Story by Manos & Barbara Angelakis
Food Photos by Manos Angelakis
Entrance photo courtesy of Tuscany Steakhouse
117 West 58th Street
New York, NY 10019
New York City has a number of good steakhouses; many of them are located in mid-town Manhattan and in the financial district.
A new up-town eatery is Tuscany Steakhouse on West 58th Street, and I heard good reports about their offerings. The name “Tuscany Steakhouse” piqued my interest because I hoped the meat served there would be as good as the Bistecca Fiorentina and Costata Panzanese I had a few years back, when I ate at Dario Cecchini’s famous “Officina della Bistecca” in Panzano, Chianti, in the heart of Tuscany. And the Manhattan-based Tuscany Steakhouse did not disappoint me as they grill prime meats sourced from Master Purveyors, the best prime dry-aged beef butcher in the Tristate area.
Barbara and I spent an evening at the restaurant trying some of their offerings. One normally goes to a steak house for amazing dry-aged steaks but at Tuscany Steakhouse, fish and seafood selections are as awesome as the traditional Porterhouse for 2, 3 or 4, or the Sirloin, Ribeye or Fillet Mignon featured on the menu. On our visit to this restaurant we were graciously welcomed by owner Steve H. and when we inquired what his recommendations for dinner were, he said every option on the menu was a winner and would not disappoint… although to be honest, Steve did suggest we try one of the Sirloin steaks first. However, I choose the lamb chops and Barbara choose the scampi, to taste representative dishes from the menu and both our main courses were excellent.
In addition, they have a very good wine list, a bit heavy on California Cabernets from major vineyards plus some Meritage and red blends. From Europe they have very good Amarones, Chianti Classicos, Brunellos, Barberas, Barbarescos, Barolos, Super Tuscans etc., plus a few Burgundies, Bordeaux and Rhone bottles. That’s almost everything that a carnivore like me might expect and want.
I wanted to try the 2013 Portuguese Herdade Mouchão Tinto I had recently received as a sample. Last year, I had in Lisbon the 2011 vintage of the wine which I thought was exceptional, and I wanted to try the new vintage that is now available in the US the way it should be tasted, with a nice piece of char-grilled meat (see wine review in The Oeno File).
Tuscany has a traditional steak house ambiance with comfortable leather padded chairs and white tablecloth draped tables. There is a large Tuscan landscape painting covering one dim lit wall and the arched mirror-covered walls were the only other decoration, typical for a restaurant that focuses on the food and not the ambiance. The wait staff was friendly and efficient and the food was cooked to perfection and served hot.
We started with half orders for each one of us of their signature chopped salad which had fresh green peas, corn, chunks of Romaine lettuce, flat leaf parsley, shredded carrots, and chunks of avocado all topped with crumbled feta cheese. We continued with stuffed mushrooms; the stuffing was chunks of shrimp and lobster plus crabmeat in a light breading, with a slightly spicy sauce. We both recommend the mushrooms if you eat there.
Then our mains came, for Barbara shrimps scampi with a rice cone in the center, and for me 4 plump lamb chops over a center of sautéed spinach. Plus a nice-sized plate of long steak fries.
The lamb chops were as good as char grilled rare lamb chops can be; really prime meat cooked to perfection. Thanks kitchen for the attention to detail. The scampi was also well prepared and quite ample and Barbara really enjoyed it.
The wine paired very well with the lamb chops, though it did not seem to have the full body I remembered from last year’s 2011 vintage.
After we finished dinner, Barbara had a hot-fudge sundae topped with home-made whipped cream. I had an espresso; a proper ending to a dinner. And we both enjoyed our visit to Tuscany Steakhouse!
© March 2019 LuxuryWeb Magazine. All rights reserved.