Nothing is quite as satisfying as a perfectly cooked steak. And New York City has no shortage of great steakhouses. The hardest part is finding the right one. We recently dined at Midtown East’s finest, Empire Steak House. We’ve been to their Midtown West location and were impressed, but the eastside location gives customers a completely different vibe, along with the same great food. At the front of the venue you will find a hopping bar scene, which has a strong after work crowd, and in the back you will find a gorgeous dining room that is centered around a stunning 50-year-old chandelier, that has been a staple in the venue since it first opened as an opera house. Up a spiral staircase you will also find a private dining room perfect for intimate events.
The service alone is reason to dine here, with a friendly and helpful staff that is both knowledgeable about the menu and enthusiastic about your choices. The steakhouse is under the ownership of three bothers – Russ, Jack and Jeff Sinanaj, who are no strangers to the world of steak, having learning tricks of the trade at Peter Luger. Here, they take their own spin on the classic steakhouse and hospitality.
So what do we recommend ordering? While we couldn’t order everything on the menu, there was nothing that we did try that we didn’t like. Here’s the scoop:
We started off with the burrata, because there’s no way you can go wrong there. Served along with fresh tomatoes and red peppers, the creamy cheese made for a great bite when drizzled with oil and vinegar.
For the main course, we obviously came for the steak. Empire Steak House does not mess around with the beef that they use. All of the cows are corn and grain fed, ensuring that the flavor of the meat stays consistent. They use only verified black Angus beef and USDA Prime. We opted for their Emperors Steak for Two, which was part filet mignon and part New York Strip, and boy, was it good. It was juicy, tender and flavorful and cooked to the perfect medium rare.
Of course, steak isn’t the only thing on the menu and we took full advantage of their other offerings. We supplemented our steak with the Lobster Ravioli, which was heavenly. Filled with lobster and covered in a garlicky pink sauce, this made for a wonderful pasta dish that shouldn’t be missed. We also tried some of the sides, like the sautéed asparagus and German potatoes for two. Those potatoes were great — they were cut into small cubes and served with onions. And what’s steak without potatoes, right?
We ended the night with their Apple Strudel and homemade Tiramisu. The former was perfect for the season, with a crispy phyllo dough exterior and an interior packed with cinnamon and apple flavor. The latter was light and fluffy as a tiramisu should be and is one of the restaurant’s top desserts.
Whether you’re looking for an after work spot for drinks, a business lunch, or a fancy night out, Empire Steak House takes hospitality to the next level and it’s food will not disappoint.
