BEN & JACK’S STEAK HOUSE
ADDRESS: 219 E 44th Street, Between 2nd & 3rd Avenue, New York, NY 10017
PHONE: (212) 682-5678
OPENING DATE: July 11, 2005
OWNER: Harry Sinanaj, Ben Sinanaj, Russ Sinanaj, Jack Sinanaj
Background: Ben & Jack, long-time waiters of Peter Luger’s Steakhouse, have opened a beautiful restaurant in the heart of Manhattan. We offer prime, dry aged porterhouse steaks and a dazzling assortment of steakhouse favorites. Our chef, also, comes from Peter Luger’s.
DESIGN & CONCEPT: Private dining rooms for all dining needs, including meetings and celebrations. The etched glass throughout the dining room, gives an antique, classic look.
SIGNATURE DISHES: Porterhouse steak, Chilean Sea bass, German potatoes, creamed spinach
PRICE POINT: $50 and over
PRICE RANGE: Lunch (entrees): $16.95 – $25.95
Dinner: Price Range: Appetizers: $2.50-$17.95. Entrees: $36.95-$151.80 (Steak for 4). Vegetables: $8.95. Desserts: $ 7.95-$8.95
Alcohol: Full bar. Excellent Wine List: 7 Wines By The Glass: $8.95. Bottles: $42-$1,895 (Chateau Petrus 1986).
BAR: Full-service sit-down bar. The 20-foot long custom-made
mahogany bar features an extensive selection of global wines
with a particular emphasis on California wines. A select
number of wines are available by the glass. In addition,
a premier selection of spirits, liquors, after-dinner drinks,
dessert wines, imported beers, and specialty cocktails such
as Ben & Jack’s Martini, are also available. The Lunch and
Dinner Menus are available at the bar.
BAR/LOUNGE: Cozy, intimate Bar/Lounge. The handsome
Bar/Lounge, located in the front of the restaurant,
is enhanced by a 20-foot long custom-made mahogany
bar, mahogany and leather bar stools, mahogany and
leather chairs, round mahogany tables, a large Austrian
crystal chandelier, and mood lighting to create an intimate
DESIGNER: Cesar Pelli
Mon: 11:30AM – 10:30PM
Tues: 11:30AM – 10:30PM
Wed: 11:30AM – 10:30PM
Thurs: 11:30AM – 10:30PM
Fri: 11:30AM – 11:00PM
Sat: 11:30AM – 11:00PM
Sun: 4:00PM – 10:30PM
CAPACITY: 250 people
Review By Nancy Walman
Ben & Jack’s Steak House, the sophisticated new midtown-Manhattan steakhouse, features the menus of talented chef Burim Bajrami, formerly at Peter Luger’s Steak House. The restaurant, which opened in August 2005, is owned by restaurateurs Ben and Russ Sinanaj, and their cousins Jack and Hari Sinanaj.
Ben & Jack’s Steak House’s handsome, expansive atmosphere recreates the charming ambiance of an Old World steakhouse. The ambiance reveals itself through an 18-foot high ceiling, mahogany and floral fabric-upholstered chairs, mahogany walls with large mirrors and wood colonnades, antique chandeliers, plush burgundy carpeting, frosted etched glass doors opening onto six separate private party rooms, mod lighting, and an eye-catching golden bull.
In addition, Ben & Jack’s Steak House features a cozy, intimate Bar/Lounge at the front of the restaurant. The handsome, sophisticated Bar/Lounge is enhanced by a 20-foot long custom-made mahogany bar, mahogany and leather chairs and tables, a large Austrian crystal chandelier, and mood lighting. A selection of specialty cocktails are available at the bar or in the Bar/Lounge.
The menu signatures offer such appetizers as Ben & Jack Salad: Shrimp, tomato, onion, bacon w/ Ben & Jack sauce; Shrimp, Crabmeat or Lobster Cocktail; Fresh Oysters or a fabulous Seafood Combination, combining Shrimp, Crabmeat and Lobster Cocktail bi-valves of your choice (the cocktail sauce is outstanding. The whole lobster is extraordinary and offers another option as a first course, when grilled and split in the kitchen.
Of course a steak house must excel in the meat and seafood departments and Ben & Jack’s does a superb job with standouts such as a 44oz Porterhouse Steak for 2 (also served for 3 or 4). Singles can opt for the 22oz Rib Eye Steak, which is fork tender, bursting with flavor and well marbled. Lamb Chops are huge, juicy and cooked to a turn. If you crave fish, try the Chilean Sea Bass or for something more substantial, the four pound lobster will blow you away. For the trendy crowd, you can ‘t beat the Grilled Yellowfin Tuna. Whatever you order, don’t miss the hearty German Potatoes, creamed spinach, terrific peas and onions or a combo of Cottage Fries and Fried Onion Rings.
While Ben and Jack’s offers the best assortment of bread in steak-house-land (especially the chewy onion rolls), save room for dessert. The “Holy Bull” Hot Fudge Sundae offers just the right mouth-feel and cooling temperature, without being too sweet, despite its abundance of homemade “Schlag”. Authentic German Apple Strudel is as good as your mom wished she made it. The wine list is extensive and spans the globe. Like everything else on the menu, don’t expect bargains, but rest assured: quality is there. Cocktails are massive and beautifully constructed; Service is a standout.
Ben & Jack’s has evolved into one of the best steakhouse’s in Manhattan. Be happy you no longer have to schlep to Brooklyn for a superior product accompanied by service and atmosphere that outclasses its sire. That’s A Major on the Walman Report.
Note: A Second Ben & Jack’s is in the works. We’ll keep you posted!
Copyright 2008 By Punchin International. All Rights Reserved
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