New York’s Great Steak Houses: A Series

                      Empire Steakhouse

Walman Report Rating: A Major

empire int1

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.

empire dining3

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).


 The Elaborate Seafood Platter (Below) empire seafood platter

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.

Empire’s famous porterhouse for two (below) empire steak3


Seafood lovers will also delight in the expert preparations (See Below) empire fish


.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.

empire private Private Party Room Above

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Copyright 2010 By Punchin International. All Rights Reserved.


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Celebrate Chanukah Sicilian Style.

benvenutipr_sufganiyot3_1 We know you’re fresh off Thanksgiving, but Executive Chef Melissa Muller-Daka of Chelsea’s latest newcomer, Eolo, is gearing up to celebrate Chanukah with Sicilian style. And frankly, we’re not ones to pass on Muller-Daka’s signature jelly-filled ricotta donuts.

Not sure how Sicily and the Jews came together? Muller-Daka says the region has historically been tied to Jewish culture, having housed Jews for over 1500 years in scattered communities called “Giudecca.” Sicilian Jewish holiday eats focus on traditional flavors and fried delicacies like  Fettucini with ricotta, raisins, pine nuts and cinnamon (a predecessor to kugel, perhaps) and Pollu Frittu (fried chicken with sweet potato and artichoke gratin)—proving that today’s sought-over comforts (jelly donuts, we’re looking at you) don’t need to be guilty pleasures. At least for one week, they’re totally righteous.

Want to know more? Eolo’s Chanukah specials are listed below, and will be available for the full duration of the holiday. Reservations can be made by calling (646) 225-6606.

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Rodney Strong Trio

209 Russian River Pinot Noir: SRP $20

Rod Strong was among the first modern wine pioneers with a vision to plant pinot noir in the Russian River Valley. In 1968 he planted the heritage River East Vineyard in the alluvial clay-loam soils adjacent to the winery in Healdsburg. Today the Russian River Valley is well established as one of the premier pinot noir growing regions in the world, and they continue to rely on the original River East Vineyard as a core contributor to their estate vineyard bottling.

For the third year in a row, the 2009 vintage started off with a dry spring, which typically produces smaller clusters, smaller berries, and less canopy overall. Spring was mild enough to ward off frost this year, and vines affected from the previous year seamed to rebound. The main growing season was cool to warm and without incident. Picking commenced at the beginning of September, and all the pinot noir was harvested by September 23rd.

Supple in texture, with rose petal and red fruit aromas, this lively, medium bodied wine is aged entirely in small French oak barrels, which adds a subtle, toasty vanilla character and a hint of spice. Ideal for current enjoyment, this pinot noir will hold nicely over the next 2 to 4 years


2008 Knotty Vines Zinfandel: SRP $ $18.50



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