2013
December 30, 2013
December 30, 2013
December 30, 2013
The evening began with Miss USA donning her sash and posing for photos, being
funny and sweet as she joked with the photographers and smiled whilst thanking
everyone for attending. Then we moved on to her sampling the 24 oz. porterhouse
steaks with the co-owners, Jack and Jeff Sinanaj
It came to a close with Miss USA being assisted by the co-owners in the second
outpost ribbon cutting that took place outside of their 54th street location. Sure to
see more of this beauty to come in the near future!
December 30, 2013
December 31, 2013
NYC Steakhouse Offering
$10,000 NYE Dinner for Two
By Stefanie
Tuder
Dec 31, 2013 1:47pm
Empire Steak House in New York City is offering a $10,000 dinner for two this New Year's Eve.
Restaurants across the country are jacking up prices tonight with mandatory
prix fixe meals and champagne toasts all in the spirit of a happy new year.
But one restaurant is taking that spirit to another level with an extravagant
$10,000 dinner for two. Yes, $10,000.
Empire Steak House in New York City will be serving up a five-course feast
for anyone willing to part with the measly 10k. “We were like, ‘You know
what? Let’s make something special for the customers who can afford it,’”
owner Jack Sinanaj said.
The dinner starts off with two pounds of Osetra caviar, followed by a salad
of Merlot wine poached pears, goat cheese, figs and macadamia nuts in a
raspberry vinaigrette. Next up is an intermezzo course of Chateau d’Yquem
wine—which retails for over $300—and lemon sorbet. The main event is a
surf and turf of wagyu steak pan-seared with Japanese matsutake
mushrooms in a Port demi-glace sauce and South African lobster tail in a
Cristal champagne sauce with white asparagus with black truffles. Last up is
a three-layer chocolate tart with raspberries, gold leaf and Louis XIII cognac
pudding.
But wait, there’s more! Diners are also served a bottle of 2010 Château
Lafite Rothschild, which retails for upwards of $1,000.
Three couples have already booked the dinner, according to Sinanaj, and
they are in for an experience.
“People should book this dinner because it’s a memory,” he said. “You pay
$10,000 and you’re going to remember it.”
The restaurant also offers two lower-priced options: an $89.95 per person
meal until 9 p.m. and $250 after that, and there will be live Frank Sinatra
music all night.
“A lot of customers ask how much of these ingredients we bought, and what
will we do if we don’t sell them?” Sinanaj said. “I say, ‘it’s okay, we’re
going to eat it.’
December 31, 2013
January 16, 2014
January 22, 2014
January 27, 2014
THE NIBBLE’s Gourmet News & Views
Trends, Products & Items Of Note In The World Of Specialty Foods
This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
the online magazine about gourmet and specialty food.
FOOD FUN: Football Steak
January 27, 2014 at 8:23 am · Filed under Meat & Poultry, Super Bowl
To some, watching a football game while digging
into a big, juicy steak is a slice of heaven. That’s
why more than a few steak houses have big-screen
TVs.
Chef Jack Sinanaj of Empire Steak House in New
York City has gone one better, preparing a special
Empire Super Bowl Steak: a 20-ounce filet mignon
carved in the shape of a football.
A football filet mignon. Photo courtesy
Empire Steak House | NYC.
And yes, you can eat your steak while watching the
game on three large screen plasma TVs. There’s a
“viewing party” on Super Bowl Sunday, February
2nd.
Or, you can try carving your own at home.
The restaurant used grill marks to add the laces. That may be a challenge for some home
cooks, but if you’re good with a piping bag, you can add the laces with piped blue cheese
butter or other compound butter.
January 28, 2014
Events and Restaurant Deals for Super Bowl
Week
By Heidi Patalano on January 28, 2014 9:29am
Plenty of events in town will cater both to locals and visiting fans. View Full Caption
MIDTOWN — You may not have scored a pair of tickets to this year's Super Bowl on
Sunday, but you can still partake in the party as restaurants, museums and performance
spaces all over the city offer events to get the celebratory spirit going early.
Far from the huge corporate bashes filling Times Squares and elsewhere, a collection of
the city's small restaurants are offering special take-out packages to help fill your own
viewing party with a bacchanal of fried foods. Or, if you prefer to spend your Super Bowl
festivities more actively, there are sports-themed events at the city's museums and
performance halls. To help you score big, DNAinfo New York has rounded up the best
restaurant deals along with events planned in honor of the big event:
Restaurant: Empire Steak House
237 W. 54th St.
212-586-9700
Neighborhood: Midtown
For: viewing party
The Deal: Watch the game while noshing on an Empire Super Steak Bowl — a 20ounce steak bowl carved into the shape of a football.
January 28, 2014
Disappointed you couldn’t score tickets to Super Bowl XLVIII? You can still catch the game on Sunday
alongside fellow fans. Whether you’re screaming for the Seahawks or betting on the Broncos, these NYC bars
and restaurants are offering specials and hosting fun parties to enjoy the game no matter who takes home
the trophy. By Sarah Shaker.
(credit: Empire Steak House)
Empire Steak House
237 West 54th St.
New York, NY
(212) 582-6900
www.empiresteakhousenyc.com
Join this new restaurant for a viewing party, boasting three large screen plasma tv’s
throughout the 4,500 square foot Steak House. To celebrate, Chef Jack Sinanaj is preparing a
special Empire Super Steak Bowl, a 20 oz. Filet Mignon carved in the shape of a football. An
additional bar menu includes Empire’s Mini Burgers, Grilled Chicken Tenders, Empire’s
Mini Sausages, and Sizzling Canadian Bacon.
January 31, 2014
SUPER BOWL IN THE CITY: NYC GETS THE BEST OF THE BIG GAME
By ANGEL LENISE January 31, 2014
After months of anticipation, city-wide
soirées, and Polar Vortex preparations, New
York and New Jersey residents are finally
ready for some football!
Leading up to the coldest Super Bowl in
history, the isle of Manhattan and its outer
boroughs professed NFL fandom with some
of the best parties winter has ever seen. VH1
televised Super Bowl sprees with six days of
concerts featuring J. Cole, Cover Girl Janelle Monáe, and Fall Out Boy. Pepsi overtook Bryant
Park and dubbed the now-domed space #PEPCity, an outpost that merges the diversity of New
York City with the many flavors of PepsiCo through installations, performances, and live art.
Time Warner Cable invaded Highline Stages for a week-long buildup that included a tailgate
experience catered by chefs from the Food Network’s Chopped. And CÎROC replicated L.A.’s
Bootsy Bellows at the Liquid Cellar where Stacy Keibler cozied up to her new beau Jared
Pobre.
And there’s more in store for the big game.
For roughly 82,566 fans, that means bundling up to watch the Seahawks and Broncos battle it out
at MetLife Stadium in East Rutherford, New Jersey. For New York City’s remaining millions,
that means tailgating in the comfort of your home or friendly neighborhood bar. For the social
set—those more interested in being seen at the right Super Bowl party than actually watching the
game—this list is for you.
The Place: Empire Steak House
The Deets: Where else can you get a succulent Super Steak Bowl to enjoy over the
Seahawks-Broncos bout? Chef Jack Sinanaj, the Jack in Ben & Jack’s Steakhouse, will
unveil the dish on game day: a 20 oz. filet mignon carved in the shape of a football.
February 3, 2014
February 5, 2014
February 5, 2014
February 5, 2014
February 10, 2014
February 20, 2014
Restaurant Review: Empire Steak House NYC
Posted on February 20, 2014By MsDeshaFeatured, Food +
Restaurants
One of life’s greatest gifts is a menu tasting. It is the opportunity to taste the very best dishes on a
restaurants menu. We had the grand opportunity to attend such an event just one short week ago. My
favorite dinner companion and I along with journalists from various media outlets gathered at Midtown
Manhattan’s Empire Steak House to sample an assortment of tasty treats.
Guests of the event were treated to a delicious Buffet, divided into courses. The first round of dishes
were from the appetizer selection and included crispy calamari, a kale goat cheese salad and savory
stuffed mushroom caps. While enjoying these morsels waiters passed around the tables with piping
hot prime rib and NY Strip steak. As we enjoyed the sizzling cuts of beef the buffet was reset with
entree offerings. Some of the standout were the lobster ravioli and the truffle mac and cheese. Once
we were seated with our plates waiters once again passed with trays of seared meat. For the entree
course the servers presented lamb chops and thick juicy cuts of rib-eye. The last course of the evening
was the dessert. The dessert buffet consisted of New York Cheese cake with a raspberry drizzle and a
decadent chocolate cake.
Though a tasting is a one time event, you can find these delicious dishes and many more every night
at the Empire Steak House.
Read more: http://www.johnsimondaily.com/2014/02/restaurant-review-empire-steak-housenyc/#ixzz2tt9a0wDi
February 21, 2013
Mouthwatering steaks at great steakhouses pretty much all funnel through one place—the
hallowed lockers of Master Purveyors.
Beyond the steak, where diners choose to sink their teeth into their favorite cut comes down
to the environment and atmosphere.
There are dark dens of masculinity—refined man-caves—with old leather and wood
darkened by the smoking days of yore; hipper-than-thou steakhouses; and steakhouses
where you can eat surrounded by plush red velvet or churchwarden pipes. It will all make for
a fascinating anthropological study in the future, I’m sure.
But at Empire Steak House, there’s something different. Something a little more human,
which is evidenced by the feeling that the staff really care about your well-being. Perhaps it’s
compassion, perhaps it’s hospitality. Whichever, co-owner Jack Sinanaj and his staff are
masters at it.
For those who have ever felt uncomfortable or put off by a stuffy steakhouse, you will revel in
the genuine friendliness of Empire Steak House. And of course, the steak.
The second outpost of the Sinanaj brothers, Jack, Jeff, and Russ opened a month ago on
West 54th Street. What distinguishes Empire’s new location is its ample, airy space, which
seats 200-plus diners. It has a modern decor, with a sweepingly high ceiling and a sleek
white marble bar.
And from the time I entered the front door until the end of the meal, the service was
impeccable.
The staff was extra observant and always ready, but it wasn’t intrusive, which can be offputting. Every step of the way, all were warm and accommodating—even waiters who were
not assigned to our table.
A nice touch was having our dinners served right onto the plates in front of us.
Jack Sinanaj exudes warmth and caring. His vision was always about providing a
steakhouse where everyone felt welcome.
“Younger, older, it’s for everybody,” he said. “My priority is service because almost anybody
can cook medium rare actually.”
And it really is for everybody. A wide range of people were dining the evening I was there—a
group of 11 women of varied ages; a group of 4 young men in suits; and a smattering of
others that resulted in a diverse mix.
History
Sinanaj has an old connection to steak. He worked at Peter Luger with his brother Russ for a
good decade before they embarked on their own steakhouse venture. Even before working
at Peter Luger, they had envisioned opening a restaurant of their own.
Two Empire Steak House outposts and two Ben & Jack’s (one in Manhattan; the other in
Arizona; a third is under renovation) attest to their success.
It’s a far cry from the difficult beginnings Jack Sinanaj encountered when he landed on
American shores 24 years ago, an Albanian from Montenegro.
Sinanaj knew his prospects would be dim if he stayed home. As a child he caught glimpses
of Western Europe and America on TV and dreamed of possibilities.
In America, his first job was as a busboy, which was a shock to his system. “When I started
working here, I worked for $20, $25 a day. I was like, wow, is this really America? But I
[thought] there’s gotta be something better.”
His path has eventually brought him closer to his roots. Growing up on a farm that raised
cows, sheep, and chickens near a small lake and river, he knew a great deal about the
bounty of the land. From his father and uncle he learned about the best cuts.
After three months of working as a busboy, Sinanaj became a bartender, then a waiter, and
finally a restaurateur. “You can see this country here, it’s a beautiful thing, and it’s up to you,
in most cases. I’m not going to say most of us can be doctors, but there is opportunity if you
push a little harder,” he said. “But you have to believe in something before that something
can happen to you.”
Dining at Empire Steak House
Someone in the kitchen loves a good char.
On a recent visit, a companion and I shared a rib eye steak ($47.95). The char on the
outside was an excellent foil for the tender, juicy center inside, and this delicate balance was
gratifying all throughout our meal.
Some will like the steak sauce, which has a certain echo of cocktail sauce. But the steak is
so good, you won’t need it anyway. Most steaks are dry-aged for 28 days.
There is also more to this steakhouse than steak. There’s a good selection of seafood,
including a buttery Chilean sea bass ($35.95), which is at its minimal best, and comes with a
golden exterior that is matched by an equally beautiful taste.
The German potatoes for two ($11.95) are essentially a large, glorified hash brown served in
a casserole dish; they are crunchy on top, and the sweet caramelized onions make a
delicious addition.
Creamed spinach ($9.95) offers the semblance of healthfulness, with all that green color.
(Who am I kidding, really, but after one bite, the question becomes, who cares, anyway?)
There is also the decadent, truffled mac ‘n’ cheese ($15.95), a souped up spaghetti with
lobster ($36.95), as well as varied chicken dishes for the non-steak lover.
It’s all (pleasantly) belt-busting, and what’s more, served with a smile.
Empire Steak House
New 54th Street location:
237 W. 54th St. (between Broadway & Eighth)
212-586-9700
Original 52nd Street location:
36 W. 52nd St. (between 5th & 6th)
212-582-6900
www.empiresteakhousenyc.com
Hours
Monday–Thursday: 11:30 a.m.–11 p.m.
Friday: 11:30 a.m.–11:30 p.m.
Saturday: noon–11:30 p.m.
Sunday: noon–10:30 p.m.
Breakfast is also served at the W. 54th St. location
Category: NYC Dining
February 24, 2014
An Empire in the Making: Empire Steak House
Nothing is quite as satisfying as a good steak. At Empire Steak House,
they have perfected the craft of preparing quality steaks and with a second
location recently opened in Midtown, there’s no excuse not to check it out.
The establishment was founded by Jeff Sinanaj, along with his brothers,
and doesn’t have the typical feel of a steak house. The space is light and
spacious, as opposed to dark and wooden, like many classic steakhouses
in the city.
Empire Steak House serves the highest quality USDA Prime meats, all of which
are handpicked and dry-aged for almost a month. They are known for their
signature porterhouse for two, but also have a wide array of other cuts, such as
ribeye, filet mignon and New York sirloin. Not only do they do fabulous steaks,
but the restaurant also offers plenty of seafood dishes, pastas, appetizers and
side dishes. Recently, we attended a tasting at Empire Steak House and were
treated to a sampling of some of their top items. Their ribeye was cooked to a
perfect medium rare and was juicy, tender and flavorful. We also loved their
lobster ravioli and tuna tartare. Both are must-try items on the menu. We also
wouldn’t pass up the opportunity to enjoy our meats with some potatoes and
sauteed spinach on the side, both of which are divine. The food here was so
good we had to go back for seconds and luckily for us, it was accompanied by a
great wine list that features California’s finest. Oh, and their tiramisu is second to
none.
With great quality good, an amazing and charismatic staff to take care of you,
and plenty of wine to keep a smile on your face, this is one spot we definitely
wouldn’t mind going back to.
Empire Steak House is located at 237 W. 54th Street and 36 W. 52nd Street.
February 24, 2014
Every week, we take a look at some new chefs and menus that have appeared across the
country. Here’s this week’s roundup:
The Board of Directors of Benihana Inc., the nation’s leading operator of Japanese sushi
restaurants, announced that industry veteran Steve Shlemon has been named the
company’s new president and CEO, effective immediately, according to a press release.
The Hershey Company recently introduced a new brand, Lancaster Soft Cremes, which
are widely available at retailers worldwide. These creamy caramels are available in three
flavors: Caramel, Vanilla and Caramel, and Vanilla and Rasberry. They are sold in eightounce bags for the retail price of $3.99 and four-ounce bags for the retail price of $2.49.
Tortilla chip company The Better Chip recently launched two new tortilla chip flavors:
The Better Chip Chipotle and The Better Chip Beet. These flavors are created by cooking
real peppers and beets inside the double-corn masa chip.
New York City
The all new “Porchetta Bloody Mary” is now available year-round at Ristorante Asellina
for $12 and also as part of the restaurant’s $18 bottomless brunch special. The cocktail is
made with house-infused bacon vodka and Asselina’s special Bloody Mary mix before being
topped with a thick slice of crispy bacon, olives, bacon salt, and a lemon wedge.
Midtown’s Ground Central recently introduced a tapas menu, inspired by the coffee
company’s French owner Etienne Wiik’s travels through Barcelona, according to a press
release. The menu features a selection of Spanish small plates including “Morcilla &
Tortilla,” a blood sausage and a potato omelette, and “Sardina Picante,” with spicy
sardines and guindilla peppers. Ground Central also introduced wine and craft beers and
extended its hours to 9 p.m.
On March 3, NYY Steak will be hosting a five-course wine pairing dinner at 7 p.m., which
will be preceded by a cocktail hour beginning at 6 p.m, according to a press release. Some
of the pairings include Borgo Conventi Pinot Grigio 2012 with roasted East Coast oysters,
Modus IGT 2010 & Romitorio IGT 2006 with wild boar sausage ragu, and Vin Santo Serelle
2012 with almond cake. The dinner costs $165.
Empire Steak House is now open for breakfast every day from 7 a.m. to 11 a.m.,
according to a press release. Guests can purchase the All American Breakfast for $23,
which includes scrambled eggs, hash browns, bacon, freshly baked pastries, freshly
squeezed orange juice, and coffee or tea. An a la carte breakfast menu is also
available that includes ale beer waffles, buttermilk pancakes with lemon butter and
berries, french toast, Nutella crepes, sausage with parmesan polenta and spinach, a
smoked salmon platter, and more.
Potatopia is now open until 4 a.m. on Fridays and Saturdays at its West Village location,
according to a press release.
Celebrating the 10th anniversary of Landmarc, his first restaurant in Tribeca, chef Marc
Murphy is offering a celebratory four-course tasting menu on March, 6 from 5:30 p.m. to
12 a.m. for $100 per person, according to a press release. Guests will get a choice of each
of the courses, which will be served family-style and complimentary champagne will be
served throughout the night. Hors d’oeuvres will consist of foie gras terraine, steak
tartare, and boudin noir. The first course will be endive salad, roasted marrow bones, and
mussels. The second course will be spaghetti alla carbonara and rigatoni alla Genovese.
The third course will be grilled pork chop, roasted monkfish, grilled quail, and grilled
hanger. A dessert will be prepared for each table.
The Lower East Side’s newest whisky bar, Leave ROCHELLE Out of It recently received
two bottles of the extremely rare liquor Chichibu, first cask strength Japanese whisky,
according to a press release. Only 2,000 bottles have been produced and just 500 were
delivered to New York City. Rochelle is offering the whisky for $42 a glass while supplies
last.
Magnolia Bakery introduces cupcakes inspired by the Oscars, including a black-tie
chocolate or vanilla cupcake topped with a swirl of vanilla bean meringue buttercream,
chocolate buttercream, and a sprinkle of edible gold glitter for $3.50, according to a press
release. Its “Best Picture” cupcake comes in vanilla or chocolate and is topped with vanilla
buttercream and edible images with each of the Best Picture nominees. A box of “Best
Picture” cupcakes is available for $60.
L’Ecole, the restaurant inside the International Culinary Center run by more than 60
instructors and students from the school, recently introduced a new prix-fixe, two-course
brunch menu for $26, according to a press release. The menu features dishes such as duck
confit-potato hash with eggs any style; brioche french toast with fresh cream, berries, and
maple syrup; seasonal fruit and agave yogurt and coconut almond granola; spinach
fettuccine with braised duck leg ragu with tomato jam, carrots à l'étuvée; and a
complimentary mimosa or bellini and basket of fresh-baked pastries.
Chef David Arias has been named executive chef at Abboccato Italian Kitchen, which
features a menu of authentic regional dishes from Italy with handmade pastas, shared
plates, and a $60 chef’s tasting menu. According to a press release, guests can also enjoy
Italian wines and cocktails.
Tribeca staple Dylan Prime, which reopened in December 2013, is now open for lunch
from 11:30 a.m. to 3 p.m. every day. Lunch items include lobster pot pie with Yukon gold
potato; a “lambwich” with braised lamb, fried egg, and ricotta salad on a challah bun; and
slow-roasted prime rib sandwich with porcini aioli and a pickled red onion.
Washington, DC
Bluejacket Brewery recently launched dessert-style beers, created by Beer Director Greg
Engert and the brewing team, according to a press release. These beers were designed to
mirror the flavors of executive pastry chef Tiffany Maclscaac’s desserts and doughnuts at
GBD Chicken & Doughnuts. A couple of dessert beers available are “Sticky Situation,”
consisting of brown ale spiced with classic curing spices, infused with locally-produced
Langdon Wood-Aged Maple Syrup and based on a maple bourbon bacon glazed doughnut;
and “The Dalmation,” which consists of blond barleywine spiked with cocoa nibs and
vanilla beans and is based on an Oreo doughnut.
We’re always looking for tips about new chefs and seasonal menus, so if you think there
are any that we missed, let us know!
8 Ways Restaurants are Ripping You Off
America’s 10 Best Restaurants for Meat Eaters
10 Crazy Hotel Food Requests
February 28, 2014
Steakhouses are not like other restaurants and New York City steakhouses are not like
other steakhouses. Over the last century and a half, New York City steakhouses have
developed their own rules and customs that are distinct from other types of restaurants. They
can be intimidating to the novice and baffling to even the most seasoned restaurant diner.
With that in mind, here's a guide to navigating New York City steakhouses, with everything
you need to know to get the most out of your experience
History
The first steakhouse in the United States was Delmonico's (1827). It is considered a
steakhouse because of the prevalence of beefsteaks on the menu and because it is credited
with creating the Delmonico cut. But it was really more of a fine dining restaurant. Both
Lobster Newburg and Baked Alaska originated there, and Charles Ranhofer, who became
chef de cuisine in 1862, was arguably America's first celebrity chef. Delmonico's is still
around today (although it has not seen continuous service having closed for a few years), but
it represents a parallel evolutionary branch of the steakhouse genre. The menu at
Delmonico's was traditionally heavily French in influence, and the dining room, then and
now, ornate and filled with plush furniture.
[Keens]
The more common steakhouse aesthetic is much simpler and to the point, springing not from
the hospitality industry but from the beefsteak socials of the 19th century. Beefsteaks were
banquet dinners with steak and beer as the organizing principle. These large fraternal
gatherings would last for hours on end and the men (women were not welcome) would
consume alarming amounts of beef and beer, and nothing else. While this type of dining
waned in popularity by the 20th century, it helped spawn the steakhouse as a restaurant.
This heritage is one of the reasons why many steakhouses look like banquet halls — dusty,
baroque rooms with wood paneling and vaguely Gothic accents. It also adds an element of
ritualization to steakhouse dining.
Peter Luger, founded in 1887, is the prototypical NYC steakhouse. Others may have been
around longer — Keens dates back to 1885 and the Old Homestead all the way back to
1868 — but none have enjoyed the influence or the popular acclaim of Luger. It has inspired
a legion of imitators and firmly established the porterhouse steak for two, served sliced and
swimming in butter on a sizzling platter, as the quintessential NYC steakhouse steak. Peter
Luger is a good starting point for any serious exploration of the NYC steakhouse genre.
Of course the steakhouse evolved, especially in Manhattan where the 20th century saw the
rise of such notable and surviving steakhouses as The Palm (1926), Gallagher's (1927),
The Bull & Bear (1960), and Sparks (1966). By the mid century, "Steak Row," which
centered around 45th Street, became the epicenter of steak in Manhattan with steakhouses
such as Pen & Pencil, Joe & Rose's, The Pressbox and Danny's Hideaway. All have now
shuttered, but the area still has plenty of steakhouses with two locations of The Palm and
Sparks in close proximity.
[Smith & Wollensky]
Smith & Wollensky opened in 1977 on the corner of Third Avenue and 49th Street, but the
location had previously housed Manny Wolf's, which dated back to 1896. While Smith &
Wollesnky has become a national chain, the original location has always remained
independently operated. Employees of Smith & Wollensky have gone on to found their own
steakhouses such as Ben Benson.
Prime, Corn Fed Beef
The beef served at a true NYC steakhouse is grain finished USDA Prime. This grade of beef
comes from the steer, which is the male of the species and has the necessary musculature
to produce high quality steaks. Cows, the female of the species, are reserved for dairy
production and low grade meat such as commodity hamburger. Prime beef accounts for
between two and four percent of all graded beef in the US, making it very expensive. It isn't
just the quality of the beef that sets NYC steakhouses apart, it is what they do with it once
they get it.
Dry Aging
[Dry aged beef]
The first thing you will notice upon entering Peter Luger is the unmistakably musky aroma of
dry aged beef, which wafts up invitingly from the meat locker in the restaurant's cavernous
basement. Dry aged prime beef is the hallmark of the NYC steakhouse experience. While
most of the world long ago adopted so called "wet aging" — storing beef in plastic bags to
tenderize it — true NYC steakhouses do it the old fashioned way, by storing it uncovered in
specially constructed rooms, and allowing it to become desiccated and for a controlled mold
to form. This causes it to become tender through enzymic process and develop complex
flavors, akin to the way that wine and cheese are produced.
Dry aged beef has pronounced mineral rich notes. It is often described as "earthy," "nutty,"
"steely," and "funky." As it approaches a month in the dry age room, it takes on a flavor
similar to blue cheese and loses a significant amount of weight due to moisture evaporation.
[Gallaghers]
Be wary of restaurant menus that refer to the beef as "aged." Technically, all beef is aged, so
you should ask them to clarify whether it is dry or wet aged. Dry aging is a point of pride for
many restaurants. The recently revamped Gallaghers is famous for the meat locker that is on
display in the front of the restaurant and is visible from the street. It reveals row upon row of
short loins and ribs aging majestically. Gallaghers is the exception however — most dry age
rooms are sequestered in the basement and their secrets are closely guarded.
Despite the high prices, it is important to note that steakhouses don't actually make a profit
on selling the steak itself.
Because of the loss of weight associated with dry aging beef, expect to pay significantly
more for such steaks. In a New York City steakhouse, dry aged steaks typically range in
price from $45 to $65 for steaks for one such as strip loin, rib steak, or T-bone. These steaks
generally weigh between 16 and 30 ounces. Porterhouses, which are always served for two,
cost around $100 for a 45 to 50 ounce steak.
Despite the high prices, it is important to note that steakhouses don't actually make a profit
on selling the steak itself. Tommy Hart, former general manager and managing partner of
Smith & Wollesnky, who has spent almost four decades in the business, explains: "On
average, restaurants need to operate on a 30 percent food cost basis. Steakhouses pay
around 45 to 55 percent food cost for their beef." Because of this, they need to up-sell you
on the sides, appetizers, and most importantly, the wine. Of course, at their most successful,
steakhouses can be hugely profitable. Sparks, for example, pulled in $23 million last year,
putting it on Forbe's list of Top Grossing Restaurants in America.
So now that you know the origins of the genre, the type of beef these restaurants sell, and
how they make their money, it's time to visit a steakhouse.
The Dress Code
While there is an implied "business casual" requirement at most of the Manhattan
steakhouses, you will see some rather lax examples of that. Considering the cost of
steakhouse dining, it's wholly appropriate for gentlemen to wear jackets and ties, as this
makes the experience more pleasant for the other diners in the room.
The Gatekeeper
While most restaurants that charge as much as steakhouses do go out of their way to be
hospitable, it is sometimes hard not to feel as the steak did before it was steak at the front
desk of a New York City steakhouse. The way that a maître d' manages the waiting area at a
steakhouse might seem to be total chaos, but it is actually a carefully orchestrated procedure
designed to turn over the dining room tables as quickly as possible. At the same time, the
restaurant needs to make sure that regulars are looked after.
Ryan Yeisley worked the front door at Smith & Wollensky for over a decade and tells an
amusing anecdote about former Mayor Michael Bloomberg that is illustrative of the way
things work at a steakhouse. Yeisley was at JG Melon, the popular Upper East Side bar, on
his day off waiting for a table. Mayor Bloomberg arrived and was whisked to one
immediately. Yeisley quipped about having to wait while "Hizzoner" was given preferential
treatment. The mayor heard him and retorted, "You never make me wait at Smith &
Wollensky either!"
The mayor was right, of course — like any restaurant, there are always VIPs. But Yeisley is
diplomatic about how a regular or VIP is treated versus a first time customer. He explains:
"We try to make them both happy, of course, but it is easier to do that when you know the
clients' tastes and preferences." When asked about the practice of bribing the maître d' for a
table or tipping them at the end, Yeisley confirms that the practice does happen and that
palming off $20 or $40 is certainly appreciated, but that it is not at all necessary. In fact, the
best tip he offers is a simple one: "Just be nice."
The Waiter
If you are lucky, you will get an old-school waiter. Invariably gruff and often cantankerous,
they will hurl insults and plates of food at you with an assumed familiarity that will make you
feel welcome. Don't take offense at the schtick — it is part of the experience. But at the same
time, don't feel pressure to order based on their suggestions as they are often trying to upsell you. That seemingly off the cuff "seafood towers are popular" remark will add $120 to
your check. Waiters with experience understand that cynical up-selling won't help generate
repeat customers.
[A waiter at Peter Luger.]
In many cases, the waiters are more famous than the chefs at steakhouses. Wolfgang
Zwiener, for example, waited tables at Peter Luger for four decades, attaining a cult
following. He eventually opening his own successful chain of steakhouses called
Wolfgang's, patterned on the Luger model. Similarly, Ben & Jack's was started by two
brothers, Jack and Russ Sinanaj, who also worked at Luger and now operate two
Manhattan locations.
How to Order
Wine
Steakhouses make most of their profits from wine and liquor sales. And thus they often
invest heavily and have deep cellars stocked with rare and expensive wines. The beef, it
turns out, is just a ruse to get you into the restaurant to spend money on grapes. An average
steakhouse menu can fit onto a single page, whereas the corresponding wine list can be as
thick as a dictionary.
But don't fall into what Eater wine editor
Levi Dalton refers to as the "$80 to
$120 trap." There are few bargains in
this range because it is the most
popular price point. Dalton advises
going either above or below that range.
Don't be afraid of the cheapest wine on
the list. At the same time, a steak
dinner is supposed to be an
extraordinary meal, so splurging on a
decent bottle of wine to go with your
steak is something that you should
embrace. Once you crest that $120
hump you will see much better value
for money, even though you will be
spending more.
Dalton further advises you to think
outside the box by avoiding the most
obvious grapes like Cabernet, which
tend to be the most popular in
steakhouses, and also look to less obvious regions than France and California and instead to
a place like Italy where "outside of Amarone and possibly Brunello" most people would not
think to look. Another option Dalton suggests is to skip the wine altogether and just "go right
to the hard stuff." [Photo: A bottle of Opus One at Smith & Wollensky]
Appetizers
You will generally get seafood of a higher quality in a steakhouse than you will steak in a
seafood restaurant. Shrimp cocktails are on almost every steakhouse menu, and Manhattan
steakhouses in particular tend to offer large seafood bouquets that tower skyward and have
the same effect on your check. The wedge salad — iceberg lettuce served with blue cheese
dressing — is probably the most iconic appetizer, although Luger does not offer it. The
famed Williamsburg steakhouse does, however, offer large slices of onion and tomatoes
(year round) along with its famous "steakhouse" sauce (note that it is not called steak
sauce). Oysters and slab bacon are also quite popular around town but a word of caution
about the bacon: While the thick, charred bacon served at steakhouses certainly look
impressive in comparison to what you might see in your local diner, it is generally the exact
same product. This is the same commodity pork you can find in your supermarket.
A good piece of advice is to skip the appetizers at steakhouses, as they only serve to pad
the bill and your stomach. It is not that they are never good — they often are — but you are
here to eat steak and since they tend to weigh in at a pound or more, you should save your
appetite for the beef and your money for a better bottle of wine.
The Steak
The dry aged steaks served in NYC steakhouses are cut from the rib and short loin "primals."
These are the highest quality and most tender cuts on the steer. The steaks are generally
broiled in large gas powered broilers that are adept at searing the meat. There are some
exceptions — Gallaghers grills over charcoal — but gas powered broilers are the most
common.
[A porterhouse steak at Peter Luger.]
The short loin gives us the porterhouse, T-bone, strip loin, and tenderloin steaks. The
porterhouse, which contains portions of the strip loin and tenderloin as well as the iconic "T"
shaped bone, is always sold for two because it would otherwise be vanishingly thin. Because
of the size of the steak, it is common practice to serve the porterhouse sliced. Steaks for one
are generally served whole. Peter Luger popularized serving steak on a sizzling platter, and
dousing them in a combination of rendered fat and butter, called "shine" or love."
When given a choice, many steak connoisseurs opt for the porterhouse cut closest to the rib
of the short loin, which is where the T-bone begins. This is because the other end contains a
portion of the gluteus medious muscle from the sirloin, which is not as tender and is
separated by a "vein" that can be tough to chew. Because of this, the end cut porterhouse or
strip loin is sometimes referred to as the "sucker" steak.
The T-bone is less common because a strip loin only yields one or two cuts. It is similar to
the porterhouse because it shares both portions of the strip loin and tenderloin but only a
small portion of the latter. The fillet on a porterhouse is round, while on a T-bone it is
triangular in shape.
The strip loin or NY strip steak is commonly sold for one, both with or without a bone. The
bone-in steaks have more flavor as a result of direct exposure to the dry age room. You will
sometimes see strip loins listed as a "sirloin" steaks, shell steaks, or Kansas City strip steaks
on menus.
The tenderloin, often called the filet mignon, is the most tender cut on the steer. But because
it does not have significant marbling — intramuscular fat, the fat within the muscle itself — it
does not have a lot of flavor. While it is extremely popular, especially in the tourist heavyMidtown steakhouses, the other steaks mentioned above are far more flavorful.
[A steakhouse broiler.]
Executive chef Joseph Paulino of Uncle Jack's, which has a two Manhattan locations and
a third in Queens, reports that at the Midtown restaurant, which has a lot of tourist traffic,
tenderloins account for over half of sales, whereas at the other locations the rib steak and
porterhouse are the most popular.
Something else to note: Unless it is attached to a bone (as in a porterhouse or T-bone),
tenderloin is never dry aged, further stripping it of potential flavor. You may also occasionally
see Chateaubriand on old school menus — this is a tenderloin for two and, again, it is not
commonly dry aged.
The rib section yields the rib steak and the boneless variant the ribeye, also called the
Delmonico cut. According to Delmonico's current executive chef Billy Oliva, the Delmonico's
cut at the restaurant was historically the best steak available on a given night, so it might
have been a variety of cuts. Indeed, throughout different regions of America, Delmonico may
refer to either a top sirloin, strip loin, or a ribeye. But in NYC, and at Delmonico's itself, a
Delmonico steak is always a ribeye.
The rib steak and ribeye have gained increasing popularity in recent years in the
steakhouses of NYC.
While the rib steak and ribeye steak are not quite as popular on menus as short loin steaks,
they are considered the steak of choice amongst serious steak eaters. This is because of the
spinalis dorsi muscle, or cap, that surrounds the longissimus muscle, commonly referred to
as the "eye." The spinalis is especially flavorful and fibrous, and because it lies on the
exterior of the chop, it is redolent with the flavor of dry aging. If you like the cap, consider
asking for steaks cut from the anterior or "chuck end " of the rib. Note that rib steaks cut from
the loin end of the rib section will have almost no spinals, as the muscle has tapered off
completely, and they are quite similar to strip loin steaks. While it is not immediately obvious
because the muscle changes shape, the longissimus muscle is the center of the ribeye and
the strip loin.
The rib steak and ribeye have gained increasing popularity in recent years in the
steakhouses of NYC. Shane Finnegan, who has waited tables at Gallaghers steakhouse
since 1995, reports that the cut "has become as popular as the filet and porterhouse,"
accounting for a third of sales in recent years.
The rib is often roasted whole to make prime rib, a dish whose popularity has waned
in recent decades but can be found on many steakhouse menus, including Smith &
Wollensky, Gallaghers, The Palm, Empire Steakhouse, and Keens. If your only
experience with prime rib is the grey abomination found at weddings, you should consider
ordering it in a proper steakhouse.
You will also occasionally see cheaper cuts of beef such as hanger, skirt, or steaks cut from
the true sirloin (as opposed to the strip loin), often at lunch. These will be more economical
but not nearly as tender or flavorful. To choose such lesser cuts is to snatch defeat from the
jaws of victory — you are going to be spending a substantial sum anyway, so you may as
well get the best that there is.
After selecting your cut the only remaining concern becomes temperature.
Medium rare, which is a 130° internal temperature, is the most requested order and the one
that most chefs will recommend. It offers the best flavor experience, because the fat has
reached its melting point. There is, of course, an undeniable mystique associated with
ordering steak rare (120°) or even "black and blue" (also know as "Pittsburgh style" or
"bleu"), which is an even cooler internal temperature and a charred exterior. This is often
reinforced by the old school waiters who will nod approvingly if you correct them when they
ask, "Medium rare?" by opting for rare instead. Order your steak back and blue and they will
slap you on the back and commend you verbally.
But don't feel like you need to please the waiter, or that you will gain macho credibility by
ordering a steak rarer than you prefer to eat it. You are paying through the nose, so your
mouth may as well get the most out of it.
Steakhouse broilers run hot and are designed to cook steak efficiently to medium rare —
anything beyond that and you are asking for a lump of charcoal.
If you order steak at medium (160°) or beyond, it will have lost significant amounts of juice.
You may as well save your money and order a cheaper protein. Order a well done tenderloin
in a steakhouses and you will end up with the raggedy end cut that will be butterflied lest it
ignite during cooking. Steakhouse broilers run hot and are designed to cook steak efficiently
to medium rare — anything beyond that and you are asking for a lump of charcoal. And don't
be afraid to send back a steak that is not the way you ordered it, just be polite about it.
Sides
The practice of serving steaks a la carte dates back to the beefsteaks. Potatoes and
vegetables were added almost as an afterthought when the beefsteak morphed into the
steakhouse. As a consequence, they tend to be rather unimaginative. Creamed spinach and
hash brown potatoes are the most common sides, and many places sold nothing else for
decades. These days the canon has been broadened — asparagus, mac and cheese,
French fries, and Brussels sprouts are all popular. But first timers should go old school and
stick with spinach and hash browns.
[The spinach at Keens]
The portion sizes of sides at steakhouses vary. At Gallaghers, Shane Finnegan will often
advise dinners to split sides at the table. When you see the size of the creamed spinach and
hash browns served at Gallaghers, you will appreciate his advice. By comparison, an order
of the similarly priced hash browns at Keens, while delicious, will barely feed one.
Dessert
[Schlag from Peter Luger]
Cheesecake is the quintessential NYC steakhouse dessert. Peter Luger is also known for its
schlag — a thick, sweetened whipped cream — that is either dolloped on top of a piece of
cheesecake or ordered by the bowlful. There are other standouts: The toffee sundae at
Keens is legendary, and the coconut cake at Smith & Wollensky (the first steakhouse to
employ a full time pastry chef) has inspired many imitators. However, most steakhouse
desserts are fairly pedestrian — expect a lot of powered sugar, chocolate sauce, and sprigs
of mint. Again, they all pad your bill. Expect to pay an average of $10 per dessert.
Coffee is usually pretty dreadful in steakhouses. But that might be true of restaurants in
general. On the other hand, the after dinner drinks can be quite interesting, but watch the
prices — that port the waiter casually offers you could add $40 to your check.
The Check
Doubling the tax for the tip is standard, although 20 percent or even more is quite common
according to Hart (and very much appreciated). Waiters, especially in the more tourist heavy
areas, are not shy about informing patrons they suspect are foreign that "service is NOT
included." You should let your conscience guide you here. And tipping the maître d' on the
way out will likely help you on the way in the next time. Regulars will of course develop
personal relationships with the staff and it is not uncommon for them to actually request
service by a specific waiter. Thus is the clubby nature of the steakhouse.
March 15, 2014
March 29, 2014
Empire Steak House excels on its selection of full-bodied red wine
By Manos Angelakis | March 29, 2014
Last Updated: March 28, 2014 2:16 pm
(Courtesy of Empire Steak House)
One of the defining moments in oenophile history was the Judgment of Paris in 1976. Eleven
experienced judges undertook a blind tasting in Paris, in which Californian wines snatched
top honors from France, causing a major stir in the wine world.
Since then, numerous other blind tastings from many of the same or similar producers on
both sides of the Atlantic (San Francisco 1978, French Culinary Institute 1986, Wine
Spectator 1986) have established the quality of Californian wines despite the rage generated
in the French press by Bordeaux producers who still dismiss the results as having no basis
due to the subjectivity of taste in human beings.
Last week, I tried my own, very unscientific version of the Paris wine tasting at Empire Steak
House.
I tasted current vintages from California and mostly Europe. It has an exceptional cellar that
has not only wines from numerous of the producers of the 1976 tasting, but also many other
exceptional vintages from around the world.
Empire’s wine list consists of 32 pages—337 selections and more than 4,500 bottles in
inventory—which showcase top red and white wines from the United States (California,
Washington, Oregon, and New York), also outstanding reds from Tuscany (including a
number of top Brunellos and Chianti Classico Reservas), Piedmont (great Barolos and
Barbarescos), and the Veneto (Amarone).
From France, of course they have grand Bordeaux wines—including a variety of Margaux
bottles, Pauillac, Pomerol, Haut Médoc—as well as Burgundy, Languedoc-Roussillon, and
vintages from the Rhone Valley.
The only thing that I would mention is that the list is a bit light on Spanish and South
American wines—especially now that exceptional Catalan, Chilean, and Argentinean bottles
are available in New York City at very logical prices. But, I quibble …
I had reviewed Empire Steak House’s location on East 44th Street in the past, and its steaks
are brilliant. Its main meat supplier is Master Purveyors, a 50-year-old family business that
provides the best hanging meat on the East Coast. Most of the better steakhouses purchase
their meat from them, and they guarantee steaks of the highest quality.
Eating at Empire, you are guaranteed a prime steak, properly cooked to your specification,
with the proper sear—that telltale crusty char that seals in the steak’s juices. I have found
that at Empire, whether one orders a filet mignon, a porterhouse, a sirloin, or a rib eye, the
result has always been flavorful, marbled beef.
If it sounds like I’m gushing … yes, I am. I never had an inferior piece of meat there.
So, I had pieces of a nice filet, cooked black and blue as I like it, with some thick grilled
bacon. I tried to replicate the Judgment of Paris by getting glasses of California wines to
compare with a group of European wines.
My California glasses were 2011 Chateau Montelena, 2010 Cakebread Cellars, 2010 Stag’s
Leap, 2010 Duckhorn Estate, and 2010 Far Niente, all exceptional cabernet sauvignon from
Napa Valley.
The international wines were the 2009 Amarone Masi Costasera, and the 2010 Masi
Campofiorin, two lovely Italians I’m very fond of, a 2010 Bolgheri Sassicaia, another premium
Italian, the 2010 Domaine Rothschild (Lafite), from Pauillac, and a Penfolds from South
Australia.
I admit that it is not a very scientific method, mixing Californian, Italian, French, and
Australian wines. On the other hand, these are all considered top quality wines from their
areas.
The result …
Few things pair better with a steak than a full-bodied red wine. They were all delightful
bottles and they tasted equally good regardless of their place of origin. The winemakers
behind these wines know what they are doing, and they do it very well. And the sommelier
that developed the Empire’s wine list is also exceptional, acquiring extraordinary wines to
pair with prime steaks.
To your health!
Manos Angelakis is a well-known wine and food critic based in the New York City area. He
has been certified as a Tuscan Wine Master, by the Tuscan Wine Masters Academy, as well
as being an expert on Greek, Chilean, and Brazilian wines. He judges numerous wine
competitions each year and is the senior Food & Wine writer for LuxuryWeb Magazine and
The Oenophile Blog.
Empire Steak House
237 West 54 St., (between Broadway and Eighth Avenue)
212-586-9700
empiresteakhousenyc.com
Hours
Monday
11:30 a.m.–10:30 p.m.
Thursday–Friday
11:30 a.m.–11 p.m.
Saturday
noon–11:30 p.m.
Sunday
noon–10:30 p.m.
March 29, 2014
Empire Steakhouse
237 West 54 Street,
between Broadway and 8th Ave
Great Wine with Great Beef
One of the defining moments for any oenophile is the “Judgment of Paris” a
blind tasting by 11 experienced judges in Paris, in 1976, where, in
competition with French Grand Cru Bordeaux reds and Chardonnays, two
California wines, a 1973 Cabernet Sauvignon from Stag’s Leap Wine Cellars
and a 1973 Chardonnay from Chateau Montelena rated best in each
category, causing a major surprise in the wine world, as France was
generally regarded up to that point as being the producer of the world's best
wines.
Since then, numerous other blind tastings from many of the same or similar
producers on both sides of the Atlantic (San Francisco 1978, French Culinary
Institute 1986, Wine Spectator 1986) have established the quality of
Californian wines despite the rage generated in the French press by Bordeaux
producers who still dismiss the results as having no basis due to the
subjectivity of taste in human beings.
There is one way to imitate the Paris Wine Tasting and judge for yourself.
Last week I did a wine tasting of current vintages from California and mostly
Europe, at Empire Steakhouse. They have an exceptional cellar that has not
only wines from numerous of the producers of the 1976 tasting, but also
many other exceptional vintages from around the world.
Their wine list consists of 32 pages - 337 selections and more than 4,500
bottles in inventory - which showcase top red and white wines from the US
(California, Washington State, Oregon and New York State), also outstanding
reds from Tuscany (including a number of top Brunellos and Chianti Classico
Reservas), Piedmont (great Barolos and Barbarescos), and the Veneto
(Amarone). From France, of course they have grand Bordeaux wines including a variety of Margaux bottles, Puillac, Pomerol, Haut Médoc – as well
as Burgundy, Languedoc-Roussillon, and vintages from the Rhone Valley. The
only thing that I would mention is that the list is a bit light on Spanish and
South American wines – especially now that exceptional Catalan, Chilean and
Argentinean bottles are available in New York City at very logical prices. But,
I quibble…
I had reviewed the Empire Steakhouse in the past, when they were located
on East 44th Street, and their steaks are brilliant. Their main meat supplier is
Master Purveyors, a 50 year-old family business that provides the best
hanging meat in the East Coast. Most of the better steakhouses purchase
their meat from them, and that guarantees steaks of the highest quality.
Eating at Empire, you are guaranteed a prime steak, properly cooked to your
specification, with the proper sear - that telltale crusty char that seals in the
steak’s juices. I have found that at Empire, whether one orders a filet
mignon, a porterhouse, a sirloin, or a rib eye, the result has always been
flavorful, marbled beef.
So, I had pieces of a nice filet, cooked black and blue as I like it, some thick
grilled bacon etc. and I tried to replicate the “Judging” by getting glasses of
California wines to compare with a group of European wines.
My California glasses were 2011 Chateau Montelena, 2010 Cakebread
Cellars, 2010 Stag’s Leap, 2010 Duckhorn Estate, and 2010 Far Niente, all
exceptional Cabernet Sauvignon from Napa Valley.
The international wines were the 2009 Amarone Masi Costasera, and the
2010 Masi Campofiori, two lovely Italians I’m very fond of, a 2010 Bolgheri
Sassicaia (another premium Italian), the 2010 Domaine Rothschild (Lafite),
from Puillac, and a 2009 Penfolds from South Australia.
I admit that it is not a very scientific way, mixing Californian, Italian, French
and Australian wines. On the other hand, these are all considered top quality
wines from their areas, that pair very well with prime steak.
The result…
Few things pair better with a steak than a full bodied red wine. They were all
delightful bottles and they tasted equally good, regardless of their place of
origin. The winemakers behind these wines know what they are doing, and
they do it very well. And the sommelier that developed the Empire’s wine list
is also exceptional, acquiring extraordinary wines to pair with prime steaks.
To your health!
© April 2014 LuxuryWeb Magazine. All rights reserved.
April 1, 2014
Mad Men Premiere - Two New York City staples are celebrating the
premiere of the final season of the beloved show Mad Men. On April
13th, The Carnegie Club will host a viewing party, complete with very
appropriate cocktails ($15) such as Betty’s Bitter Rage, The Fiery
Redhead and more. Feel free to don 1960s attire if you desire. Empire
Steak House is also hosting a premiere party, along with a prix fixe
retro style menu. The menu will feature period dishes served on
the show, including beef wellington, deviled eggs, and pigs in a
blanket. The menu also includes dessert and cocktails and is
available for $69.95.
April 4, 2014
April 4, 2014
April 10, 2014
April 16, 2014
April 17, 2014
April 29, 2014
May 1, 2014
May 6, 2014
Tuesday, May 6, 2014
Premium Prix Fixe at Empire Steak House
By: Finance Foodie
Empire Steak House, owned and operated by the Sinanaj brothers (former waiters
at Peter Lugers), recently opened a second outpost a few blocks from their original
52nd Street location in Midtown. After hearing through the grapevine about their
$45 three course prix fixe surf and turf lunch, I knew I had to check it out - after
all, it would be a shame to pass up such a good deal on two of my favorite foods.
Exterior
When I arrived, I noticed the location had a trendy yet relaxed atmosphere complete with a luxe marbled countertop bar and sparkly chandeliers. When I sat
down in my sizable leather chair in the ginormous dining room, I immediately felt
at ease. My surf and turf started with a bowl of soup (which was non memorable),
but I knew I had have a slice of the extra thick Canadian bacon from the dinner
menu ($5). It was just as delicious as the one served at Lugers (juicy, rich and just
the right amour of crispiness on the crust) - and as an added bonus, no need to
make the arduous trip to Brooklyn!
Bacon
My main course was a 10 oz lobster tail and a medium rare 8 oz Filet Mignon,
served with mashed potatoes and sautéed broccoli. The lobster was plump and
exquisite when dipped in the bowl of warmed butter. But the real star of the show
was the soft and buttery piece of USDA Prime meat. Tender and full of flavor,
each bite melted on my tongue and filled my stomach with a sweet warmness that
was extremely comforting.
Surf and Turf
The classic slice of carrot cake I had for dessert rounded out my afternoon of
richness. Bottom line: if you are looking for a hearty and high quality "splurge"
lunch at a good price, look no further than Empire Steak House.
Empire Steak House
237 West 54th Street
New York, NY 10019
(212) 586-9700
empiresteakhousenyc.com
May 6, 2014
Empire Steak House Does It Again
By Doug Singer
During a Saturday evening Manhattan downpour, we climbed aboard our yellowcheckered ark and headed over to the west side to experience Empire Steak House’s
newest location. Located at 237 West 54nd Street, this new outpost, their second
location, is home to a sleek, modern design with high ceilings and a very inviting
white marble bar. At a sprawling 4,500 square feet, it is a comfortable space for
virtually any event, dinner, or an intimate date.
After settling in with a nice
glass of Sauvignon Blanc, we
explored the appetizer portion
of the menu with some seafood
offerings—the Jumbo Shrimp
Cocktail and the Tuna
Tartare. Both extremely fresh
and satisfying, this led to the
traditional Caprese Salad
(fresh tomato and mozzarella)
which was a great jumping off
point for the pièce de
résistance—the Porterhouse
Steak for Two. Enjoyed
alongside a spectacular
Cabernet Sauvignon from
their list of over 350 wines, this
steak is U.S.D.A Prime and
dry aged in their own aging box for 21 to 28 days. During that time, the flavors
become more concentrated, making for what was a spectacular and succulent
experience.
Alongside the more traditional steak house dishes, you will also find an ample
selection of incredible seafood, poultry and pasta dishes. There is truly something
for all comers.
After devouring a piece of delicious Chocolate Mousse Cake and a small glass of
Grappa, we were well fortified and ready to head back out into the deluge of the
New York evening. Empire Steak House is well worth a try!
www.empiresteakhousenyc.com
May 6, 2014
Featuring: Empire Steak House
Socially Superlative was invited to review the opening of the second Empire Steak
Houselocation, and I brought my hubby with me for a nice lunch.
Manager Nick Velic was there to greet us and answer our questions. He spent time showing us
around their new place and showing us their plans for the future. Empire Steak House on 54th
Street has a great ambiance and is a high-end, modern restaurant – but when the food is this
good, everything else matters less because you just go into total bliss. Yes, the food
was that good.
We wanted to have a good selection of items that was on the menu, so we tried an appetizer, prix
fix lunch menu and their signature dish the porterhouse steak for two and all of this was
accompanied with a glass of wine.
We started with the Tuna Tartar on a bed of avocado, which we shared as the portion was huge.
It was dressed with very fresh seaweed salad and some balsamic vinegar on the side. It was so
fresh that you would not have known that it was coming from the sea. There was no fishy smell or
taste and the tuna had a very clean flavor.
We then shared the prix fix menu which is $30 for a 3-course meal, $46 if you choose to get the
surf and turf with soup or salad, entree and dessert with coffee or tea. For lunch, this is a very
good price, and the location for business and hotel costumers is very good.
We chose the surf and turf to check out their lobster, with the dish came mashed potatoes and
broccoli. I just had lobster at a place that specializes in lobster and seafood, yet the Empire Steak
House did a much better job. The lobster was tender and cooked to perfection, soft, succulent
and just delicious. I have not cared for lobster, until now!
The porterhouse steak was from their A La Carte menu and the porterhouse steak was out of this
world. Having just dined at Peter Luger, you see where the family of chefs, The Sinanaj
Brothers, gets their inspiration. The brothers have their roots from Peter Luger and Empire Steak
House’s porterhouse steak is just as good, if not even better. The porterhouse steak had more
flavor than you knew what to do with, that you just ended up in food heaven. The steak was so
tender that all you needed was your fork.
It is a restaurant that has a lot to offer and depending on your price range and your desires of
meat they have it. The wines were great: we had the Riesling and the Malbec, which paired very
well with the food. Everything on their menu had a purpose.
This is a place you must go and try, if you are any lover of food and particularly if you are a fan of
really really good steak.
- Line B.
Empire Steak House
237 West 54th Street
btw. Broadway and 8th Ave
212.586.9700
May 7, 2014
May 10, 2014
Empire Steak House Review – A Familiar Sizzle
Published by CS Hsia on May 10, 2014 | Leave a response
Developed alongside my very carnivore dad, I have always experienced the primal
call for porterhouse (medium) rare. With the recent opening of the second
Empire location, it was inevitable that the lull would be too much. Walking
distance from its older sibling, the new Empire has literally, an open bar with a
retractable wall that exposes happy hour goers to the increasingly toasty air.
We started off with the tuna tartare – standard fare with a seaweed salad perched
on top. Unfortunately, I found that the extra greens made things a bit too sweet
for my taste. A satisfactory starter if you had a hankering for tuna, but otherwise
perhaps something else on the menu might bring more spark.
Then the familiar upside down saucers alerted us to the impending entree. There
might even have been a likeness to Pavlov’s dog around the table. Once the
heated plates and knives were set, the feeling only deepened. When the
porterhouse did arrive, it sizzled in all its glory – filet mignon and sirloin,
separate but equally delicious. It could have maybe been a bit rarer, especially
with the after effects of the heated dish, but the charred surface was something
wonderful.
With very little room left for dessert, we made a speedy exit to walk it all off.
Making way to the subway, we were awash with the warmth of the familiar,
nostalgic and full of memories. At the same time, it also blurs the lines between
one experience and the next. Is there never enough porterhouse to go around for
the city or are we moving towards saturating the Peter Luger derivative market?
Not with this meal at least.
Chow on,
Jessie
Rating:
What does this rating mean?
Empire Steak House
237 W 54th St.
New York, NY 10019
(212) 582-6900
May 14, 2014
May 14, 2014
May 14, 2014
May 15, 2014
May 15, 2014
EMPIRE STEAK HOUSE TO HOST SCOTCH TASTING WITH
MASTER OF WHISKEY, SPIKE McCLURE
THURSDAY, MAY 29, 2014
7:00 PM
EMPIRE STEAK HOUSE
TH
237 WEST 54
STREET
BETWEEN BROADWAY AND 8
TH
AVE
COST: $150 PER PERSON
EMPIRE STEAK HOUSE WILL HOST A DINNER PAIRED WITH SINGLE MALT SCOTCHES IN
CONJUNCTION WITH ATLANTIC WINES & SPIRITS, A DIVISION OF EMPIRE MERCHANTS,
METRO NEW YORK’S LEADING DISTRIBUTOR OF FINE WINES AND SPIRITS, ON
TH
TH
THURSDAY, MAY 29 AT 7PM AT 237 WEST 54 STREET (BETWEEN BROADWAY AND
TH
8
AVENUE).
THE TASTING WILL CONSIST OF FIVE COURSES PAIRED WITH ATLANTIC WINES &
SPIRITS’ LEADING SCOTCHES, LED BY MASTER OF WHISKEY, SPIKE McCLURE.
SPIKE McCLURE IS A WELL-TRAVELED MISSIONARY FOR WHISKEY AND IS EMPLOYED
BY THE HOUSE OF WALKER AND THE CLASSIC MALTS SELECTION, GUIDING LEGIONS
OF CONSUMERS AND RETAILERS FROM A DARK FEAR OF FLAVOR TO THE WARM
GLOW OF SCOTCH.
RSVP REQUIRED BY MAY 27, 2014 TO EMPIRE STEAK HOUSE – (212) 586-9700
BACK TO EVENT CALENDAR
May 15, 2014
May 15, 2014
May 15, 2014
May 15, 2014
May 16, 2014
Every week, we take a look at some new chefs and menus that have appeared
across the country. Here’s this week’s roundup:
New York
On May 19th, Empire Steak House will host a pairing dinner featuring scotches
from Atlantic Wines and Spirits. The menu will have five courses, and the
tasting will be led by master of whiskey Spike McClure.
May 16, 2014
Empire Steakhouse, New York
Posted on May 16, 2014 by eyechow
On Tuesday I met Jenna for dinner at Empire Steak House, owned and operated by
the Sinanaj brothers, a duo from Montenegro who grew up on a farm and learned
about cattle ranching first-hand. They brought this knowledge to New York and now
own and operate the original Empire location at 36 West 52 Street (where I
accidentally showed up to at first, be sure to write down which one you reserve at!),
as well as Ben & Jack’s Steakhouses.
We began with a glass of the house pino grigio and a bread basket; the onion rolls
were so soft and delicious with butter, I was addicted. Sadly I only ate one because I
knew we had a lot more food coming and I needed to save room. But I would love
one of those rolls right now!
This second outpost of Empire opened in November last year and boasts a total of
4,850 square feet, accommodating 230 guests for breakfast, lunch, and dinner. The
menu is supposedly similar to that of the first location, but this newer counterpart
showcases more modern decor in a classy but trendy atmosphere. In addition to
offering its signature Porterhouse steak, the restaurant offers an extensive wine list:
337 selections and more than 4,500 bottles in its wine inventory. You can see a lot of
the wine lining the shelved walls when you walk into the dining room, past the bar. I
loved the sparkly chandeliers and how the bar opens out onto the street; I was
elated that it’s finally warm out enough that this open-air arrangement was not only
possible, but pleasant!
Jenna and split the “salad for two,” a super simple house salad consisting of mixed
greens, endive and tomato. We sprinkled it with olive oil, balsamic vinegar and
cracked pepper.
Jenna ordered the most popular seafood entrée, a grilled Chilean sea bass. I didn’t
try it but it looked pretty!
I had the Chicken Francese, pounded and lightly dredged in flour and covered in a
buttery, lemony sauce. Topped with freshly cracked pepper and fresh parsley, it was
really tasty! We also shared a side of steamed broccoli, which was delicious dipped
in the sauce from the chicken.
My entrée came with a side of pasta, served in the same sauce from the chicken. I
topped it with some parmesan and black pepper, and it was like a less dense mac
and cheese. Really delicious! I figured out that chopping up my broccoli and adding it
to the pasta was a great idea.
We had another glass of white wine and then a flute of moscato, which I never order
but the sweetness at the end of the meal was actually really nice.
After saying that we were too full and couldn’t possibly finish a dessert, even if we
split one, somehow we ended up with two. We weren’t complaining! The first was a
chocolate mousse cake. Served with a super ripe, sweet strawberry and thick,
homemade whipped cream, it was wonderful. The chocolate flavor was really strong,
which I liked. The crust tasted a bit like Oreo cookies.
The cheesecake was served the same way, and was also good, but my favorite was
the mousse cake. The cheesecake’s crust was less flavorful and crunchy.
Overall, we had a great dinner and enjoyed sitting at the big round booth for almost
two hours, enjoying the great food and some wine, catching up. The service, which
the steakhouse prides itself on, lived up to the hype. Everyone who helped us was
extremely gracious and attentive, without being overbearing. Finding great service
like that is [sadly] rare and something that really stands out and makes an impact
during a meal; we were very pleased to have such a great experience.
Empire Steakhouse
Location: 237 West 54th Street New York, NY 10019 Phone: 212 586-9700
May 19, 2014
May 22, 2014
FATHER’S DAY: Pairing Food With Single Malt
Scotch
Ready for an evening of fine food and Scotch? On
Thursday, May 29, Empire Steak House in New
York City will show why single-malt Scotch pairs
well with every course. A five-course classic
steakhouse menu will be paired with leading
single-malt Scotches, in a tasting led by Master of
Whisky* Spike McClure; $150 includes five
courses, five single malt scotches and a hand-rolled
cigar.
You may not be able to attend the event, but you
can create something similar at home. How about
for Father’s Day? Empire Steak has shared their
menu and Scotch pairings with us. We’ve included
pairing notes notes from Spike McClure, plus
tasting notes on the single malts courtesy of Master
Of Malt.com.
Each region of Scotland produces different flavors,
and each distillery within a reason likewise. As
with any wine varietal, different bottlings have
flavors that pair better with particular foods.
McClure’s top five favorite pairings for steakhouse
cuisine and single malts:
 Talisker 10: with fresh clams, fresh oysters,
chorizo sausage, barbecue
 Oban 14: with white fish, chicken, Swiss cheese
 Cragganmore 12: with duck, mushroom risotto,
From the first course to the last, the right single malt
replaces wine at dinner Photo courtesy Liquor.com.
Gouda cheese
 Glenkinchie 12: with Parmesan cheese,
asparagus, bitter greens, chicken
 Dalwhinnie 15: with chocolate, cake, pudding,
ice cream
*Master of Whisky is not an official industry certification, but a term given to global brand ambassadors by Diageo, the world’s largest
producer of spirits. More information.
THE MENU
Course 1: Raw Seafood Bar
 Little Neck clams and fresh oysters on the half shell
 Scotch Pairing: Talisker Storm (Region: Isle of Skye)
Scotch Tasting Notes
The nose shows initial brine and banana. The palate is thick and mouth-coating with
wood smoke, brine, some tin and chilli heat too. Red chile peppers appear in the finish,
along with oak dryness and a hint of embers. The smoky, “maritime” character pairs well
with seafood.
Course 2: Fish & Seafood
 Grilled Chilean sea bass with pan seared scallops, with steamed spinach
 Scotch Pairing: Oban 14 (Region: West Highland)
Scotch Tasting Notes
The nose is rich and smoky. Medicinal notes are quite evident along with seaweed and
other notes of the sea that pair with fish and seafood. The palate is robust, with notes of
cut hay and wood smoke, along with citrus and a smooth sweetness. The finish is long,
with notes of fruit and oak.
May 22, 2014
May 19, 2014
May 22, 2014
May 27, 2014
May 29, 2014
Empire Steak House, 237 W. 54th St., will host a dinner paired with
single malt scotches in conjunction with Atlantic Wines & Spirits on
Thursday at 7 p.m.; $150 per person.
June 2, 2014
June 4, 2014
World Cup Kick-Off at Empire Steak House
Empire Steak House will be hosting a viewing party and celebrating with a Brazilian menu on
June 12th, 2014.
The restaurant will be offering Deep Fried Cassava, Frango a Passarinho (Fried Little Chicken),
Bife Acebolado (Steak and Onions), and Espetinho de Carne (Meat Kababs).
They will also serve specialty cocktails representative of the teams’ countries – a Caipirinha and
a CROCktail, Croatia’s first national cocktail, made from cherry Maraska, liquor Maraschino, and
orange peel candy locally called “arancin.”
June 9, 2014
The World Cup is just about here, and restaurants ‘round the
Big Apple are offering endless ways to enjoy the games, from
themed cocktail drinks to special Brazilian menus to of course,
big screen viewing. Here are just a few of the places worth
checking out for Opening Day (June 12):
June 9, 2014
City Pulse
Everyone loves a home-cooked meal, but it’s Father’s Day and there are so many
fantastic restaurants in the city offering special menus, great cuisine and good times.
Let’s give Pop a break from buying the groceries, grilling over a smoky barbeque and
cleaning up the kitchen.
He must have a favorite place to dine in NYC, but here are our picks in various
neighborhoods.
Empire Steak House
With two locations in midtown, Empire Steak House is a good place for the dad who
wants steak while the rest of the family wants other choices. The Sinanaj brothers
created their dream restaurants after working for Peter Lugar Steakhouse in
Brooklyn for over a decade. The dining room is sprawling and conveniently located
near Times Square.
The $69.95 price fixed menu includes appetizer, entrée, side and desert plus a
complimentary cigar for fathers. The menu: Fried Calamari, Baked Clams, soup of
the day and salads to start. The entrees include Prime Sirloin Steak, Prime Rib Eye,
Filet Mignon, Lamp Chops, Veal Chop, Filet of Sole, Shrimp Scampi, Crab Cakes,
Chicken Parmigiana or Francese, Pasta Primavera or Lobster Ravioli.
During my visit, one of the Sinanaj boys approached our table with his distinct sense
of humor. He knows he’s entertaining. Perhaps your father will get a kick out of
him or just kick him.
Empire Steak House
36 W 52nd St,
New York, NY
10019
Visit: http://www.empiresteakhousenyc.com.
June 10, 2014
A Father’s Day Dad Will Remember
by Laysha Duran
Father’s Day is right around the corner and if you don’t know what to get your dad you came to
the right place. There are some spots around New York that are going that extra mile to make
sure that dads across the city will have a day to remember.
Savoury, an Indian restaurant from chef-owner Lala Sharma and located on 489 Columbus
Avenue between 83rd and 84th Street, is offering a special four course brunch on June 15th from
12-4PM for just $38 per person. In addition to this, dads will receive a complimentary glass of
wine. While each patron is served a House Salad and fresh Papadum they have a variety of dishes
to choose from; from Baby Lamp Chops to Chicken Pakora for their first course, Chicken Tikka
Makhani or Dalcha Machchi for their main course and for those that have a sweet tooth they have
a choice between Indian Kulfi or Gulab Jamun.
Empire Steak House, located on 237 West 54th street, also wants to make dads feel special by
giving out complimentary cigars. Their prix fixe menu is $69.95 not including tax and gratuity.
For appetizers there is a choice of Fried Calamari, Baked Clams, and Caesar Salad. Their Entrée
selections include Prime Sirloin Steak, Prime Rib Eye, Filet Mignon, Lamb Chops, with many
more choices. Desert includes a selection of Tiramisu, Carrot Cake, Cheesecake or Chocolate
Mousse Cake with Coffee or Tea.
Moving further downtown we have Jacques 1534, located on 20 Prince Street, which is also
celebrating Father’s Day with specials that include Tomato Gazpacho, Beet & Goat Cheese
Napolean served with Dijon Vinaigrette, Classic Soft Shell Crabs or Pan Seared Branzino.
If you still have room for more you can cross the Bowery and go over to Sons of Essex located
on 133 Essex Street, where they are having The Father’s Day Beefsteak. The gifts continue there
because all patrons will receive a custom branded apron that they can take home with them.
Along with this, there will be a lot of steak, whiskey, beer and a live brass band that will be
playing throughout the day. Tickets are available by emailing [email protected].
Louro is hosting a BYO kind of Father’s Day. The menu, inspired by the region of Rioja,
includes Crispy Pig’s Ear’s Salad with kale, charred scallion and romesco and Pollock and Squid
with garbanzo and smoked tomato broth. This is an 8-course tasting menu that is $95 and you can
bring your own wine. Patrons that are not interested in this can also choose from Louro’s a la
carte menu, but beware, this option is not BYO.
If you’re up for a trip, Benjamin Steakhouse in Westchester is letting patrons also choose
between the prix fixe menu and the normal lunch and dinner menus. The cost for the prix fixe
menu is $54.95 not including tax and gratuity and customers will also receive a courtesy gift from
Benjamin Steakhouse Westchester. Located at 610 West Hartsdale Road in White Plains, NY,
this restaurant boasts a wide selection of dishes from Jumbo Shrimp Cocktail and the classic New
York Strip Sirloin Steak to Filet of Chilean Sea Bass and Lobster Bisque.
Now we are moving on to something that does not only involve food, but also sailing!
Manhattan by Sail is offering a variety of sails for Father’s Day. You and dad will sail along the
Hudson River on a luxury schooner vessel eating lobster and sipping wine. You can choose from
The Shearwater Classic Schooner, which includes Champagne Brunch at 11AM, Wine Tasting at
4:30PM or the Whiskey Tasting Sail, which is a gift certificate; Or you can go a different route
and choose The Clipper City Tall Ship which includes Craft Beer Tasting at 12PM or the Lobster
& Beer gift certificate which has unlimited beer! That’s a guaranteed way to make dad smile.
So even though you may have already bought your dad a gift, why not take him to one of these
locations and take advantage of the specials they have for Father’s Day.
Twisted Talk: Which of the above spots would your dad love the most? Are you planning on
taking him to one of the above? Answer in comments below!
August 6, 2014
September 2014
October 7, 2014
If you have ordered Kobe beef in this country in the 21st
Century, you were almost certainly ripped off. It doesn’t
matter whether you bought steaks, sliders or the infamous
“Kobe burger,” whether you patronized a neighborhood joint
or a famed celebrity chef eatery, the restaurant that sold it to
you likely had a laugh at your expense – or your expense
account.
As I have written before here at Forbes.com, Kobe beef has
been the biggest food scam in recent history, mainly because
from 2001 until the end of 2012 the importation of all
Japanese beef, as in 100% of it, was banned by the USDA.
But that didn’t stop dishonest restaurateurs – since the term
is not regulated in this country, restaurants and retailers
could slap the word “Kobe” on pretty much anything, and
often did, from the lowest quality beef to the ridiculous Kobe
chicken and Kobe pork, both of which I have seen on menus.
Some of what I call “Faux-be” beef might have been high
quality domestically bred cattle of Japanese descent (wagyu),
some might have been wagyu cross bred with cheaper cattle,
and some may have had nothing whatsoever to do with
Japanese-style beef. There really was no way to tell, but the
one thing you could be absolutely certain of is that it was
never, ever real Kobe beef.
That all changed at the end of 2012 – but just slightly. While
imports from Japan technically became legal, almost no
Kobe reaches our shores, even today. The amount produced
is tiny, only 3-4,000 head annually, the size of one modest
family farm in Nebraska, for the entire world. Of this
miniscule amount, 90% never leaves Japan. The rest is
exported to just eight countries, of which Hong Kong buys by
far the most, about 40%. That leaves just 6% of the already
small Kobe allotment for the rest of the world, and both
Singapore and Macau get more than the U.S. In 2013, the
first full year since the ban was lifted, the amount of Kobe
beef imported into the U.S. in the typical month was exactly
zero. It is still safe to assume that almost anytime you see the
word Kobe on a menu anywhere in this country, it means the
restaurant is trying to screw you.
Furthermore, due to USDA regulations, Kobe beef is only
imported in boneless whole cuts, like tenderloins, so there
are no such things as Kobe T-bones, porterhouses or bone-in
rib steaks in this country, ever. More importantly, because
only already processed cuts like tenderloin can be imported,
there is none of the scrap leftovers from which ground beef
and hot dog meats are typically made, no organs, hooves or
bone trimmings. To sell a true Kobe burger or Kobe dog
would require grinding the same high price steaks, meat
which costs far more than most places purporting to sell
Kobe burgers charge. While there are now a very few real
Kobe steaks sold in this country, it is my belief that there are
still no real Kobe burgers or sliders, period.
Because of this widespread fraud, the Kobe Beef Distribution
& Promotion Council has embarked on a strategy of licensing
individual restaurants as official vendors, so that consumers
can have some confidence at these establishments. There are
members in Japan, Singapore and Hong Kong, but until just
over a month ago, as reported here earlier, the only place in
the U.S. officially authorized to sell real Kobe beef was the
Wynn Las Vegas Casino resort. That just changed: real Kobe
has finally come to New York.
212 Steakhouse is a new spot on East 52nd Street, and I just
visited it as a guest of its owner, Nikolay Volper, who has
traveled to Japan and went through the expensive and time
consuming certification process and training. “In America no
one understands Kobe beef, because no one has tried it, but
every restaurant says they use it, but they don’t,” he
explained. “Kobe burger? No way. You can’t import ground
beef and it would cost you $80 just for the meat to make
one.” Not only is 212 the only restaurant in the Eastern
United States licensed to sell real Kobe beef, it is a pretty
awesome eatery in many other ways. Volper, a steak fan,
wanted to offer something no other restaurant could to set
his new place apart and he has succeeded on several levels.
Besides the real Kobe beef, they also offer less expensive real
Japanese wagyu from other prefectures, also very hard to
come by in this country (more on this below), as well as
higher quality domestic and Australian bred wagyu cross
breeds. He offers all his Japanese meats by the ounce (three
ounce minimum), so guests can put together their own taste
tests or do more affordable samplers. He charges prices that
while not cheap, are ludicrously low in comparison to what
the market will bear. At $15 an ounce, his Kobe is still $240 a
pound, but the same meat is appreciably more in Vegas, and
can be three times as much, $45 an ounce, at top
steakhouses in Japan. The few U.S. restaurants that sell real
Japanese wagyu not from Kobe, which is cheaper, still charge
more than 212. Miami’s excellent Red the Steakhouse gets at
least $19 an ounce, and Michael Mina’s also excellent
Stripsteak in Las Vegas gets an average of around $35 ounce.
212 Steakhouse charges $9.
“It doesn’t matter what business you are in,” said Volper,
“you have competition and to succeed you have do
something different. Especially for me, I’m not a celebrity
chef or known restaurant owner, so I really need something
special. I worked very hard to put this list of steaks together,
and no other place in this country offers the selection. I
wanted to introduce people to these premium steaks by
offering it as reasonable price. We don’t make any money on
the beef, especially the Kobe, so order wine,” he joked. “We
have the Kobe, premium Japanese wagyu, wagyu hybrids
from Australia and the U.S., and dry aged USDA beef. So
there is something everyone can afford to try. Of all the steak
we have on the menu, the USDA Prime filet mignon is the
only thing you can easily find elsewhere.”
He took the same approach with his very unique wine
program, offering wines that are rarely seen period, let alone
sold by the glass, and 212 sells them by the ounce. This gives
wine fanatics without unlimited budgets the rare opportunity
to try some very coveted wines, like the 1994 Petrus he pours
for $156 an ounce, making the Kobe seem cheap, while more
accessible but still special options include the 1989 Chateau
Latour ($42) and 1985 Chateau Marguax ($36).
Between the truly one of a kind beef program and his off the
wall wine offerings, 212 Steakhouse would already be a
completely different animal in the world of cookie cutter
deluxe red meat emporiums. But Volper extended his “be
different” philosophy to virtually every aspect of the menu,
and in effect, reinvented the steakhouse. Instead of creamed
spinach, he offers a spinach soup unlike anything I’ve ever
tried. Instead of hash browns he does delicious parmesan-
crusted polenta “fries.” His chef is Greek, so instead of
iceberg wedge salad or shrimp cocktails, his starters include
a delicious stack of paper thin fried zucchini chips with garlic
yogurt dipping sauce and grilled octopus with sweet peppers,
onions and red wine vinegar. I love octopus, but it is a hard
ingredient to get right, and this is the best I have ever had in
this country – at most places this dish alone would be reason
enough to visit.
Oh, and the Kobe beef is excellent. In the course of my
writing on the subject I’ve had the occasion to try it several
times in Japan, and once you have tasted it you can easily tell
it apart from its many impostors, and this is the real,
delicious deal. If you love steak, love wine or just love good
food, it’s hard not to recommend 212 Steakhouse. My friend
who joined me for dinner works on Wall Street and after
decades of high-end expense account entertaining,
begrudgingly admitted that he’d never tasted anything like it.
The next night he sent his boss, the head of the firm, who
agreed. Like many Americans used to lavish dining it was
hard to believe they were both trying real Kobe for the first
time.
New Yorkers also have another new and interesting
option when it comes to Japanese beef. Basically,
what makes Japanese beef so special is the unique
marbling and high levels of unsaturated fat in the
very unique wagyu breeds. While Kobe beef has to
come from Kobe, like Champagne (other than the
ersatz U.S. versions), great wagyu can come from all
over Japan and there are several other regions
famous for their beef including Matsuzaka, Sendai
and Miyazaki, many of which are available in larger
quantities than ultra-scarce Kobe beef. Celebrity
Chef Michael Mina imports his wagyu in Vegas from
Miyazaki, and now so does Empire Steak House on
West 54th street, a new spin-off of popular
Manhattan steakhouse Ben & Jack’s by the same
first-cousin owners. The wagyu program is brand
new, and at the time I wrote this, not even on the
menu yet, because they were testing it with regulars
and working out the kinks to ensure consistent
supply. Their supplier, Japan Premium Beef, told
me that Empire is the only restaurant in New York
they are selling their highest quality A5 (the top
grade for Japanese beef) rib-eye and tenderloin to.
The marbling is consistent with the very highest
quality wagyu I saw while visiting meat processors
in Japan.
Japanese wagyu boneless rib-eye at New York’s Empire Steakhouse.
Co-owner Jack Sinanaj invited me to see the meat
being cut, cooked and served, and I took him up on
it. Sinanaj started in the business as a waiter at
famed Brooklyn red meat palace Peter Luger’s
before opening his dry-aged focused Ben & Jack’s,
and he knows a lot about steak. “I love it. Wagyu is
not everyday meat, but it’s great maybe two or three
times a month.” Japanese wagyu is much richer,
fattier and more buttery than other steaks, and is
typically served in much smaller quantities, with 3-4
ounces typical in Japan. But at Empire they take a
more aggressive U.S. style steakhouse approach,
serving what by industry standards are very large
steaks, a choice of an 8-ounce tenderloin or 10-12
ounce ribeye, which will set you back an eye popping
$385 and $375 respectively.
But they were excellent, and again, the real deal,
appreciably different from even the very best 100%
domestic or Australian wagyu I’ve tried. In both
restaurants I sampled the different cuts offered, and
in both cases, with 212’s Kobe and Empire’s
Miyazaki wagyu, I thought the ribeye was clearly the
best.
The Miyazaki wagyu Japanese tenderloin at New York’s Empire Steakhouse is
pricey but delicious.
Just to clarify, it is possible for other restaurants to
get small amounts of real Kobe beef on occasion, but
since so many places, even top restaurants by
famous chefs, have lied for so long about this, there
is simply no way to ever know if it’s true. So when
people ask me where they can try real Kobe beef
without getting ripped off, the only places I can
suggest with confidence in the entire country are
Wynn Las Vegas and now 212 Steakhouse on East
53rd Street. More places sell real Japanese 100%
wagyu, but this is still very limited and frequently
fraudulent, so I will only go with what I know and
trust. For me, Empire Steak House joins a very
small group that includes Red The Steakhouse,
Michael Mina’s steak places, the Bull & Bear in New
York’s Waldorf Astoria, and Wolfgang Puck’s C.U.T.
in Los Angeles and Las Vegas. I’ve been researching
this topic for a few years now, and these are the only
places I know where I would confidently fork over
cash for Japanese beef.
October 21, 2014
November 17, 2014
November 26, 2014
December 2, 2014
Wagyu, the rare and incomparable beef from several breeds of Japanese
cattle that produce high-quality, intensely marbled meat, is now
available to Costco members at a steep price.
For $109.09 per pound, Japanese Wagyu Boneless Ribeye Roast is
available while supplies last.
You must, however, purchase a minimum of 11 pounds, which brings
your total to $1,199.99 — a $300 discount from the full price $1,499.99.
Hurry, though; the deal is only good until December 21. And if you're
not in the mood for a roast, you can buy a four-pack of Wagyu New
York Strip Steaks for the same price.
Costco has acquired the Kuroge Wagyu beef — also known as Japanese
Black — of an A-5 grade, the highest possible ranking within the
Japanese scoring system.
Within the United States, the ban on imported Japanese beef has only
recently been lifted, and Kobe beef is only available at very select
restaurants in the country,including the Wynn Las
Vegas and Empire Steak House in New York City. At Empire, a
choice of a 10-ounce tenderloin or 12-ounce ribeye is priced at $385 and
$375, respectively.
If, however, you feel emboldened to prepare your own grade-A Wagyu
steak dinner, Costco recommends that “whatever you do, never
overcook this Wagyu beef, or you will render out the precious fat. Cut
into steaks and sear on high heat for a short time only. Season simply
with salt and pepper to allow the extraordinary flavor to shine.”
December 5, 2014
December 15, 2014
Empire Steak House's $21K
NYE Dinner Rings in 2015 in
High Style
You have one chance each year to have the perfect New Year's Eve
dinner, so you better make sure you pick the right restaurant. If you live
in New York City, there are plenty of culinary options to choose from,
but not all of them will be like the Empire Steak House. To kick off 2015
in style, Empire is offering a $21,000 menu that will start with two
glasses of Richard Hennessy Cognac.
The appetizer, which will be served with a bottle of Dom Perignon Oenotheque, consists
of four ounces of Platinum Ossetra Caviar and a seafood platter featuring lobster, jumbo
lump crabmeat, clams, oysters, and tuna tartar. Next up is an eight-ounce Grade A5 Kobe
Rib Eye Steak imported from Japan, white truffle mashed potatoes with black truffle
creamed spinach, and a bottle of Chateau Petrus. The dessert course is a crème brûlée
infused with Taylor Fladgate’s 1964 Single Harvest Port that is paired with half a bottle
of Château d'Yquem. Try to save a little bit of room though, because after dinner you will
be served glasses of Taylor Fladgate’s 1964 Single Harvest Port with various cheeses.
December 16, 2014
December 19, 2014
December 24, 2014
December 30, 2014
$375-per-person New Year’s
feast – at Applebee’s?
The pitch:
Sure, you may think of Applebee’s as an affordable casual-dining chain, famed
for its whiskey-flavored steaks and two-for-$20 dinner specials (and also for its
memorable part in the Will Ferrell pic, “Talladega Nights”). But once a year,
Applebee’s goes high-end. The chain’s franchise-owned restaurant in the heart
of New York’s Times Square offers a $375-a-person New Year’s Eve bash that’s
billed as “a night to remember.” (Those under 12 can get in for $250.)
But this isn’t your standard Applebee’s bill of fare, the franchisee notes. The
party, which starts at 8 p.m. and wraps up at midnight, features an extensive
buffet, a “premium” open bar, a house DJ, a dance floor, plus party favors galore.
And for those eager to see the ball drop, the restaurant lets patrons “make their
way to the streets of Times Square.” As for the vittles themselves, be prepared
for “a ton of food” (steak and shrimp included) prepared by “some fairly
sophisticated culinary people,” says Zane Tankel, who heads up all 38
Applebee’s restaurants in the New York metro area. Add in the décor and “you
wouldn’t know you were at an Applebee’s for that one night,” Tankel says.
The reality:
Sure, you can spend $375 on an Applebee’s meal and be close to the center of
the New Year’s Eve action. But you can also spend nothing and accomplish the
same thing. That’s because there’s no admission to the Times Square festivities.
“It is totally free,” says Tim Tompkins, president of the Times Square Alliance.
Even more to the point: Buying a ticket to the Applebee’s bash—or to many other
ticketed events in Times Square that night—may not even guarantee you a view
of the ball drop. As Tompkins explains, when it gets close to midnight, patrons
who leave restaurants or other party spaces in the prime viewing area may be
directed to move elsewhere by members of the New York Police Department
(NYPD), who are mindful of maintaining order and paying heed to revelers who
showed up earlier in the day. “Security is much more tightly controlled and there
are so many people,” says Tompkins of the event, which has attracted up to 1
million attendees in recent years.
That said, the $375 Applebee’s bash might not be as expensive or as outrageous
as it seems. For starters, almost all Times Square restaurants and hotels have
high-priced party packages, be they at a TGI Friday’s (for $300) or at the Empire
Steak House (for $21,000 per couple). And while seeing the ball drop for free
may be tempting, it comes with a “price” in a different sense: The Times Square
Alliance notes that the prime viewing areas fill up by afternoon, which means
patrons will have to wait in the cold for anywhere from 6 to 12 hours. (“Wear your
long johns,” advises Tompkins of the Times Square Alliance.) On top of that,
there are no public restrooms in the area that are open during the festivities.
Of course, if $375 is way too much, Zane Tankel of Applebee’s has another
thought: You can visit almost any of the chain’s other New York locations that
night, which feature the standard Applebee’s menu (Tankel says the average
check runs slightly above $20). Plus, the restaurants offer a free Champagne
toast and a chance to see the ball drop—in a manner of speaking. “We have
large-screen TVs” tuned to the event, Tankel notes.
This story is an update of a previous version.
January 23, 2015
March 4th, 2015
March 10th, 2015