Empire Steakhouse Sizzling

Before visiting Empire Steakhouse next to Rockefeller Center, I’d been hearing that after being open for only several months, this steakhouse is rapidly complementing the rousing success of sister restaurant Ben and Jack’s. Remarkably in this down economy, owner Jack Sinanaj and his family are building a regular customer base and some impressive accolades. I simply couldn’t wait to see and taste what’s shaping their good fortune!

Empire Steakhouse Dining Room

The main thing to keep in mind about Empire Steakhouse is not to let the posh exterior, white cloth tables, and extremely attentive well dressed wait staff intimidate you. Sure this is a top-notch steakhouse and the menu isn’t for somebody on a fast-food budget. But step inside the door and you’ll be warmly greeted by the hostess and more often than not by Jack himself with a warm handshake.

You’ll be escorted to a dining area that’s elegant but far from stuffy with classic rock lightly playing in the background melting any pretensions. Dinner guests comfortably chat over drinks while waiters playfully attend to their every wish. All steaks here from the NY strip all the way up to the 88 oz. Porterhouse for 4 undergo a 28-day dry aging process. The side dishes here also transcend the ordinary with offerings like German potato, creamed spinach, sauteed asparagus, and truly fresh salads.

While scanning the menu, I noticed a gravy boat on the table with ladle and red sauce inside. I confirmed that this was steak sauce

Empire Filet Mignon

and asked if it were house made. “Everything is made on site here,” said the waiter. Now I knew I was in for a treat! I ordered a garden salad that was ever so lightly dressed with a vinaigrette and mounded with the freshest mixed greens. A far cry from a classic Caesar Salad or iceberg that so many other steak joints serve.

It didn’t take me long to settle on a butter soft cut of Filet Mignon that was charred to perfection on the outside while retaining a heavenly pink interior. At first I asked for medium-well but the waiter suggested medium would be adequate preserving the delicate texture. This paired nicely with an Argentinian Malbec served at just the right temperature allowing plenty of flavor explosions on the palate. Their homemade cottage fries are

Empire Cottage Fries

humongous but not overly laden with salt or oil. These should be the standard for potato chips! Same deal with the wholesome mashed potatoes, top-notch precisely because they were simply made with potatoes, butter, and milk whipped to perfection.

I didn’t think it would be possible to venture onward to the dessert menu but a slice of key lime pie accompanying a cappuccino beckoned. I simply needed to give one of their espresso drinks a try and in this case the creamy cappuccino bested the desert making it the object of my affection. I savored it down to the  foam ring on the cup’s edge which I gingerly licked away. Only then was I ready to shove off into the night secretly planning my next visit.

By Subway: Take the Green (6 train)to the 51st Street Stop & walk 1 block to 36 West 52nd Street (map)
Lunch: Monday-Saturday 11:15 am – 3:45 pm
Dinner: Monday- Thursday 4:00pm – 10:30pm; Friday & Saturday 4:00pm- 11:00pm;Sunday 3:00pm – 10:30 pm
Major credit cards accepted
Walk-ins accepted but reservations recommended
Business casual

photos courtesy of Steve Mirsky and Empire Steakhouse

This restaurant review made possible by a sponsored visit