Get An All-American Taste Of NYC's Best Kept Secret: New York Yankees Steakhouse
New York Yankees Steakhouse – or as we like to call it, the best kept secret in NYC’s restaurant scene – has recently debuted its brand new Fall Menu, and let us tell you, it’s worth every penny.
Half all-American sports bar, half luxury Manhattan steakhouse, this renowned restaurant is a must for any food-loving New Yorker, classy professional or Yankee aficionado. The ambiance is chic and sultry, while the decorative walls are lined with gleaming trophies, classic black and white photos and endless prized possessions of New York’s beloved baseball team. The staff is elegant and the crowd is elite – for a celebrity-status steakhouse, the dining experience is surprisingly private, discreet, exclusive.
When visiting this hidden gem, we got a taste of the Chef’s newest and most Autumn-appropriate dishes, perfect for cozying up on a chilly New York night. To start, we had a taste of the spot’s delightfully creamy Burrata and Beet Salad, made with a fresh mix of roasted baby beets, Leoni burrata mozzarella and sweet honey truffle vinaigrette. If there’s a dish any visitor is sure to die for, it’s this one. Next came the Crispy Octopus – though a bit strong on the spice, this grilled octopus topped with olive tapenade and chimichurri is a must for all adventurous foodies.
For the main course(s), the Chef greeted us with a wonderful selection of homemade salmon, duck, scallops and steak. At a steakhouse of this magnitude, there is no way to go wrong with a classic (and unbelievably delicious) Ribeye, but what surprised us most was the quality of the seafood. The an Seared Sea Scallops topped with celery root, shiitake mushrooms, pancetta and spiced apple gastrique ere an absolute dream. Both extravagant in its ingredients yet clean, powerful and simple in its taste, there is nothing we didn’t love about this juicy dish. Similarly, the Skuna Bay Salmon was cooked to perfection and placed over an exquisite mix of beluga lentils, merguez sausage and hon shemeji mushrooms. Exotic yet elegant, just the way we like it. We saved the an Roasted Margret Duck Breast for last because there is truly nothing more mouthwatering than a well-prepared duck dish, and this was just that. Topped with a tasty portion of ramp quinoa, cracklings and apricot, this fall entrée was, for us, the star of the night.
We enjoyed every bite with a good refreshing sip of The All-American, a strong seasonal rink made with Bulleit bourbon, maple syrup, black walnut bitters, fresh lemon and Stella Cidre. Potent but with a hint of sweetness, this cocktail complemented our meal flawlessly and was the perfect cure to a long work week.
As you may have guessed, dessert was indeed one of the best parts of the evening. To end our meal with a bang, we opted for the Autumn special: Pumpkin Spiced Donuts. We can’t even begin to explain to you the taste of these delicious bites of heaven. Let’s just say that our tastebuds felt very pampered after such a wonderful meal.
As a final toast to Chef John Schafer’s delectable Fall Menu, we had a tall glass of none other than the New York Yankee’s very own Cabernet Sauvignon ‘Club Series’, aged and produced in California. It was iconic, delicious and certainly unforgettable – a true testament to the grandeur of its all-American brand.