New York City's Best Steakhouse Soups
As fall continues to cool things down in New York City, it’s an apt time for heartier, soul-soothing dishes that steakhouses are well-equipped to provide. Among such cold-weather comforts, soup is quintessential. And New York’s finest steakhouses are brimming with hot broth, especially this time of year. From classics to contemporary creations, here are some of the best steakhouse soups in town.
Benjamin Steakhouse: In addition to French onion and lobster bisque, Benjamin Steakhouse features an original creation all its own. The aptly dubbed “Benjamin Soup” is a meaty bowlful of ground beef, potatoes and onions, and it sort of tastes like deconstructed shepherd’s pie that you can slurp with a spoon. In other words, it’s the perfect soup for chilly weather, and a great appetizer to precede a steak-filled meal.
Old Homestead Steakhouse: Lobster bisque is as commonplace at steakhouses as filet mignon and mashed potatoes, but few places take the classic to the next level the way that Old Homestead does. For their rich, sherry-splashed bisque, the restaurant adorns the bowl with a lobster cake. Similar in style to a crab cake, the fresh patty features plump lobster meat that holds up well to its creamy confines. The restaurant also features a nice roasted onion soup with Gruyere and sherry as well.
Danny’s Steakhouse & Oyster Bar: Being a steakhouse with such a seafood focus, it’s no surprise that clam chowder is one of the keystone soups here at Danny’s. What is surprising is that the restaurant eschews the Manhattan chowder formula for New England-style. Which is fine by us, since New England clam chowder is far heartier, more indulgent and in many ways, superior. Stewed with cream and potatoes, this onion-scented soup is bursting with fresh, salty clams, ranking as one of the city’s finest chowders.
Prime & Beyond: As the name suggests, this place is far from your typical steakhouse. A quick glance at the menu, outfitted with beef sashimi bibimbap and bulgogi, should tip you off to that fact pretty easily. What’s also a nice surprise is that this Korean-inspired restaurant features some of the finest soups and stews in town, thanks to bracing, heady options like kimchi stew with short ribs, oxtail soup, soybean paste stew, long shin soup and a straight-up short rib soup. Pair it with some kimchi fried rice and call it a day.
Carbone: In spite of being one of the hottest, trendiest steakhouses in town, Carbone has a refreshing knack for staying true to its heartfelt, wholesome roots. This is perhaps best evidenced by its minestrone soup recipe. An iconic starter for any Italian-accented restaurant, Carbone serves up a light and bright vegetable broth laden with toothsome, fresh produce like tangy tomatoes and zucchini.
Reserve Cut: This wildly popular lunch spot does brisk business during the day, as diners clamor for sushi rolls, seafood platters, steak sandwiches and burgers. But be sure and start with Reserve Cut’s classic mushroom soup, a menu staple made with pickled mushrooms and portobello “bacon,” which lends a pleasant chew and smokiness to this umami-rich dish.
