Boulder Creek Steakhouse’s dinner menu serves up deluxe cuts of steak with all the trimmings in a casual atmosphere. Starting with grain-fed meat aged a minimum of 28 days, each sirloin ($17.99), filet mignon ($28.99 for 12 oz./$23.99 for 8 oz.), and beyond is grilled to red-hot perfection and seasoned with a double-secret blend of spices. If you already had steak for lunch, breakfast, and your coworker’s office birthday party, savor the chicken parmesan ($15.99) or the jumbo shrimp scampi ($15.99) instead. Vegetarians, meanwhile, can abide by the terms of their uneasy peace treaty with cows by noshing on a garden fresh salad drizzled with homemade dressing ($4.99–$14.99). Keep a couple stomachs open for the brownie sundae ($5.99), the warm apple tart served over ice cream ($5.99), or both stacked on top of each other. Lighter lunchtime appetites will find that the turkey burger ($10.99), pulled-pork sammie ($11.99), and grilled chicken wrap ($10.99) are all created equal and thus enjoy equal rights to a side dish of onion rings or creamed spinach.
When Lucas' meateor of a menu cruises into the night sky, diners take up jumbo lump crab cake ($16) binoculars or tuna tartar ($16) telescopes to better greet the meat. Saddle your tongue with a juicy, au poivre covered hangar steak ($24), or try a 9-ounce petite filet mignon with the house steak sauce ($31). For an avian option, hunt an oven-roasted Cornish game hen, served whole with roasted vegetables ($19). International wines, such as a glass of Italian pinot grigio from Veneto ($9) or a warming draught of Argentine Malbec ($11), perfect any plate.
Though it opened in August 2012, boutique Michelin recommended steakhouse S Prime has already earned the attention of the New York Times and Blackbook. That?s largely due to S Prime?s executive chef, Joel Reiss, whose impressive resume boasts names such as The Post House?where he worked immediately prior to S Prime?Smith & Wollensky, and the Park Avenue Cafe. This gastronomical guru draws on his 25 years of experience working with well-known chefs, such as David Burke and Terrance Brennan, to create traditional steakhouse creations with a modern twist.
Inside the elegant two-story eatery, located minutes from Midtown Manhattan in Long Island City, Reiss?s entrees shine alongside the ornate chandeliers. Seafood offerings from the raw bar in the form of clams, oysters, and colossal lump crabmeat mingle with succulent cuts that are dry-aged on premises and include rib eye, sirloin, and a 48-ounce porterhouse steak.
Blackbook magazine seems to sum up the food best: ?Joel Reiss strikes a blend of sincerity and not-taking-things-too-seriously that seems to get rarer in this city.?
Colorful lights, live music, and the smell of churrasco beckon passersby into Andres Carne De Tres, where chefs recreate the bold flavors of South America. Appetizers, such as empanadas dunked in a housemade sauce and guacamole made tableside, kick off meals before the real treat: platefuls of pork loin, skirt steak, chicken, ribs and fresh seafood—all cooked Colombian style. Patrons can order their own individual helpings from the menu—which includes items such as paella and chicken-and-mushroom crepes—or share a Tejarrilla Andres platter packed with enough Colombian chorizo and smoked pork ribs for two people or one pet bear. As the night rolls on, the dance floor tempts guests out of their seats with neon lights and live music crooned from a nearby stage.