Craftsteak
Superstar chef Tom Colicchio’s large west Chelsea venue—a follow-up to his Las Vegas restaurant of the same name—has 230 seats, lofty ceilings, and an impressive two-story glass-and-steel wine vault. Steak is dry-aged in-house, and there’s also a focus on seafood, highlighted by a 12-seat raw bar. For a private gathering, there’s a 30-seat dining room.
Quality Meats
Midtown is home to another carnivores’ haven in the form of the new venture from the steak pros at the Smith & Wollensky group. Open since April 2006, this restaurant was designed by the in-demand team at AvroKO and features inventive details such as chandeliers fashioned from silvertoned meat hooks and pulleys. A private dining space for 40 is available.
Porter House New York
Michael Lomonaco, the former chef at Windows on the World, is at the helm of this new restaurant, which opened in the Time Warner Center in October. The 140-seat space, designed by Jeffrey Beers, has a casual, elegant air, with leather banquettes and armchairs. The restaurant also has a 50-seat private dining room that can be divided into two separate spaces.
STK
Appropriately situated in the meatpacking district, this new steak house with sleek decor opened in October space of the restaurant seats 200 and is accented with off-white leather banquettes and crocodile-textured tiles. There are also four private dining rooms on an upper level—two seat 20, another has 40 seats, and the largest seats 70.
Lonesome Dove Western Bistro
This restaurant marks chef Tim Love’s foray into the New York dining scene and is the sister establishment to his Fort Worth, Texas, restaurant. Open since September, the cozy space has hardwood floors and pressed-tin ceilings and seats 56. A private dining room seats 30.
Harry’s Café and Harry’s Steak
A financial district fixture, Harry’s at Hanover Square took on new life in April 2006 as two side-by-side venues. Each restaurant has its own special environment—Harry’s Steak has financier-appropriate touches like leather banquettes and pine paneling. The 70-seat restaurant includes a semiprivate space that seats 16.
—Mark Mavrigian
Posted 12.06.06
Photo: Frances Janisch (Porter House New York)
Superstar chef Tom Colicchio’s large west Chelsea venue—a follow-up to his Las Vegas restaurant of the same name—has 230 seats, lofty ceilings, and an impressive two-story glass-and-steel wine vault. Steak is dry-aged in-house, and there’s also a focus on seafood, highlighted by a 12-seat raw bar. For a private gathering, there’s a 30-seat dining room.
Quality Meats
Midtown is home to another carnivores’ haven in the form of the new venture from the steak pros at the Smith & Wollensky group. Open since April 2006, this restaurant was designed by the in-demand team at AvroKO and features inventive details such as chandeliers fashioned from silvertoned meat hooks and pulleys. A private dining space for 40 is available.
Porter House New York
Michael Lomonaco, the former chef at Windows on the World, is at the helm of this new restaurant, which opened in the Time Warner Center in October. The 140-seat space, designed by Jeffrey Beers, has a casual, elegant air, with leather banquettes and armchairs. The restaurant also has a 50-seat private dining room that can be divided into two separate spaces.
STK
Appropriately situated in the meatpacking district, this new steak house with sleek decor opened in October space of the restaurant seats 200 and is accented with off-white leather banquettes and crocodile-textured tiles. There are also four private dining rooms on an upper level—two seat 20, another has 40 seats, and the largest seats 70.
Lonesome Dove Western Bistro
This restaurant marks chef Tim Love’s foray into the New York dining scene and is the sister establishment to his Fort Worth, Texas, restaurant. Open since September, the cozy space has hardwood floors and pressed-tin ceilings and seats 56. A private dining room seats 30.
Harry’s Café and Harry’s Steak
A financial district fixture, Harry’s at Hanover Square took on new life in April 2006 as two side-by-side venues. Each restaurant has its own special environment—Harry’s Steak has financier-appropriate touches like leather banquettes and pine paneling. The 70-seat restaurant includes a semiprivate space that seats 16.
—Mark Mavrigian
Posted 12.06.06
Photo: Frances Janisch (Porter House New York)
Craftsteak
Quality Meats
Porter House New York
STK
