Uncle Jack's on 56th New York steakhouse

44 W. 56th St., New York, NY, 10019
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Hours: Lunch: Monday - Sunday: 11:30am - 4:00pm; Dinner: Sunday - Wednesday: 4:00pm - 11:00pm. Thursday - Saturday: 4:00pm - 12:00am

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Uncle Jack's on 56th

Uncle Jack's on 56th - New York

With the well-publicized tagline, “the best steakhouse in New York City,” Uncle Jack’s has a lot to live up to – and live up to it they do. They’re a licensed purveyor of USDA prime steak and Kobe beef. Uncle Jack’s is a place that is unabashedly old-school, with a lot of personality, and lots of good food that appeals to many different tastes.

Aged 21-35 days, depending on the cut of meat, Uncle Jack’s steaks are treated much like a bottle of fine wine, brought to perfection by a long and carefully curated maturation process. Steaks are aged until unneeded moisture is driven out and flavors are perfectly concentrated.

There’s a lot of excellent meat here, prime filet mignon, with or without bone, long bone tomahawk, New York strip and porterhouse for two, and what’s called the Yabba Dabba Doo for Two, which is a Flintstone-class rib chop that looks like something Fred might have had after a day’s work at the Bedrock quarry.

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All steaks are cooked under 1500-degree infrared broilers to “lock in all juices,” delivering to you a perfectly done piece of prime meat that you’d have a very hard time duplicating at home – it’s the kind of meat that is best prepared by professional chefs.

The Kobe beef is the star, and Uncle Jack’s Midtown is licensed to serve it.

Uncle Jack’s is a special place. “New York Times” explains “This is a steakhouse with a cigar bar and a cozy lounge with sofas, not to mention a long list of single-malt Scotches. Uncle Jack's specializes in Kobe beef, widely known for its flavor. The Kobe is massaged with sake to ensure tenderness and aged 21 days before being served. To start, there are jumbo Panamanian shrimp with spicy cocktail sauce or Maryland-style crab cake with shrimp sauce. Salads include a bufalini mozzarella and tomato salad, marinated mushrooms and organic mixed greens with imported goat cheese. Steak cuts include filet mignon, T-bone, New York strip, porterhouse, and surf and turf.”

There’s a lot of fancy red meat at Uncle Jack’s, but this classic place is not above serving a hamburger, The Big Jack Burger, made with prime beef and pepper bacon, is a fabulous sandwich.

In step with the times, even a traditional place like Uncle Jack’s knows some folks have been advised to avoid gluten, so there’s a very sizeable gluten-free menu with seafood, salad and, of course, porterhouse and other steaks, all without a trace of the wheat protein.

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