Restaurant Week Steak Lunches

I just love Restaurant Week. Obviously New York City is one of the best cities for foodies, and what could be better than Restaurant Week here? This year lunches consist of two courses, which will cost you $26 dollars, and dinners have three courses for $42. Of course I had more than a handful of reservations, and I particularly loved these three following lunches that I made at some of New York’s finest Steakhouses.

Strip House Speakeasy

To be quite honest, I wasn’t sure if I was walking into a strip club! The Striphouse Steakhouse is located right below Union Square and has two parts to it, the main steakhouse, and the speakeasy in the lower level. There’s a cutout of a young lady on the restaurant’s sign that has you checking for you ID in your pocket to prove you’re 21. I loved it, because deep down I knew it’s just a good restaurant with some unusual ambiance. The food is really, really good! A Fire Roasted Tomato and Artichoke Soup with a Brioche and Gruyere Grilled Cheese was perfect for the cold weather. Following was a Dry-Aged Demi Strip Steak with Smoked Pommes Pureé, Brussels Sprouts and a Port Wine-Foie Gras Emulsion. It didn’t even feel like Restaurant Week, but a great night out with even greater food!

For more info on Strip House Speakeasy click here

Benjamin Steakhouse Prime

This upscale steakhouse is located in midtown Manhattan, and I’ve had my eye on it for a while now. It’s a beautiful, spacious place with great service and even greater steaks. Don’t expect a giant steak for Restaurant Week, but do expect a good one! My appetizer was a Jumbo Lump Crab cake with Tartar Sauce and a Beet Remoulade. That remoulade was something I’ve never tasted before, which in and of itself is something I love, and it was honestly delicious. The steak was a USDA Prime Junior New York Sirloin with veggies and potatoes, and it was of course cooked perfectly with a perfect sear. Loved it!!

For more info on Benjamin Steakhouse Prime click here

Empire Steak House

Plush is the word. This place is just gorgeous. Spacious with large tables and high ceilings, beautiful booths line the walls, it’s comfortable and luxurious. The waiters look like they put in at least a decade, and know what they’re talking about. It’s classic Steakhouse excellence. My appetizer was an Extra Thick Sizzling Slice of Canadian Bacon, and Lorda Mercy, I loved it. I’m a big fan of bacon, pork belly and Canadian bacon, and this one was exquisite. My dinner consisted of Medallions of Filet Mignon with a Mushroom Sauce, and it was just what the doctor ordered. Tender, juicy and delicious. This is such a nice spot…

For info on Empire Steakhouse click here

Can’t wait for this summer’s restaurant week, the tasting and exploring will continue for minimal cost! Check out for the summer dates!

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

Leave a Reply