$99 for a three-course prix fixe dinner for two ($182 value)
- One shared appetizer ($18 value)
- Two entrees ($100 value)
- One shared side ($12 value)
- One shared dessert ($12 value)
- One bottle of wine ($40 value)
See the valid menu.
Angus Club Steakhouse
What a difference a day makes. Think what eight can do.
On average, most high-end steakhouses dry-age premium cuts of beef for around 27 days. For Angus Club Steakhouse's Executive Chef Edward Avdyli, that wasn't enough. Aged anywhere from 30 to 35 days, the steaks—which Avdyli hand-picks every day—take on a concentrated richness in flavor and an unrivaled tenderness that's a result of the unique and trendy culinary process. And an incredible cut of beef tastes even better when you're surrounded by beautiful things, like the thoughtfully designed, Art Deco-inspired interior of the dining room.
The menu makes nods toward the traditional, with enormous Porterhouse steaks for up to four, three-pound lobsters, and fresh oysters and little neck clams on the half-shell. Complete with a plethora of sides and potatoes prepared four ways, Chef Avdyli and the team behind Angus Club strive to create the ideal steakhouse experience, right down to the miniature house made of steaks buried under the floor.