Executive chef Seth guides a roster of culinary concoctors, gracefully hewing a menu of steakhouse fare from fresh produce and hormone-free beef. The chef-recommended pomegranate-glazed hanger steak includes mashed yams and brussels sprouts ($35), and the turduckin is a covert operation that employs a chicken disguised as a duck, disguised as a turkey to disrupt diabolical hunger schemes ($24). Peruse the entire Etc. Steakhouse menu online and inculcate the brain with delicious options.
The Brook Tavern doesn't need a tractor beam to incite diners into its cozy, wooden interior. Passersby need to simply smell the juicy steaks and burgers to stop whatever they were doing and indulge in a hearty meal. Once inside, a selection of starters makes an introduction to more food to come, with helpings of buffalo wings, macaroni and cheese, and Hotsy Totsy shrimp with a spicy tomato sauce. From there you can move onto thin-crust pizza with toppings like pear and gorgonzola, or go all in with The Big rib eye, an 18-ounce steak. If you want something a little different, try one of the many other entrees such as the pan-seared salmon or blue cheese burger paired with 1 of 20 beers on tap including Stella Artois, Brooklyn Blast, and Redd's apple ale. All of this can be enjoyed while watching the big fight on TV, celebrating a birthday in the private party room, or competing in a beef-skewer-eating contest, sans the beef.
Guests could dine at Park Avenue Bar & Grill multiple times, and yet leave each visit feeling as though they'd never been there before. Behind the restaurant's historic façade of red brick and arched windows await six distinct areas, each welcoming diners into a different experience. Downstairs, bartenders mix drinks at a traditional wooden bar, and upstairs, a modern lounge fills glasses amid tomato-red walls and zebra-patterned tile. After they dine on white tablecloths in the refined second-floor dining room, patrons can wander out to the private courtyard for drinks, or head up to the rooftop to watch New York's mayor give the skyline its nightly spit shine.
To match the atmosphere of each space, chefs prepare fusion cuisine that is American continental. Meticulously prepared entrees cater to guests seeking evenings of fine dining, and lighter fare, such as tapas and empanadas, facilitates socializing.
The chefs at JD's Steak Pit grill up meaty cuts of certified Angus beef, ribs, and other classic steak-house dishes for both lunch and dinner. Bi-colored capsicums and flecks of bacon garnish the baked-clams casino starter ($13), and an 8-ounce petite filet mignon ($21–$23) campaigns to win the title of Cutest Steak by an impartial jury of butchers. In the kitchen, chefs prepare slabs of JD's baby back ribs ($22) for plateside naps and unite the Odd Couple's chicken and shrimp on a marriage alter of scampi sauce and rice ($18–$20). Each dinner patron sips a free pour of wine proffered by the glass, such as an Australian shiraz by Gotham (a $12 value), a William Hill Estate chardonnay (a $13 value), or a goblet full of juicy bartender secrets.
Recently renovated, Assembly Steahouse's?well-reviewed on NorthJesery.com?interior still retains the classic steakhouse look, with burgundy carpet and wood tables, and the menu still offers a good balance of surf and turf. The restaurant's old standbys such as miso-glazed beef and shrimp kabobs, grilled orange-ginger salmon, and prime new york strip steak are all the more flavorful. To pair with menu selections, the bar shakes up 15 specialty martinis, such as the Basic Naked?just gin and olives?or the Bikinitini, made with Malibu rum and pineapple juice and garnished with a bandeau top.
Situated in Manhattan and Forest Hills, the pair of urbane steak houses known as (aged.) pair their modern culinary innovations with a classic look, hanging repurposed European-oak-barrel chandeliers over plates filled with all-American Black Angus beef from Creekstone Farms. Blueprinted by renowned interior designer Lesly Zamor, both environs emanate an aura of elegant rusticity with antique oak bistro seating and a 20-foot repurposed wood rafter spattered with lit candles like a giant redwood's birthday cake. Authentic ales from Trappist monasteries mingle with West Coast craft brews behind the bar, and fresh seafood is imported directly from Atlantis each morning. Three-course prix fixe lunches tempt tongues every Monday–Friday, and chefs meld meals into brunch every Saturday and Sunday.