Date Night Coming Up? Consider Strip House Steakhouse in Midtown

Originally Published by Woman round Town.

When I told a friend of mine that I was dining at Strip House, his ears and eyebrows perked up. “A strip club?” he innocently questioned. No, while it’s by no means a strip club, the ambiance exudes sexiness, and so does the food! Red vinyl banquettes, a second-level lounge, low lighting, striking modern chandeliers, and floor to ceiling black and white images of vintage pinups and Hollywood actresses make for a memorable interior design. The original downtown Strip House has made its way into the top of the New York City dining landscape, and the Midtown location is well on its way too. I wouldn’t be surprised if the brand continues to grow nationally. (They already have a location in Las Vegas).

Roasted thick-cut bacon with capers and frisee salad kicked off our meal. With two considerably large pieces of fatty, flavorful, charred bacon, it’s more than enough for two people. For the land and sea lovers, the half-order Seafood Plateau is a smattering of seafood: a half–dozen chilled jumbo shrimp, littleneck clams, a half-dozen raw oysters from the east and west coast, which vary in origin day-to-day, mussels, jumbo lump crab cocktail, marinated squid, lobster cocktail, and ceviche. We could have stopped our meal here because it was just so much food! All fresh and cold; the oysters and clams were especially tasty.

But, what’s a steakhouse dinner without a steak? It might have been blasphemous that I didn’t go for the New York Strip, at Strip House in New York City mind you, but I went for the King of all steaks, the Porterhouse. It’s the best of both worlds, tenderloin filet and strip steak cross-sectioned by a T-bone. This was hands down one of the best steaks I’ve had in the city. Strip House is known for its simplistic seasoning on their steaks—salt and pepper only. This preparation allowed the quality of the meat to shine. The thick peppercorns and coarse salt charred perfectly on this Dry-aged Porterhouse for Two. It was crisp on the outside, but smooth as butter against the steak knife. I probably could have used a butter knife, actually.

Accompanied by the Black Truffle Creamed Spinach and the Fire-roasted Asparagus Spears with a brown butter-soy emulsion, this dinner was terrific from top to bottom.

We somehow saved room for dessert, the Rocky Road Sundae packed with brownie bites, rice krispie-chocolate chip cookies, salted caramel and whipped marshmallow that was torched on top like a s’more. While they are recognized for their colossal 24-layer chocolate cake, this sundae was very good. I also must note two of their cocktails. Their specialty vodka martini is served with hand-stuffed black truffle blue cheese olives; the experience of bringing the olives up to your mouth is truly sublime; they use real truffle paste, not just the flavoring. I may go back just to sip on one of these at the bar. Their barrel-aged old fashioned was another exceptional cocktail on their list.

What’s refreshing about this steakhouse is that they are catering to a younger crowd. While most steakhouses in the city beckon middle-aged diners, their aesthetic and style invites the next generation, the millennials (who can afford it at least), to the table.

Top and third photos courtesy of Strip House
Other photos: Sha Savage

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