Tag Archives: ribeye

Midtown West, Steakhouse Reviews

Gallagher’s Steakhouse

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Gallagher’s overall score: 76

Gallagher’s is an old-time New York City staple that got its start as a speakeasy during Prohibition (what a horrific idea that was). It is known for its window-of-steaks and hickory log cooking process. It has always been highly recommended. Tonight it got the Johnny Prime treatment. See below for the specifics.
NOTE: Gallaghers (no more apostrophe) was just recently remodeled and overhauled to be a completely new steakhouse. See my updated review for the improvements.
Flavor: 5
Unfortunately, Gallagher’s lacked punch. The strip had decent flavor, but the filet and ribeye were both under seasoned. My ribeye was tight in the center part, which means there was not enough marbling. I also had a lot of gristle in the fat cap – so much that it was inedible. That means the best part of the steak was essentially ruined. I also had a taste of an end cut of prime rib; the crispy edges were great, but otherwise it was a bit dry and over cooked. I suppose that is somewhat expected with an end cut though. Maybe someone who is a more of a steak purist would like it here since there is not much by way of seasoning, but I am also talking about a lack of basic salt and pepper use as well. Overall, I can put it this way: I have had much better steaks at local “mom-and-pop” Long Island places for half or a third of the price.
Choice of Cuts & Quality Available: 7
Gallagher’s offers a great variety of beef. They have all four standards. Their signature cut is a 21-day dry aged (in-house) prime sirloin NY Strip. They also have the necessary filet and ribeye cuts. For the slightly vaginal, they have a prime rib, which is essentially a slow-roasted ribeye. They also offer the giant burger known as the “chopped steak,” and a “sliced beefsteak,” which I believe to be the porterhouse, though I am not positive. Their website says that all of their steaks are prime quality and aged, which I believe to be true since you can actually see the meat in the aging room as you walk in. However I expected more out of my meat than what I got here in terms of quality, so I am taking points off despite what I saw in the showcase. There should be no tightness or gristle in a prime, aged ribeye that costs close to $60. I had both tightness and gristle, not to mention an overall lack of flavor.
Portion Size & Plating: 7
Portion sizes are good – not huge, but that is probably due to the fact that the aging process shrinks the cuts slightly (sometimes up to a third). The NY Strip comes in 14oz or 18oz sizes. There are two sizes of filet as well, 10oz and 14oz. The ribeye was estimated at 18-20oz.
Price: 7
Our bill for four people came to about $125 each, tax and tip included. We had a few drinks, a big sharing-sized seafood platter, we each had a cut of steak, we shared two sides, and then we shared a light dessert with some coffee. The bill seemed reasonable, even though the seafood platter was a bit expensive. Had the steaks been better, Gallagher’s might have scored higher with respect to value. Since the steaks weren’t that great, I had to drop the score here.
Bar: 9
The bar is nice. It is old fashioned, and the bartenders are nice gentlemen. They have baskets of home made kettle cooked potato chips lining the bar. They tasted like they were seasoned with garlic and Parmesan cheese – really tasty. The martini was well mixed too ($13.50 a pop for Beefeater).
Specials and Other Meats: 8
This place has a great selection of alternative meats. Pork chops, lamb chops, veal chops, roasted chicken and even a calf’s liver steak. Nice! But there were no specials in the beef section.
Apps, Sides & Desserts: 6
We had the seafood platter for an appetizer. It came with lump crab meat, shrimp cocktail, a full lobster, smoked salmon, oysters and clams. It was the best part of the meal, so worth the hefty price tag (something like $140). On the side we had creamed spinach and onion rings. The creamed spinach was sucky. It was watery, and it lacked flavor and creaminess. Skip it. The onion rings, like everything else, lacked salt and flavor, though they did have a nice crisp to them. The chips at the bar would have been a MUCH nicer side, and they were free! For dessert we each had an espresso and shared strawberries and cream. Basically, nicely ripened and sweet strawberries topped with a dollop of homemade cool whip. You can’t really fuck that up too much, so we figured it was a safe bet.
Seafood Selection: 9
EVERY appetizer except the steak tartare is seafood. Shrimp cocktail, fried shrimp, clams, oysters, crab cakes, lump crab meat, fried calamari, and smoked salmon. For entrees they have salmon, halibut, lobster, crab cakes and a fish of the day.
Service: 9
Our waiter was good – no complaints. He was nice, non-intrusive, and fast. He also answered some questions we had about famous guests and the decor. The bread on the table was semi-warm, and there were a few different varieties of rolls (everything, onion, ciabatta, etc).
Ambiance: 9
Situated in the upper Times Square area and the theater district, Gallagher’s gets a lot of foot traffic. People gawk outside and stare at the meat room, and who wouldn’t!? It looks delicious. The inside is old fashioned and traditional, with a full male wait staff (as far as I could tell) wearing bow ties. The tables are covered with red and white checkered cloth picnic table material, the furniture is all old wood stuff (some of the stools at the bar are really old and wobbly), and the walls are covered with sports memorabilia and photos of famous people who have visited the establishment. The bathrooms boast oversized old marble furnishings typical of the 1920s.
 

GALLAGHER’S
228 W. 52nd St.
New York, NY 10019

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.
Filet Mignon, Flash Deals, Midtown East, Other Cuts, Porterhouse, Press Reviews, Rib Eye, Steakhouse Reviews

Club A

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Club A overall score: 86

UPDATE 5/6/18

I finally had the chance to come back in to Club A and dig on some steaks from the regular menu. The older review below was based on two meals where we used a Groupon and were limited to what we could order. This time I was here for some Instagram photos, so my wife and I tried both the rib eye and the porterhouse. Here’s how it went down:

Porterhouse: 9/10

This baby was nearly perfect. I only took a point because the seasoning was a hair too light. Otherwise the strip side had a really great texture, and the filet side was as soft as a baby’s ass.

Watch as this baby came to the table:

The photos and video make it look very overcooked, but it was just my light shining too hard. It may have been closer to medium than medium rare, but there was plenty of pink to go around.

We really enjoyed this.

Rib Eye: 8/10

This could have used a little more salt, and I only detected the dry aging on the edges by the small cap muscle, but we destroyed every ounce of it.

This baby was perfectly cooked.

Dead on medium rare.

We actually start with the steak tartare.

Here’s a yolk pop and mix video:

This was really nice. Very tender and flavorful.

Bread basket is on point:

Negroni at the bar was very refreshing and well mixed:

Great ambiance both inside and outside. They have live jazz on Thursdays, Fridays and Saturdays, and a private room upstairs that I didn’t know existed.

Loved this on the back of the menu:

And the service is impeccable. They even brought out a pair of mushroom ravioli, carrots, and mac and cheese for us even though we didn’t order them:

The dessert plate came out for us gratis as well. Look at how pretty this is:

New Score Totals: 86/100

Flavor: 8
Choice of Cuts & Quality Available: 9
Portion Size & Plating: 8
Price: 10
Bar: 7
Specials & Other Meats: 9
Apps, Sides & Desserts: 8
Seafood Selection: 9
Service: 10
Ambiance: 8

OLD REVIEW:

As nearly all NYCers know, Club A has been running an enticing promotion on Groupon since the Spring of 2011: $80 four course dinner for two, with a bottle of wine included (now $99 for the same deal in 2017). Here’s my review, though I kinda wish my wife stopped Geoffrey Zakarian on the street and begged him to cook us a private meal. She passed by him on her way to meet me.

Flavor:7

The choice of beef cuts with the special deal were either an 8oz filet or a 10oz hanger steak. Naturally, I chose the hanger cut, because I think it shows more finesse and skill to prepare a good hanger steak than it does to whip up a filet. Also, the hanger generally has more flavor and character than the monotonous and generally same-at-every-place-you-go filet can have. My steak was good. It had decent flavor, but it was not tenderized or aged in any noticeable way to enhance it. Parts were stringy, which means the fat was not allowed to break down in the aging process.

It came to me just how I ordered. I asked for medium rare, and I was given medium rare. This cut has a tendency to be tough, so a fast cooking approach with a slice on the bias or a slow, long braise is generally best. I’ve had a better hanger steak at non-steakhouses. 7/10.

My wife had the veal shank osso buco on our first trip here, which was better than my steak that first time around. I had originally given the hanger a 6/10, but after the second trip I bumped it to a 7/10. On the second trip, my wife had the filet.

This was tender and had nice flavor throughout. It was cooked to a perfect medium rare and had a good sear on the outside. 8/10.

Choice of Cuts & Quality Available: 9

Club A has the standard selection of steaks on their regular menu, plus some special cuts and high quality meats like “Kobe” rib eyes and prime aged stuff. Perhaps my flavor review would be higher if I had ordered off the regular menu, but these were test visits. I’m not sprinting to go back, but I definitely would because I see good potential. Perhaps if someone insists, I will try it again.

Portion Size & Plating: 8

The portion sizes were good, and the plating was above average. The veal osso buco came with a mini fork to get the marrow out of the bone – nice touch. The hanger was pre-sliced, properly on the bias, and served with a watery gravy (but good). The bacon appetizer was a generous half-inch thick slice of heaven.

Price: 9

The price was great – $80 for four courses each, plus a bottle of wine (now $99). The quality didn’t quite exceed the value, but I guess they have to draw the line somewhere to distinguish between the bargain menu and their regular menu. Prices for regular items are standard NYC steakhouse prices.

Bar: 7

There is a small bar in the front of the restaurant – not impressive, but nicely set up.

There is also a larger bar upstairs splitting the front and rear dining areas, but these spots aren’t the kind of place you go to hang out. The upstairs bar seems to be unmanned, though I’m not sure if it gets more lively at night.

The martini was nice, but the atmosphere pales in comparison to other steakhouse bars. This is a neighborhood joint though, not a major steakhouse attraction, so allow some leeway. The waffle cut potato chips on the bar were a nice snack.

Specials and Other Meats: 9

I must say, the menu is full of meatery. Aside from the special beef cuts, they also have a prime pork chop, veal, chicken, sausage, and lamb. They’ve covered all the bases with various sizes as well.

Apps, Sides & Desserts: 7

The bacon app was fantastic on the first visit, but just good on the second. Recently I’ve had better. It wasn’t too salty, and for the most part it had a good amount of fat balanced with the meaty parts.

On my first visit, the steak tartare was sub-par: over cut with capers, red onion and other doo-dads; it tasted yummy, but it seemed short on actual meat. Also, some of the consistency was chewy, like they didn’t trim the fat off before chopping. On the second visit, there was a noted improvement to this dish, though it seemed to lack a bit of seasoning.

The sides were decent. I liked the creamed spinach, despite it being a bit thin or watery. The mac & cheese was delicious, however, with an awesome cheese crust on the top.

As for dessert, the tiramisu and cream puffs tasted homogeneous. Similar textures (aside from the crunch of the profiterole shell), similar flavors… dull. The profiterole shells, I think, need to be dusted with powdered sugar right when they come out of the fryer. They tasted a bit savory rather than sweet. The chocolate mousse they sat upon was delicious, however.

Seafood Selection: 9

Decent selection of seafood, even a manly fish like swordfish made its presence known on the menu. There are good sounding alternatives for the vaginal.

Service: 8

Good service, attentive. There was an assortment of varied warm and room temperature table breads to snack on.

They ranged from sweet to salty. Butter was still cold, and steak sauce tasted like it was 90% ketchup.

Ambiance: 7

At first I hated the place. Dimly lit with red tones all over, typical framed photos of celebs on the walls, a cheap looking but pretty gas fireplace on the back wall of the first floor dining room, and cheese-bag electronic lounge music playing like we are at “Centro-Fly” from a decade ago. But then the music switched to instrumental funk, jazz and crooner… and we went upstairs… WOW – Beautiful view of the lit trees out the floor to ceiling windows in the front of the building. Non-traditional and small, but stunning.

On my second visit, the music was more along the “golden oldies” lines, and I still liked the upstairs better than the downstairs.

CLUB A
240 E. 58th St.
New York, NY 10022

Full Points for Flavor, Midtown West, Other Cuts, Porterhouse, Rib Eye, Steakhouse Reviews

Keens

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Keens overall score: 96

Keens holds a special place in my heart, and is easily one of my favorite places in NYC. The ceiling is lined with clay churchwarden tobacco pipes. I’m talking EVERYWHERE. I smoke a pipe on occasion, and I almost always use a churchie, so when I first found out about this place back in 2003 or 2004, I was flipping out. I went once back then and had a porterhouse with my wife, who was my girlfriend at the time. This time I was with a group of friends, so I got to taste much more of the menu. Interesting factoid – Keens had a fire and lost all their records of who owned what pipes. All they have left are the serial numbers written on them. Many a famous person had one in the place, including presidents and the like. My friend Joe’s grandfather had a pipe in there, and we inquired about how to go about locating it. Bottom line – we need to know the serial number of Joe’s grandfather’s pipe. Once we find that, we can locate it in the restaurant and stare at it in awe.
Flavor: 10
I ordered a braised short rib. I know, I know. PUSSY! But let me ‘splain. Everyone shared, and Keens is known for many things. First thing they are known for: they didn’t allow women into the place until it was well beyond normal. Second, the pipes. Third, the mutton chop. And fourth, the braised short rib. I love braised meat, so I figured I would give it a shot, since the other stuff on the menu was basically covered by the other diners at the table. It was tasty and good, but a little dry. That means it was either cooked too fast, or cooked too long. Okay – no biggie. My buddy got the mutton chop, which was amazing. Nice clean gaminess, thick as hell, on a nice bone, and seasoned to a beautiful crisp. The others at the table (the same rag-tag crew from Dylan Prime) split a porterhouse for three. That was hands down the best porterhouse I have ever tried. The strip side was a little tough and chewy, but it was full of great flavor and prepared/cooked flawlessly. The filet side was perfect. PERFECT. On a second trip, the strip side far exceeded the filet side. I would give it a 9 for flavor here, but the braised item doesn’t really count now, does it? The brilliant mutton and the unbelievable porterhouse make up for it in scores.
porterhouse steak for two

Choice of Cuts & Quality Available: 8

They have a great selection of some really nice looking meats. As mentioned above; mutton chop, braised short rib, the porterhouse, lamb chops, pork chops… Notice anything missing? THE FUCKING RIBEYE! THEY DO NOT HAVE A RIBEYE ON THE MENU! WHY!?!??!?? I will never understand. As my dad once said; “Everyone should have rib eye… even McDonalds.” I suppose they only serve it when they have it on special? Perhaps it is so good that they only do it on occasion. I will go back, and next time they better have it on the menu (on a second trip – STILL no ribeye – but they do have prime rib). Three points off what was an in-the-bag 10 if they had even a 12oz choice cut ribeye with no marbling whatsoever. Bad move Keens. UPDATE!!! On a third visit they had a rib eye. It wasn’t the best I’ve had, but it was good (8/10). I’d say it was about 16oz, boneless, and juuicy/tender. As promised above, I have given the full award for points here, now that a ribeye has made the menu. Alas, though, I had to remove some points again because on yet another visit the rib eye was gone. I guess it is only a once in a while offering.
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Portion Size & Plating: 9

I think I recall someone at the table saying they thought the portion size was small for something – perhaps the steak for three? I was a little bit buzzed up, so I can’t remember… But the mutton was massive, and I thought the steak for three was huge, especially since I ate about 6 or 8 ounces of it toward the end of the meal when everyone was getting full. The short rib was a bit lady-like, but not TOO dainty. It really is a woman’s order. Come on guys… Don’t do what I did. Get the porterhouse. The creamed spinach was normal size to slightly small, but I think they split a portion up into a few ramekins for us to share easier. I am hesitant to take a point off because I am a little fuzzy, but my heart says take one.

Price: 10

Once again, Tom picked up the damn bill (THANK YOU!), so the meal was free. It was an effort to get him to let us pay the tip. How can I give anything less than a 10? To be honest though, the prices are fair and you definitely get your money’s worth, so a 10 all the way. On trip number two, steak for two, two sides, one app, and a couple of drinks came to about $80 per person, including tax and tip – totally reasonable. Here’s a recent bill for two:
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Bar: 10

Not only is the steak great, but the bar at Keens is one of my favorite places to hang out even if I am not planning on eating. It has timeless character, it is classy, it is old New York, and it is always fun. Plus they make a mean martini with nice big, fat olives. And HOLY SHIT the scotch menu is only rivaled by the Brandy Library in Tribeca in terms of selection and quality. They sport five different laphroaigs, and three different lagavulins – those are my two favorite scotches. They just don’t make places like this anymore. Martinis run about $15 here, and Keens has their own beer (made by Brooklyn brewing company, i think) – its a nice IPA, not overly hoppy.

Specials and Other Meats: 10

Like I said earlier, they have everything except ribeye. This is simply an amazing place to eat – there really is something for everyone, even vegetarian assholes. I’d like for the ribeye to be a main fixture, even if it is a “special” or off the menu. No real “specials” to mention, but for other meats the obvious star is the mutton.

Apps, Sides & Desserts: 10

We skipped apps this time around, but last time I had a lobster cocktail, which was really well done. The creamed spinach was really unique; it has a hint of clove to it that really set it apart from other places. Plus is tasted really friggin’ awesome too. For dessert I had the cask strength Laphroaig that always nearly blows my shoes off. Potent but leathery-delicious. In all honesty, this category might NOT deserve a 10. I simply didn’t try enough items. What I did try was fantastic on both trips though, so I can’t take a point in good conscience. One a second visit, I had the bacon app, which was delicious. Not quite on the level of some other joints, but still really great. We also had the french fries, which I think you would be hard pressed to find better in NYC – they are up there with the best in town.
creamed spinach and french fries
Some apps from a second visit – halibut tartare and littleneck clams: 
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Dessert – creme brulee and coffee ice cream:
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Bacon – perfection!
The prime rib hash browns. from the bar menu, are incredible.

Seafood Selection: 9

Sole, salmon, shrimp and lobster. Not bad! Plus all the usual apps and shellfish, with an added selection of cured salmon that I was really tempted to try. I would have liked to see a meat-eaters fish on the menu though: maybe a swordfish steak or something good and manly.
lobster
lobster

Service: 11 (only 10 scored)

“But these ones go to 11” – Nigel Tufnel. If I could give an 11, I would. Wait a second… I can! This is my game, bitches – but I won’t count the extra point. I need to maintain some level of integrity; the 11 is in spirit only. Our waiter, Chris, KNEW HIS SHIT. It is because of him that Keens is an 11 in spirit. I even TESTED him about the history of the place. He busted out a really eloquent explanation of the establishment without even sounding scripted or rehearsed. He also made really good suggestions when it came to the food, and, for his young age, even seemed to know a good deal about fine scotch (they have a menu of over 200 different scotches). Attentive, polite, not annoying or prying – just an overall good experience. On another visit, our waiter Muhammed showed us that he knew all about the history of this place as well, and was really great – a true gentleman. As far as table items – they had these really awesome, large, half-sour pickles in a tray with olives and celery. The bread was really tasty too – warm, butter easily spread, etc.

Ambiance: 11 (only 10 scored)

An 11 can go here too; for real – and same with the bar. Keens is hands down the best ambiance and atmosphere of all the steakhouses I have ever been to. It is old, but not quiet and musty. It is vibrant and fun, but not loud and annoying or over-crowded. It is manly, but also really inviting for people of all sexes (women and trannies included). This place isn’t just a restaurant – it is a destination, a landmark, an experience, a hangout. The pictures on their website don’t do it justice, and when you are in there, you feel like you are a king. The history of the place is really amazing too. I recently learned that they have an actual playbill from the theater/show during which Lincoln was assassinated (see below), and they also sport one of Teddy Roosevelt’s taxidermied hunting trophies on one of the walls.
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NEW PHOTOS!!!
Bread basket: nice and warm.
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Crudite: crisp and refreshing, good dipping sauce.
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Martini: shaken up  nicely.
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12-ingredient salad: a dozen praises.
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Tomato & onion with mozzarella: standard steakhouse starting fare.
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House-cured salmon: a good briny beginning to a meal.
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Pumpernickel nut bread that comes with the salmon:
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6-east and 6-west coasters: both delicious and crisp.
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Seafood platter: 6 oysters, 4 clams, 4 shrimp and half a lobster. Great deal for $52.
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Prime rib: juicy, tender, delicious.
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Mutton: an excellent alternameat for those looking for something bold and unique.
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Filet mignon: simplicity at its finest.
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Creamed spinach: warm and inviting, green with cream and nutmeg.
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Escarole that came with the mutton: YES! Escarole needs more attention in restaurants.
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Mushrooms: a good little side.
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Mutton slice: a perfect medium rare cook job.
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Doggie bag: woof.
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Coffe cantata dessert: coffee ice cream with chocolate, berry sauce and topped with a marshmallowy whipped cream.
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Creme brûlée: a classic.
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Stilton cheese plate dessert (comes with a glass of port): funky.
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“The Bad News” – ouch
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Ambiance: a NYC icon.
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KEENS
72 W. 36th St.
New York, NY 10018

Downtown, Flash Deals, Porterhouse, Press Reviews, Rib Eye, Steakhouse Reviews

Mark Joseph

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Mark Joseph overall score: 82

Mark Joseph is a well known steak joint down by NYC’s South Street Seaport. The word among steak-folk is that one of the owners was formerly employed with Peter Luger’s in Brooklyn, but then left to start his own legacy. As it turns out, a fellow carnivore friend of mine knows one of the other owners or investors in a roundabout sort of way through the butchery and meat packing industry; my friend worked for a meat company that one of the owners ran. It is comforting to know that the pedigree of this place is firmly grounded in the meat biz. This rating comes on the heels of my second time eating at this fine establishment. Groupon had a great $25 for $50 offer recently so I jumped on it in hopes to refresh my meat senses in order to give this place a thorough review.

Flavor: 8

My first time here, my wife and I got the steak for two (porterhouse). It comes out on a sizzling hot plate, cooked a little under from what you ordered. The plate is so hot that you literally finish cooking the slices to your liking right on the plate. Now, this is tradition in the spirit of Luger’s, and it is cool from a theatrical perspective, but not cool for other reasons. I am not a fan of it. Why, you ask? The meat has not had a chance to rest when it is sliced. This creates a pool of blood/juices under the steak that ruins the crisp texture of the bottom while draining it of moisture, rendering the meat dry if you don’t scarf it down ASAP. It tasted good enough though, so there’s that.
This trip, I went with the ribeye to truly test Mark Joseph’s mettle. It was good. Crispy outer edges and crust – perfectly cooked – well rested, well seasoned.

Choice of Cuts & Quality Available: 8

This place is pretty bare-bones. Porterhouse for two, three or four; a “sirloin,” which I assume and hope is a real strip at a place like this; a bone in ribeye (thank God they had the sense to leave the bone in), and filet. There’s nothing wrong with a bare-bones approach to steakhouses. I appreciate it, actually. If a place is willing to really focus their skill on the basic four cuts and make them perfect, then that is something to be proud of. This is what Mark Joseph strives for. They offer the “chopped steak” as well, the large, glorified, bun-less hamburger, but I think it is a wasted menu item. Throw a skirt on there, or another dead animal other than the steer. They DO have lamb chops though, which I always am tempted to order at steakhouses but refrain from doing so. The quality is all prime, dry aged, so that is a feather in the cap.

Portion Size & Plating: 8

The portions are healthy here, at 28oz for the bone-in ribeye, and 16-20oz for filets. Plating is basic; hot white plates; nothing fancy, yet it still remains elegant.

Price: 8

The steak for two is $82, which is fair in comparison to other high end NYC steak places. At $51, the ribeye is a bit on the high end. Eight oysters ran us $17, $16 for the tuna app, $10 for sauteed spinach, $12 martinis (after tax) and $4 per slice of bacon. Our total bill was $204 – and special thanks to Groupon again for knocking that additional money off.

Bar: 9

Nice bar. Three TVs (30-40inch flat screens), friendly bartender that mixes a good martini (filled high with fat olives), great scotch selection, and close to the seaport (nice environment).

Specials and Other Meats: 7

Aside from seafood, the only other meat Mark Joseph offers is lamb. I appreciate the gesture. The place basically says “fuck you” to chicken and other pussy meats. I think a cherry pepper pork chop or maybe something more game-oriented like venison could make a showing though and MJ would still keep that macho attitude. As for specials, there were none. Oh well.

Apps, Sides & Desserts: 9

I can’t for the life of me remember what I had the first time we went here, so all I can do is judge based on this last visit. MJ seems to take the approach of “simple is better” or “showcase the quality of the ingredients” with their apps. They are all delicious. We had oysters on the half shell (creamy, crisp & cold), a slice of bacon (freaking AWESOME here – I even buttered it – yup – buttered bacon), tuna tartare (nice solid sushi grade chopped chunks, no fatty whiteness – nicely seasoned/dressed – very simple but yummy), and sauteed spinach (very nice – better than their creamed spinach, which I do recall that we had the last time we went). For dessert we had the apple crunch pie, but it was not crunchy. It was served with a scoop of whipped cream that had me fooled into thinking it was ice cream at first. A point off for false advertising on the lack of crunch.

Seafood Selection: 7

Tuna, salmon, lobster, and (kick his ass) sea bass are the entrees to consider if you are going vaginal here. The appetizer menu is riddled with great looking shellfish too; clams of every preparation (including raw), chilled oysters, and multiple preparations of tuna, crab and shrimp. My wife got the lobster tails, which were done very nicely. The bang bang shrimp and tuna avocado tartare are both nice apps to share as well.

Service: 10

Service is top notch. Well dressed in the traditional white shirt & bow tie, attentive but not annoying, and they know their meat. Sometimes I like to test them on their knowledge, but there was no need; the waiter immediately told me all about the ribeye when I asked how big it was. A good note here: the bartender remembered my drink order after I sat down. When I first get to a steakhouse, I like to order a drink at the bar, assess things, etc. When the waiter put my order for a second martini in, the bartender remembered, and asked the waiter if it was the same customer. Nice touch. I like that. The table breads were a nice assortment of raisin pumpernickel, slices of rye, onion bread buns, and standard dinner rolls – all toasty and warm. The butter was cool/cold, but it was whipped so not that hard to spread against the warm bread (and bacon). This has changed to a simple dinner roll, a very nice one though. The steak sauce is very sweet, but when you eat it with their bacon it almost tastes like pineapple.

Ambiance: 8

The owners took the Luger concept and made it more upscale. The dark wood furniture is contrasted with the bright white linens and curtains. Yet you don’t get a sense of pompousness or over-elegance. It is the right mix of manliness and culture; like Arnold Schwarzenegger in a tuxedo. The bathrooms could use a little work – they are standard bar type bathrooms, but with a good smell and some interesting Yankees memorabilia.

MARK JOSEPH
261 Water St.
New York, NY 10038

Long Island, Rib Eye, Steakhouse Reviews

J&R (Islip, Long Island)

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J&R overall score: 65

J&R is a local Long Island steakhouse chain. They are reasonably priced, decent places to eat.
 
Flavor: 5
J&R usually does a better job (I’ve eaten at several locations and usually it is good), but my latest experience wasn’t too great. My friend and I both ordered the marinated 24oz ribeye – his medium rare and mine medium – but both of ours came back two levels overcooked than we ordered.  His was medium well, and mine was well. The marinade here is heavy on soy sauce flavors, and I think they let the meat hit the grill while it was still wet with marinade, which is a big no-no in steak cookery ethics. Unlike Murtha’s, which knows how to marinate a steak for maximum flavor extraction, J&R simply ruined theirs. I chalk the over cooking up to bad kitchen staff at this particular location, since I’ve had better steaks at their other locations. They offer standard grilled as well as marinated in terms of methods of cooking. This was my first time trying the marinated kind. I was unimpressed with it. As I said earlier – too heavy on the soy.
  
Choice of Cuts & Quality Available: 7
All choice cuts, but lots of choices here at J&R. They have three of the four basics, and then some, offering t-bone, roumanian (usually skirt), pork, and lamb cuts. They may lack a strip, but for the price of the porterhouse, you can just grab that and take the filet side home with you. They also offer three sizes of prime rib for women and men with vaginas.
 
Portion Size & Plating: 7
The ribeye (their signature steak) comes in two flavors: 12oz for pussies, or 24oz for men. The porterhouse is 36oz, the t-bone is 24oz, and the filet is 7oz. Prime rib comes in 8, 12 or 18oz portions. These are average for a good steakhouse, so for a cheap joint, they are great.
 
Price: 8
You get a large meal here for your money. The total bill for two 32oz beers and two 24oz steak dinners (they come with veggies, potato, and soup or salad) came to $82 with a generous tip included. Not bad! I deducted two points based on not getting the best flavor for your money – but as my dad always says – “shit you pay, shit you get.”
 
Bar: 7
Not the best place to hang out, but they do have a cool bar. I did not order my standard martini this time, since I saw that they had monstrous 32oz beers and a good wheat beer on tap. The bar area is nice, and we sat on high tables there rather than in one of the two dining rooms that flanked it.
 
Specials and Other Meats: 6
No specials here at J&R – their menu is already huge and full of selections. They have pork chops, ribs, lamb chops, and chicken by way of non-beef.
 
Apps, Sides & Desserts: 6
We didn’t order any sides or apps, since the steaks come with veggies and potato in a composed plate. The french fries were well executed; the veggies were a below-average mix of green beans, onion and broccoli. Dessert sounded mediocre so we passed on that. The salad was above average, but nothing more than good diner fare. The bread for the table was warm and toasted, and they also served a pasta salad with a nice big pickle along with it. A point for that!
 
Seafood Selection: 6
Lobster, salmon, tilapia, shrimp, and flounder were under the seafood section. No clams or oysters on the half shell! Damn you J&R. I may have ordered an app if you had them.
 
Service: 7
We saw our waiter three times: Once to take drink orders, once to take food orders, and once to get the bill. Nothing was done poorly, but nothing exceptional either. It was busy, even at a late 8:30/9:00 seating, so good marks for not screwing anything up!
 
Ambiance: 6
The decor is kinda bare in comparison to other J&R interiors. The tables had white paper on them as opposed to the red & white checkerboard or weathered wood of other locations. My thinking is that they tried to make this location look more up scale since it is in a nice looking stand-alone building. It needed something.

J&R’S STEAKHOUSE
116 Montauk Hwy.
Islip, NY 11751

Long Island, Rib Eye, Steakhouse Reviews

Murtha’s (Long Island)

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Murtha’s overall score: 70

Murtha’s is a small neighborhood joint in the area where I grew up. It holds a special place in my mind, since I have been there a number of times and have even had friends who worked there back in high school. UPDATE: Murtha’s is now CLOSED FOR BUSINESS. The owner passed away, and the family decided it would be too difficult to keep the busines going. What a shame!

Flavor: 7

Murtha’s packs a punch. This little mom & pop offers better tasting choice steaks than some of the prime and aged steaks you find at more expensive places considered “top steakhouses.” That is the difference that truly knowing meat can make. You can coax really great flavor out of even grocery store cuts if you understand meat, how it tenderizes, and how flavor develops while cooking or during preparations. Murtha’s knows what they are doing. This is the kind of place to order a marinated steak; it turns choice into prime. Simply getting a broiled steak here may leave you unsatisfied; go with the blackened or marinated versions. I ordered my ribeye medium but it came back medium-well. It was, however, cooked evenly throughout, and it was delicious.

Choice of Cuts & Quality Available: 7

Murtha’s covers the basics of steakhouse cuts (though they call their strip a NY sirloin, so it might not be the most marbled of that particular cut). They also occasionally offer a flank or something on special. On my last trip they had a t-bone and a special filet as well. The meat is choice, but it is treated with care and different preparations are offered for boosting the flavor, such as marinated, blackened, or charbroiled. Occasionally they offer a garlic-rubbed preparation as well. They also offer pork chops, lamb chops, and several styles of chicken.

Portion Size & Plating: 7

Murtha’s portions are on par with the big boys here, which is impressive for a small place, especially one that does not charge you an arm and a leg (the exact same cost of a pirate’s hook and peg-leg). They regularly offer a 24oz porterhouse, a 20oz ribeye, a 12oz NY “sirloin,” and a 10oz filet. The t-bone is 20oz. Plating is basic: nothing fancy. All steaks come with a veggie and a potato, and soup or salad. Bonus.

Price: 9

You get a great meal here for your money. I came with a gift card, so even better for me! Total for two entrees, two appetizers, soup, salad, and a side of creamed spinach was just under $100. My gift card covered more than half, so this was a steal for us.

Bar: 7

Not the best place to hang out, but they do have a decent bar for watching sports and they do make a solid martini – even leaving the small shaker for you to pour out that last bit of ice-melted gin into your quiffy, curved, diva-style martini glass for a second slurping. Occasionally they have live music at the end of the bar too.

Specials and Other Meats: 7

Murtha’s definitely offers a variety of specials that run across each section of the menu. They often offer garlic preparations of each of their steaks, which are nice. In the “other meats” category they have pork chops, lamb chops, and chicken.

Apps, Sides & Desserts: 7

Despite the lack of oysters being on the menu, which I consider to be a steakhouse MUST HAVE, Murtha’s offers some less traditional but still yummy alternatives. The fried ravioli is delicious. And if you need to get your shellfish fix like I do, they still offer clams on the half shell (at a very reasonable price), as well as shrimp, crab and calamari. The crab cakes are a bit under par, but not horrible for $9. At $9 for the clams on the half shell, you get 6 on the plate. Not cheap but also not that expensive. The creamed spinach was average to slightly under par (a little bland but okay for a few bites). The soup and/or salad that comes with the meal are basic throw aways – filler. The fries, however, are great – nice and double fried to a golden crisp.

Seafood Selection: 6

In addition to the semi-typical seafood appetizer offerings, Murthas has a decent amount of fish on their menu for the weak, vaginal appetite: several preparations of shrimp and scallops, sole, lobster, and king crab legs (nice touch Murtha’s!). Nothing fancy though – either simply broiled, scampi, or fried. The scallops were good, nicely cooked, and you get about eight large ones in your order.

Service: 7

As a local joint, Murtha’s generously employs local school kids as bus boys. The service is good, reliable, and friendly. Murtha’s has provided me and my family with satisfying meals for between 15 and 20 years now, so, clearly, it makes no difference if a waiter wears a tie or knows his/her meat. As long as they are friendly and the food is good, what else really matters? Appetizers were a little slow to come out, but everything else was well timed. Bread was warm, butter was spreadable.

Ambiance: 6

Go here knowing that Murtha’s is not the greatest location (a storefront next to a Sleepy’s and a floor/carpet place), it is a little small, and it’s not very classic steak-house. But also understand that it is not cheesy like some local places with horrible themes.
Flash Deals, Long Island, Rib Eye, Steakhouse Reviews

Mac’s (Long Island)

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Mac’s overall score: 80

I stumbled upon Mac’s while browsing some half-off coupon deals on a local Long Island website; it turned out to be a nice find. I purchased a half-off coupon (I paid $25 to get $50 worth of gift certificate) because I was impressed by what I saw on the menu online, so my wife and I went to check it out for a late lunch. In summary, Mac’s is a great restaurant, but as far as pure steak is concerned, I have had better. Read on:

Flavor: 6

First, please note that the flavor marks here are for the steak only. As it turns out, the flavor of their other items probably would have merited a higher score, possibly something like 8 or 9, but I felt a sense of duty to score primarily on the steak. I ordered a dry-aged bone-in ribeye. It was cooked a bit over along the edges, and a bit under in the center, but other than that it had a good charred flavor and good crisp despite being a little bit under-seasoned. Perhaps the uneven cooking was a result of the fact that it was a Sunday, early in the day, and just after brunch service. They may have had a different cook/chef in the kitchen and the steak was fired in a way that is not typical of their normal dinner service. The chop itself had a bit more gristle than I would have liked or expected from a well-aged steak, but that is the nature of a ribeye sometimes. In hindsight, I probably should have ordered the boneless ribeye, which seemed to be dressed up a bit more to impart additional flavor (Gorgonzola and truffles were involved in its preparation). Sometimes I am a purist, and want my steaks pretty much just cooked correctly with nothing except salt & pepper, but other times I want my taste buds to get a kick in the ass. Today I was somewhere right in the middle. The server even offered to have the bone-in prepared in the same way as the boneless; I guess I was just thinking the dry-aged bone-in would have a better natural flavor. I may have to go back and try the boneless ribeye.

Choice of Cuts & Quality Available: 9

I was blown away by the selection of beef this place offers. They have all of the four basic cuts (ribeye, porterhouse, strip, & filet), offered in various sizes and preparations. On top of that, they also had a T-bone, skirt steak, a Kansas City sirloin, some “Texas Kobe,” braised short rib, and other great selections of meats; a true chop house. They offered wet-aged steaks that were also served with starch and veggies as composed plates, and they also offered larger dry-aged cuts served solo. Lots to look over and think about before ordering. On the down side, the cut I did get was a little uneven. It was a little thinner on the edges than it was in the center. It also had too much gristle for something that is dry-aged: that stuff should break down and eventually cook/melt into the meat if done properly. If my cut was clean, this place would have definitely gotten full points here.

Portion Size & Plating: 7

The steak portions here are normal. My bone-in ribeye was 28oz, the boneless ribeye was 18oz, the strips were 16-18oz, the filet was 10oz, the porterhouse was 21oz per person, the “Kobe” was 12oz, and the T-bone was 30oz. The appetizers, however, were large (if the short rib appetizer came with a side of string beans it would pass for a full entree portion). The side of creamed spinach was average sized.

Price: 7

The prices here are similar to slightly less than they are in the city. The boneless ribeye is a fair $30, and the most expensive single cut of meat from the dry aged section is $44. Mac’s participates in that half-off coupon deal on the WALK FM website – so that helps. My cut was $42. If cooked perfectly, I would say that it was worth the money, but since I had a slightly uneven fire I took a few points off for price, despite the half-off deal.

Bar: 8

Mac’s bar was really nice. An amber, back-lit shelf showcases their top liquors, and I could see even from a distance that they had a nice selection of scotches and after dinner drinks. They have an extensive selection of nice wines as well. Nestled in the heart of Huntington’s village, this is a good spot to hang out even if you aren’t shoving steer carcass down your esophagus.

Specials and Other Meats: 10

This place had everything: duck, lamb chops, veal chops, pork chops, and chicken. I mentioned above how they had plenty of other beef cuts outside of the basic four steakhouse cuts, and they offered specials from each part of the menu: apps, salads, fish, and beef. This place has a lot to choose from.

Apps, Sides & Desserts: 6

Unfortunately, I had to take off a few points here because my wife had a fly underneath some of the sliced fish in her sashimi appetizer. It was unfortunate too, because she had to stop eating it even though it tasted nice. Once you see that bug on the plate, it kinda just throws you off and you can’t finish the item. The restaurant was very apologetic, and I am sure it hardly ever happens there – we just had a little bad luck. They were kind enough not to charge us for that item. As for me, I had the braised short rib appetizer; it was HUGE and tasty, and fall-apart soft. We also ordered creamed spinach with our meal, and it was quite possibly the best I’ve ever had. Just the right amount of cream, just the right amount of salt, and there was what seemed like chopped up gnocci folded into it (something starchy with a texture between a potato and pasta). I’m not sure if that is what it was – it could have even been clumps of a thickener like flour or corn starch that didn’t fully mix in for all I know – but it was delicious no matter what it was. For dessert we had a blackberry Cabernet sorbet, made in-house and topped with fresh blueberries and strawberries. Delicious; a perfect dessert item – it tasted like a good dessert wine.

Seafood Selection: 10

My wife was hard pressed to choose an entree here. They offered salmon, white tuna (which is not actually tuna), tilapia, shrimp, lobster, yellowfin tuna, scallops, and seabass. My wife, however, ordered the red snapper special, which was cooked perfectly (with some crispy skin to boot). There is also a great selection of seafood appetizers that run across the entire range: cooked and uncooked shellfish, crab, lobster and shrimp. Mac’s could easily pass muster as a seafood restaurant if all the meat suddenly disappeared.

Service: 9

Our waiter Steven was fantastic. He allowed us to order off the full dinner menu despite it still being brunch when we arrived (1:20pm on a Sunday) in order to honor the half-off coupon we had. He knew everything from the size of each cut to the details about how the dishes were prepared, and, most importantly, he knew all about the steak cuts. The staff was very professional and sincere, and, as mentioned earlier, they were upset that we happened to get a fly in the sashimi app. The bread was good, but the butter was a little cold since it probably just came out of the fridge.

Ambiance: 8

Mac’s is nice inside and out. The front doors look like nice weathered greenish-painted wooden castle gates. There is outdoor seating, and the interior is all dark wood. They have leather wrapped and cushioned wood chairs, and the walls are decorated with abstract paintings of the bulls and other animals that you will be dining upon. An elegant curved staircase rises up to an upstairs, but I did not get a chance to check it out.

MAC’S STEAKHOUSE
12 Gerard St.
Huntington, NY 11743