Quality Meats - New York
Some of the best steaks in New York City, served in one of the best rooms in the city, Quality Meats, though the name seems a little, um, generic, boasts a dining room with an award-winning design, which makes food taste even better. Menu items are familiar, but the intention of this place is to serve items everyone knows, but with innovative twists.
The setting is industrial chic – modeled after an old-fashioned butcher shop – and the name says it all: quality meats.
In keeping with the hip, wow-it’s-now approach of Quality Meats, there’s a separate charcuterie menu (you don’t see that a lot at steakhouses), featuring boards of traditional sausages (think finocchiona and salame rosa) and cheese (usually including several selections sourced from cheese-rich New York state).
Quality meats is what you get at the identically named place. Topping the bovine proteins are filets, with and without bone, bone-in sirloin, and a hangar steak with brandied cherries, which lives up to the place’s promise to feature “Modern interpretations of familiar dishes and flavor combinations, resulting in unique tastes, innovative presentations.” If there’s two of you for dinner, check out the dry-aged porterhouse and the rib steak, as well as the East side short rib. Somewhat unusual for steakhouse, you can also get yourself a plate of baby back ribs.
In the “New York Times,” Frank Bruni expressed his special pleasure with some non-meat menu items: “My favorites among the surprises were both corn-related: an appetizer of smoked corn chowder and a side of ‘corn crème brulee,’ which tasted as advertised, minus a dessert’s sweetness.”
For dessert, there are a few surprises like a Bellini sorbet and an ice cream cake modeled on the Grasshopper cocktail.
The wine list focuses on classic varietals and styles, with verticals of some of the best producers and horizontals of single vineyard selections. A few Champagne vintages go back to 1964, and for the aficionado, some choice Riojas: Conde de Valdemar selections from 1968-1978.
Read MoreQuality meats is what you get at the identically named place. Topping the bovine proteins are filets, with and without bone, bone-in sirloin, and a hangar steak with brandied cherries, which lives up to the place’s promise to feature “Modern interpretations of familiar dishes and flavor combinations, resulting in unique tastes, innovative presentations.” If there’s two of you for dinner, check out the dry-aged porterhouse and the rib steak, as well as the East side short rib. Somewhat unusual for steakhouse, you can also get yourself a plate of baby back ribs.
In the “New York Times,” Frank Bruni expressed his special pleasure with some non-meat menu items: “My favorites among the surprises were both corn-related: an appetizer of smoked corn chowder and a side of ‘corn crème brulee,’ which tasted as advertised, minus a dessert’s sweetness.”
For dessert, there are a few surprises like a Bellini sorbet and an ice cream cake modeled on the Grasshopper cocktail.
The wine list focuses on classic varietals and styles, with verticals of some of the best producers and horizontals of single vineyard selections. A few Champagne vintages go back to 1964, and for the aficionado, some choice Riojas: Conde de Valdemar selections from 1968-1978.
