Where do I begin? Probably 2 years ago when the owners of the restaurant envisioned opening up this restaurant. It is no secret that the owner of the new steakhouse is Kenny Rozenberg, an industry leader in healthcare and the recent purchaser of El Al Airlines. So why would he want to open an upscale steakhouse in Midtown Manhattan?
I found the answer in the decor, food, and service. It's nice to have a shiny new restaurant to go to and this is one you are going to be hearing about for a long time.
First, you build a magnificent, 2-story striking restaurant. 1st floor has high ceilings, gorgeous sleek black bar with a massive amount of wines as a backdrop, wooden booths on one side, small party rooms on the other, long wooden staircase to the 2nd floor where the vibe is totally different, more dim, more intimate, with luxurious chairs.
Second, you build a team led by veteran Director of Operations, Rick Bruner with tons of fine dining kosher experience. You get a top chef who has worked in the finest non kosher places to bring a totally different perspective to the menu. You hire a sommelier with the finest wine list.
AND THEN BOOM, PANDEMIC.
So what was supposed to take 1 year, takes 2. But as they say, good things to come to those who wait. And so we wait no longer.
And this was an experience. From the funky, creative drinks, to the table side making of Ceasar Salad, every appetizer that we had was delicious. We chose well.
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The star of the show of course was the 48 oz. 100 day dry aged Cote De Beouf. They brought out the beautiful hunk of meat (not Steve) before we ordered and while we said goodbye, we said see you soon. For those who have not had this long of a dry aged steak, there is certainly a different flavor to it then your average steak or even your top shelf steak, which is what you want when going out to a restaurant. The process of dry aging is to remove all the moisture (water) from the meat so you have a much concentrated piece of beef. You are left with a more intense, nuttier aged flavor. It was quite good and for those special occasions when you want to share it with your tablemates.
I have to give a nod to the Veal Milanese. Probably one of the best I've had. It's like a schnitzel on steroids. Usually the veal is pounded and thin, but this was thick and juicy with a really nice crispy outer layer.
All in all, very impressed, especially being that they are 2 weeks in. Waiters are professional and knowledgeable ands so many of them. I noticed they kept saying "sorry for the reach" when they had to put down new plates and forks. I liked how they were polite about that. Anyway, it's going to be great when office workers come back and they start having a a business lunch and being that they are a few blocks from MSG, it would be great if the Knicks can win this round and continue on.