Many mourned the closure of this downtown subterranean steakhouse in 2020. Now new owners have resurrected it, preserving details of its iconic 1980s glory, including the marble floors, dark paneling, and tiered-stone water wall framing the courtyard. From the surf-and-turf menu, start with bite-size hors d’oeuvres, like the Potato “Tater Tot” filled with white cheddar and truffle aioli. The 14-ounce New York strip more than satisfies; you’ll pay extra for a classic sauce, but don’t skip it. Short rib agnolotti, tossed in bordelaise sauce and brightened with cherries, is a delicious new offering.
Back to Results
This downtown subterranean steakhouse has been resurrected with a new menu.