Edit Module
Edit Module
Edit Module
Edit Module
Edit Module

11

Bavette’s

Classic ribeye with truffle mac and cheese Photo: Nick Murway

Bavette’s is everything a steakhouse should be right now. Its alluringly moody interior allows for the transference of whatever vibe you’re demanding from the place—exquisitely fancy, stylishly downtown, date-night romantic. Its steaks range from the merely excellent (a New York strip, a study in meaty simplicity) to the transcendent (the magnificent 22-ounce bone-in ribeye, dry-aged for 60 days to a pronounced funkiness and marbled with satiny fat). Its sides embody just the right amount of excess, all cream and fat without teetering into gluttony. Its desserts, like a pitch-black chocolate cream pie in a crumbly Oreo crust, come in surpringly sane portions. And its accommodating servers will refill your basket of airy house-made sourdough before you’ve even realized you’ve finished it and will never let your bourbon-and-lime Lion’s Tail cocktail rest empty for long. It’s the steakhouse of the moment. And by all indications it’ll be the steakhouse of the future, too.

Share

Edit Module

Advertisement

Edit Module
Submit your comment

Comments are moderated. We review them in an effort to remove foul language, commercial messages, abuse, and irrelevancies.

Edit Module