We all love that garlic and combined with the rosemary, the fragrance stirs your appetite for that steak! Mmmm... the anticipation
Great dinner! Started off with big kushi oysters, spicy tuna tartare over avocado, burrata over squash w balsamic vincotto. Then the filet mignon with amazing sides of crisp goose fat potatoes (it's like one giant perfectly super crisp french fry!), strip house potatoes - twice-baked potato gratin (wouldn't you order potatoes two ways if you see those on the menu? Let's just consider one of the potatoes to be dessert), and blk truffle creamed spinach (is as good as that sounds!)
Strip House (midtown)
I was really psyched to hear that Strip House just opened up a new location in midtown. Let me tell you… I had one of the best steak dinners in my life at this place. Not only did Strip House Midtown provide me with one of the best rib eyes I’ve ever sunk my teeth into, but the waiter Scott recognized my “name” on the business card I gave him while we were paying the check. He alerted the general manager, Eric Hammer. Then Eric knew who I was, and he alerted the executive chef Michael Vignola! He helped open several Strip House locations all over the place – we got to meet him, and take a quick tour of the kitchen (which was absolutely beautiful, clean, and state-of-the-art, by the way). Check Michael out, in all his expediting glory:
It turns out that Michael knew who I was too, and they all follow this website! I was totally stoked that I was recognized as a meat man! Anyway… After we settled up the bill, me and my buddy Paul were treated to a private tour of the kitchen. Eric and Michael truly represent the future of meat and steak at Strip House, and in NYC in general. They are young, passionate, extremely skilled, and fucking spot on. Expect a long line of excellence to come from their “loins” in the future. The meat biz is looking spectacular to me right now. These guys have taken the concept of “pinnacle” to a whole other level of greatness. But the best part of this kitchen tour was that we also got to meet the REAL man behind the meat. RAPHAEL SANCHEZ. He is the guy who fired up all the steaks to perfection. Check him out – notice all the tickets dangling – it was fucking JAMMED in this place!!! Great for business!!!:
A second trip proved to be just as awesome and then some. I went with a group of 7. Michael and Eric once again did an amazing job, and this time I got to meet a great operations manager named Bill Varcoe. The personnel here are just incredible. I really can’t speak enough praise about them. They even threw in some freebies for us; a gazpacho amuse, a tuna tartare dish, and several desserts! Huge delicious cheese cake, massive layered chocolate cake, profiteroles, and baked Alaska! Check out the updates in italics below.
I’ve been to the other Strip House downtown several times, and I’ve pretty much tried everything on the menu at this point. With any new place, though, I always have to go back to the standard order for a review: the dry aged bone-in rib eye. It was fucking insane. Nice and savory, juicy as all fuck, and perfectly cooked from end to end. There was not one speck of grizzle or fat left on my plate. I ate every glorious bite. Look - I went at it so fast that I only managed to remember to take a pic of it at the last minute, when I had one slice left. Note the perfection of color and the juicy reflection in the flash. My buddy had the filet, ordered medium rare. It, too, was perfectly cooked, though mine packed a hell of a lot more flavor (we both agreed).
I managed to remember to take a picture of my cote de beouff special (for steakhouse month). It was 34oz of glorious rib eye, and I ate every last scrap. I must say though – the standard rib eye had better flavor.
Choice of Cuts & Quality Available: 9
The selection here is pretty much exactly the same as the other location, with the exception of a “Kosher Rib Eye” that I noticed was added, so no change in scoring here. And every cut is awesome. You can’t go wrong, regardless of what you choose to eat. Here, you can even be a pussy and order a petite filet and still pass muster in the judgmental eyes of Johnny Prime.
Portion Size & Plating: 10
The sizes are all the same here as the other location. Steaks are filling, sides are large enough for two or more, and apps are generous. Eat up, assholes. Eat until you pop, or poop.
Prices here are the same as downtown, which surprised me because I expected higher rents and overhead at this location to drive up the cost to diners. Strip House is always always always an absolute great buy for the money. This is the best steakhouse business/chain in Manhattan, so fucking go for it.
The bill from my second outing is below. Really fucked up problem here - my buddy who did the math on the tip messed up and we under-tipped at around 15% when we meant to give more like 25%. I vow to make it up to Chris, our waiter, who did a freaking fantastic job at our table. I think we were about $60 short of what we meant to give. Hilarious part about this: we had an accountant at the table.
The bar here is nice. It’s large, and good for hanging after work. Definitely a place I could see myself hanging at. The martini was made perfectly to boot. Belle, the bartender, was great, and it turns out she is a friend of a friend whose wedding I shot as a photographer.
Specials and Other Meats: 9
They had some great steak specials here, and for alternative meats they had veal and lamb. A nice rounded selection of meat for all carnivorous tastes. I was set on the rib eye, so I didn’t pay much attention to what else they had. Fuck that shit. I had my order decided before lunch time.
Apps, Sides & Desserts: 10
The midtown locale has basically the same choices as the downtown restaurant. We tried the clams on the half shell (really nice and crisp, briney, creamy, and mild), the lump crab meat (nice and lumpy, generous size bowl of meat), the slab bacon (fucking MINT), and the pancetta creamed corn (always a favorite). You can’t really go wrong with ANY side here, but I think the creamed corn and bacon might be the best of the best at any place I’ve been in the last 5 years when it comes to apps. Our clams were fucking incredible though. When clams are this good, and clean, I actually prefer them over oysters (BLASPHEMY!). I had some dessert on round two. I must say the portion sizes are tremendous. I only tried the cheese cake of the four items they brought out to us, but it was damn delicious!
Seafood Selection: 10
For seafood you have lobster, sea bass, and salmon. They also serve gigantic U6 shrimp, and have an incredible array of shellfish and cold/raw items on the appetizer menu.
The service is unreal. Our waiter, Scott, was absolutely perfect, and referred to me as “Mr. Prime” a few times after I passed him my card at bill-paying time. HA! He even saw me drop a fork and he quickly swooped in to replace it. I would’ve just wiped the fucker off and used it anyway. At first we were seated at a high table near the bar and entrance area, but I asked for a switch and a guy named Derrek helped us out. I made the reservations over a month ago, so I was a little upset that we had a junky seat. When they switched us, we were still in a tight area – tight like a virgin’s puss… crowded, close quarters, a little bloody, shy, scared, etc. But, we really enjoyed out meal, so I can’t complain too much. The bread was warm (the pretzel bread was delicious), and the butter was soft and spreadable (like a whore’s puss). Very nice way to start out the meal. Another cool thing was that they gave us a freebie amuse between the apps and main courses – a shot of smoked potato soup with parsley oil. It was tasty!
Strip House is a brand; so they have a certain style and image that they keep constant among their restaurants: old timey naked pics of chicks, aka broads, aka birds, aka hoo-uhs. The joint has a speakeasy feel; dim lighting, and lots of deep reds in the color scheme. It’s great. The midtown location delivers on that just as well as the downtown location, but with higher ceilings and a second level. Great bathrooms too; single user jammies, really clean and nice. I’d feel totally comfortable dropping a deuce in those fuckers if I had to.
PS – you might have taken a look at the bill and wondered: where the fuck is the booze? Well… Paul and I put back a bunch of booze beforehand at a workplace cocktail party. It saved us some cash. Notice the addition of quality meat consumed by me before we even got to the restaurant. If I see meat, then I must eat… And yes – that was two different kinds of prosciutto, with a glass of fucking scotch (I had three glasses of scotch before dinner, and about six slices of prosciutto).
Burlesque in a New Light
Nathan Lane is one of those actors whom I would go see in any show, ever, period. He's amazing, and his performance in Lincoln Center Theater's newest show, The Nance, is no exception.
The show takes place in New York City in the 1930s, when burlesque impresarios welcomed the hilarious comics and musical parodies of vaudeville to their decidedly lowbrow niche. A headliner called "the nance" was a stereotypically camp homosexual and master of comic double entendre - usually played by a straight man. In The Nance, Nathan Lane plays Chauncey, the decidedly funny burlesque performer yet rather melancholic middle aged man dealing with a difficult double life. Though the show deals with an intense and somewhat depressing period in our society's past, it will have you laughing out loud and wishing this kind of burlesque was still a thing.
Directed by 3-time Tony Award winner Jack O'Brien, The Nance also showcases the wonderfully raw and honest Johnny Orsini, who is making his Broadway debut playing Chauncey's lover Ned, Lewis J. Stadlen excellently playing the head performer Efram, and the spunky trio of Cady Huffman, Jenni Barber and Andréa Burns, who play the strippers.
Before the show, I was invited to a buzzmaker event at The Strip House, honestly one of the better pre-theater events I've been to. We were welcomed to the lush venue bedecked in red banquettes and photographs of 1930s burlesque stars (how apropos!) with a signature Nance-inspired cocktail akin to a passionfruit and orange martini. The passed hors d'oeuvres were excellent, and I particularly enjoyed the crispy shrimp and the bacon and Stilton popovers.
The Nance Cocktail
Spicy Tuna and Cucumber
Golden Beet Rounds
Bacon and Stilton Popovers
Stomachs full and thirsts quenched, we stuck around for the raffle, though I didn't win anything (my juju must be off), but I did go home with a Nance logo shot glass, a Mac lipstick in a dark and mischievous shade of red called Dubonnet, and delicious homemade potato chips and white chocolate, pistachio and cranberry fudge from Joseph Cuccia Catering.
Strip House is a decadent steakhouse in the heart of NYC. This restaurant features many delicious dishes a steakhouse can offer. From steaks, to lobsters, and even profiteroles for desserts. Many diners praise the steaks to be cooked to perfection and seasoned just right, as well as their veal rib chops. Some diners have also said that even if the dessert menu is limited, there are plenty to choose from and are absolutely delicious
Most say that this location has a friendly and fun atmosphere, while others say it could be suitable for an intimate occasion because of its soft lighting. Many diners have also mentioned that Strip House is perfect for a night of dinner with friends and family.
Most diners would agree that the servers in Strip House does not rush you and would make recommendations if you are just dining in the steakhouse for the first time. They are very accommodating, friendly, and also accepts reservations.