You’re going to a new restaurant, a hot restaurant or an unfamiliar neighborhood joint. Wherever you might be eating tonight, you’re bound to ask the question, “What’s good here?”
So, we’re here to tell you the most exciting, tantalizing, must-have dishes from the eateries you’re visiting.
Dining at a restaurant shortly after it opens is a very special feeling. The waitstaff is rearing to go, the bartenders are lively and the chefs are on their game. This was the feeling at Times Square’s new NYY Steak in the also-new Hard Rock Hotel. Headed by Executive Chef Oscar Gonzalez, NYY Steak is a Yankees-themed steakhouse that is anything but gimmicky. The lush, deep blue and green chairs and booths and the rich wooden paneling on the walls are beautifully offset by vintage-inspired light fixtures and opulent mirror panels, all designed by Jeffrey Beers International. Dining at NYY Steak feels like a special occasion, and if you order the exclusive “snow beef” or “olive beef” cuts of Kobe A5 steak, who’s to say it isn’t? So whether you’re actually there to celebrate a special occasion or you just want to enjoy a classic steakhouse dinner with a twist, here are the six menu items not to be missed.
The Quickie Version
- Bright, lemony Caesar salad
- Smoky, funky, rich scallops
- Premium Kobe A5 cuts
- Creamy, dreamy mashed potatoes
- Airy, luxurious dark chocolate soufflé
- Crunchy, smooth, elegant strawberry pavlova
The Full Monty
This Caesar salad was something special and that was largely due to the dehydrated lemon slices that were scattered throughout. The dehydrated lemon slices were super tangy, without being sour. Instead, they offered a burst of bright, lemony flavor without making you pucker your lips. This brightness really elevated the classic salad.
Maine Diver Scallops
When you think of what to order at a steakhouse, scallops might not be top of mind. But here, they should be. This was as perfect as I think a scallop dish could get. For one, it was sautéed perfectly and had a lovely seasoning on top that had a little bit of back-of-the-throat heat to it.
The scallop was served on top of creamy grits that had some mildly funky La Tur cheese mixed in. Now I know what you’re thinking: Cheese and seafood don’t work together. I’m here to tell you, yes they do. This cheese is a blend of sheep, cow and goat milk, so it is somewhat funky, but that funkiness paired so harmoniously with the richness of the scallop. And the grits had this slight smokiness to them—whether that was from the cheese, I can’t be sure, but that subtle smokiness made the whole dish sing.
Now this one is up to your preference. NYY Steak offers two types of Kobe A5 cuts: “snow beef” and “olive beef” New York strips. These are definitely on the pricey side at $60 an ounce with a minimum of four ounces required, but they are also exceptionally special. These cuts of wagyu are the top of the top, the highest grade, imported from Japan. So, we recommend these steaks if you want something truly special from your NYY Steak experience.
I’m a Midwestern girl, so you can trust me when I tell you that these mashed potatoes are killer. They were super smooth and creamy and luscious, probably due to the fact that they were whipped with crème fraîche. I know that has the potential to make mashed potato die-hards label them as pretentious, but actually the crème fraîche made the potatoes incredibly light yet still decadent. I could be quite happy just eating this, to be honest with you.
Dark Chocolate Soufflé & Strawberry Pavlova
Save room for dessert, as they are definitely not to be missed here. For a lighter option, the strawberry pavlova is a great way to end the meal—airy and elegant. When you crack through the dome of meringue, it gives way into a bright, sweet, refreshing scoop of strawberry sorbet and a scoop of almost bubblegum-sweet vanilla ice cream. The crunchy and creamy textures mixed with the bright and sweet flavors were a home run.
The dark chocolate soufflé on the other hand is for the diner who wants a rich, decadent dessert before heading home. This soufflé takes 20 minutes to bake, so if you want it, it’s worth putting in the order as soon as the entrees hit the table (and trust me, you’re going to want it). The texture was almost mousse-like, and the flavor was deeply chocolate-y without being all that sweet. A vanilla crème anglaise was poured into the center, and it too was not that sweet, but it was rich and creamy. It was reminiscent of eating a slice of birthday cake with ice cream melting into it. What’s not to love about that?
Feature photo courtesy of NYY Steak.