Steaks are always kinda the same, right? No, not right. Even the most timeless of meats must be innovated upon. And then, of course, there are the classic cuts at places they've never been before. So we rounded up 13 delicious new NYC steaks you should start checking off your must-eat list. Also: start keeping a "must-eat list".
The Gander (click here for address and info)
The Steak: Dry-aged sirloin
Recette kitchen-minder Jesse Schenker's new spot is doing casual, next-level American eats, including this beautiful cut topped with garlic compound butter and hen-of-the-woods mushrooms.
General Assembly (click here for address and info)
The Steak: Steak frites
This massive, airy bistro in the former Hurricane Club spot has you covered with a top-notch traditional steak frites. Wildcard: you can also go for the lamb steak frites -- an untraditional-but-still-delicious (and covered in butter) option.
Osteria Morini (click here for address and info)
The Steak: The Tomahawk
You may not think of this Italian trattoria from Michael White (who also owns nearby steakhouse Costata) as a steakstination, but thanks to their new, only-available-on-Wednesdays, supremely funky and tender, 120-day-aged Creekstone Tomahawk, it totally is.
momofuku ssäm bar (click here for address and info)
The Steak: Large-format rib eye
The latest entry in Ssam Bar's large-format game, this massive Niman Ranch meat slab feeds three-six people and is dry-aged 28 days, before waking up only to realize the world has been overrun by ZOMBIES!!!! It also comes with a bunch of sauces and sides, including dry-aged fat with brown butter roasting juices, red wine and shallot marmalade, bacon ketchup, fries, and a Caesar salad.
French Louie (click here for address and info)
The Steak: Bavette steak
They've got a dedicated steak frites section of the menu at this newcomer from the team behind Buttermilk Channel. Get down with the Bavette -- it's a thick-cut accompanied by their house-made steak sauce, and of course, fries.
Narcissa (click here for address and info)
The Steak: Bone-in prime rib eye
Although they're actually doing some crazy-awesome things with vegetables at The Standard East Village's anchor from John Fraser, the steak is destination-worthy on its own. Pat LaFrieda meat is slow-roasted and served on the bone (or sliced into smaller pieces) with a gem salad and sea salt potatoes.
Gallaghers Steakhouse (click here for address and info)
The Steak: Porterhouse for two
After a hiatus, this recently reopened classic is back, cooking slabs over hickory logs. All of the cuts are pulled from a gorgeous meat locker where they age their beef in full view, including a killer New York sirloin that's got a great, Earthy-yet-juicy flavor.
Colonia Verde (click here for address and info)
The Steak: Lomo al trapo
Their signature dish here is a traditional Colombian presentation of beef tenderloin, where they take the beef t-loin, wrap it in coarse and fine salt, and then cook it on a wet cloth over an open grill 'til "all that's left is a block of salt and a juicy steak".
Angus Club Steakhouse (click here for address and info)
The Steak: Porterhouse for four
This newcomer ages its meat for just a little bit longer than the average spot (30-35 days), which makes its massive, signature porterhouse an incredibly flavorful standout.
NYY Steak (click here for address and info)
The Steak: Long-bone rib eye
Amongst the autographs of 86 legendary Yankees in the three-story space, you'll find one of NYC's best 27oz, 21-day-dry-aged, bone-in, flame-grilled pieces of beef. Thank God pinstripes are slimming.
La Cenita Steak (click here for address and info)
The Steak: Tomahawk rib eye
Recently switching gears to become more steak-centric, La Cenita (from the guys behind Catch and The General) is going full-frontal-beef with a tomahawk rib eye that's dry-aged for 21 days, rubbed with guajillo chili, and then served up with roasted garlic & your choice of sauce.
The Wayfarer (click here for address and info)
The Steak: Porterhouse
Grab a friend and/or a totally awesome date, and take on this 36oz beast for two. It's dry-aged for 28 days before ALSO waking up only to realize the world has been overrun by ZOMBIES!!!! HOW DOES THIS KEEP HAPPENING!!! Oh, and this guy is simply prepared: brushed with butter, seasoned with salt and pepper, broiled, and served in its own natural juices.
Margaux (click here for address and info)
The Steak: The Bavette
This grass-fed beauty gets done-up nicely with grilled Spring onions, Yukon & purple potatoes, fresh garlic, and chili (to give you a little hit).
1. General Assembly Restaurant & Bar360 Park Ave S, New York
2. Gallaghers Steakhouse228 W 52nd St, New York
3. Colonia Verde219 Dekalb Ave, Brooklyn
4. French Louie320 Atlantic Ave, Brooklyn
5. Margaux at The Marlton Hotel5 W 8th St, New York
6. La Cenita409 W 14th St, New York
7. Momofuku Ssäm Bar207 2nd Ave, New York
8. Narcissa21 Cooper Sq, New York
9. Osteria Morini218 Lafayette St, New York
10. NYY Steak7 W 51 Street, New York
11. Angus Club Steakhouse135 E 55th Street, New York
12. The Gander15 W 18th St, New York
13. The Wayfarer101 W 57th St, New York
This bistro looks sorta like a giant indoor courtyard -- there's a bar up front plus three distinct dining areas all manned by Chef Craig Kokestsu and Michael Stillman (of Quality Meats and Quality Italian) who're feeding lively diners with epic eats and top-notch cocktails developed by Clover Club veteran Bryan Schneider.
This iconic restaurant has occupied West 52nd St since 1927, offering a tantalizing classic cocktail list and some of the best steaks (USDA prime dry-aged) in the city. Gallaghers started as a speakeasy before expanding into a Theater District steakhouse in the ‘30s. Its dry-aging process is on full display when you walk in -- a windowed view into its famed meat locker is the first thing you see -- and you’ll quickly notice the decor is heavy on nostalgia, thanks to countless black and white celebrity and sports star photos decking the walls.
Colonia Verde's the place to go when you're feeling especially carnivorous -- they've got Latin American-style buttermilk fried chicken, grilled steaks, and slow-braised pork shoulder.
This Boerum Hill establishment slings French-American fare and mixes up superb craft 'tails.
Margaux can be found inside the Marlton Hotel -- head in for some delicious 'tails from a lauded mixologist, great apps, and excellent service.
Your mouth will start watering as soon as you lay eyes on La Cenita's menu. Tomahawk steak, lobster tacos and charred octopus... yeah there we said it. Want to talk about dessert? Try the fried rice pudding or the apple pie taquitos or the s'mores empanadas or the hazelnut flan. Drooooooool. Martini Week Specials: get a Grey Goose "Last Night I Dreamt of San Pedro" with sparkling wine for $12.
Let’s start with the name. The word Ssäm means “to wrap,” and refers to a Korean dish of wrapped meat, much like a burrito. Now that we’re all experts, let’s dive into David Chang’s egalitarian, East Village hot spot, Momofuku Ssäm Bar. The restaurant’s stools and communal tables have been coveted and constantly full since its inception in 2006, when Chang introduced the Asian burrito to the New York dining scene. And as with most of, if not all of Chang’s restaurants, there’s always a wait, and trust us when we tell you it’s worth it. Chang’s convivial concept features Korean streetfood with global -- primarily local -- influence, with a heavy focus on pork and offal. (Vegetarians, tread lightly: the menu states that vegetarian options are available upon request, but that’s really not the point.) The beverage list features Asian-inspired signature cocktails (Yuzu Kir Royale, Seven Spice Sour) as well as classics, and sizeable selections of sake, beer, and wine. The menu changes daily, but a few staples remain and should be ordered without question: pork buns (a few, at least), kimchi (obviously), fried Brussels sprouts, cured country hams, spicy pork sausage and rice cakes, and an ever-changing, large format Ssäm. At lunch, you can enjoy any of five individual Ssäm options; order extra pancakes.
Inside The Standard East Village, Narcissa crafts a seasonal menu based around farm-fresh Hudson Valley ingredients that are both light and filling. Two dining rooms and an outdoor space with a private garden view give off a cozy, upscale vibe complemented by a crowd of downtown regulars and hotel guests. The menu gives equal play to meat, fish, and vegetables, with an emphasis on roasted dishes. Be sure to order a side of the carrot fries -- they give their fried potato counterparts a run for their money.
If you know Italian in the city, it's likely that you already know of Michael White, the guy behind Convivo, Alta and Marea. Now enter this Soho restaurant with it's Emilia-Romagna food stylings and Italy-imported wooden rafters. When you head out make sure to get the full experience: the cappelletti pasta with stuffed mascarpone and any one of the gelatto flavors, though our money is on the Rum-Raisin.
You're probably going to want to check out the custom-made Signature Wall when you walk into this three-story steak house to see just which 86 Yankee players have similar tastes in cuisine as you do. Of course once you do take your seat you'll be going through a list of 400 wines to go with your steak - or King Crab or short rib ragu. On second thought, maybe you should check that wall after you order.
Split the signature porterhouse -- between one, two, or three friends, -- or pick an aged steak -- there's a 30 to 35 day process here as oposed to the normal 27 to 28, and trust us you'll notice the difference when you bite -- at this bi-level chophouse. Angus home fries or truffled mac n'cheese are perfect to round out the night's meal.
From Jesse Schenker (of recette in the West Village), The Gander is a refined restaurant in the Flatiron District that highlights seasonal comfort food and -- unsurprising given it's named after a male goose -- meats. The lofty space is split between a dining room that serves nightly prix fixe and chef's tasting menus, and a bar room with all-day à la carte service. The Gander has a standout wine program with over 650 selections and seasonably-minded cocktails.