Stephen Hanson’s Sizzling Strip-House-Midtown is One Of NY’s Best Fine Dining Steak Restaurants

strip sign

Strip House Midtown
Open for Dinner: Wednesday, October 10, 2012
Open for Lunch: Monday, October 22, 2012
Address: 15 West 44th Street between 5th Avenue & 6th Avenue
Phone: 212-336-5454
Website: www.striphouse.com
Social Media: Facebook.com/StripHouseSteak | Twitter @striphouse
Cuisine: Steakhouse
Owners: BR Guest Hospitality
Chefs: Corporate Executive Chef: John Schenk
Executive Chef: Michael Vignola
Hours: DINNER: Monday – Wednesday, 5pm – 10pm; Thursday – Friday, 5pm – 11pm; Saturday, 4pm – 11pm
Sunday, 4pm – 10pm
LUNCH: Monday – Friday, 11:30am – 2:30pm
Capacity: Main Floor: 120, Mezzanine: 85
Credit Cards: All Major Credit Cards
Dress Code: Smart Casual
Reservations: Recommended
Subway Lines: Bryant Park (B, D, F, M, 7), Times Square (1, 2, 3, N, Q, R, 7, S), Grand Central (4, 5, 6, 7, S)
Designer: Inspired by David Rockwell original design; BR Guest Design Director Tara Oxley

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Strip House Midtown’s Elegantly Seductive Atmosphere

The original Strip House opened in New York City in 2000 and has since expanded nationwide, becoming widely known as one of the best steakhouses in the country. With a loyal customer following, Strip House restaurants are known for perfectly charred cuts of steak and decadent sides complimented by an atmosphere evoking old world glamour and modern sophistication, set off by siren red interiors and mood lighting. The double entendre name refers to the restaurant’s signature cut of steak and to the series of early 1900’s Studio Manasse black and white nudes that adorn the walls.

Strip House Midtown, at 44th Street, is the latest member in a league of upmarket steak houses, spanning their reach from Greenwich Village to the Vegas Strip. Strip House Midtown  brings all the Strip House signatures to a brand new bi-level space for lunch, dinner and private dining. Visit the new NYC location for a classic cocktail at the bar, or a full steakhouse experience of  the combination of charred cuts, perfectly paired with decadent sides,

Housed in the former premises of Jewel of India, the new venue is a sight to behold, The bi-level space seats 120 on the main floor and 85 on the mezzanine level. The décor includes striking sculptured chandeliers, comfortable seating in booths, banquettes and tables, and soaring pillars, extending to high ceilings.Stephen Hanson and BR Guest Hospitality can always be counted on for restaurant-theater, superb service and a first class act. Food is never an afterthought and Strip House Midtown’s interpretation of a NY Steak House adds Fine Dining to the equation, without the stuffiness that often accompanies it.

Corporate Executive Chef John Schenk, an eight-year Strip House veteran is spearheading culinary operations and Michael Vignola, most recently Executive Chef of Strip House 12th Street, brings his culinary talent to the new location as Executive Chef. The food is, in a word, perfection.

 

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The Signature Steak

We loved the warm and professional reception at the door and the silky service, as executed by general manager Eric Hammer. A horseshoe booth on the more intimate mezzanine is an ideal spot for four to enjoy some of Manhattan’s most serious cocktails. Expert martinis and Manhattan’s with house infused cherries, served in lovely glassware are accompanied by warm bread from Tom Cat and Eli’s. Wine list is a joy. Beautifully selected and fairly priced, it is strong on American choices with bows to the old and new worlds. Our penchant for Spanish wines was rewarded with a selection by Mr. Hammer  of a Valdeorras Avanthia, 2009 that developed beautifully after 15 minutes and displayed a Merlot-like softness with lovely tannins. It worked beautifully with all the food, including lobster. The are also 17 choices by the glass (starting at $11) with Cliquot priced at $19 and a nice choice of Reserves from the Cruvinet in 3 and 6 ounce portions, ranging from $15 to $68.

An Amuse Bouche followed. It was a light potato-based soup with an herbal infusion and totally delicious. Next we suggest some of the most sparklingly, fresh seafood imaginable..Go for the SEAFOOD PLATEAU (HALF 49 / FULL 98) consisting of  OYSTERS 3 east coast / 3 west coast /; LITTLENECKS; COLOSSAL U6 SHRIMP; LOBSTER COCKTAIL; a fabulous TUNA TARTAR and terrific SCALLOP SEVICHE.
JUMBO LUMP CRAB COCKTAIL is also exceptional.

Appetite permitting, don’t miss the incredible STRIP HOUSE ROASTED BACON with
Baby Arugula and Russian Dressing. But leave room. Entrees are standouts. A special on our visit was a bone-in FILET MIGNON. I usually prefer a more flavorful cut than filet, but the remarkable meat, execution and most-of-all the bone made it the best filet I’ve ever tasted.The accompanying Béarnaise sauce was exemplary.  Our two and 1/2 POUND GRILLED LOBSTER was also fantastic. Recommended sides include the CRISP GOOSE FAT POTATOES and BLACK TRUFFLE CREAMED SPINACH.

Not many Steak Houses excel in the dessert arena, but Strip House Midtown’s   BAKED ALASKA  of Bruléed Meringue, Pistachio & Chocolate Ice Creams is a winner and the amazing STRIP HOUSE 24 LAYER CHOCOLATE CAKE must be seen to be believed.Lovely pralines accompanied coffee and were a perfect conclusion.

We loved Strip House Midtown and give it our highest recommendation: A + on The Walman Report

 

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Superb Cocktails

strip cake

The 24 Layer Chocolate Cake

 

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Clubby and Comfortable Seating


Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

 

Strip House Midtown is open for dinner nightly and serves weekday lunch, featuring entrée salads and sandwiches like a Seafood Cobb with Shrimp, Crab Meat and Bay Scallops; Filet Mignon & Beefsteak Tomato Salad with Arugula, Stilton Cheese and Strip House’s Signature Steak Sauce; open faced, smoked Prime Rib Sandwich with Wild Mushrooms, Fried Onions and French Fries; and Open Faced Blackened Swordfish Sandwich with Avocado, Grilled Tomato, Chimichurri Sauce, Arugula and French Fries; in addition to signatures from the dinner menu like the namesake New York Strip. The dinner menu features new additions like a 16 oz. Kosher Ribeye Steak; Jumbo Shrimp a La Grecque with Fennel, Mushrooms and Patty Pan; and Maine Lobster Linguine with Lemon-Cream and Lobster Bordelaise; and Strip House’s signature 24-layer Chocolate Cake and Caramelized Banana Tart.

Sample Dinner Menu

A P P E T I Z E R S
LOBSTER BISQUE 14
Maine Lobster, Pearl Couscous
WARM GARLIC BREAD 8
With Gorgonzola Fondue
JUMBO SHRIMP COCKTAIL 19
Homemade Cocktail Sauce
LUMP CRAB CAKE 17
Potato Salad, Haricots Vert, Corn Salsa, Remoulade
STRIP HOUSE ROASTED BACON 19
Baby Arugula, Russian Dressing
NEW ENGLAND SEA SCALLOPS 16 / 29
Edamame Succotash, Black Truffle Butter, Corn Broth
RAWBAR
OYSTERS 3 east coast / 3 west coast / 19
LITTLENECKS six pc / 10, twelve pc / 19
COLOSSAL U6 SHRIMP one pc / 9, three pc / 24
LOBSTER COCKTAIL 1 lb chilled lobster / 26
JUMBO LUMP CRAB COCKTAIL 19
SEAFOOD PLATEAU HALF 49 / FULL 98
S A L A D S
CAESAR SALAD 14
Hearts of Romaine, Paprika Croutons, Shaved Parmesan
ROASTED RED & GOLD BEETS 15
Herbed Goat Cheese, Candied Macadamia Nuts, Arugula, Frisée
MIXED BABY GREENS 12
Parmesan Crisp, Sliced Tomato, Sherry Vinaigrette
BIBB LETTUCE SALAD 15
Marinated Vegetables, Smoked Bacon,
Tomatoes, Stilton Cheese Vinaigrette
VINE RIPENED TOMATOES & RED ONION 14
Sliced Cucumber, Sweet Basil, Tomato Water Vinaigrette
CHOPPED SALAD 15
Grilled Fennel, Green Beans, Cucumber, Olives,
Red Grape Tomatoes, Feta Cheese
B R O I L E R
NEW YORK STRIP
16 oz. 45
20 oz. Bone-In 49
FILET MIGNON
8 oz. 41
12 oz. 45
20 oz. BONE-IN RIB EYE 46
16 oz. KOSHER RIB EYE STEAK 48
Kosher Beef, Cooked Kosher Style
MAINE LOBSTER M/P
2 – 5 lbs, Broiled or Steamed
CLASSIC CUTS FOR TWO
24 OZ. CENTER CUT CHATEAUBRIAND 43PP
42 OZ. CLASSIC PORTERHOUSE 48PP
A LA CARTE SAUCES 2
Bordelaise, Stilton Cheese, Béarnaise
– Complimentary Strip House Steak Sauce –
E N T R E E S
ROASTED CHILEAN SEA BASS 38
Swiss Chard, Jalapeño Potato Puree, Red Wine Sauce
CRISP SKIN SCOTTISH SALMON 29
Spaghetti Squash, Baby Kale, Soy Emulsion
MAINE LOBSTER LINGUINE 31
Lemon-Cream, Lobster Bordelaise
VEAL RIB CHOP 41
Wild Mushrooms, Jus
COLORADO LAMB RACK 45
Dijon Bread Crumb Crusted, White Bean Stew
Corporate Executive Chef: John Schenk
Executive Chef: Michael Vignola
S I D E S
CRISP GOOSE FAT POTATOES 12
WHIPPED POTATO PURÉE 8
GARLIC HERB FRENCH FRIES 10
STRIP HOUSE POTATOES 12
Twice Baked Potato Gratin
“RIPPED” POTATOES 10
Rosemary Salt
*BAKED POTATO 9
Sour Cream, Bacon, Cheddar
*STEAMED ASPARAGUS 12
Béarnaise Sauce
BLACK TRUFFLE CREAMED SPINACH 12
STEAMED BROCCOLI 9
ROASTED BRUSSELS SPROUTS 10
SAUTÉED WILD MUSHROOMS 12
CREAMED CORN WITH PANCETTA 9
MAC & CHEESE 12
SAUTÉED GREEN BEANS WITH GARLIC 8
*AVAILABLE KOSHER STYLE
*Items that are served raw or undercooked, or that contain raw or undercooked ingredients may increase your risk
of food borne illness. Young, elderly and individuals with certain health conditions may be at a higher risk.
As a courtesy, please take phone calls
outside of the dining room.

 

DESSERT
BAKED ALASKA 10
Bruléed Meringue,
Pistachio & Chocolate Ice Creams
TAHITIAN VANILLA CREME BRULÉE 9
Roasted Pineapple, Biscotti
CARAMELIZED BANANA TART 9
Sugared Pecans, Vanilla Ice Cream
HOME MADE CHEESECAKE 9
STRIP HOUSE CHOCOLATE CAKE 14
PROFITEROLES 10
Hazelnut, Milk Chocolate & Coffee Ice Creams,
Hot Fudge Sauce
WARM DOUBLE CHOCOLATE BROWNIE 9
Vanilla Ice Cream, Hot Fudge Sauce
DAILY ASSORTMENT OF HOMEMADE
SORBETS AND ICE CREAMS 8

About BR Guest Hospitality

Since opening its first restaurant in 1987, BR Guest Hospitality President and Founder Stephen Hanson and his team have redefined the restaurant experience through an emphasis on hospitality and quality. Current BR Guest properties in New York City include Atlantic Grill East Side, Atlantic Grill at Lincoln Center, Bill’s Bar & Burger Meatpacking District, Bill’s Bar & Burger Rockefeller Center, Blue Fin, Blue Water Grill, Dos Caminos Meatpacking District, Dos Caminos Park Avenue, Dos Caminos Soho, Dos Caminos Third Avenue, Isabella’s, Ocean Grill, Ruby Foo’s, Strip House 12th Street, Strip House Grill, Strip House Midtown, Wildwood Barbeque, and 675 Bar. Other BR Guest locations include Dos Caminos, Bill’s Bar & Burger, and Sammy D’s at Harrah’s Resort Atlantic City and Atlantic Grill at Caesars Casino Hotel in Atlantic City; Fiamma Trattoria at the MGM Grand Hotel & Casino and Strip House at Planet Hollywood Resort & Casino in Las Vegas; and Dos Caminos at the Sheraton Beach Hotel in Fort Lauderdale.

BR Guest’s commitment to service and hospitality is also evident through its dedication of time and resources to community-based organizations including the Breast Treatment Task Force, God’s Love We Deliver, and The James Beard Foundation. Founder Stephen Hanson is on the Executive Board for NYC & Co, Board of Directors for Publicolor and a member of the Department of Consumer Affairs’ Consumers Council for New York City. For more information, visit: www.brguesthospitality.com.

Décor: The red interior, moody lighting and vintage photographs from Vienna’s Studio Manasse collection create a seductive atmosphere referencing the restaurant’s name.
Large Parties & Events: Large groups and events can be accommodated. Exclusive semi-private mezzanine is available.
For parties of 12 guests or more, contact Special Events at 212-331-0328 or events@brguestinc.com

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