Delmonico’s Kitchen

Delmonico's K Int1

Delmonico’s Kitchen The Main Dining Room

207 West 36th Street
New York, NY 10018

Reservations
212.695.5220

Hours

Mon-Fri lunch:
12-3

Mon-Thurs dinner:
5-10

Fri & Sat dinner:
5-11

Sun dinner:
5-9

Private Events & Catering
Carin Sarafian
Sales and Marketing Director
(212) 509-9464
(212) 509-3130 (fax)
carin@delmonicosny.com


Delmonico’s, the country’s first fine dining restaurant, has expanded its premier location at 56 Beaver Street to Midtown Manhattan. But be warned, this is not your father’s Delmonico’s! Prepare to be dazzled with its chic, modern interior and casual vibe. Just steps from Madison Square Garden, Shopping, and Broadway Theater, this contemporary spin-off boasts a sleek marble bar, deep red leather banquettes, and candlelit tables. Perfect for a drink after work or dinner before the big game! The décor is clean and comfortable with well spaced tables. There are shiny wood floors and warm, flattering lighting. Service is attentive, without push and food equals the best steak houses in New York.

Delmonico’s Kitchen brings a globally inspired, seasonal approach to dining, using organic and local ingredients to create savory twists to some of the legendary dishes, such as the Delmonico Steak, Eggs Benedict and Baked Alaska. Separating itself from other traditional steakhouses, the new Delmonico’s Kitchen will surely entice guests to sample its modern take on legendary classics as well as tempt  with numerous new creations.

As the sequel to the Original Delmonico’s, Delmonico’s Kitchen emerges as the new kid on the block in the heart of Midtown for special events and private dining. The banquet rooms, sleek bar, and Main Dining room are just steps from Broadway Theater, Penn Station and Madison Square Garden, making it the ideal location for corporate gatherings or special celebrations.

 

Delmonico's K Bar

The Comfortable Bar Area

Delmonico's K starter1

Classic Dishes

Delmonico's K Starter2

Perfect starters for the table include a sparkling, fresh Citadel Tower (½ lobster, 2 west coast oysters, 2 east coast oysters, 2 shrimp, crab, tuna tartar) or for a larger party, Delmonico’s Tower (1 lobster, 4 shrimp, 4 west coast oysters, 4 east coast oysters, crab, tuna tartar),  Absolutely delicious.

While the Delmonico Steak, Vintage All Natural Angus Boneless Rib Eye, (below) is nonpareil with its accompanying fried onion rings, there may be an off-the-menu-T-bone or “Butcher’s Pick” that is terrific and the Veal Chop is as good as it gets. For something a bit more traditional, try the Lobster Newburg 1837 sauce a la wenberg and caviar crème (which can also be ordered as a starter).  All sides are standouts, include a crackling round of Hash Browns and an out of the ordinary Creamed Spinach, with the unexpected addition of cheese. An order of Wild Mushroom Risotto was wonderful.

The award winning wine list offers an international selection of some 22 pages,, organized by country and region and fairly priced. There are many by the glass, ranging from $11 to $18. Look to California and Italy for some good values by the bottle.

Delmonico’s may be the only steak house in Manhattan where desserts are mandatory. Favorites include delicious Boston Creme Beignets vanilla custard and hot fudge; Banana Cake Sundae with cinnamon toffee brown butter and pecan ice cream;Chocolate-Hazelnut Mousse  with salted caramel and, coconut sherbet
ad an adorable take on Baked Alaska, using miniature Ice Cream Cones.

Managing Partner Dennis Turcinovic oversees service that is prompt, efficient and never overbearing. Delmonico’s Kitchen is discovered, so reserve.

One of New York’s best steak houses. Walman Report Rating: A Major

 

delmonicos=steak (1)

Now That’s a Steak

Click Here To Make Your Reservation Online Now.

 

The Entire Restaurant

Seated 150 Reception 200
Planning a Holiday Party, Broadway Opening or Pre-theater Dinner? Dine in the classic meets contemporary dining room, lounge and Kitchen and experience a modern spin on a legendary tradition

 

Main Dining Room

Seated 80 Reception 100
Guests will enjoy the buzz and excitement of being in the middle of it all in this semi-private space. Overlook the hustle and bustle of NY’s fashion district! 

 

Citadel Room

Seated 30 Reception 35
Plan an event for up to 30 in the beautifully designed Citadel Room named after the downtown original. Styled in a classic manner with wood paneling, fabric inserts, and wide screen television, the Citadel is an intimate room perfect for corporate gatherings or special celebrations.

The Kitchen

Seated 40 Reception 40
Parties of up to 40 will enjoy the  lively Kitchen room featuring sumptuous American cuisine in this fun, playful setting.

 

Copyright 2013 By Punchin International. All Rights Reserved.

Disclosure

Continue reading

DESMOND’S STEAKHOUSE Brings Destination Dining To Fashion Avenue

Desmond's Int1

247-Seat Restaurant to Boast City’s Largest Open-to View Dry Aging Room

Desmond’s Steakhouse is located at 513 Seventh Avenue, with its entrance on 38th Street.  It is open daily for lunch and dinner.  For reservations and more information, call (212) 391-6900 or visit www.desmondsnewyork.com.

Click Here To Make a Reservation

Desmonds steak1

The latest entry in the high stakes arena of New York steakhouses is Desmond’s Steakhouse,a contemporary interpretation of the classic genre, melding stylish décor and service with culinary substance.  Located in Manhattan’s energetic Midtown West on Seventh Avenue at 38th Street, Desmond’s is less beef-centric and offers more diverse dining experiences than typically associated with steakhouses.  Certainly, the imposing 8,000 square foot, 247-seat restaurant showcases USDA prime beef (five different cuts in six sizes), its 50-day matured-to-perfection process finished in the city’s largest open-to-view dry aging room and expertly prepared by executive chef Silvestre A. Mora, formally of Bice.  Desmond’s, however, also presents a large array of non-bovine related offerings, including: succulent selections from the glistening raw bar that will rival the dry aging room as visual food porn; a collection signature dishes such as skillet seared sea scallops, truffled mashed potatoes, asparagus; and steaks of a piscatorial persuasion, including grilled yellow fin tuna, complemented – as are their beef counterparts – by an array of house made sauces.

desmonds lobster

The diversity of the menu is complemented by that of the experiences Desmond’s Steakhouse affords diners.  From a quick bite at the 70 foot-plus marble topped bar, anchored by the raw bar, or a casual meal in one of the bar area’s high backed leather-clad booths to a business one at the dining room’s spaced-for-private-conversation tables or a romantic dinner at one of its cozy banquettes. There are also sexy crescent-shaped booths for gatherings of up to six and a semi-private dining room.

Desmonds meat1

Being on Fashion Avenue (the local moniker for Seventh), Desmond’s takes a more modish approach to traditional New York steakhouse ambiance. A dramatic Deco glamorous staircase sweeps up from the street level entrance on 38th Street where the predictable burnished wood paneling is enlivened with distinctive architectural elements including glass brick and field stone walls, antiqued red brick coffered ceilings and beige brick framed dark wood floors.  Decorative accents such as white subway tile, regal cream crown molding and richly textured wall paper accents are bathed in the glow of the theatrical lighting from statement-making fixtures throughout.

desmonds int stairs

It is an unabashedly swank setting in which a cocktail program showcasing pre-Prohibition concoctions, such as the Gold Rush and Mamie Taylor seems fitting.  While the wine room visible behind the bar is testimony to Desmond’s commitment to the appreciation of the viticulture arts.

Desmond's Int2

In addition to the striking atmosphere and warm, attentive service, Desmond’s also offers some of the most pure renditions of everything from pristine oysters and clams and divine lump crab meat to zesty tuna tartar and an eye catching seafood plateau for appetizers.Steaks, whether a massive “Racquet Ball” Ribeye or sirloin are impeccably aged and fired to perfection. The fork-tender, subtly flavored veal chop is a best buy (and the best in town) and even chicken and seafood are treated with respect. If there are better steak fries and fried onions in steak-house-land, we have yet to find them.

There is a short wine and beer list, which I suspect is a work in progress and simple desserts, the best of which was a lovely bread pudding on our visit. The pleasant live piano music in the background added to the festive experience and rumor has it that a parking deal is in the works, so drivers inquire.

Barely discovered, now is the time to visit Desmond’s. You are going to like it.

Copyright 2013 By Punchin International. All Rights Reserved.

Disclosure

Continue reading

BOBBY VAN’S GRILL

bobby van's int3

BOBBY VAN’S GRILL

Established: 1969

Location Opening: 2006

Location: 135 West 50th Street

(between 6th Ave & 7th Ave)

New York City

Telephone: 212.957.5050

Email: info50@bobbyvans.com

Website: http://bobbyvans.com/Bobby_Vans_Steakhouse/West_50th_Street.html

Facebook: http://www.facebook.com/pages/Bobby-Vans-Grill/100876079957249

Owners: Joseph Smith

Rick Passarelli

Joe Hickey

Joe Phair

General Manager: Paul Modica

Executive Chef: Craig Jermin

Cuisine: Traditional American Grill and Steakhouse, With Italian Accents

Capacity: 250 seated

Private Events: 400

Bar: 100 +

Specialty Dishes: Porterhouse Steak

This premium cut steak can be shared between two, three or four

Chilean Sea Bass

Miso & Tamari glazed, asparagus, Bok Choy & Shitake mushroom in white truffle fish broth

Cold Seafood Bouquet

½ chick lobster, shrimp & crabmeat

Wood-Fired Old World Pizza

marinara, mozzarella & sweet sausage

Specialty Drinks: BV’s House Made Sangria

made with seasonal fresh fruit

Bobby’s Bellini

Prosecco, St. Germain Elderflower, twist of lemon

The Van’s Gimlet

Bull Dog Gin, fresh lime juice, simple syrup, twist of lime

Van’s Mojito

Don Q Rum, fresh lime juice, fresh mint & soda water

Unique Offerings: Prix Fixed Lunch Menu

Monday –Friday: 11:30am – 4:00pm

Appetizer, entrée and dessert for $29.95

Celebrity Clientele: Bill Cowher

Christian Borle

Dan Marino

Emmy Rossum

Mariano Rivera

Mark Sanchez

Wayne Knight

Hours of Operation: Monday-Friday: 11:30am – 11:00pm
Saturday: 4:00pm – 11:00pm
Sunday: 4:00pm – 10:00pm

Holiday Hours:

Thanksgiving through New Year’s Day

Saturday & Sunday 12:00pm – 11:00pm

Credit Cards: All major credit cards accepted


bobby van's bar

Established in 1969, Bobby Van’s Steakhouses have become a staple of New York City dining. Built with a dedication to superior customer service and quality food, Bobby Van’s still maintains the same high standards over four decades later. With five locations throughout Manhattan, the West 50th Street Grill features a menu of traditional American grill fare, classics steakhouse cuts and wood-fired pizza. The restaurant’s friendly staff, warm décor and wide variety of dining options make this location ideal for those looking for a premier New York Steakhouse experience with all the comforts of home.

The Bobby Van’s West 50th Street location evokes the refined style of a classic New York City steakhouse. The elegantly decorated restaurant features dark wood paneling, a warm color palette, sleek white linens and Alabaster Chandeliers imported from Spain. The sophisticated design creates the perfect backdrop to the venue’s expansive bar. The whole is spread out through a choice of appealing rooms.

The restaurant offers guests an extensive dining menu of steakhouse favorites, such as the Porterhouse Steak, a premium cut steak that can be shared between two, three or four or the signature Filet Mignon. This location also allows guests to choose from lighter dishes, including the Chilean Sea Bass, Miso & Tamari glazed, asparagus, Bok Choy & Shitake mushroom in white truffle fish broth or the Roasted Pork Chop, fingerling potatoes & broccolini with black truffle pan sauce. A bar menu with wood-fired pizza, and additional bar eats are available for the more casual diners. Executive Chef Craig Jermin and the Bobby Van’s team make sure each expertly crafted dish receives the same attention as a home-cooked meal.

bobby van's food

We loved such appetizers as sparkling lump crabmeat and plump shrimp. And the New England clam chowder was a gem.

For entrees, we chose the 28 day aged ribeye and a huge veal chop: both expertly grilled. Sides, whether crispy hashed browns or creamed spinach were right on.

 

bobby van's steak

To complement the cuisine, Bobby Van’s features a rich wine list of international vintages and good selections by the glass (the Chassagne Montrachet, Jouard, is a joy) and an original cocktail menu, with signature favorites including the Bobby’s Bellini, Prosecco, St. Germain Edlerflower, plus a twist of lemon or the Van’s Mojito, made with Don Q Rum, fresh lime juice, fresh mint and soda water. Additionally, guests can indulge in the beverage of their choice at the restaurant’s sprawling 75 foot bar.

Desserts are not to be missed. You’ll especially enjoy the family-size banana split, with its delicious mélange of everything under the sun. Service is warm and helpful.

The 50th Street venue is steps away from Radio City Music Hall and the Winter Garden Theater, making it the perfect spot for both locals and visitors alike. The restaurant is open for lunch and dinner seven days a week.

I can think of no better suggestion for a top-flight NY Steak House than Bobby Van’s Grill. One of NY’s best.

Click Here For Restaurant Week Menu

Click Here To Make a Reservation

 

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

Sample Menus

Continue reading

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

strip main use

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.

 

strip steak use

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

 

strip drink

Superb Cocktails

strip cake

The 24 Layer Chocolate Cake

 

strip lounge use

Clubby and Comfortable Seating


Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

 

Continue reading

EMPIRE STEAK HOUSE DEAL of DEALS

EMPIRE STEAK HOUSE

36 WEST 52ND ST

NYC 10019

212-582-6900

WWW.EMPIRESTEAKHOUSENYC.COM

Fine Wines and Giant Lobster Special

Mondays and Tuesdays Only

$129 per couple

Share a 4-41/2 lb Lobster along with a bottle of wine from the following selection:

Chateau Montelena (Cabernet)

Joseph Phelps (Cabernet)

Jordan (Cabernet)

Shafer (Merlot)

“J” Wines Reserve (Pinot Noir)

Chateau Simard (Bordeaux)

Ruffino, Reserve Ducale Gold Label (Chianti)

Santa Margherita (Pinot Grigio)

Far Niente (Chardonnay)

Tax and Tip In Addition.

This should run for a minimum of 3 months

The restaurant is very upscale, service is excellent and the food ranks with New York’s best Steak restaurants.

And What A Deal!

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

Frankie & Johnnie’s Steakhouse, 45th Street, is Better Than Ever

image

  • 269 W 45th St, New York 10036
  • (Btwn Broadway & 8th Ave)
  • 212 997 0404
  • Website
  • Web Address frankieandjohnnies.com
    Partners at 45th St. Peter Chimos, Van Panopoulos and Frank Zaravelis
    Head Waiter- Mario
    Waiter-Extraordinaire Spyro

Also Locations at:

32 W. 37th Street (Will Be Reviewed Soon)

77 Purchase St. Rye, NY
Vas and Jennifer Mylonas head the  Rye restaurant


                  Steak House Heaven

image

There’s nothing like a great NY steak house. A case in point is Frankie and Johnnie’s, the venerable former-speakeasy in the theater district. A renovation spruced things up, giving more space. There is a small, cunning bar and coat-check on the lower level. Thankfully, management retained the narrow staircase leading up to the Damon Runyon atmosphere of the main dining room, where walls are plastered with vintage-celebrity photos and Broadway memorabilia. The quarters, while still intimate, retain a  well-worn patina. The open kitchen remains and a small bar has been added.

Don’t be deceived by the laid back elegance. Here is one of the world’s best and most sophisticated steak restaurants. Service is by seasoned-professionals and is arguably the best in any New York steakhouse, thanks to Mario, the congenial manager. Our waiter, Spyro, was truly superlative and even busboys are standouts.

In the appetizer department, shrimp cocktail is fresh, not overcooked and minus iodine. A generous portion of fresh lump crabmeat is even better. And check out the house salad. It’s a minor miracle of chopped fresh ingredients (go for the blue cheese vinaigrette). The sirloin is juicy and cooked to a turn, the veal chop (perhaps the biggest and best in town) is eclipsed by double loin lamb chops that will blow you away in size, texture and taste.

Steaks are described intelligently by color and temperature (medium rare is red with a warm center: the way I like it). I’ll never know how they get the creamed spinach so green and (thank goodness) it’s well chopped and in a proper veloute. The Lyonaise potatoes are divine.

The wine list has some good choices, under $50 and has been expanded. Try the Petrocelli Petite Sirah and you will have the perfect steak wine.

If you have room for dessert, go for the cheese cake and terrific cappuccino. Frankie and Johnnie’s may be our current favorite New York steak house and rates a steak house A Major.

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

 

Continue reading

Nino’s Tuscany Steakhouse

nino's tuscany

Nino’s Tuscany Steakhouse

Address: 117 West 58th Street

(Between 6th Avenue and 7th Avenue)

Telephone:

(212) 757-8630

Website: http://www.ninostuscany.com/

Facebook: http://www.facebook.com/pages/Ninos-Tuscany-Steakhouse/118635191492097

Reservations: http://www.opentable.com/ninos-tuscany-reservations-new-york?rid=3727&restref=3727

Owner: Nino Selimaj nino self2

Cuisine: Italian

General Manager Tony Lala

Wines:

Excellent Selection and Well Priced Bottles  As Well As Food Friendly Wines By The Glass:

Cocktails: Well Made & Generous

3 Course Prix Fixe Lunch: $24: 3 Course Prix Fixe Dinner (Including Coffee): $35.

Credit Cards: All major

 Nino's Steak Menu


Nino Self Image

One of the most prolific and successful restaurateurs in New York City, Nino Selimaj has  re-launched Nino’s Tuscany as an Italian Steakhouse. (His three other restaurants are the original Nino’s (1354 First Avenue), its sister restaurant Nino’s Positano (890 Second Ave.), plus The Excellent Latin Inspired Scarpina Bar & Grill  (88 University Place).

Nino’s Tuscany Steakhouse,  as suggested by its name, retains a decidedly Tuscan menu and décor, and adds the full steak, grilled meat and seafood options on a separate menu insert, . (Alas, the façade gives little insight to the pleasures that await).

Once inside, the warm lighting, created by silk-shaded chandeliers and attractive design are evident. There are three charming dining areas, comfortable banquettes and well spaced tables, oodles of murals and a mirror decked out in the trompe l’oiel style. The first area, opposite the bar, is our favorite with its mosaic-inlaid columns and red brick walls, supporting stone planters filled with wheat. The floors have been redone and murals enhanced.

Service, a hallmark of Mr. Selimaj’s restaurants is warm, efficient and professional thanks to General Manager Tony Lala.Many dishes are done tableside (check out the Caesar Salad) and customers receive a welcoming reception and treatment, even on the first visit.

Mr. Selimaj was wise to snag the chef from one of Manhattan’s big name steakhouses and the resulting food is equal to some of the best steakhouses in the city. We selected dishes from the new menu and were delighted with appetizers that included a terrific fresh seafood platter and jumbo crab, lobster, and shrimp cocktail, as well as little neck clams on the half shell.

Recommended entrée choices offer a fabulous 16 ounce grilled rack of veal, a succulent 26 ounce prime aged rib eye, cooked à point, prime aged porterhouse for two, lamb chops, filet mignon and a marvelous 4 pound pound lobster (brought to the table from a large tank for inspection. Other options offer pan seared yellowfin tuna or grilled wild salmon. Don’t miss the Italian-style hash browns with sweet peppers and onions and the superb polenta. The grissini breadsticks and rustic country loaf are a big improvement on the standard steak house bread assortment.

The affordable wine list offers plenty of bottles from topflight Italian producers at fair markups.The decanting process is executed beautifully on wines that require breathing. After inquiring about my wine preference (Super Tuscan) Tony selected an Olpaio DOC Val di Cornia Suvereto, 2003, (Olpaio comes from "Olpe", a clay jug decorated with friezes usually fine, which the Etruscans used as a container for wine. It is a blend of Cabernet Sauvignon and Merlot( 51% 49%). It probably won’t be available for long, but serious wine buffs will be delighted with excellent choices from the Reserve List.

Desserts, not only look pretty, but are wonderful, whether you go for a classic taramisu, a light panna cotta or splurge and allow Tony to prepare an expert rendition of bananas flambé, simmering bananas, strawberries, sugar, butter, hazelnut liqueur and brandy into a flaming extravaganza, just waiting to be poured over vanilla ice cream. The iced cappuccino is masterful.

In addition to a la carte dining, Nino’s Tuscany offers a Prix Fixe Lunch from 12:00 – 3:00 pm for $24.00 and a Three Course Prix Fixe Dinner at $35.00 per person. There is also lovely piano music, Tuesday through Sunday, 7 to 10 PM, thanks to Irving Field and a celebrity clientele. Tony Bennett was sitting at the next table on one of our visits.

Nino’s Tuscany Steakhouse  not only offers quality and stylish product, it delivers an atmospheric and romantic setting that is rare to encounter these days and we can safely label it one of midtown’s best bets for a terrific dining experience

Disclosure

Copyright 2011 By Punch In International. All Rights Reserved

New York’s Great Steak Houses: A Series

                      Empire Steakhouse

Walman Report Rating: A Major

empire int1

Website:

www.empiresteakhousenyc.com
Notes:
Private Parties Major Credit Cards
Hours:
Lunch Mon-Fri: 11:15am-3:45pm Dinner Mon-Thu: 4pm-10:30pm Fri: 4pm-11pm Sat: 4pm-11pm Sun: 3pm-10:30pm
Serves:
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

Book A Table Online

Copyright 2010 By Punchin International. All Rights Reserved.

Disclosure

Continue reading