Dry-Aged 28 Days · Wagyu A5 · West 56th Street · Est. 1998 · Private Dining · Michelin Recognised · Dry-Aged 28 Days · Wagyu A5 · West 56th Street · Est. 1998 · Private Dining · Michelin Recognised ·
We Don't Cook Steak.We Command It.
Chef Marcus Vane — Executive Chef since 2003
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Days Dry-Aged
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Years in New York
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Seats by Reservation
A5
Wagyu Grade
The Menu
01
45-Day Tomahawk
USDA Prime · Bone-in · 38oz
$195
Seared at 900°F. Finished low-and-slow. Carved tableside.
02
A5 Wagyu Ribeye
Kagoshima, Japan · 8oz
$165
Sliced tableside on Himalayan salt. Nightly allocation only.
03
Dry-Aged NY Strip
28-Day Aged · USDA Prime · 16oz
$74
Charred crust. Pink throughout. The house signature.
04
Bone-In Filet Mignon
USDA Prime · Black Truffle Butter · 14oz
$89
The most tender cut. Truffle butter, micro herbs.
05
Côte de Boeuf
For Two · Double-bone Rib Roast · 48oz
$220
Reserve 48hrs in advance. Carved tableside with Béarnaise.