Ben & Jack's Steak House - New York
One of two Ben & Jack’s Steakhouses in New York City, the 44th Street location continues the tradition of serving some of the best USDA prime in the city to people who know what makes for a good steak. Dry aged on premises in their own drying box, the red meat at Ben & Jack’s steakhouses stands out as clearly superior in a city of great steak.
Ben & Jack’s Steakhouse on 44th Street is staffed in the kitchen and in the dining room by people who understand what it takes to prepare and serve the finest red meat. It all starts with the beef, and Ben & Jack’s Steakhouse has some outstanding examples: steak for two, three or four; two sizes of filet mignon, a prime New York sirloin and a rib eye. It’s not going to be easy to choose, but whatever you select, you’ll be happy.
So, what makes Ben & Jack’s different than every other steakhouse in the city? According to New York Magazine, “In a city slaphappy with steakhouses, every cow palace needs a shtick to flack its meat. Ben & Jack’s hook is its backstory: It was established in 2005 by three longtime waiters and a host from Williamsburg’s iconic Peter Luger—so you can count on quality here. The beef, Midwestern prime, is dry aged on the premises for 21 to 28 days. And just like at Brooklyn’s temple of tenderloin, it arrives sizzling hot, awash in butter and the steak’s natural juices, and on a platter you’re warned not to touch.”
Though Ben and Jack’s Steakhouse made its reputation serving the all-American beefsteak, there are many tempting seafood options and some Italian menu alternatives on the menu, including chicken Milanese and rigatoni or penne Bolognese; it’s no secret: beef eaters like Italian food.
At lunch, there’s a prix fix menu; in late afternoon and then later in the evening, you can get the Chef’s Special pricing options for appetizers and entrées, proving that, even in New York City, you don’t have to spend a lot of money to get a high-value cut of meat, perfectly prepared.
There is, of course, a carefully chosen wine list, with bottles and by-the-glass selections in a range of prices.
You can also get a salad of onion and beefsteak tomatoes…and if all this is starting to feel just a little like Peter Luger’s landmark steak joints in Brooklyn and Long Island, that might be because brothers Ben and Jack Sinanaj were servers at Luger’s for years. Eating at Ben and Jack’s Steakhouse, it will quickly become apparent that the brothers have learned a lot from the best in the business, and they’re putting that knowledge to use every day…for you.