Review

No other restaurant in the city embodies gold-standard specialist style quite like New York Steakhouse. The décor exudes old-school extravagance, with giant black leather wingback dining chairs and silver bullheads protruding from the wooden plate holders. With well-rehearsed service and a mirror polish on every steak knife, this establishment operates to flawless standards. New York Steakhouse offers a pampering dining experience worth the coin. Expertise and passion shine through the comprehensive range of cuts, origins, and marble scores, with something for every steak aficionado. Australian grass-fed Little Joe ribeye is juicy and packed with bovine umami. With a marble score of 10, Japanese Matsuzaka beef melts in the mouth. All steaks come with a choice of sauce from a plentiful list, but a touch of sea salt or a splash of mellow mustard sharpness, served tableside, is enough to enhance the flavours of any chosen joint. There are “add-on” options, from pan-seared duck foie gras to lump crab hollandaise. Side dishes are numerous; signature Hasselback twice-cooked potatoes are unmissable. Non-beef eaters are spoilt for choice with top-quality seafood, pork, lamb, and chicken. Starters are worth enjoying, particularly those that involve tableside assembly, such as tuna tartare. For dessert, iconic New York Steakhouse cheesecake is a must-try. The voluminous wine list requires time to peruse; however, recommendations for pairings are available.