Best Steakhouses in New York City - New York City Article
New York, New York - It's a Steakhouse Kind of Town! Follow @nyccitiview
By BILL BOGGS with Jane Rothchild
Millions of visitors come to New York City each year from around the country and the world and flock to renowned attractions like The Metropolitan Museum of Art, The High Line, Lincoln Center, Central Park, St. Patrick’s Cathedral, and the famous shopping areas like Fifth Avenue, SoHo, and Madison Avenue. Yet, one kind of historically-linked restaurant also serves as a destination for the many visitors where they rub shoulders with both native New Yorkers and celebrities: THE BEST NEW YORK CITY STEAKHOUSES!
Best New York City Steakhouses
Steakhouses in New York City originated in the late 19th Century as an evolution from 17th Century Chophouses in London which served large individual portions of meat. In the late 1800’s, they were “male only” establishments where men sat in huge halls, unhindered by tableware like knives, forks and napkins, as they washed down massive amounts of meat with pitchers of beer. Around the time women got the right to vote, steakhouses truly expanded by adding appetizers, like shrimp cocktail, vegetables and huge desserts, most famously, New York Cheesecake.
The excellence of the New York steakhouse can be traced to one word: MONEY. New York has always been a center of commerce and business, and when the customer demands and can afford the best, the best is provided. Thus, New York restaurateurs had first choice of the best cuts of meat thanks to the meatpacking district downtown and the ability to pay for top quality.
WOLFGANG’S is a well-known name in the steakhouse world. Wolfgang’s began with one location in Manhattan on Park Avenue and now has five, and has successfully expanded to another ten around the world. Co-owner, Zio Music, explains the key to Wolfgang’s success: “We use the best of the best, from meat to dry goods. Each steak is hand-selected by either a chef or partner. It’s simple but everything is NOTHING but the best”. A hit on the menu is the Porterhouse Steak with portions suitable for one, two or three people. Also fabulous is the Filet Mignon dinner, finished off with Chocolate Mousse Cake!
SPARKS STEAKHOUSE, 210 East 46th, is a well-known, family-owned business operating since 1966, and is fabled for having one of the largest selections of fine wines in the United States. SPARKS claims a secret aging process which is a combination of dry-aging in a cooled locker and Cryovac, which ages in a sealed plastic package. All steaks need to be aged and the taste that each method evokes is a matter of individual preference. As you visit the various steakhouses, pay attention to the aging method used and see which you prefer. As you might imagine, dry-aged meat is drier, denser and more charred when cooked. Some of the fat has disappeared during the aging process. Meat dried in Cryovac stays more moist and has a cleaner flavor. On the menu at SPARKS are items like Steak Fromage with Roquefort Cheese, Fresh Lemon Sole, Three Extra-Thick Rib Lamb Chops, and Live Lobsters up to 5 ½ lbs.
BOBBY VAN’S STEAKHOUSE has earned its place as a venerable New York institution, thanks in part to a continued commitment to cooking techniques perfected years ago by the founding fathers of New York steakhouse cuisine. Each night the restaurants fill with Wall Street tycoons, famous athletes, New York’s political tycoons, celebrities, and others wanting to experience to soak up the elegant atmosphere and impeccable service. The process of dry aging its USDA prime quality beef is key to developing the superior flavor of Bobby Van’s’ steaks, which they do “the old fashioned way.”
NICK & STEF’S, conveniently located next to Madison Square Garden, Nick & Stef ’s Steakhouse is known for its superb dry-aged cuts of beef, signature burgers and sides, and traditional steakhouse specialties. Nick & Stef ’s also offers an exclusive “secret” entrance for all diners with event tickets, as well as a new Outdoor Patio and Bar, offering the best seat in the house for midtown al fresco dining.
BOB’S STEAK & CHOP HOUSE has been serving the finest steaks, chops and seafood for nearly 25 years. Each Bob’s steakhouse location has its own unique personality, but all strictly uphold the same exceptional dining and service standards. Bob’s Steak & Chop House in New York City recently opened in the lobby of the Omni Berkshire Hotel at the corner of E. 52nd St and Madison Avenue. Bob’s is well known for superior service, their large portions and healthy drink pours!
The goal of the HUNT & FISH CLUB, 125 West 44th Street, is to bring back character and romance from the past. ey worked hard to create a space where Sinatra would have been comfortable. Eytan Sugarman, the owner, explained that the design is “an homage to old school, mid-century steakhouses and their classic red leather banquettes”. eir menu is suggested at four courses – Appetizer, a tasting portion from a unique selection of Pasta dishes, an Entrée, and, of course, Dessert.
One thing is for sure…. The owners of ALL these great New York City Steakhouses will tell you: “You certainly won’t leave here hungry”!
Bill Boggs is a four-time Emmy Award winning TV host, Producer, Author who spent a decade on air at Food Network. He writes a column for thedailymeal.com.
Jane Rothchild has had a few careers, including: Producer of “The $20,000 Pyramid,” founder of The Hotel Helper while living in New Mexico, and currently a real estate broker with Brown Harris Stevens.