Department of FoodieDepartment of Foodie
Steakhouse chain serving premium international beef cuts plus wines and cocktails.
What to order: Croque sando · Quesadillas · Parmesan & summer truffleFrom Google Maps reviews.
We started out am with a few appetizers. We got goyza (okay), Japanese milk bread (good), crispy rice (pass) and the scallops (great). The scallop appetizer was by far the best thing we had. For the entree we got the beef Wellington. That was good as well. I was not a fan of the mashed potatoes though.
I went here last year for my husband’s birthday, and we still talk about this restaurant often. It is by far our favorite restaurant in NYC. From the cocktails to the appetizers to the sides, everything was outstanding. I highly recommend ordering two bone marrow servings because one definitely won’t be enough. We also had the porterhouse steak, and the quality of the meat was incredible. The truffle fries and mashed potatoes were just as delicious. The only item I wouldn’t recommend is the fri
It's a bit pricy, especially if you don't go for the Angus steak options, but all the dishes were really tasty and well executed. The 20oz ribeye steak was perfect to share between 2 people along with a couple of other dishes we wanted to try. The service was excellent. Michelin worthy. The vibe is classy and quiet but still relaxed. A great option for a steak night for a special occasion
From the Mar 27, 2025 health inspection. Lower-priority items are listed after the serious ones.
Cold food was held above 41°F, warm enough for bacteria to grow.
Cooked food wasn't cooled down fast enough to be safe.
Hot food was held below 140°F, cool enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.