Brooklyn Steak Co. opened in January 2014 (and a renovation in 2016) with a mission to bring its cosmopolitan approach to Brooklyn dining connoisseurs. Their New American cuisine can be described as a fusion of different world cuisines, French, American, Asian, etc. merged together to create a diverse and contemporary menu, reflecting what America is today with a creative twist on traditional dishes. Executive Chef and co-owner Eric Acklowitz incorporates molecular gastronomy in his cooking (food science approach that investigates interactions between ingredients and their transformations during cooking), playing with different textures and flavors, which results in the unique fare they have to offer. The restaurant uses the “chic upscale food + casual setting” formula that appeals to the Jewish young professional crowd. And the restaurant’s name reflects the same concept- being modern while not appearing generic - thus the simple earth-toned décor in beiges and browns, with industrial-style lighting and stucco walls featuring pictures of Brooklyn. Chef Eric’s extensive experience in fine dining together with his innovative approach reflects in their menu. Start with their popular Tongue in Cheek small plate, which consists of veal tongue marinated for 2 days and braised in citrus braise, with beef cheek cooked in port wine reduction.
Another signature appetizer is Chicken & Grits- a southern recipe of shredded chicken topped with Creole sauce on top of a corn cake. Beet Napoleon is a great choice for those who prefer a lighter starter: shredded beets- golden and blood varieties, seasoned differently with fine herbs, served with Beet Jelly (beet juice mixed with agar-agar) and tofu-based Lemon “Crème”, stuffed with mache leaves, and finished with seasoned olive oil. All their meat is hand-selected by Chef Eric, and all steaks are cut and trimmed in-house. Their highest-class steak is Fugettaboudit Steak, a market-priced top cut reserve steak that uses outside muscle taken off after the rib steak is cut for fillet mignon, and trimmed to zero fat. Another outstanding choice is their Flatiron Medallion Stack, pan-seared cuts of flavorful beef, with cocoa rub, finished with cayenne pepper. Their parve Fried Cheesecake is a tofu-based creation with a brownie center wrapped in cornflakes and deep-fried, with a taste and flavor indistinguishable from the real thing.
The Story Behind BSC:
Picture this: A wise and holy man sits at the head of a large dining room table. The food before him is simple and bland, but for his guests, the sky is the limit: flavorful, varied, and plenty. He is like a conductor at a grand concert. Conversation and song fill the room. Hearts are full, as well as stomachs. People connect with each other and forget about their daily concerns. It is the sort of joyfulness that makes one feel transformed. Closer to G-d, one might say.
Sitting in quiet awe at her place at the table is the holy man's granddaughter. She takes in the sights, smells, and energy. She witnesses the sense of elevation in the room. That granddaughter grows to a woman, has a family, and works for years taking care of other people's children as a day care director. Then, one day, she is met with the opportunity to partner in a fine restaurant. With thoughts of her grandfather, she takes on the challenge. She creates an eating establishment that embodies her grandfather's philosophies.
The restaurant is The Brooklyn Steak Co. The granddaughter's name is Chaya Zaetz. And the grandfather is none other than the esteemed Baba Sali. Baba Sali, born in 1889 on Rosh Hashanah, was a leading Moroccan Sephardic rabbi and kabbalist who was renowned for his ability to work miracles through his prayers. Although he passed in 1984, his influence and prominence has only grown. Miracles continue to occur. On his yahrzeit, or the anniversary of his passing, thousands come to his burial site in Netivot, Israel, for prayers.
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One place his influence is strongly felt might otherwise be considered secular—a restaurant. But with Ms. Zaetz' focus, the Brooklyn Steak Co. is elevated to something more: a place where food is more than mere physical nourishment, but a means of lifting the soul. Strictly kosher, each element of production is closely supervised. The chef will allow for only the highest quality kosher meat. Each dish is artfully presented to please the palate as well as the eye. The menu offerings are varied as well as unique, everything from 16 oz. Bone-In Rib Steak, to Baby Chicken Paillard, to Bourbon Glazed French Cut Chicken, to Twice Cooked Duck Breast, to Popcorn Chicken and Sweet Potato Fries. One local favorite is the French Fry Salad which includes pickled string beans and pastrami.
Able to seat fifty and recently renovated, the Brooklyn Steak Co. provides an appealing and relaxing atmosphere that goes beyond the everyday. The décor is artful. The feeling is familiar and casual. Be prepared to feast. And don't be surprised if Ms. Zaetz herself provides some nice conversation—and spiritual lift.
Check out reviews from our Great Kosher Restaurant Foodies Facebook Group: