One of The New York City’s older dedicated restaurant spaces will be awakened from a six year dormancy by the debut of the Tudor City Steakhouse at 45 Tudor City Place in the enchanting circa late 1920s enclave that is the world’s first residential skyscraper complex. A “next generation” steakhouse, it will augment the traditional fare of the genre based on USDA prime on-premise dry aged beef with international dishes that reflect its location across 1st Avenue from the United Nations – the likes of sushi, Peruvian ceviche, Venezuelan tamale and pasta. A chef triumvirate will helm the kitchen of the new 250-seat restaurant, which boasts some stunning views of the East River: Joaquin Linares, the Wolfgang’s, Peter Luger and Four Cuts Steakhouse veteran who will butcher, dry age and cook the beef; Adrian Leon, whose proficiency with sophisticated Latin flavors comes from 14 years with Douglas Rodriquez and who is a ceviche master, will be dedicated to the fish, South American, poultry, pasta and vegetable offerings; and Bruni Bueno, who will lend worldly accents to dessert classics, some inspire by her native Dominican Republic.
Hallmark dishes from the large and diverse menu will include: Yellow Corn Tamale, roasted vegetables, ratatouille; Bone Broth (beef, chicken or fish); Special House Sushi Roll, scallop, ikura, scallion, sirracha sauce; and Mixed Seafood Ceviche, mussels, clams, calamari, squid ink, citrus huanciana sauce among the starter options, along with the steakhouse staple of an array of shellfish selections and salads. The latter featuring such choices as Calamari, crispy calamari, frisee, red onion, miso viniagrette and Grilled Octopus, Spanish paprika, red potatoes, chimichurri sauce.
Entrées will range from the five steaks cuts – house dry-aged Porterhouse for Two to Grilled Skirt Steak, which can be accompanied by any of four house made sauces – too Lobster Risotto and Vegetable Lasagne; from Veal and Loin Lamb Chops, which can be enhanced by those sauces, such as Cherry Pepper and Onion and Truffle Butter, to Chicken Marsala, Red Snapper and Brook Trout. The steakhouse signature of a large assemblage of vegetable sides will round out the menu and make the Tudor City Steakhouse a suitable destination for vegetarians, as well as pescatarians and carnivores.
The bi-level space, which houses a private room for 70 and is entered via a patio that will have 50 seats for al fresco dining, combines the traditional rich wood paneled clubby look typically associated with New York City steak emporiums with contemporary elements like glossy white glass walls and live wall panels, along with iron, copper and custom art accents, including a specially commissioned mural of Tudor City Steakhouse’s East River view. Those live panels are complemented by a copse of palms strategically placed throughout the space to lend graceful green glamour.
Owned and operated the newly formed Sylvan Hospitality Group, of which restaurant business veterans the brothers Mirso and John Lekic are principals, the Tudor City Steakhouse will occupy a space in the landmarked Prospect Tower that first housed the Tudor City Restaurant which opened in 1928. One of the city’s older dedicated restaurant spaces, it has been empty since the 2011 shuttering if Convivio.
Tudor City Steakhouse, 45 Tudor City Place, New York, NY 10017 will be open daily for dinner and for lunch Monday through Friday. Operating hours will be 11 a.m. to 10 p.m. on Monday, 11 a.m. to 11 p.m. Tuesday to Friday, 5 – 11 p.m. on Saturday and from 5 to 10 p.m. Sunday. For more information and reservations, visit www.tudorcitysteakhouse.com or call 212-682-4000. The email address is firstname.lastname@example.org.
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