GREENWICH STEAKHOUSE By Anne Raso
hile I enjoy many types of cuisines, I have a special place in my heart for grand steakhouses. The Greenwich Steakhouse does not disappoint. Chef/owner Victor Chavez honed his chops over at the legendary Smith & Wollensky, and what he learned there helped him make Greenwich Steakhouse the very best it could be. If you love an intimate dining atmosphere with dreamy art on the walls, prime quality fare, GS is the place to go. It blends the traditional with the modern, and their seafood menu is as strong as its beef selection.
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Before you ask, yes—there are fantastic selections for vegans and otherwise health-conscious folks. Chef Chavez tells New York Lifestyles in a candid moment, “We always face difficulties catering to the vegetarians and vegans because we are mainly a steakhouse! Our kitchen concept has always been to use non-GMO products. The food industry is cloudy; it’s so hard to know as a customer where your food originates. We try to identify that and be more in touch with the conscious farmer!”
REFINED ATTENTION For those of you who are jaded when it comes to NYC and its many great steakhouses (we’re probably the world leader in this arena), the cuts are exceptional. My guest and I were impressed when our large 48-ounce Porterhouse was brought to the table. It’s sliced at the table, and if you like Peter Luger’s porterhouse steaks, you will love this same cut at GS! It is well worth the steep price tag, and you get something that no one else serves along with their porterhouses—a giant bone with the marrow already scooped so that you can just take a fork (or spoon) to it. Many cutting-edge eateries sell the marrow on its own these days, and getting an extra-large helping of marrow along with the 48 ounces of succulently grilled porterhouse is a perk! 90 | OUR CITY, YOUR LIFE | HOLIDAY EDITION