Newcomer Angus Club Steakhouse Offers a Prime Dining Experience.

Angus Club Steakhouse Porterhouse with Sides*

Executive Chef Edward Avduli uses a rare method to prepare his steaks at Angus Club Steakhouse, and the flavorful result he achieves is palpable and palatable. At a recent press dinner, WGINY learned that, using only hand-selected premium cuts of USDA prime Angus beef from Master Purveyors, Avduli then ensures that his meat is dry-aged, on site, for 30-35 days, a unique combination of care that many local steakhouses can't match.

Impeccable Fine Dining at Angus Club Steakhouse

The Art Deco style Angus Club Steakhouse is housed in a former nightclub space at 135 E. 55th Street, and has an expansive layout with several private dining areas, a controlled-climate wine cellar, and two full bars. The bars, furnishings, and even the restroom stalls are custom made with careful attention to detail, which creates a luxurious atmosphere. Add to that impeccable, refined service, an impressive food menu, and extensive wine list (75+ bottles available, and growing, with an emphasis on California wines), and it's clear that Angus Club has mastered the art of fine dining in just a few short weeks since officially opening in February.

Canadian Bacon

Full menus can be viewed here. We sampled many menu highlights including a Prime Steak Tartar, Canadian Bacon, Angus Club Salad, Crab Cakes, Norwegian Salmon, Colorado Lamb Chops, Truffle Mac n' Cheese, Angus Home Fries, Jumbo Asparagus, Creamed Spinach, Mushrooms and, of course, several varieties of steak, before moving on to sweet desserts. Angus Club also advertises an additional "superior" selection of seafood, including 3-pound lobsters, sushi-grade yellow fin tuna, and Chilean sea bass.

Among the appetizers, the steak tartar, made with a fine mix of sirloin and filet mingon, was like a light introduction of what was later to come, teasing the palate with just a touch of richness that made it easily devourable. Like with his steaks, Chef Avduli also ensures that even his seafood is top quality, and the spicy soft crab cakes we were served next were stuffed with real Phillips crab meat. Even the house salad was so much more than just a salad, featuring tasty surprises such as baby shrimp, roasted red peppers, and bacon. Speaking of bacon, the thick Canadian bacon slices stood out as hearty and crispy, and might have been my favorite, which is a pretty incredible feat considering I rarely like bacon products.

Truffle Mac n' Cheese

Of the sides, the truffle-infused mac and cheese, made with a combination of Vermont, American and Cheddar cheeses, and topped with breadcrumbs and Parmesan cheese, was addictive and unforgettable, and the lush, buttery home fries also really complemented the main courses. 

Rack of Lamb

For the main attraction, we moved to the meats, beginning with the bone-sucking, tender lamp chops, which quickly disappeared. We then tried signature sizzling Porterhouse and Rib Eye steaks, which were seared to medium rare and prepared without any hint of steak sauce, and rightfully so as the steaks literally spoke for themselves. The aroma alone was mouthwatering. The Porterhouse, served family style for two, three or four, encompassed leaner cuts of filet and sirloin that melted in the mouth, while the fattier, juicy ribeye bursted with flavor.

Tender Steak Morsels at Angus Club Steakhouse

Finally, we enjoyed a dessert platter which consisted of an in-house, homemade coconut tiramisu, as well as various cakes from a select Hudson Valley bakery. Red velvet and carrot cakes, topped with creamy icing, were both particularly fluffy and really rounded out the evening's premium dining experience. 

Angus Club Steakhouse is open daily from 11am to 11pm, serving lunch and dinner. 

*All photos in this post are property of Angus Club Steakhouse, used with permission.