Angus Club Steakhouse
135 E 55th St
City: New York, NY
Phone: (212) 588-1585
Site: Visit the restaurant site
2nd Cuisine: Family Friendly
Area: East 50s
Even in a city where vegans seem to proliferate like rabbit, there remain millions of carnivores who seek the pleasure that can only be found in a great piece of red meat. And luckily for them, the brand-new Angus Club Steakhouse, knows how to treat their taste buds in prime fashion.
This gorgeous, multi-level, Art Deco-inspired space also lives up its to name, with décor reminiscent of both a swanky private club (including a handful of highly desirable private rooms) and a more traditional steakhouse, with tables covered white tablecloths and high-backed, ultra-comfortable leather chairs. There’s a formidable wine list (chosen by charming co-owner Margent Maslinka) so that you can find the perfect bottle of white, red (or both) to accompany your meal.
The menu from chef Edward Avduli – a veteran of the Benjamin Steakhouse – mostly follows the normal steakhouse playbook, with a few twists, such as the Angus Club Salad, which features crisp iceberg lettuce tossed with nuggets of shrimp, bacon, tomato, green beans, onion, and roasted red peppers. Of course, there’s a shrimp cocktail, always a surefire favorite, along with a variety of other pleasing starters, including savory crab cakes topped with a zesty remoulade sauce.
If you’re coming for the steaks (which is the point), grab your partner and head straight for the superb Porterhouse, so you can alternate bites of the most flavorful filet mignon I’ve ever tasted and hearty sirloin. The enormous rib-eye is a bit of a guilty pleasure, thanks to a little slab of fat, but it provides plenty of mouth-filling meaty bang for the buck! Should you be seeking other options, a quintet of Colorado lamb chops, perfectly cooked, will make you swoon, while lighter eaters will be more-than-satisfied by nicely prepared Chilean sea bass, sautéed with capers and carrots in a lovely lemon and white wine reduction. There’s a panoply of tempting sides to accompany the mains, including a delicious creamed spinach (made without cream) and an excellent macaroni and cheese made even more sinful by the addition of truffle oil.
If you can manage even a forkful of dessert, consider the one house-made creation on the menu, a coconut-accented tiramisu that proves to be a delightful twist on the Italian favorite. But you won’t be unhappy with the first-rate key lime pie or cheesecake, either.
Welcome to the “club”.
Review By: Brian Scott Lipton