Last but certainly not least came an indulgent selection of desserts which offered fresh strawberries and a sprinkle of powered sugar a decadent melt-in-your-mouth chocolate mousse a buttery, soft cookie-crusted pecan pie slice and a big helping of tiramisu, an intoxicating mix of ladyfingers, mascarpone cheese set in layers of cinnamon, cream and cocoa powder. One of my favorites was the white Caymus Conundrum, a blend of Chardonnay, Sauvignon Blanc, Semillon, Muscat Canelli, and Viognier. The meal came with an excellent selection of wines which ranged from whites to reds, many of which came from the wine mecca of Napa Valley, California. Though the steak was unbelievable on its own, this hunk of meat was served with the ideal sides including: asparagus, mashed potatoes, and separate plates of both sautéed mushrooms and spinach. Not only was our juicy, satisfyingly tasty Porterhouse tender and flavorful, but it was served with the restaurant’s natural au jus. Steaks are cooked in 1800-degree infrared broilers that give the meat a nice char, all while searing in the natural juices of the meat. Befitting its rank on the list of ‘Best Steakhouse in NYC”, Uncle Jack’s only serves the best quality, hand picked, USDA dry-aged prime steaks and meats, which are then aged to perfection in house. The 44-ounce behemoth came sizzling hot and featured both the filet and the NY Strip cut. However, once the grand finale of Porterhouse steak for two was brought to our table, I knew I had to make room. I’m not going to lie-by this point of the meal I was already semi-full. The lollipops had a delicious, crunchy, panko crumb coating, and came bathed in a savory sauce. Our attentive waiter brought out the French Lamb Chop “Lollipops.” As one of my favorite cuts of meat, these flavorful chops didn’t disappoint, and I ate every bit off the bone. Next came the heartier dishes, which are naturally part of why Uncle Jack’s is always on the list of the best steakhouse in NYC.
#Best stack house new york full#
Unlike the usual bread-crumb filled hockey pucks that often are falsely advertised as 100% “crab,” these large disks were thick and full of the luscious, buttery meat, and served atop a rich bisque-like sauce. To continue our dive into Uncle Jack’s seafood offerings, we were served thick Maryland Style Crab Cakes, that were no joke. I’ve never had either version of this appetizer however, it’s safe to say that this is one of the most decedent ways to enjoy this sea treat. Next came the steakhouse’s twist on the original Oysters Rockefeller: Oysters Jackafeller, which had the half shells stuffed with a fresh spinach layer, filled with a cheesy, well seasoned topping, and baked until golden. We were served a beautifully presented and refreshing Buffalini Mozzarella Tomato Salad with fresh greens, basil, and a nice balsamic reduction. Our first course at the best steakhouse in NYC came out with a selection of warm, fresh breads, such as cinnamon raisin buns and pretzel rolls. My guest and I opted for the 5 course tasting menu, which was accompanied by incredible wine pairings, and friendly service. Last week was my first experience at the restaurant and it certainly won’t be my last. Keens Today: Keens gigantic mutton chop is still a magnificent piece of meat, flanked on each side by flaps of meat whos shape leaves no doubt where the term "muttonchop" sideburns come from.2016 marks Uncle Jack’s 20th year in business and to celebrate, this opulent steakhouse is rolling out special menu items in its multiple New York City locations, and surprising diners with unexpected twists on favorite dishes. The Mutton chop on the menu, actually a 26-ounce saddle of lamb, skirted with fat and nearly two inches tall, can wear whatever label it pleases because it provides as much pleasure as a carnivore could want. Superb steaks, wonderful Dover sole, choice-and legendary-mutton chops and what may be the best green salad in town. And, if you love whisky like I do, you will certainly be in your element My evening at Keens was certainly one of unlimited indulgence! I am thankful that I was introduced to a classic restaurant that brought unique hallmark to everything from decor to dessert.
īar for Grown Ups: Extraordinary selection of scotch, great house ale.
I'm thinking of places like the bar at Keens Steakhouse, where I long to sit with one of its signature bloody Marys (with balsamic vinegar) during happy hour as the bartenders whirl out tiered trays of hard-boiled eggs for all to try.Īn "Olde Standby" in the Garment District, this "Historic", circa 1885 steakhouse is renowned for it's collection of 90,000 clay pipes hanging from the ceiling.
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