Strip House was on my list of restaurants (sorry, this will not be a naughty post) for a while now, but I decided to move it up my long list after meeting Executive Chef Michael Vignola at the Bacon and Beer Classic at Citi Field, for the second year in a row.
We went to their location downtown, few blocks from Union Square. This place that has been feeding the carnivores for more than a decade is fairly big, with a decor centered around the burlesque, a play on the name. It goes from the portraits of burlesque actors from 1920 to the napkins print...
We got of course the usual bread basket and butter to start, right after we ordered.
Food wise, you will find the traditional dishes steakhouses feature but with their own interpretation. For instance, their lobster bisque has pearl couscous, the crab cakes are served with a potato salad and haricots verts, etc... Well, I decided to go for the Strip House roasted bacon, influenced by the event I mentioned before.
It was served with baby arugula, perfectly dressed with a Russian dressing. This was delicious: slightly charred and crispy, it is the kind of guilty pleasures that no one can resist. But, hey, there was arugula with it, so it must be a healthy dish!
For our steaks, we went for the 14oz dry-aged ribeye (ordered medium rare and aged 29 days) and the 8oz filet mignon (ordered medium).
The meat was perfectly cooked and tender, my favorite being the ribeye that had nice char and was delightfully fatty. It was served with their steak sauce and we also ordered a béarnaise that was perfect.
With it, we ordered the Mac and cheese, that was a perfect side with the steaks and was Deliciously creamy, with plenty of cheese and a nice smokiness that I suspect was due to the use of some smoked cheese as I did not see any pieces of bacon.
I decided to order some Pinot Noir with my meal and went for a 3oz glass of Chorey-Les-Beaunes, domaine Tollot-Beaut, Cote D'Or 2010.
It is part of their reserve wine and I truly appreciated that they propose higher quality wines in small quantity for the price of a regular glass (this one was $14 for 3oz).
For dessert, we went for the Strip House chocolate cake, a 24 layers cake that is their signature.
It was...Read more at: http://www.ijustwanttoeat.com/post/2015/6/13/strip-house-nyc-new-york-steak
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TTFN - TarTare For Now! We know Strip House is known for their meat, but their tuna app is a PantsFave! AllbuttonsBursting steakhouse seafood tartare raw avocado beautiful eeeeeats missnewfoodie estingnyc brguesthospitality lunch dinner TGIF nycFAT foodandwine foodporn picoftheday ogluttoness foodbeast eatfamous
Masters of Meat
I’ve heard lots of good things about Strip House over the years, and I was psyched to go there and use a gift card I received for my birthday (Thanks Jackie & Mike!). Check the verdict (about as close to perfect as you can get). On my second visit, Jackie & Mike took us out for a b-day/anniversary celebration. Things are still incredible here. See the italics text below for new updates.
This place lived up to its expectations, and then some. The ribeye was perfectly cooked. It had a great crispy sear on the outside, and it was the perfect pink color and temperature from edge to bone, no uneven cooking, no change in texture, nothing. It had a great fat cap, and all the fat was soft and edible. There was nothing left on the bone at the end of the meal. Aside from the meat, everything else was perfect as well. This place is fucking legit. On the second visit I had the bone-in strip, and it was on par with the ribeye: amazing. Perfectly cooked, very flavorful and juicy. I tried smearing some of the mushy garlic onto a few bites and it really enhhanced the taste. I suggest trying it a little bit here and there. I had a taste of the special bone-in filet as well, and it is top notch.
rib eye + food:
Choice of Cuts & Quality Available: 9
Strip house has all four of the basics covered; porterhouse (only offered for two), ribeye, filet mignon and strip. In addition they have a Chateaubriand for two. There was no mention in the menu or on the website regarding what grade or quality the beef is, but based on the flavor I’d say it is prime. On special they even had a bone-in filet (aka “the conundrum”). A wide variety of meat sizes and flavors. The only thing missing was a porterhouse for one. On special for the second trip they also had a boneless dry aged 16oz ribeye on the menu.
Portion Size & Plating: 10
Portion sizes are just right for the steaks. The strip comes in 16oz or 20oz (bone-in) portions; the filet is either 8oz or 12oz; and the ribeye is 20oz (bone-in). The porterhouse for two is 38oz, and the Chateaubriand for two is 24oz. The garnish on the plate was a nice roasted bundle of garlic, within its paper, sealing in all the heat to make it nice and spreadable. I didn’t delve into it too much, but it was a nice touch, and it even had a sprig of rosemary sticking out so it looked like a little pine tree (rosemary) with the roots wrapped (garlic bushel). Speaking of garlic, it seemed to be a common theme on many of the plates. For example, in the crispy goose fat potato dish, garlic was sliced and fried, and placed on top with a little bit of parsley. There was also some minced garlic cooked into the sear on the steak (nice!). The garlic wasn’t overpowering at all; just prevalent. The sides were a bit on the small side in comparison to other places I’ve been, but to be honest there is enough to feed two people on any one dish. The ripped potato app is a fairly large portion, however.
At Strip House, the price for beef ranges from $41 to $49. The filets are $41 and $45; the ribeye is $46; and the strip is $45 and $49 – the larger of the two strips (bone-in) being the most expensive cut on the menu. The porterhouse runs $45pp, and the Chateaubriand is $43pp. The special bone-in filet was $52. Apps are $11 to $19, sides $8 to $12. A martini costs $12, which I thought was fair. These numbers are about right. The total bill, after tax, tip and deduction of gift card, came to under $200. A good deal indeed, though the sides were a bit small for their respective prices. Be sure to snack on some of the candied pecans that come in a small dish with the check – they are incredible.
The bar is really nice. First, the martini was made perfectly. The bartender chilled a glass while preparing the drink, and he even had the courtesy to ask if I wanted it shaken or stirred, up, or on the rocks. The decor is awesome, and the tables and couch near the bar make for a cozy yet elegant and swanky old time feel, with a nice view of the wine room near the entrance. I can definitely see myself hanging out here for a drink. I just don’t know if anyone else would be there since it isn’t in the most jumping location (though there is plenty to do nearby). The cocktail menu has a few new style drinks; interesting mixes rather than the traditional old time types of classics, but they are still good. My wife had a “bluebird sing,” which was a nice blueberry flavored drink. On my second trip they didn’t chill the martini glass, and it only came with two olives instead of three. Also noteworthy is that it went up in price by $1. I also noticed that the end of the bar is very close to the ring-up station where all the waiters and servers hang by the registers and computer screens. It can get tight over there, but the lounge seating area makes up for that.
Specials and Other Meats: 9
Also on the menu is a Colorado lamb rack and a veal rib chop. This place is pretty much beef and seafood only; I don’t really mind so much, but a slab of pork or some chicken would round it out better. I say man up or shut up though. Off the menu, on special, they had something for each course: a spicy crab and lobster salad, the bone-in filet, and grilled asparagus. They also had two types of oysters (east and west coasters). On special for the second trip they also had the bone-in filet again, a dry aged boneless 16oz ribeye, a spicy tuna tartare, and a seafood tower for two. We tried three of those. Mike had the bone-in filet (delicious), I had the spicy tuna tartare (very nice – spicy, cold, wrapped in thinly sliced cucumber, and dressed just right), and the ladies had the seafood tower (though the waiter was helpful in telling us it is cheaper and better to order two seperate towers for one, as you get more food for less money).
Apps, Sides & Desserts: 10
I heard a lot of really great things about the apps at Strip House before going, so I was determined to make room for a serious order. It started to become really difficult to choose. Ultimately we went with the roasted bacon for an app. It was amazing, and a good portion to match the hefty $19 price tag. It came with a nice sized arugula salad, perfectly coated with a homemade thousand island type of dressing, with halved grape tomatoes on the side. Next we had the black truffle creamed spinach, which was rich and creamy but not overpowering. You could definitely taste the truffle in there, and it was served in a cool miniature copper pot. Then the creamed corn with pancetta; it was deliciously topped with a crispy crumble, like mac & cheese. And finally an order of the crispy goose fat potatoes. Yum! They seemed to be baked in a ramekin of some kind, because every side of the upside-down-pie-shaped disc was perfectly crisped to a brown color. The potatoes themselves had a rich goosey flavor, with a heavy dose of rosemary infusion. We were temped to order the ripped potatoes too (baked potato, ripped apart and deep fried with a rosemary salt). For dessert we had baked Alaska; chocolate ice cream with layers of pistachio, topped with brulee’d meringue and sitting in a pool of pistachio cream. One thing to note was that the menu online was different than the one at the restaurant (changes for the better, for the most part). One item missing was the house cured beef jerky, which I would have liked to try. For round two the only new item we tried was the ripped potato for an app. It was really crunchy on the outside, soft on the inside, seasoned just right. Delicious. It may have benefitted from a little dish of sour cream on the side though (see a pic under the “portion size” section). For dessert we had the creme brulee (which I thought was more like flan and not as thick as I like it inside). It was okay, but a little too thin for my liking.
Seafood Selection: 10
Strip House has a nice seafood selection. Shrimp, crab cakes, scallops, and a seafood plateau for apps (along with lobster bisque); Yellow fin tuna and red snapper were mentioned on the menu online, but in the restaurant they had crispy skin Scottish salmon, and a sea bass entree. Solid change up. They also had Maine lobster (2- and 3-pounders) for entrees (along with a lobster linguine). They had a good selection of oysters and shellfish too, but the real kicker was the seafood plateau. Holy shit, my friends. Here is what was on the saucer of goodness: tuna tartare on a bed of seaweed salad; grilled calamari salad; lump crab meat ceviche; shrimp cocktail; a half lobster; a generous amount of Alaskan king crab legs; east and west coast oysters; and littleneck clams. It seemed never ending, and totally worth the $49 price tag. It came with an array of amazing sauces; a home made cocktail sauce that was creamy and generous with freshly grated horseradish; a cucumber vinegar bath; and of course the steak sauce (not with the plateau), which really was amazing with the seafood rather than the meat. Let’s put it this way: it makes Luger’s sauce look like bottled ape shit.
The service was fantastic. The waiters (and waitress) all had old fashioned period piece white jacket tuxedos on, and they all knew their shit when it came to meat, their preparations, etc. They were attentive but not annoying, and EVERY SINGLE PERSON WE WALKED PAST said HAPPY ANNIVERSARY to us, just because we mentioned it when making an online reservation. These people are classy. Our meal came with an amuse too – a shot of hot potato soup that was bacony and smoky as heck. Really delicious, though it could have been a bit smoother. The table breads were not only good, but they were REPLENISHED after we finished them (butter was a little hard though). There was an everything style onion roll with fresh charred onions and spices on top, a crispy raisin bun, and a log of salty bagel bread. The second trip was no different as far as service goes; only this time the amuse was a cool gazpacho instead of a warm potato soup. One bonus was that the waiter informed us it was cheaper and better to order two seperate seafood towers for one instead of the special tower for two – thanks buddy! In the lead up to the meal, a BR Guest PR person on Yelp found my reviews of Primehouse and Strip House, and wrote a nice response email to me. We had a conversation and it came out that I was about to eat at Strip House again that evening. She poked around the guest list and discovered that we were celebrating a birthday, so I knew we were in for some extra attention. As it turns out, they sent us a free slice of 24 layer chocolate cake.
When you walk in, you feel like you just entered a movie set, or a place ripped right out of the old days. The walls are a deep wall-papered and patterned red. It is cozy and warm, but elegant. The filigree wallpaper even matches the cloth napkins at the table, and framed portraits of old timey nekkit ladies grace the walls, covering nearly every square inch with history. The cushions on the wall seats are a pillowed red; very art deco. The only thing that seemed out of place was the high-school style speckled large-tile floor. The bathroom was nice and fancy, old fashioned too, but a little small.
Strip House is the witty name of a steakhouse in the Village. It faintly suggests a house of ill repute, and it comes dressed for the part with its ruby-red decor. It also suggests a cut of meat, which is Strip House’s real point.
The owners, Glazier Group, run a chain of restaurants, including two other Strip Houses (New Jersey, Houston) and two other steakhouses in New York (Monkey Bar & Michael Jordan’s). Monkey Bar is an enjoyable place, attractively priced for a steakhouse. I’ve never been to Michael Jordan’s (inside Grand Central Terminal), but several reviews have suggested that it’s surprisingly good for a restaurant named for a celebrity and located in a train station.
Strip House is the group’s flagship. I paid a visit last night on the advice of blogger Augieland, who pronounced their bone-in ribeye ($42) his “favorite steak in Manhattan.” I’d been there once before and ordered the NY Strip, which was okay without being memorable. But Augieland is right about the ribeye. It’s a wonderful hunk of meat, with high fat content and a crisp char on the outside. I tried the identical cut of beef at Bobby Van’s the other night, and while it wasn’t bad, it lacked the perfection of Strip House’s version.
Best steak in New York? It’s hard to say, when there are so many of them. But I don’t recall offhand having tasted a ribeye better than this one. (Wolfgang’s came close, but I think this one was superior.) It was preceded by an amuse bouche of warm potato soup with parsley oil in a shot glass. The restaurant was packed on a Thursday evening, but I had no trouble getting served at the bar, where service was friendly and efficient.
While I was eating, a couple next to me saw what I had ordered, and raved about the Strip House ribeye. The gentleman told me that the March 2006 issue of GQ named Strip House one of the five best steakhouses in America. (I couldn’t find an online version of the full article, so I can’t say which four other steakhouses were so honored.) Visit the Glazier Group homepage, and you’ll see they’re crowing about it. The company has announced plans to open Strip Houses in several other cities. Lucky for them.
To get the $20 gift certificate, I had to eat at a LOT of restaurants (I think I ended up going to some restaurants that didn’t give points, like ad hoc. But it’s okay because I love to eat!) Anyway, a lot of readers have said that the Strip House is better than Peter Luger’s, so I obviously had to try the place out.
To start off our meal, the waiters brought around a bread basket and a shot of mushroom soup as an amuse bouche:
The mushroom soup was creamy but not extremely heavy and had a nice mellow mushroom flavor. The bread basket had a diverse selection, but I didn’t want to fill up on the bread because I knew there was a lot of steak about to be consumed.
There were some options to share a steak, but this time, I decided to order my own – I ended up ordering the filet:
And my dining companion ordered the ribeye:
Both steaks came with an entire bulb of oven-roasted garlic and some rosemary. So, I have to admit, remember how I didn’t like the Peter Luger steak sauce that tasted like cocktail sauce? Well, I actually kind of MISSED it because I felt like both steaks were missing *something.* They were both tender and cooked well, but the garlic just didn’t cut it (although I was a huge fan of the garlic cloves and ended up asking for TWO MORE CLOVES!)
As sides, we ordered the goose fat potatoes and the truffled cream spinach:
I wasn’t a big fan of the goose fat potatoes even though everyone raves about them, but I did *love* the truffled cream spinach – I was shoving the truffled cream spinach in my mouth by the serving spoonful and felt REALLY sick after. It was really rich, creamy, and SO delicious. If anyone doesn’t like spinach, they should try it at the Strip House.
Overall, I thought the meal was mediocre – the steak wasn’t memorable and I didn’t like the sides enough to go back again. Sorry readers, I hate to disagree with you, but the Strip House is definitely not better than Peter Lugers!
Fatty Kat Eats: New England Sea Scallops, Kobe Steak, Veal Rib Chop, Crisp Goose Fat Potatoes, Caramelized Banana Tart
Strip House (on 12th St)
Sunday nights mean Mondays and real life are right around the corner. So what's better than steak night on Sunday night? ... That's right. Steak is a great way to soften the blow and enjoy a couple moments of I Can't Believe It's Not Butter.
I've been to Strip House a couple times in my fatty life, and I always feel as if I'm eating dinner in a terrible episode of Buffy the Vampire Slayer. The jarring red lights and walking dead uniforms really scream "underworld" to me. Thankfully the spacious seating and hospitable (albeit practiced) service shoos some of that Buffy-ness away.
We started with the unassuming New England Sea Scallops and dove straight into the luscious broth. There was corn and edamame succotash hiding under some of the juiciest seared scallops this underworld has ever seen. This dish is the meaning of Sunday Funday.
New England Sea Scallops
Despite being a zombie, our server did a good job of selling us one of the specials, the Potato Gnocchi with Truffle Butter and White Truffle. So close! These glorious dollops were so close to perfection it hurts. The rich truffle butter was obviously on a different level, but the potato gnocchi couldn't quite get there. It was a few notches too sticky, but we still finished the whole plate.
Potato Gnocchi with Truffle Butter and White Truffle
I have very few qualms about eating veal, because veal is damn tasty. The Veal Rib Chop was large and in charge. I don't know how someone, fatty or not, can finish a 2 inch thick steak in one sitting. @yimbabwe obviously took home the MVP award Sunday night. This baby (pun intended) was incredibly juicy, and the full flavored wild mushrooms and jus gave it a little oomph.
Veal Rib Chop
Again, our server did a good job of robbing us blind when we gave in to the steak special of the night, a 6 oz. Kobe Steak. Hallelujah. There is a god, because nothing on earth could create such a perfect piece of meat. All we could say was, "I Can't Believe It's Not Butter!" Cooked perfectly, medium-rare. Seasoned beautifully. Devoured slowly. Reminisced about, longingly.
6 oz. Kobe Steak
The restaurant's menu has an intense potato section, as any good steakhouse should. You typically find the usuals at any given steakhouse (i.e. mashed, au gratin, baked, fried), but you'll be lucky to come across another Crisp Goose Fat Potatoes. This impending heart attack is not much to look at, but it's all packed on the inside. The crunchy exterior has my name all over it as it represents the love child between potato au gratin and crispy fries. My only complaint? Too salty.
Crisp Goose Fat Potatoes
Roasted Brussels Sprouts. Standard fare. We were happy to have something green on the table, although covered in butter!
Roasted Brussels Sprouts
Y'all already know about my second stomach, perfectly customized for desserts that just won't fit in the first stomach. Sunday night was no different. I had tried the Caramelized Banana Tart years ago, and it reminded me of a creme brûlée (never a bad thing), so we got it again this time. The vanilla ice cream and candied pecans (underneath) were lovely complements to the soft, caramelized bananas. It won't wow your socks off, but it's a beautiful and tasty dish.
Caramelized Banana Tart
In my experience, Profiteroles are rarely good enough to write home about. They're easy and safe to order, but hard to share. The ensuing mess of ice cream, chocolate and puff pastry can only be shared between close friends and family. I typically prefer mine stuffed with whipped cream rather than ice cream, but we gave these a chance. Random note: the only place I only like cream puffs is at Panade in the LES. Their puff sandwiches are also insane. Go! Now!
Overall, we had a hugely successfully Sunday Funday steak night. We're still not ready for Monday morning, but that Kobe steak was SO NEXT LEVEL. To be cheesy about it, and because I love being cheesy...it's the stuff that dreams are made of. The end.
Located in the heart of NYC this steak restaurant is viewed by most people as one of the better steak options in NYC. Two popular steak options are the bone-in Ribeye and the aged Ribeye boneless. According nearly all the reviewers the bone-in Ribeye was fantastic and a better option than the boneless Ribeye. The sides weren’t anything too special to most people, but everyone seemed to like the deserts, especially the cheesecake and chocolate cake. Overall it seems that most people find this the be some of the best steak they’ve ever had if that’s what you’re looking for.
Even the customers who didn’t give great reviews about the food all noted that the atmosphere was very quaint and pleasant. However, a couple negative reviews noted that their choice in music wasn’t the best and wasn’t conducive to the classy and intimate look they seemed to be going for.
Many people were very satisfied with the service and noted that the waiters were both knowledgeable and friendly. Only saw one review that said the service wasn’t as good as it should have been for the money.