This hip midtown steakhouse is one of the best options if you desire surf with your turf and for dining in a rustic but trendy setting. The design is by AvroKO (the designers of PUBLIC, The Stanton Social and Park Ave) and features industrial décor inspired by old New York City butcher shops, with warm wood (the ceiling is lined with polished walnut panels), stainless steel, white marble, a staircase made of butcher block end-grain wood and chandeliers composed of light bulbs with exposed filaments dangling from giant steel butcher hooks. Just to drive the point home, there is a life-size plaster steer head whose nose diners ritualistically rub upon entering.
Quality Meats is under the same ownership as Smith and Wollensky and The Post House, two other excellent steakhouses. The steaks are sourced exclusively from two family butchers, Milton Abeles and Strassburger Meats. Some of the cuts, such as the glorious, 64 oz Double Rib Steak, are custom butchered to the chef's specifications and only available at the Quality Meats. The restaurant also has succulent, tender filet mignons, and one dish prepares three of them different ways (Wellington, Oscar, etc.). The roasted veal shank is one of the best in the city. In a nice flourish, servers in butcher jackets prepare the fine steak sauce tableside with a mortar and pestle. There is also a charcuterie bar instead of the typical raw bar. Quality Meats would be ranked higher on our list were it not for some unfortunate variability in the cuisine. If these inconsistencies can be ironed out, the restaurant has a lot of potential to rise in our rankings.
57 W. 58th St.
New York (nr. Sixth Ave.)
212-371-7777 Mon-Wed, 11:30am-3pm and 5pm-10:30pm; Thu-Fri, 11:30am-3pm and 5pm-11pm; Sat, 5pm-11pm; Sun, 5pm-10pm
RECOMMENDED DISHES See All
- Seared Diver Scallops
- Filet Mignon (12oz)
- Aged Bone-in Sirloin (18oz)
- Aged Rib Steak (24oz)
- Double Rib Steak 64oz (for two)
- Grilled Asparagus