Walman Report Rating: A Major
- Private Parties Major Credit Cards
- Lunch Mon-Fri: 11:15am-3:45pm Dinner Mon-Thu: 4pm-10:30pm Fri: 4pm-11pm Sat: 4pm-11pm Sun: 3pm-10:30pm
- Lunch, DinnerEmpire Steakhouse features the same dry-aged portherhouse for two that made Ben & Jack’s famous. Because heir reputation is based on steaks, Empire Steakhouse serves only the highest-quality USDA PRIME meats, personally handpicked the best loins, fresh from the area’s best markets. Each loin is closely inspected to ensure the optimal mix of color, fat and bone quality. Once at Empire, the loins rest in spacious coolers, where they are dry-aged for a full 21 to 28 days
Founded by the charming Jeff Sinanaj, along with his brothers-owners of the storied Ben and Jack’s Steakhouse – Empire Steakhouse brings the time honored tradition of quality steaks to Midtown West. With a combined experience of over 25 years as former Peter Luger Waiters, the Sinanaj Brothers are experts at providing the finest dining experience.
Empire’s famous porterhouse for two is a standout. Equally impressive are the succulent seafood dishes, superb side dishes, and knockout desserts.
The food is complemented by a wine list that is expansive, yet highly selective – and features many of California’s most sought-after vintages.
Housed in the former premises of Michael Psilakis’ and Donatella Arpaia’s Anthos space, the room at Empire is also a highlight. A temple of glass and steel, where large windows and ample light abound. The overall feeling is bright, warm and inviting. Some walls are mirrored, other hung with framed pictures. Tables are set with crisp white tablecloths and deuces are not discriminated against, being given a four-top with ease. There are comfortable upholstered chairs, while a faux gas chandelier and assorted wine cases round out the comfortable atmosphere. There is a pleasant bar upon entering and an upstairs area for private parties and overage.
Service is a strong point at Empire and you won’t find it better, more friendly, helpful and professional at any NY steak house. Enjoy one of the excellent cocktails or a selection from the terrific single malt list, with the perfect Jumbo Lump Crabmeat Cocktail. No shells, tender and moist, Absolute heaven.The warm rolls, bread and butter are good. Go easy, Portions are generous and you must taste the amazing Sizzling Canadian Bacon ,extra thick by the slice, ($2.50) and the least expensive dish on the menu, before diving into fresh salads, or any of the excellent appetizers. For a treat to your eyes as well as your tummy, indulge in the Cold Seafood Platter (served family style featuring lobster, jumbo shrimp and crab meat cocktail).
Follow this with any of the superb grilled meats. Numerous choices include the city’s premiere Porterhouse (aged 21-28 days) order it for 2, 3 or 4 people. The Prime New York Sirloin Steak is a winner. Ours arrived sliced and cooked exactly as ordered: charred, very rare, but not cold and juicy. There is also Filet Mignon, Rib Eye, Prime Rib and the most delicious (and enormous) Veal Chop imaginable. Let’s not neglect luscious Lamb Chops.
.Grilled Filet Of Salmon, Filet Of Sole Francese, Steamed Or Broiled Lobster Tail or a 4 Lb. Jumbo Lobster (broiled or steamed) all fill the bill and are all perfect accompaniments to the delicious sides. We loved the heady German Potatoes and creamed spinach.
When it comes to dessert, the pecan pie with schlag, Junior’s New York Cheesecake, chocolate mousse and the gooey sundae are perfect with excellent cappuccino and an after dinner drink. The wine list is heavy on Californias, but best value lines in the Spanish and French arenas. We loved the elegant, smooth Blasson D’Issan, 2007 (especially after being decanted for 30 minutes, It opened and proved that Margauxs take beautifully to steak). The second wine of Issan, this is 62% Cabernet Sauvignon and 38% Merlot. Classically styled nose, attractive and slightly oak-tinged with juicy plum-cherry fruit
Located at the heart of midtown (, on the edge of Rockefeller Center, Empire Steakhouse is accessible by bus, train, car and by foot. However you go, it is (as the French would say) worth the detour.
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