Filet or flank? Grill or pan? No matter your preferred type of steak, we got tips from the experts: Doug Psaltis at RPM Steak, Giuseppe Tentori at GT Prime, Chris Pandel at Swift & Sons, and Danny Grant at Maple & Ash.
John Railing’s 20-minute routine has brought some customers to tears, he says.
What do you want from a steakhouse? Because whatever it is, Swift & Sons can make it happen. Few beef dens—or restaurants in general—are more invested in satisfying your every whim, and even fewer do it in such a carefully executed turn-of-the-century setting. Game servers will guide you through the experience, from the potent cocktails … Read more
There’s a saucy note in the margin of Maple & Ash’s menu: “If your neighboring table has a candelabra that you want, swipe theirs while they’re using the restroom.” A studied mischievousness charges this airy and sexy Gold Coast hot spot. But from the complimentary openers (which can include rum cocktails and endive scoops with … Read more
When one is faced with RPM’s ambitious—and pricey—steak menu, momentary paralysis is natural. Does one splurge on a 36-ounce rib eye that’s been dry-aged for 90 days ($165)? Or perhaps three ounces of Hokkaido Snow Beef, an ultrarare variety of wagyu ($150)? What about the eight-ounce Colorado bison filet ($51)? Then there are the add-ons: … Read more
And as the maître d’ at Gibsons Bar & Steakhouse since its opening in 1989, I took care of them all.
Can’t-miss sides, the ultimate dessert, and the perfect martini
Ordering to impress? Here are five over-the-top splurges for your night out.
Like it or not, it takes the carnivorous instinct out of ordering a slab of meat. But it’s becoming popular among the city’s stop steakhouses.
Small plates at a steakhouse may sound like heresy, but Boka Restaurant Group’s audacious venture with chef-owner Giuseppe Tentori delivers a novel kind of satisfaction. Instead of a meat bacchanal, the Carnivore (above)—the centerpiece of GT Prime’s menu—is a tasting of petite four- or eight-ounce cuts of beef tenderloin, strip loin, venison loin, and American … Read more