Food & Drink

Where to Get the 10 Best New Steaks in New York City

Published On 02/17/2015 Published On 02/17/2015
Courtesy of Eli's Table
Courtesy of Bara
Courtesy of Le Fond
Courtesy of Cafe Clover
Andrew Zimmer/Thrillist
Courtesy of Park Avenue Winter
Courtesy of The Upsider
Courtesy of Melissa Hom/North End Grill
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1. Eli's Table 1413 3rd Ave, New York, NY 10028 (Upper East Side)

You’ll probably need a date to enjoy the ribeye at this quiet, much-needed Upper East Side joint from culinary patriarch, Eli Zabar. Here, Chef John Carr works with meat sourced right from Eli’s Market next door, and also serves up addictive, hand-cut pommes frites.

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2. Bara 58 E 1st St, New York, NY 10003 (East Village)

Noodles and duck meatballs, sushi and steak, and sake and wine all come together in this Japanese/French, izakaya/wine bar mashup in the East Village.

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3. Via Carota 51 Grove St, New York, NY 10014 (West Village)

This bustling spot from Rita Sodi and Jody Williams is stocked with a grip of top-notch Italian eats, including meats and cheeses, crostini topped with salt cod or white truffle butter, gnocchi, and a fried rabbit with rosemary and garlic.

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4. Le Fond 105 Norman Ave, Brooklyn, NY 11222 (Greenpoint)

Cozy and decked out in wood, Chef/owner Jake Eberle’s modern French bistro hits all the right rustic notes (like his duck/pork belly/garlic sausage cassoulet), but the Creekstone Farms hanger steak -- with cubes of potatoes, hen-of-the-woods mushrooms, and wilted spinach -- hits all of the right rustic and NOT-rustic notes , too.

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5. Cafe Clover 10 Downing St, New York, NY 10014 (West Village)

Focused on health and ALSO being delicious, this corner joint worked with a nutritionist to create dishes like cauliflower “steak” with romesco and veggie chutney, roasted oyster with truffle and pickled shallot, and actual, no-air-quotes-necessary steak, with Brussels sprouts and olive oil potato puree.

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6. Bowery Meat Company 9 E 1st St, New York, NY 10003 (East Village)

From Chef Josh Capon and the group behind Lure, Burger & Barrel, and El Toro Blanco, this glitzy modern steakhouse in the East Village takes traditional steak and chops up a notch. The menu offers a nice mix of usual steakhouse mains (the meat comes from butcher Pat LaFrieda) and next-level starters and sides (patatas bravas, crispy polenta, salmon sashimi, to name a few), with pasta dishes and oysters rounding out the sophisticated menu.

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7. Park Avenue Autumn/Winter/Spring/Summer 360 Park Ave S, New York, NY 10010 (Murray Hill)

No two dining experiences at Park Avenue are ever alike, because the menu and interior change with every season. Locals enjoy stopping by throughout the year to taste inspiring new breakfast, lunch, dinner, and brunch dishes in a redesigned space, but the main draw is the California-style burger (served two to an order!), which is thankfully available all year.

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8. The Upsider 1004 2nd Ave, New York, NY 10022 (Midtown East)

With a large quartz bar, bright-blue accents, leather bar stools, and plenty of light, this ‘60s-inspired bar is Instagram gold. On weekdays it caters to an after-work crowd and there's a 40-seat street patio for weekend brunch. With top-notch American fare and a selection of reasonably-priced bar snacks, it's a great place to take your cocktails to a table and settle in for a while.

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9. North End Grill 104 N End Ave, New York, NY 10282 (Financial District)

At this largely pescatarian bar & grill, the walls & bar are covered in rough, black-stained fence wood from Wisco, tightly packed rows of giant, saucer-like fixtures hang from a pipe-lined ceiling, stools line the chef's counter overlooking the open kitchen, and the dining room is accessed via a walkway lined with prep stations for pastries, coffee, and fish.

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10. King Bee 424 E 9th St, New York, NY 10009 (East Village)

This rustic, homey, Acadian-inspired spot is flexing its Louisiana French Canadian muscles with eats like pork cracklings with cane caramel and malt vinegar powder, Gulf shrimp barbecue, and a ribeye with beef vinaigrette and fried garlic potatoes.