Keens chophouse menu

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I make no secret my love for Pitt Cue , the grilled meat restaurant just off Liverpool Street. Steaks, chops and barbecued ribs are all served on large cast-iron plates and doused in the same dripping-based sauce. It is a restaurant where the vegetarian cannot find solace in the salads and mashed potatoes. Alas, I no longer live in London and standing on the Brooklyn Bridge looking wistfully at the Atlantic Ocean does nothing to satiate my hunger for a good slab of meat. Now it seems I am setting myself up for a fictitious challenge; I am after all in New York City, in America, the country that invented the steakhouse. How hard can it be to find a good one? Besides, how hard can it be to cook a piece of meat?

Keens chophouse menu

But anyway this blog is about MY personal creative expression. My perspective may have been colored by the fact that I was meeting my 86 year old grandparents, and arrived to find the fire department, along with some paramedics entering the restaurant. Of course my first thought was that something terrible had happened to them upon their arrival, and I would be entering only to find them exiting on a stretcher. I think my perception was also informed by the prices listed on the menu that I had studied beforehand, and the four dollar signs next to the name of the restaurant on google. An expensive New York institution. What kind of people eat at such a place? As it turns out, everyone! Tourists, families, groups of long lost friends, finance guys at an unofficial business meeting, an older man and a much younger woman celebrating a birthday. Decorated with bowties and maroon aprons, the servers were friendly without being forceful, and cleared and reset the table with an almost military-like precision that still felt somewhat casual. The low ceiling is adorned with hundreds thousands, millions? Now onto the food and drink. To be clear, the food is good. But we got a decent array of meat along with a bottle of wine. With a bit of red wine in our stomachs, we were perfectly primed for the meal that followed.

G T March 30,

Keens Steakhouse is a legend, drawing pra ise from guests for over a century, serving some of the best steaks in NYC, USDA prime, dry aged and prepared by people who know how to handle a piece of meat. Teddy Roosevelt, Buffalo Bill, Albert Einstein and many others used to keep their personal clay pipes in storage at the restaurant, enabling them to grab a smoke after a meal. Though here the beef reigns supreme, Keens Steakhouse is perhaps best known for its mutton chop. This restaurant, which Better than every traditional and iconic steakhouse in NYC. As a native NY'er I've been to every worthy steakhouse and I must say this is by far the

NYC Review. American Steaks. Keens is a place where you can learn about the past, see rare artifacts, and get annoyed with parents for allowing their kids to watch YouTube in the middle of it all. This Midtown spot has been around since , and it fully embraces its history and lore, but not at the expense of the main attraction—the meat on your plate. As you take in all the relics, a bow-tied server will come over and explain the different cuts of meat like a tour guide in the Denon Wing at The Louvre. The hash browns are like a salty, charred shell surrounding creamy mashed potatoes. There are massive slabs of smoky bacon, and the creamed spinach will make you want to apologize to your doctor before your next visit, in a good way. Then comes the meat. Keens is the only place in New York City still serving it, and it seems only fitting to enjoy this lost joy of a previous era in a room covered in grandfather clocks and smoking pipes. Share the ice cream sundae that has a thick layer of melted fudge at the bottom.

Keens chophouse menu

Keens soon became the lively and accepted rendezvous of the famous. Actors in full stage make-up hurried through the rear door to "fortify" themselves between acts at the neighboring Garrick Theatre. By the time Keens celebrated its 20th anniversary, you could glance into the Pipe Room and see the jovial congregations of producers, playwrights, publishers and newspaper men who frequented Keens. In an age which tears down so much of the past it is comforting to find one landmark which survives.

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Gin Imported. Chauvenet Pink Cap Sparkling Burgundy. The mutton chop is Sides are also great! Porterhouse for 2 was perfectly cooked. Silver, Golden Or Royal. We were sat in a smaller room on the 3rd Vermouth, Italian Or French, Imported. Steaks, chops and barbecued ribs are all served on large cast-iron plates and doused in the same dripping-based sauce. The room was dimly lit but still bright enough to see the groups of businessmen in gingham-checked shirts and chinos surrounding our table.

A New York City tourist guide described Keen's as, "An historic and unusual inn type restaurant, featuring English mutton chops steak and roast specialties; seats in several dining rooms, with old English decor.

Creme De Pruncelle. I make no secret my love for Pitt Cue , the grilled meat restaurant just off Liverpool Street. Graves, J. Service 5 6. Can be relatively casual which is nice. Ginger Ale. Burgundy Domestic. Michael Tiffany September 16, Syphon Seltzer. The atmosphere can be hit or miss depending on which of the many rooms you're in. De Luxe Bourbon 0. Affogato is a great way to end the meal.