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Tabernacle Steakhouse 315 W 36th Street New York, NY 10018

315 W 36th Street
New York, NY 10018

(212)-933-7001











 TO SHARE

Charcuterie Board 
Barbacoa Tostones
Meatball Sliders 
Empanadas

KEBABS

Veal Al Pastor
Lamb Shakshuka
Peking Duck

COLD APPETIZERS

Tuna Tartare 
Steak Tartare
Hamachi Crudo
Caeser Salad For Two

HOT APPETIZERS

Chicken Soup
Coconut Soup
Veal Tongue 
Grilled Flanken

FROM THE GRILL

Ribeye
Bone-In Ribeye For Two
Filet Mignon
Surprise Steak

MAINS

Grilled Branzino
Veal Chop Milanese
Grilled Salmon
Spaghetti Amatriciana
Roasted Lamb

SIDES

Broccolini
Wild Mushrooms
Fingerling Potatoes
Swiss Chard

DESSERT

Chocolate Bombe
Carrot Cake
Doughnuts
Fondue
Ice Cream
Afficionado Coffee Roasters
Tea

 

information about Tabernacle Steakhouse
RABBINICAL SUPERVISION
OU

Hours
SUNDAY - THURSDAY
LUNCH:
11:00 AM - 3:00 PM
DINNER:
5:00 PM- 10:30 PM.

Cuisine: Steakhouse
Avg. Check: $50-$75
Attire: Casual Neat

Succah On Succot: No
Nine Days Menu: Yes
Open for Pesach: No

RESERVATIONS Yes
CREDIT CARDS All Major


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  MENUS
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CLICK HERE TO VIEW THEIR APPETIZER MENU
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In order to ensure a confirmation for your reservation, it is recommended that you make your request at least 12-24 hours prior to your reservation time. The reservation is not confirmed unless you get an email back from the restaurant. If you do not get an email confirmation back within 4 hours of the reservation time, it is recommended that you call the restaurant to confirm. Great Kosher Restaurants Magazine and the restaurant are not responsible for reservations that are not able to be confirmed.
ABOUT Tabernacle Steakhouse

Tabernacle Steakhouse Recap


 

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.

[continued above, right]

 

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.

 

Can't wait till you guys go and report back.
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