Category Archives: Filet Mignon

Filet Mignon, Japanese, Long Island, Rib Eye, Steakhouse Reviews

Blackstone

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Blackstone overall score: 83

A few months back I received a gift card to use at a group of restaurants on long Island. Blackstone, Insignia, and Rare 650. Rare 650 was a bit too far from my home, and I had already been to Blackstone once before (pre-reviewing days), so we wanted to try Insigna. The menu there looked like it had a better selection anyway. At 4pm we called to try to make a reservation, but the other end of the line was so noisy with blasting music that my wife couldn’t hear anything on the phone. The woman hung up on her. My wife called back, and the woman said they didn’t have any openings until 9:30pm, the music was still blasting, and then she hung up on my wife. Very unprofessional. So we gave up on the idea of Club Insignia, with all night long house music on the 1s and 2s, and went back to Blackstone. A note about my first trip to Blackstone a few years back; I had a great meal, but two of us got VERY sick (pissing-out-of-our-asses-all-night-long kind of sick). After some careful research into who ate what, we could only surmise that the two items me and the other person had that might have made us sick was a pint of Guinness. Sometimes the tap can get a funk if it isn’t poured often. A few of us all had ribeyes and shared the same apps, so it couldn’t have been the food (or so we think).

Flavor: 8

My second trip here, which is what this review is based on, was a much better experience. I had the ribeye, as usual. It was cooked nicely, evenly, and it had a good crust locking in the juices. It was rested well too. It just lacked a little bit of seasoning punch, and there was some inedible fat in parts (on some ribeyes, you can eat every bite – even the fat). Overall a very good steak. Everything here had good flavor as a matter of fact. Nothing was a let down, but, then again, nothing was amazing (except maybe the broccolini). On a third trip (for lunch) I had a 14oz filet, and my wife had a mixed greens salad with string beans and mandarin oranges, with lobster tail on top of a crabmeat guacamole – that was friggin delicious (the guac). My filet was nice and crispy/charred on the outside, and perfectly medium rare on the inside. The edges did get a little dry, however, since it was such a thick cut of meat. I found that dipping into the steak sauce on occasion was a good way to keep the moisture level high.

STEAK

Choice of Cuts & Quality Available: 8

There’s a great selection here, and it is all top notch. They have all four of the basics (though they call the strip a sirloin, which makes me wonder) plus a great deal of stuff on special. When we went, there were two additional cuts on special; a 16oz boneless Oregon “wagyu,” and a 24oz bone-in sirloin. There’s a good selection of non-beef too.

Portion Size & Plating: 8

The sizes are good here. The ribeye was 28oz on the bone. Plating was basic and clean, nothing too fancy. Here is a pic of the salad we got on the third visit (mixed greens, string beans, tomato, mandarin orange – with crabmeat guacamole on the side, topped with lobster tail meat):

SALAD

Price: 7

Check out the bill below; our gift card knocked off $150, but we still dropped about $140 on top of that. This place is a bit pricey for Long Island. Though the quality is good, I found that other places on Long Island are a better bargain (better prices for as good, if not better, food). My steak was $52; too much for Long Island. Other high priced items were the shellfish plateau ($59), crab claws ($55/pound), and some of the special sushi rolls ($35-$45 for a roll – to Blackstone’s defense, many of those sushi rolls have “kobe” beef, lobster, and other pricey ingredients). On a third trip for lunch I had a $25 gift card that Blackstone gave out for free on the web. Great deal – it saved me the tip (see second receipt below – before the $25 was removed).

BILL

Bar: 9

The bar here is awesome. It’s big, spacious, well decorated, and boasts a great selection of booze and specialty cocktails. It’s definitely a place I could see people hanging at after work or before a full night out. They mix a nice martini to boot (though the olive was a bit too pickle tasting – standard jar olive).

Specials and Other Meats: 9

On special, Blackstone has at least one item for every section of their menu (and they have many sections). They offered a lobster sushi special, a few app specials (like crab claws by the pound, shellfish plateaus, and a mozzarella cheese app), two beef specials (ribeye and sirloin), a fish special (branzino), a pasta special, and a dessert special (chocolate & peanut butter Napoleon). I was impressed.

Apps, Sides & Desserts: 8

We started with the oysters, some sliced octopus and a sushi roll, and all were good. Clean, cold, and tasty. My wife ordered a shellfish plateau for her main meal, and it was great. It had a half a lobster, a half a snow crab, 5 clams, 4 oysters (2 east coast, 2 west coast), and shrimp. A bit pricey at $59, but it was good. On the side we had creamed spinach and broccolini. The creamed spinach was nicely done – not incredible but definitely not inedible. Standard. The broccolini, on the other hand, was amazing. Sauteed in oil and garlic, it had just the right amount of seasoning. I’d say that was probably the best part of the entire meal. For dessert, we tried the peanut butter and chocolate Napoleon. It was nice and light, surprisingly. It was served with a peanut powder of some kind that was really fluffy. It wasn’t just ground up peanuts. It must have been done via molecular gastronomy / food chemistry techniques or something. Delicious. I washed that down with a double shot of espresso, which was more like a quadruple shot; I couldn’t fall asleep later that night. One thing I recall from my first visit here was the “kobe” beef cooked on hot rocks – that was cool, and I remember it being really tasty, despite not being true kobe beef. On a third trip for lunch my wife and I split a trio of seafood (lump crab, half a lobster tail, and two huge shrimp ($26). For dessert we had a blondie banana creme pie that was absolutely the best thing on the menu.

Seafood Selection: 8

The seafood is great here. Aside from the incredible (though pricey) selection of sushi, they also have great traditional seafood fare that you often see on steakhouse menus. Crab claws by the pound was a nice departure from that as well. I was happily surprised to see that my plate of oysters for my app had different oysters from my wife’s plateau meal. Nice touch. Also, they had sushi specials that weren’t on the menu, and a branzino fish dish on special as well.

Service: 9

The service here was good. We had, basically, a team of two; a waiter and a waitress. They were attentive, friendly, and informative. The manager even did a swing-by to make sure we were okay. All the wait staff wore shirts and ties with jackets, and everyone else was nicely dressed and professional looking. The bread was a nice warm crisp sourdough, served with olive oil instead of butter. On the third trip the waiter forgot to bring us our broccolini side that we ordered. No harm done, since we were not charged for it. In addition the waiter misheard me when I said “no” to a second newcastle. So I imagine they had to dump that beer. Otherwsie the service was still great, as usual.

Ambiance: 9

Blackstone is no doubt Japanese themed. When you walk in, it has that sushi restaurant smell (market fresh, not Canal Street nasty). There is a sushi bar to the right, and the walls are all done with a nice natural ledge stone. There are a few nice looking fireplaces, high ceilings, and nice dark wood. To the left, there is the tremendous bar, and behind that, an outdoor lounge seating area next to a nice long modern fireplace, and more tables for outdoor dining (with retractable roof). The bathrooms were nice too. The men’s room had an attendant; stocked with mouth wash, gum, candy, and hand lotion in case your meal is so good that you need to jerk one out real quick in the stall.

BLACKSTONE
10 Pinelawn Rd.
Melville, NY 11747

Filet Mignon, Flash Deals, Long Island, Rib Eye, Steakhouse Reviews

Pace’s (Hauppauge)

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Pace’s (Hauppauge) overall score: 79

Groupon had a great deal for Pace’s Hauppague location a month or two back: $30 for $60 worth of food and drink. After a good experience at the Port Jefferson location, I figured it was worth a shot. I’ve actually been here once in 1996, but I don’t remember anything about it, other than the fact that I ate a 36oz steak at the time.

Flavor: 7

I ordered the ribeye, which was a nicely sized (about 22oz) bone-in hunk of meat. It was cooked properly, allowed to rest nicely, etc… but it was just a little under seasoned. I needed to add salt and pepper. This places offers “blackened” and other sauced and marinated preparations of the steak, so I am thinking that the simple broiled version might not be their featured dish. The huge home made potato chips that come with your steak (two per plate) are really awesome though. I had a bite of the filet as well, but I wasn’t super impressed by it (6/10).

ribeye and chips

Choice of Cuts & Quality Available: 7

On the beef menu they had a few variations of “New York shell steak” (broiled, marinated and double cut), which they were pawning off as a legit strip steak, porterhouse (for one or two), two sizes of filet, and a bone-in ribeye. I believe the cuts were choice quality, but they did a good job of imparting additional flavor into the meat, and you can always go marinated or blackened if you need an extra boost.

Portion Size & Plating: 8

The steaks are good sizes here. The ribeye was 22-24oz, if I had to guess. The filets are 7-8oz for pussies, and 10-12oz for half pussies. If I recall correctly from way back, the porterhouse for one is about 36oz. I’m not sure about the shell steaks, but everything seemed well portioned. The two pound lobster was large and filling as well, and the sides were enough to feed two to four people.

Price: 9

Our total bill came to about $365 for four people (tax and tip and gift certificate deduction included). Check out the bill below for the details, but the steaks were definitely reasonable ($32-$47). I’m so used to NYC prices at prime joints that this looked like a bargain! Sure – you are not getting prime grade here, but it is pretty good for the money, and we ordered a LOT of shit (several drinks, apps, sides, etc).

Bar: 8

The bar here is pretty nice. As a matter of fact the martinis here were some of he best I’ve ever had. Ice cold, briney, and great blue cheese stuffed olives. The downside here is that it doesn’t seem to be a hot spot in terms of location, so it doesn’t strike me as the best place to just hang for a drink. There was also another problem we encountered: the poop cube. My buddy ordered a Jameson on the rocks, but one of the rocks had what looked like a black miniature poop embedded in the ice. Eww. Nasty looking (see below). I had to take some points for that, even though they did replace the slightly watered down drink.

the poop cube

Specials and Other Meats: 8

The waiter read us some specials as if they were not on the menu, but all the beef items he highlighted were not special at all – they were menu items. The only specials were those listed on the chalk board behind us (mostly fish cuts, and a lobster cocktail). They made up for the lack of beef specials with some alternative meat availability: rack of lamb, pork chops, roasted chicken, and duckling. One “special” item worth mentioning that was listed on the menu in a red box was the cherry pepper sauce. Ideally it is made for pork, but it sounded delicious. I was tempted to order it just to try with bread or even by itself, but at $5.50 it seemed too pricey. Last, take a look at the bottom of the bill in my picture. It shows some great weekly specials like half price wine, lobster bakes, and cheap drinks.

Apps, Sides & Desserts: 8

Okay – lots to talk about here. The lobster cocktail was a half of a 1.5lb lobster, chilled. My buddy got it and said it was good. I had smoked salmon, which was delicious and accompanied by capers, diced red onions, and a nice mustard mayo sauce for dipping (and slathering). The oysters were crisp cold and fresh, as were the littleneck clams. The creamed spinach was soft and creamy, not heavy, and very flavorful. The mashed potatoes were just okay. It was nice to see chicken liver pate on the app menu. In hindsight maybe we should have ordered that as a side instead of the mashed potatoes. For dessert we had a trio of sorbets (coconut, lemon and raspberry), which was good, and a slice of cheesecake, which was bad. It was too eggy – like a quiche or something.

Seafood Selection: 8

As I mentioned there were a few fish cuts on special here that filled the bill for the seafood availability. Otherwise it was the standard lobster, lobster tails, and shellfish apps. My wife had the stuffed broiled lobster. It was a lot to eat!

Service: 8

The service here was good. I had heard bad things from a friend about the service and the food, but our only really bad experiences here were the poop cube in the drink (which was replaced), and the bad cheesecake. We thought we had a clump of hair in the petite filet as well, but it turned out to be a bristle from the lobster fuzz that got flaked off onto the filet plate. My buddy ordered a Macallan 18 but they were out. He decided on an Ardbeg instead and was happy with it anyway. I took one point for the poop cube and lack of Macallan, and one point for the dry, cruddy raisin bread. On the other hand, we DID ask for seconds of the bread since part of it was a home made, warm, delicious soft pizza dough type of bread that went perfectly with the olive oil, Parmesan cheese and spice mixture that came with it. The butter was semi soft/semi cold, and the corn bread was just okay.

Ambiance: 8

The rug should be ripped out and replaced with hard wood, but otherwise this place is on the elegant side of steakhouse decor. The bathroom is nice and clean, with mouthwash and cups available to rinse out. I thought the mouthwash pump was soap at first and blasted my hands with mouthwash three times after pissing, wondering “why the fuck is this soap so thin and watery?”

PACE’S
325 Nesconset Hwy.
Hauppauge, NY 11788

Filet Mignon, Latin/Mexican & Caribbean, Other Cuts, Restaurant Reviews, Rib Eye, Steakhouse Reviews, Tribeca

Churrascaria Tribeca

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Churrascaria Tribeca 

UPDATE: THIS PLACE IS NOW CLOSED!!! However, the midtown west location is very similar to this location, so it can be read as a review of the midtown spot. I give the flavor 8/10, but despite this being a “steakhouse” I am not giving it the full review treatment.

One of the greatest things to do in the meat world is experience Brazilian Rodizio, otherwise known as “all you can eat steak.” For a true carnivore, this is about one of the best experiences one can ever have. Waiters come around with huge skewers loaded with slabs of meat, and they carve it right off onto your plate. Not only that, but there are upwards of 15 types of meat at most good places. You can sit there for hours eating, taking breaks, loading up again, etc. They give you a coaster that is red on one side and green on the other. Green means go. Green means meat. Green means eat. Flip it to red if you need a little break (because you are a pussy). Also – I apologize for not having any photos of the meal. I was just too hungry to whip out my camera, and all you would see, really, is just a pile of various meats on a plate (rather confusing). PLEASE NOTE: This place is not a real deal steakhouse like the others I have reviewed here. This is a special type of joint for the reasons mentioned above. Anyway – read on, dicks.

Flavor:

Everything here is amazing. After a waiter makes his rounds with the skewered meat and slices pieces away from the hunk, the newly exposed portions are re-seasoned and kissed with heat again. This is great because every bite you eat is perfectly mouth watering, juicy, well seasoned, and delicious. You almost never get an over-cooked or dry piece of meat, with the exception of maybe chicken breast. Honestly, I can write a 10,000 word review of how each meat tasted and how each was spiced and seasoned, but it would take forever for you to read, and all you would really come away with at the end was: “Okay. This place is fucking awesome.” My reviews are long enough already. My personal favorites were the flank steak, the garlic sirloin, and the prime rib (see below for all the options available).

Choice of Cuts & Quality Available:

There is almost TOO much variety here. I say almost because there really can never be too much to choose from, if it is all done well. Diners can choose from sausage, chicken (drumettes and breast), garlic sirloin, top sirloin, flank, Parmesan crusted pork loin, bacon wrapped turkey, prime rib, pork ribs, beef ribs, roasted lamb, bacon wrapped filet, duck legs, and whole roasted pig (with crispy skin and pineapple sauce). Fucking unbelievable. Now, understand that this is not a “sit-down and order a steak” restaurant setting. You sit down, and then you get delicious food delivered to you like a sultan. They don’t have the traditional four cuts of steak parading around on plates, but the choices and variety here are all perfectly executed. They may be using choice mixed with prime, but it makes no difference. Believe me. They treat their meet with great care.

Portion Size & Plating:

Here, you make your own portion sizes. You can have the man carve you 10 slices of prime rib if you want, or you can just take one slice and collect an array of different meat slices. It is up to you to get your money’s worth. Eat, then go down to the bathroom and make yourself puke so you have more room. That’s what the Roman’s did.

Price:

Our total bill came to $62 per person (tax and tip included!). That was for two Rodizio style dinners and two beers. Beers are only $6 here, but they are also only about 10 ounces each (smaller mugs, not pints). Dinner at regular price is about $60, but my friend and I took advantage of Savored’s deal for 30% off, so that was a great help to an already extremely fair-priced dinner.

Bar:

The bar here is great but not perfect. It is modern, sleek, well decorated, and it has a lounge feel. The restaurant is in a great tribeca location, so it gets hopping from time to time. I used to live in the area and I always remember it being crowded in the outdoor seating area and near the bar. They often have live music too, which is great. One of the great things about Churrascaria and Brazilian places in general is that you can order a caipirinha and people won’t look at you like a space alien. The caipirinha is Brazil’s national cocktail, and it is made with rum, sugar in the raw, and lime (though at Churrascaria places they usually offer a massive variety of tropical fruit flavors). It’s great. Try one.

Specials and Other Meats:

There are no specials… though you really don’t need specials when everything is so good, and you get so much to choose from without having to commit to any one dish. I think these places can be PERFECT is they just serve, say, one special item that varies each week. Maybe one week it is venison, and another week it is wild boar, or quail. As you can tell, aside from beef, this place has a massive variety of beef substitutes to choose from, so full points are awarded.

Apps, Sides & Desserts:

On the table there is a little piece of paper with about 15 different sides listed. These are all included in your purchase price. You can order as many as you want. We tried the fried bananas (delicious – almost like dessert). And yes they were BANANAS and not plantains. We also tried the black beans and the mashed potatoes. The beans were better than the mashed, and I, personally, could have skipped all the sides since you are eating so much meat to begin with. In fact, in all my times going to this place (this was my fourth trip) I don’t think I ever ordered a side before. People: it’s all about the meat. But if you want, get the fried bananas for dessert and ask for a scoop of vanilla ice cream on top. They do have a dessert menu too, but we were too full on meat to even look at it. Also important to mention here is the salad bar. Free with your dinner is as many visits to the salad bar as you want. This is more like a seafood bar, so see below for more info, but the salad bar can be a full meal in itself. Everything there is great, and in fact diners can choose “just the salad bar” as their meal for a cheaper cost.

Seafood Selection:

The salad bar houses all the seafood that this place offers. There is shrimp cocktail, sushi (both rolls and pieces), calamari salad, octopus salad, shrimp salad, mussel salad, crab salad, various forms of ceviche, bacon (YES!), fresh mozzarella and olives, hearts of palm, all sorts of baked fish casseroles, stewed fish in various sauces, and some leafery. The only things absent were oysters, clams and lobster (unless I missed them somehow). I took a couple of points for that (and the octo was a little tight), but realize that this is a Brazilian joint; the fish you expect to see should differ from what you expect at an American steakhouse. Everything I had was delicious, and you can easily focus ONLY on the salad bar and ignore all the meat yet still have a great meal here. The salad bar is almost just as impressive as the meat.

Service:

The service here is really awesome. You truly feel like a king when the food just keeps coming around non-stop, and the meat is carved directly onto your plate. The waiters are all friendly, well dressed, and they carve the meat very professionally, with machete-like blades that measure about two feet long. They come take your plate away when it gets loaded with scraps, and bring you a fresh one for the next set of meat. There’s not much else you can ask for.

Ambiance:

The decor here is very tribeca. High ceilings, exposed duct work, chic, clean, neat, and industrial. It is elegant however, and very spacious (hence “very tribeca”). I was a little hot at first, but I chalk that up to the meat sweats. The bathroom has a nice clean rustic-looking tile job, and the live entertainment beside the bar was classy jazz (piano, light percussion and vox).

Filet Mignon, Midtown West, Press Reviews, Rib Eye, Steakhouse Reviews

Frankie & Johnnie’s (37th St.)

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Frankie & Johnnie’s overall score: 79

In a last minute, game time decision to grab some steaks, I took my wife and the super awesome guy who built this website out to dinner as a thank you gesture for all the work put into getting this page into legitimacy. It turned out to be a really fucking good meal.

Flavor: 9 (updated to 8)

We got the peppercorn crusted ribeye for two that was on special here. It was beautifully cooked to right between medium and medium rare, like we asked. If I had to guess I’d say it was maybe 36-40oz, but it had no waste on it. It came pre-sliced, but not in the shitty style of how most places serve the “porterhouse for two.” You know the drill and how it is at those shit boxes; it comes out on a screeming hot bowl-plate, and the bleed-out liquid pools underneath the carcass. It’s like a culinary horror movie where the star of the film gets killed at the end instead of living happily ever after. Then the meat becomes dry unless you destroy the soft tissue in your mouth and eat it right away, while it is still 17 million degrees. No – Frankie & Johnnie’s respects the meat! They let it rest and cool down, and there was absolutely no run-off under the sliced meat. NONE. It held all its juices, and the deliciousness was locked in tight. It has a great char on the edges, and the peppercorn crusting added interesting flavor, though I thought the peppercorn was not really necessary. Even the blubber was smooth and edible on this fucker – like you could smear it on bread instead of using butter, kinda like roasted bone marrow but less gamey. It was served with a gravy boat of sauce – likely a catching of flavorful drippings and juices from the cooking process, clarified, and reduced just a bit for cohesion. It was fucking drinkable. Bravo to this place.

Choice of Cuts & Quality Available: 9 (updated to 8)
The menu online is very different from what they have on site, so I was pleasantly surprised to see more variety than I expected. They had the basics in the following form: filet with a mushroom cap (in two sizes), ground filet mignon (think elevated “chopped steak”), “sirloin steak” (which I assume is a lesser version of a strip cut, but aged nicely), a ribeye, a t-bone (a “lesser” porterhouse, but for one), and porterhouses for two or three. In addition, and on special, they had the ribeye for two that I described above. All the beef is dry aged and prime quality, and on top of the good beef selection they also have a great selection of alternameats (see the other section below). All that was missing was, say, a flank or a skirt cut.
Portion Size & Plating: 8
Sizes here are good but not off the charts. As I mentioned the ribeye for two was certainly enough given the fact that there was no waste. It was in the 36-40oz range, and while I have had ribeye for one at 39oz, the quality here surpassed nearly all other large portioned cuts that I’ve had. The filet comes in 8oz flavor, or 12oz flavor. You see the trend? Not too massive, but all good. So you get bang for your buck.
Price: 9
The prices here are actually really great for NYC. Nothing breaks $50 for a singular cut of meat, and most items from the beef side of things come in around mid $40s. The ribeye for two was $90. For a special cold seafood tower, an order of oysters, a bacon app, a special ribeye for two, two sides, a dessert, and four drinks the bill only came to $281 after tax. Not bad at all for a thoroughly enjoyed meal. I only took a point off because they mistakenly charged me for and served me a scotch that cost $4 more than the one I actually ordered.

Bar: 7

Frankie & Johnnie’s is set up a bit odd, but they make good use of the space. When you walk in, you are in a small entry hall with the greeter. There is a stairway up to the main dining room, and a short stairway down into the bar area, which extends backward on the ground floor level. It is dim, but lively. It has one flat screen tv, and across are a bunch of tables for bar dining. The martini was made perfectly, though a bit on the pricey side at $13-$14. Since it isn’t adjacent to the windows, it lacks a certain feel that I’ve come to want at restaurant bars. Contrast with Del Frisco’s bar, which is big, open, and right along the windows. See a picture of the bar and seating area below:

Specials and Other Meats: 8

On special was the ribeye for two, a hot seafood platter app, a cold seafood platter app, and an apple smoked thick cut bacon app. I would have liked to see a marinated flank or skirt to round out the beef selection, but otherwise it was a decent showing, especially considering we ordered three of the four items on special. As for other meats, they offered a great and unique selection; double loin lamb chops, pork chops, veal porterhouse, calves liver, and chicken (for pussies and broads).

Apps, Sides & Desserts: 7 (updated to 6)

We started with a plate of Pine Island oysters and the apple bacon app. The bacon was nice and thick, though one piece I had was a bit stringy since it was the end of the belly. The apples added a nice sweetness and acidity to contrast the fat. The oysters were creamy, crisp, cold, clean, and packed a lot of flavor. My wife had the cold seafood platter. It’s meant to serve two people, but I thought it was a little small for that (and pricey at $54). It had two oysters, two clams, two shrimp, some lump crab meat, and a half lobster (likely a small 1lb jammy). It was all very tasty though, so size was the only issue. The creamed spinach is a staple at any steak meal. Here it was average – yummy but not stellar. It was creamy, but a bit too loose. I’ve had better at Wolfgang’s. The mushrooms and onions were sweet and earthy. They did a good sautee job on them – not too salty, oily or buttery. For dessert we tried the coconut sorbet; it was airy, natural tasting, and creamy, yet did it not feel or taste like dairy. I guess that’s why it’s called sorbet and not ice cream, but it had the consistancy of ice cream.
Seafood Selection: 9 (updated to 8)

They offer Maine and African lobster, broiled salmon, shrimp scampi, Chilean seabass, and pan seared tuna for seafood entrees (along with a quiffy surf & turf). There’s also lots of the standard stuff on the app side of the menu, like the raw bar, crab cakes and all manner of cocktails.

Service: 9

The waiter was great – he gave us enough space but he was always there when we needed him. He was cheerful and happy, but not in the fake “TGI Friday’s” kind of way. He was genuine. All the servers were dressed with formal attire (vests and ties), and the staff was mixed male and female. The bread assortment consisted of some onion bread, garlic bread, flat bread, and other dinner rolls. The bread was warm but the butter was cold.

Ambiance: 8

Despite a slight lacking in the bar area, Frankie & Johnnie’s main dining room has elegant decor, lofty ceilings, and plenty of space. It is classy but not stuffy. In the rear there is a huge fireplace with lots of dark wood trim surrounds. Very nice. One down side is the lack of a bathroom on the dining floor. You have to go down to the back of the bar area, and that shitter isn’t that nice to begin with. Mediocre at best.

UPDATE: 1/18/18

After a re-visit many years later, I had to drop the score down a few points. The rib eye was flavorful but lots of the fat was inedible. The filet had more flavor, despite having less character.

Rib Eye: 7/10

Filet Mignon: 8/10

Steak Sauce

The seafood appetizer special for two, I thought, was going to be a chilled seafood platter. It turned out to be crab cakes, baked clams, and shrimp scampi. It wasn’t bad, in fact i liked the crab cake’s potato crust. It was just a little bit skimpy for a dish “for two.”

Mixed Seafood Grill

The bacon was a bit too fatty. I enjoy eating fat bacon, but perhaps this needed to be cooked for a longer amount of time at a lower temperature, to ensure that all the chewy bits became soft.

Bacon

The potatoes were cut into chunks as opposed to sliced thin. The result inside was a thin, soupy consistency that wasn’t too good.

Potatoes Au Gratin

The broccoli was great. Simple garlic and oil preparation, crisped and sautéed nicely.

Broccoli

Both the bread pudding and the chocolate lava cake lacked flavor. Particularly the lava cake. The outside was rubbery and flavorless.

Bread Pudding

FRANKIE & JOHNIE’S
32 W. 37th St.
New York, NY 10018

Filet Mignon, Flash Deals, Midtown East, Other Cuts, Steakhouse Reviews

Sparks

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Sparks overall score: 70

This review is based on my third or fourth trip to Sparks. I’ve been here a bunch, but not since I started reviewing steakhouses. See below for the verdict. In 2001 the NY Post called this place the greatest steakhouse in Manhattan. I disagree, vehemently. See below:

Flavor: 6
I had the “prime sirloin” on the recommendation of the waiter; their “signature steak.” I asked for medium rare, but what I received was a jumble of medium rare, rare and flat out RAW.  I had to ask the guy to re-fire it as I got into the center of the cut, and even then it was under cooked when it came back – still raw and rare in parts. My buddy ordered his filet medium, and his too came back mostly medium rare, rare and RAW. This is unacceptable, and the taste was lacking big time (4/10). The filet bite that I did have was good, however (8/10).  My “prime sirloin” was good around the edges, where it was cooked, but otherwise the inside had all the tell-tale signs of NOT being a true strip; so I was lied to. Not all Sirloin is strip. There were stringy, uncooked white ribbons of connective tissue, some chewy, dense areas, and lots of under cooked portions. If you are dead set on eating here, do yourself a favor and stick to the somewhat safe filet (it’s fine – just a slight bit under seasoned), and order it a step or two past what you normally like in terms of done-ness. On a subsequent trip, we did a filet and a lobster – no complaints, but I did know to order it medium if I wanted a steak somewhere in the “rare to medium rare” range.
still rare after the second firing

Choice of Cuts & Quality Available: 5

Another steakhouse without a ribeye on the menu; but no porterhouse here either!?!!?? What the fuck is going on? This “lacking certain basic cuts” trend needs to stop, otherwise JP will become very pissed. I could swear I had a ribeye here in the past… but maybe not. Sparks has all aged prime beef, but I think they may be using lesser cuts – in other words – they offer a prime aged sirloin instead of a real strip that is cut from a porterhouse. Or they use the “strip” side of a lesser quality t-bone (not a porterhouse). I saw shell steak on the menu here masquerading as a real cut of beef. Are you fucking serious? I don’t care if it is prime shell steak; it’s still a fucking piece of trash shell steak and not one of the four main cuts! I know places that serve CHOICE beef that scored higher, because they prepare them correctly and they actually ARE real steakhouse cuts like porterhouse, strip and ribeye. Is Sparks freaking joking with this? I suspected other places of doing it as well, and gave the benefit of the doubt, but I am not letting is slide anymore. Nope. They say “aged prime sirloin” instead of strip. Technically they are not from the same area in the anatomy of a cow! Go get some porterhouses, some real strips, and some fucking ribeyes for fuck’s sake! Like I said, EVEN IF THEY ARE CHOICE it is better! These people are acting like “prime beef” is the same as Kobe or some shit. I can understand a “Kobe” t-bone, or a “Kobe” sirloin, or a “Kobe” shell steak on a menu. Doing this is good because it is offering really great meat from a lesser cut so that the non-wealthy masses can try what really amazing meat tastes like. Kobe is special (even the faux versions), so offering a lesser cut is a great idea (otherwise something like a Kobe ribeye would be around $50-$100 an ounce). Listen – anyone can age a choice cut of meat to taste like prime in their garage or basement; but prime is not that big of a deal! I hope people understand what I am saying in this really long rant here, because this is a really dubious, evil, manipulative trend that is happening at very pricey steakhouses. Unless you know beef like I do, you might not comprehend what is happening (see my steak basics and cuts/anatomy blog posts from way back for a refresher). Anyway… Sparks also does a lot of “sliced steaks” on their menu. No good. Keep it simple, and keep it whole. I’m a big boy. I can cut my own meat.

Portion Size & Plating: 8

Sizes here are good – you will be full if you can eat your cut of beef, assuming they cook it properly when you go. I left about 4oz of beef on my plate because it was raw, even after the second firing of my steak. The filet, however, was a good size, and very tasty on my next visit. Keep it safe.
filet

Price: 7

The price is good for NYC at $40 to $47 for the steaks, but the trade off is you are getting lesser quality meat cuts. We had a Bloomspot deal that cost $115 for $200 worth of food and drinks (excluding tax/tip), so that helped a lot. Otherwise I wouldn’t go here again on a dare. We were out of pocket $235, but it was really a $320 meal. For that price it should have been perfect, and they didn’t know we were using a coupon/gift certificate until after we ate dessert.

Bar: 8

The bar at Sparks is okay. I prefer the bar at Keens; it has a similar look, though here it is tucked away from the windows and in the center of the restaurant. The martini was made perfectly, and there is a great selection of rare booze. Down side – they don’t offer beer on tap, and the beer they did have in bottles was slightly skunked.
top view of my martini
Specials and Other Meats: 6
On special Sparks had NOTHING. For alternative meat selection they had veal and lamb. NO CHICKEN – I love it. Ballsy. But they should consider adding some real steaks to their menu, instead of shell and sirloin, even if they have to charge $10 more for each.

Apps, Sides & Desserts: 7

When I came here in the past, the lump crab meat cocktail had bits of flaky shells in it, twice (original order and replacement order). The same was true this time around. The hash browns were very small in size for $9, though they were good. The creamed spinach ABSOLUTELY SUCKED. It was watery, not creamy, unseasoned, had a horrible texture, and just all around tasted like dog shit (because we all know what that tastes like, right?). The Caesar salad was delicious and a great size to share for two. The oysters ($3 each) were creamy, fresh and delicious. The best part of the meal though, besides getting up and leaving, was the pecan walnut pie for dessert. VERY good. On another visit I tried the sauteed spinach (garlic & oil). It was good, but lacked salt & pepper (Seasoning 101).
oyster app (gigantoysters)

Seafood Selection: 10

Sparks has a ton of seafood to choose from. On the menu there is sole, seabass, red snapper, and shrimp for entrees, but they also have a smattering of items featured at the top of the menu for some reason as well. These include halibut, salmon, tuna, swordfish, trout, lobster (three size/price categories, up to 5.5lbs – $90), crab, and scallops. Perhaps Sparks should change their name to “Sparks Fish House” instead of “Sparks Steakhouse,” because there are way more REAL CUTS to choose from in the seafood department than the meat department. Oh well. As far as apps go, they have all the shellfish basics, and as I said above, the oysters were legit. The lobster is good as well.
lobster man

Service: 6

The waiter was nice and attentive, but no one wished me happy birthday (as mentioned on the reservation note), and he also flat out lied to me about the “prime sirloin” being the same as a strip steak. I call bullshit. Sorry buddy. You were nice, but when we drop $235 on a meal, I expect to be treated with honesty and served good food that I will remember for days to come (for the right reasons). The table bread was hot and crispy, but the butter was cold. Not a big deal in the grand scheme of things in this meal. Also… Halfway through my glass of water I noticed that the INSIDE was disgusting. A yellowish crud-crust was clinging to one side up the entire length of the glass. God knows what I put into my body by drinking that shit.

Ambiance: 7

Sparks is known for its infamous mafia hit, which occurred right outside the restaurant… and it is decorated with the expected mafioso look. Dark musty interior, gaudy patterned rugs, wide open dining space. It could almost be in Little Italy if it weren’t for its immense size. It is nice and traditional inside, with all the waiters being male and wearing white tops with ties of some kind.

SPARK’S
210 E. 46th St.
New York, NY 10017

Filet Mignon, Full Points for Flavor, Rib Eye, Steakhouse Reviews, Tribeca

Wolfgang’s Steakhouse (Tribeca)

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Wolfgang’s overall score: 87

Prior to a costumed “Bank Robber’s Ball” charity event, me, my wife, and my good friend went in 1920’s attire to Wolfgang’s for an early dinner. It turned out to be a great meal. A really solid steakhouse experience, and a place I will definitely visit again, if not one of their other NYC locations. See below. 
Flavor: 10
This place has some good meat. I had the ribeye, and my friend had the filet. Both were excellent. The filet was manly; a big hunk of meat on the plate, evenly cooked to a medium rare throughout. The bone-in ribeye was delicious too. Every bit of it was edible, quality, melt-in-your-mouth fat with good tenderness in the muscle. It was nicely cooked all the way through to a perfect, juicy medium. Temperatures and seasonings were just right.
Choice of Cuts & Quality Available: 9
Wolfgang’s sticks to the main four cuts; ribeye, filet, porterhouse for two through four, and strip. The good thing about it is they focus all their efforts into making those basics really well. To that end, all their beef is USDA prime and dry aged. This is serious good meat, so there is no deduction for lack of options in terms of cuts available.

Portion Size & Plating: 9

Portion sizes are great here. As I mentioned above the filet was a manly hunk of beef. I was impressed when I saw it, and I immediately refrained from calling my friend a pussy for ordering it. My guess is that it was at least 14oz. My ribeye was about 22-24oz.
Price: 9
The steaks themselves were fairly priced and similar to other places of the same caliber. The ribeye was $49, and a little less for the filet. However the bacon slices were a bit high at $5 each. They were great, so worth every penny, but just a bit on the high end. A martini runs $14, and our total bill for three came to $222 with tax and tip included. Not too bad, considering.
Bar: 9
The bar is really great here. I love the neighborhood, so having a nice view out the front onto Greenwich Street is nice. The bartender was really friendly and mixed a really great martini to boot. Good place to hang out, and made me miss the old days of when I lived in the area.
Specials and Other Meats: 6
There were no specials offered, but when we asked for a seafood plateau type of thing they did produce one (see below for the verdict on that). The only other meats I noticed on the menu were lamb and chicken, unfortunately.
Apps, Sides & Desserts: 9
First we had the bacon by the slice; it was sizzling, thick, and freaking awesome. Next, my wife had the seafood plateau item (not on the menu) for her meal. It had lump crab, lobster, and shrimp. No oysters or clams. Throw a half dozen oysters on there and it is fine. But it is a far cry from the marvel of Strip House. However the creamed spinach was AMAZING. My favorite so far. There was a perfect savory flavor with the creaminess to cut it. It still retained that great spinach taste and wasn’t drowned out by the dairy aspect. We skipped dessert so I couldn’t comment on that.
Seafood Selection: 8
Sea bass, salmon, tuna and lobster grace the seafood menu here. Since we didn’t get to try any of those, I can’t rate them. My only gripe is that the seafood plateau was lacking, so I took two points for that.
Service: 9
Our waiter was nice, and his service was friendly, fast, and courteous. The bacon apps came out within moments of ordering. On the table there was a nice variety of seasoned breads to dig into as well, and the butter wasn’t ice cold – it spread nice and easily.
Ambiance: 9
This place has a great feel inside. There’s testosterone-laden decor with high ceilings and mosaic tile detailing. It is modern but manly. The floors are a dark, clean, wood laminate. A shiny glass wine room in the back center is very easy on the eyes. There’s a clean modern bathroom, with nice tile throughout trimmed by dark wood.

WOLFGANG’S
409 Greenwich St.
New York, NY 10013

Filet Mignon, Midtown West, NY Strip, Rib Eye, Steakhouse Reviews

Nick & Stef’s

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Nick & Stef’s Steakhouse overall score: 86

 
This was my second time eating at Nick & Stef’s. The first time was a few years back, before I started reviewing. My wife and I went for an anniversary and the chef came out to ask how our meal was. I remember the steak was good that time (I had the strip). This time my wife had a coupon for $50 off the bill for her bday (sign up for their newsletters), so that was a recipe for return. Unfortunately this place is going to be closing for several months while MSG is renovated, so go while you can. Renovations may even stretch on into 2013 if certain things pan out.
NOTE: Nick & Stef’s is finally back! My wife and I went for a third visit on 02/25/14 and there were some improvements. See the below bolded items. 

Flavor: 9
I almost want to give this place a 10, but there was just a slight lack of flavor as I got toward the bone side of my ribeye. This is kind of splitting hairs, I realize… It was juicy and cooked properly, just lacked a little seasoning in that deep tissue. Otherwise it was fantastic. The ribeye had a nice thick and delicious fat cap, and it was butchered well. There was a nice sear on the outside and the meat was cooked perfectly even all the way through. However I didn’t taste any characteristic gaminess that I would have expected with aged and certified angus. I might have liked a bit of that.
oops. took the pic a little late

This time I remembered to take a photo. Since I had the rib eye and the strip already, I went with the filet. It was definitely still a solid 9 for flavor, despite much of it being nearly a step overcooked. Bravo for consistency of flavor!

They serve this little mound of joy with your choice of sauce. I had the horseradish cream, which is thankfully presented on the side, though it was great with the french fries (which came with the roasted chicken):

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Choice of Cuts & Quality Available: 9
Nick & Stef’s offers dry-aged, certified black angus steaks. This official certification is meant to guarantee consistent, high quality beef with superior taste. They have a sirloin (meant to be the strip), a T-bone (similar to a porterhouse for one but with a much smaller filet side), a porterhouse for two, and a ribeye that fall under this certification. They also offer two sizes of the filet (pussy and pussier). In addition they have a hanger steak, braised short ribs, and some alternative chops like lamb and veal on the menu as well.

Portion Size & Plating: 8
Portion sizes are listed as follows: 14oz. for the sirloin/strip; 20oz. T-bone; 42oz. porterhouse; 24oz. ribeye (bone-in); and 8 or 12oz. filets. These are good sizes, but the sirloin is a bit on the smaller side (though it is boneless).

Price: 10
The steaks are an average price for NYC. This place is close to MSG, so I was thinking it might even be more expensive than it actually was. The steaks range from $36 (small filet) to $47 (per person charge for the porterhouse). Our bill was under $200 after tax, tip and all deductions. The martini at the bar cost just under $16 (I threw down a $20 since Lawrence knows a friend and fellow meat man, Carlos), so that ups it a bit. Overall a fair price.
I bumped the price score to a full 10. Again we were able to use a $50 birthday promo, since my wife’s birthday was in January. On top of that, the prices haven’t moved too much in the 2 years since our last visit. Awesome.
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Bar: 8
The bar is cool. It has a unique wavy zig zag shape to it, creating a very conversational environment. Located adjacent to Penn Station and MSG, it can get pretty lively with the after work and pre-event crowds. It can be quite fun if that is what you are going for.
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They make a nice gin martini – the Beefeater they use is the special 24 kind, so the flavor is much nicer than the standard. Fresh. 
On the third trip I tried the “Bloody Bull” – essentially a Bloody Mary with steak sauce mixed in, and beef flavor. My wife had a Manhattan that was on the cocktail menu, and it was mixed nicely. Easy to slurp.
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Specials and Other Meats: 8
As mentioned above, Nick & Stef’s has veal chops and lamb chops. They also have a roasted chicken to round out the basics for non-beef. On the beef front, outside of the normal four chops they have a braised short rib and a hanger cut. On special were oysters, butternut squash soup, surf & turf (lobster + filet), a sweet potato fries side, and a striped bass entree served over a broth with butter beans.
Here’s a shot of the roasted chicken that my wife had, which comes with Parmesan and rosemary french fries. It was pretty good – though the breast meat was a little on the dry side:
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Apps, Sides & Desserts: 8
We had a few items: first, I had a half order each of both east and west coast oysters. The west coast were a bit more potent, while the east were nice and crisp. They were served with a really awesome mustard horseradish old bay infused cream that was incredible on everything. Top notch condiment. They should bottle that shit and sell the fuck out of it. The tuna tartare was just okay. It had a little bit of stringy texture to it, like the tissue between flakes of body meat were too over worked. We’ve had better elsewhere, though it did have a nice flavor overall with the capers, calamata olives and green peppers chopped up inside. We shared an order of creamed spinach, which cut the savory flavors nicely with a light veggie flavor. The green beans were good too – they were seasoned just right to bring out all the nice natural flavors, while still retaining a good snap and firmness in texture. My wife ordered the seafood plateau app for her meal, and it was pretty fantastic: mussels, clams, oysters, shrimp cocktail, lobster cocktail, lump crab meat, boiled crawfish, and salmon tartare were all included for under $40. The dressing on the salmon was basically the cocktail sauce (unimpressive – basically ketchup), but otherwise it was a really great item to order. For dessert we had the apple cobbler, which is served warm with a scoop of vanilla ice cream on top. I was not that impressed by it, but I was also pretty fucking stuffed from eating every ounce of meat on my steak.
On trip number three, we had sauteed spinach, which was just right – not too salty or overly garlicky.
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We also had the steak tartare. It was okay – I’ve had better, but it certainly did the trick.
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We also shared a key lime pie. Not nearly as good as Gallagher’s. It had a slight bitterness which often accompanies the center portion of key lime pie, but we still ate it all.
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Seafood Selection: 9
This place offers a good amount of fish. Aside from onion soup, there is ONLY seafood in the apps section of the menu. Shrimp, crab meat and lobster cocktail dishes, raw clams and oysters, and a seafood platter that even has crawfish and ceviche. In addition to the cold stuff they have lobster bisque, crab cakes, tuna tartare, fried calamari and baked clams. Solid. On the entree side they offer a mixed seafood grill, crab cakes, salmon, grilled whole branzino, yellowfin tuna and shrimp scampi. They also had a special striped bass item that wasn’t on the menu. It sounded delicious.

Service: 9
The waiter reminded me of a more cheerful, upbeat version of Andy Dufresne from Shawshank Redemption. He was great and friendly. The waitstaff are mixed male and female, but all wear traditional white shirt/black tie combos as a nod to tradition. The table breads were nice and crispy: a roll, a log, a bun, and some flats with a spreadable butter. Basics.

Ambiance: 8
It doesn’t help that there is scaffolding all over the front of the restaurant, but anyone familiar with NYC doesn’t care about that, since at any moment at least 1/4 of NYC is covered by the blight of restoration/maintenance/repair. The interior is in need of an upgrade. It is semi-sleek and modern, dimly lit, nice, but not trying too hard. The ceilings feel a bit low, since the awkward ceiling levels have been covered over with a strange angled architecture that was meant to look cool, but instead looks more like a bad wooden version of Superman’s fortress of solitude. The music selection was great: Sinatra and the crooners, mixed with some 40s and tin pan alley. The bathroom had stacks of nice thick paper towels, but the door was positioned oddly such that they had to hang curtains to block the view from outside to give some privacy to those taking a piss at the urinal.
FINALLY – the fucking scaffolding is GONE. 
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But that interior… Man – I don’t like it.
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NICK & STEF’S
9 Pennsylvania Plaza
New York, NY 10001

Filet Mignon, Midtown East, Parms, Porterhouse, Rib Eye, Steakhouse Reviews

Maloney & Porcelli

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Maloney & Porcelli overall score: 90

UPDATE: THIS PLACE IS NOW CLOSED!!!
I had heard wonderful things about this place from a friend and coworker – specifically about the signature pork dish – so my wife and I decided to go here for our Christmas dinner.
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I’m not sure if it truly qualifies as a steakhouse, but I am treating it as such based on the menu, which is clearly beef-heavy.
Flavor: 9
This place was incredible for the entrees. I ordered a ribeye, and my wife ordered the crackling pork shank. The steak was cooked perfectly from end to end, it was juicy, well portioned, nicely seasoned and delicious. The pork is really something special though. The skin is so crispy and the fat underneath just melts in your mouth. Some of the best eating I’ve had in NYC right there.
On subsequent visits, I’ve tried the Bronson Pinchot steak: 9/10

As well as the Wellington Rossini: 8/10
Their porterhouse is a 9/10.
Choice of Cuts & Quality Available: 9
There was a great selection of beef. First, they have five different styles of filet and two different sizes for each: classic, cajun, au poivre, roquefort crusted, and oscar. Add to that a “bone-in” filet (the conundrum) on special. Impressive… but if you are ordering a filet it may as well be a filet of flounder in my eyes. Man up and get a real cut of beef, pricks. Next, they have porterhouse for two, a ribeye (two sizes), and a sirloin (also two sizes). There is a braised short rib as well. I took points off because there is no porterhouse for one, and no proper strip steak. All the meat is prime quality though, so that is a feather in the cap. Furthermore, it’s all dry-aged on site.
Portion Size & Plating: 9
Portions are big. My ribeye was on the order of 22-24oz (bone-in), and the pork shank was certainly enough to feed two. The scallop appetizer portion was a little on the small side, but the sides were enough for two or more, so it evens out.
Price: 8
The price point is about right for NYC steakhouses. It could even be considered a bargain considering that this place is semi-legendary among NYCers, and is usually packed out on any given night. It is $48/pp for the porterhouse, filets range from $42-$52 depending on preparation and size, the sirloins are $43/$48, and the ribeyes are $45/$50. The martini is $14.
Bar: 9
The bar is an island set-up. They do make a good martini, and they use castelvetrano olives with the pits still inside as garnish, which is a huge bonus as they are my favorite kind of olive (bright green, ample brine, and meaty but not too firm). One cool thing about the bar area is that there is a row of bar stool seats that face into the kitchen. Essentially the kitchen is open view to the public. You can sit and nurse your drink or order bar menu items and watch the cookery in full swing.
Specials and Other Meats: 10
Roasted chicken, rack of lamb, and braised short rib are all on the regular menu along with the big daddy – the crackling pork shank with firecracker applesauce. This place is famous for that dish.
On special they also had plenty to choose from, apps and entrees alike, so this place definitely gets the full till on this category. Don’t skip out on the bone-in chicken parm. This thing is killer!
Apps, Sides & Desserts: 7
We had a bunch of stuff here.
First, an order of east coast oysters (6) – blue island and malpeque. They were delicious. There were one or two shell shards, but nothing to deduct points over. Next we had a sea scallop appetizer and the plate of blood sausage and sweet breads. The scallops were on the small side. There were two on the plate for about $16, and they were half the side that a normal scallop should be. They were closer to bay size than sea size, if you catch my drift. They were also a bit overcooked, which was a shame. The hints of fennel were nice, and otherwise they tasted great. The sweet breads were crisp outside and creamy inside. A little buttery, but I didn’t mind so much. The blood sausage was nice and mild in flavor but small in portion size. However there was a nice “stuffing” that accompanied the items to make up for it. On the side we had creamed spinach and the “signature balls.” Sounds delicious, right? PICK A NEW NAME FOR THE BALLS M&P! The spinach was a bit watery and not so creamy, but the lack of cream was not unwelcome considering how rich everything else was in the meal. The balls were essentially potato hush puppies, supposedly filled with cheese, though I didn’t get much of that flavor inside. They definitely tasted like chive though – they were just mediocre. For dessert we had a variety of creme brulees. There were six flavors (chocolate, key lime, banana, almond, coffee and vanilla). They were neatly served inside empty egg shells in a porcelain egg holder. Very cool, and a bonus point on plating! It was fun to taste them all.
On a subsequent visit, I couldn’t help but try the dry-aged meatball. This thing is beautiful, all covered up with melted mozzarella and swimming in a light marinara sauce.
The wagyu carpaccio is intensely marbled.
Seafood Selection: 10
They offer several preparations of lobster, salmon, tuna, trout, red snapper, and even a roast whole fish. For the vagina of your dining party, this place certainly has a great selection. From what I hear, the quality and taste is fantastic; especially the trout. They also have the standard apps, like lump crab meat, shrimp cocktail, lobster cocktail, clams, and a variety of east and west coast oysters. There were seafood specials too, both under apps and entrees.
Service: 10
Our waiter(s) were a bit impersonal. They didn’t seem as attentive as other places we have been to and that I have rated. In fact, they served us our apps and forgot to take our entree order. My wife had to call the guy over to take our entree order when we were nearly finished with the appetizers. They made up for this though by giving us each a complimentary glass of champagne at dessert. Nice touch. The table breads were warm when they came to us; a loaf of pretzel bread served with a mustard seed butter. Very innovative and fun. They also serve this extremely flat, crispy item that almost looks like a tortilla or some kind of flatbread cracker. We didn’t have any in our basket, but other diners did. What up wit’ that?
Ambiance: 9
The look is early to mid 20th century, but it isn’t as authentic as other places feel. There is a wrap-around upstairs that encircles the outer perimeter of the restaurant and looks down over the main dining area and bar. We sat up there. Everything looks nice and is clean. The music was crooner stuff and tin pan alley, which I liked. The bathroom was big and clean, and they had stacks of individually folded cloth hand towels for drying off. Nice.

MALONEY & PORCELLI
37 E. 50th St.
New York, NY 10022

Filet Mignon, Long Island, Porterhouse, Rib Eye, Steakhouse Reviews

Pace’s (Port Jefferson)

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Pace’s overall score: 82

UPDATE: THIS LOCATION IS NOW CLOSED!
A big group of us went to Pace’s (the Port Jefferson location) for a Christmas steak dinner. Below are the results:
Flavor: 8
Fortunately I was able to try a little bit of everything. I ordered the ribeye, my wife ordered the marinated porterhouse, and a friend ordered the “surf and turf,” which came with the non-marinated filet. First of all – the ribeye was perfectly cooked from end to end (9/10). Exactly spot on medium from the fat cap all the way to the bone. That is amazing. A bit more crust on the top and bottom would have sent this baby into the 10-spot, but it is certainly a solid hunk of meat. The marinated cuts soak for three days in what I guess is a sweet garlic-soy concoction. It was really nice for the first few bites, but after a while it is a bit much (8/10). Stick with the standard preparation, even though they offer “Oscar” style (with crab meat), and “Tuscan” style (with Gorgonzola melted on top). The filet side of the porterhouse was tender and juicy, as was the strip side. The non-marinated filet that came with the surf and turf (soif & toif) was perfectly cooked, but it lacked seasoning. I’m not sure if they use a different cut for surf and turf than they do for the petite filet, but that could be why there was a lack of flavor intensity (7/10). But if you go for the standard beef cut to test the mettle of the meat (aka the ribeye) you will not be disappointed. There were clean bones all around the table, as five of us ordered the ribeye.
Choice of Cuts & Quality Available: 8
Pace’s has most of the basics. They have filets in two sizes (7-9oz; 10-12oz), a ribeye (24oz bone-in), and porterhouses (30-32oz for one; 52-56oz for two). What is missing you ask? The strip. They offer a double cut sirloin (20oz), and a NY shell steak (20-22oz). The shell steak is meant to be considered a “strip,” but come on – lets get with the program. Get the real thing.
Portion Size & Plating: 8
Portions are just right. The ounces listed above are on par with the big dogs of steakhouses. Bone in or boneless, you get a good amount for your dollar here.
Price: 8
These were fair prices, especially when compared to NYC steak joints. The most expensive cut of meat is $45 (porterhouse for one). Ribeyes price in at $42, and filets at $32 and $38. Seeing a filet under $40 is refreshing these days.
Bar: 8
The bar is nice – not too big, not too small. I could definitely see myself hanging here for a drink and some bar food. The only problem is that Port Jefferson is so far away. They made a nice, ice-cold martini to my liking: Beefeater up, very dry, and with olives.
Specials and Other Meats: 8
Roasted chicken, Long Island duckling, rack of lamb, and double center cut pork chops grace the alternative meats menu here; a good selection (hats off to the duck, which I like to see on steakhouse menus), but no other beef cuts like flank, skirt or hanger. On special there were some enticing seafood items, like Chilean sea bass and some lobster items, along with a few apps.
Apps, Sides & Desserts: 8
I tried the crab cake and the “filet mignon spring roll” appetizers. The crab cake could have been a bit lumpier (as in less shredded and “filled”), but it had a good crunch to it, and good flavor. The special filet mignon spring roll with Gorgonzola cheese was okay. There was some chew to the meat, which was slightly disappointing, but overall it was interesting and worth a detour from the usual orders (oysters, wedge salad, etc). For sides we had creamed spinach, steak fries, and mashed potato. The mashed had a bit too much garlic for my liking, and were a bit dry inside (I admit that I am spoiled by my mom’s mozzarella mashed potato platters from childhood). Everyone at the table liked it except for my wife and I. The steak fries were nothing special to me either, though others did like them. I’ve personally had better at my local “Carousel Diner” in West Islip. The creamed spinach was good though: not too heavy (a dark green color), but it had enough creamy smoothness to cut the salty meat in between bites. Nicely done.
Seafood Selection: 7
Seafood is delivered fresh daily to Pace’s, so you have to go there to see what is offered. A regular menu item, however, is lobster (starting at 2lbs). They only had one featured seafood item on special, which was a horseradish crusted Chilean sea bass on top of a bed of sauteed spinach. It sounded marvelous, but since we didn’t have our dicks tucked back into our asses like a bunch of nancy-boys, we all decided to get meat, like real men (ladies included). Two more seafood items might have boosted the points here. I am not one to order seafood entrees at a steakhouse, but sometimes I want a good selection. Perhaps Pace’s is confident enough in their meat and fish to only have the one item offered? Bold move? Maybe. Since I didn’t try it, I can not properly judge. Based on lack of choices, though, I have to take a couple of points off.
Service: 9
Our waiter was great. We didn’t really test his knowledge, but he was attentive, and made good suggestions in terms of appetizer sizing and what he thought was good. The bread was warm and multifarious. The whipped butter was cool and hard at first, but it quickly became spreadable.
Ambiance: 10
Situated in picturesque Port Jefferson Long Island, Pace’s is located on a narrow one way street just off the main strip of town, in an old historic structure that was probably built in the 1600’s or 1700’s. The walls are exposed brick, the trimmings are nice wood blinds and wood-colored drapery. Pictures on the walls are old Long Island street scenes; authentic and classy without being cliche. There are several alcoves and small dining areas that offer privacy while still allowing for the feel of community in the dining space. It is cozy, but not stuffy or tight-spaced. An interesting touch: the bathroom is equipped with a mouth wash dispenser and small dentist-office cups for rinsing out. They also stock that baby with quality disposable thick cloth hand towels. Bonus.
Filet Mignon, Midtown West, Rib Eye, Steakhouse Reviews

AJ Maxwell’s

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AJ Maxwell’s overall score: 76

UPDATE: AJ MAXWELL’S IS NOW CLOSED!
I used to love this joint. I have been here, I think, four times. My wife and I used to get $20 and $40 gift cards in the mail from them randomly, simply by virtue of them being a newly opened restaurant that was loyal to new customers. I dig that. We were happy the first few times we went, but this review is based on a much different dining experience.
Flavor: 7
My buddy and I each had ribeyes – their supposed “signature” dish. We were both a bit disappointed. We experienced tough meat in the central portion of the ribeye (no marbling), and an overall lack of flavor or seasoning throughout. It wasn’t bad, but certainly not on par with my prior experiences here and steaks at other joints. My buddy ordered medium rare and it came to him rare at best. It was VERY undercooked. Bad. I’ve had the ribeye before, and it was better. I’ve also had the filet and braised short rib, which were better than average.
Choice of Cuts & Quality Available: 7
AJ offers porterhouse for two, three or four, ribeyes, all manner of filet, and even some specials – like a bone-in filet (the conundrum). Score for that. To top it off, they have a killer pinot braised short rib. My feeling is that they are passing off high quality choice for prime, or using low quality prime (if that is possible). There is just not enough flavor going on in the cuts – likely due to lack of aging, or lack of quality marbling. At least not like I remembered from previous visits.
Portion Size & Plating: 8
Portions are on the heavy side, which is good considering you aren’t getting the best flavor or quality. At least in this respect you get some good poundage for your buck. EAT UP and SHUT UP.
Price: 6
Too high. For $55, I expect my ribeye to be fantastic, especially when it is marketed as their signature cut. I’ve had better tasting ribeyes for $40 on Long Island. Know your role, AJ. You are slipping. For six oysters ($17), 2 ribeyes ($55 each), the cheapest bottle of wine ($??) and a trio of appetizers ($21), the total came to about $150 each (tax and tip included). Better off hitting Del Frisco’s around the corner for that cost.
Bar: 9
The bar is great, and the bartender, who is a regular fixture there (his name escapes me at the moment), is really friendly. He will get you whatever you want (such as a steak or a double espresso), and mixes a really good martini. The bar room is cool because it sits right along the windows of 48th street – nice place to hang, especially after a hard 60 hour work week.
Specials and Other Meats: 8
I’m always happy to see alternative meat on the menu. AJ’s is good with that. They always have a nice non-traditional cut, along with the braised short rib and pork/chicken/veal cuts.
Apps, Sides & Desserts: 6
Let me say, the six oysters we had were fantastic… but the fries were sub par (I’ve had better at the diner around the block from my house), the creamed spinach was blah (it lacked seasoning and was a little watery), and the mac & cheese was something on the boxed level. No crumbs, no meat folded in, no burned crisp to it… absolutely no texture. Over all a disappointing app experience (aside from the great, cold, fresh oysters [which were a little overpriced at $17 for 6]). The oysters even came with a nice little basket of hot sauce, fresh horseradish, crackers and other sauces.
Seafood Selection: 8
Honest – I didn’t really pay attention to anything other than the appetizers – they had lump crab, lump lobster, a good shrimp selection, and fantastic oysters. Viewing their menu online shows a normal type selection for the vaginal non-meat items.
Service: 9
Our waiter was awesome – good guy, knew his meat, helpful. That’s all I ask for. He didn’t push anything on us, nor did he leave us lacking anything throughout the meal. 
Ambiance: 8
As a relatively new corporate type steak joint, AJ’s is a bit lackluster in terms of charm, but it is nicely decorated and set up. I think with more time it will come into its own, or start to develop its own character… but right now it is just a very plain type of space.  It is nice and open, high ceilings, etc… but basic. The bathroom urinals are cool because they have a foot-pedal flush, so you don’t have to dirty up your hands anymore after they just cupped your balls. That’s always a plus.