The steak-house boom continues! Empire Steak House opened a third New York City location, on West 49th Street in Midtown Manhattan, on July 12. Known as Empire Steak House Times Square, the new Theater District restaurant joins two Best of Award of Excellence–winning sibling locations nearby, as well as Award of Excellence winner Chazz Palminteri in New York and the Empire Steak House in Tokyo, Japan.
As with its siblings, the restaurant offers a formal, upscale atmosphere for enjoying a range of choice chops: prime New York strip, filet mignon, a porterhouse for three, to name a few. Chef Enko Purisic prepares these alongside other steak-house classics, including a Caesar salad, Canadian bacon, French onion soup, baked clams and fresh oysters. (A pre-theater, prix-fixe menu is also available from 4 p.m. to 7 p.m.)
Jeff Sinanaj, who leads the wine program, has put together a substantial range of full-bodied reds to pair with steaks. “We have carefully curated our selection to cater to guests from all over the world who visit New York,” Sinanaj told Wine Spectator via email. Cabernet Sauvignon fans can find standout bottles from Kendall-Jackson, Honig, Charles Krug and many more. With nearly 400 labels altogether and a cellar of 1,700 bottles, the program also features Sonoma Pinot Noirs, California Zinfandels, Bordeaux reds, Rhône Valley reds, Champagnes, dessert wines, large- and small-format bottles and more.
[article-img-container][src=2023-08/tt_empiresteak081023_1600.jpg] [credit= (Courtesy of Empire Steak Times Square)] [alt= A sliced steak for two on a large plate][end: article-img-container]There is serious vintage depth here, with the cellar’s oldest wine being a 1982 Château Margaux, alongside other gems such as 1995 Mouton-Rothschild and 1996 Masseto. If you’ll be sipping a quick glass before rushing off to see a Broadway show, nearly 40 wines are served by the glass, including selections like Sonoma-Cutrer Chardonnay Sonoma Coast Russian River Ranches.
“We are thrilled about the opening of our new restaurant and the opportunities it presents for the dining scene in midtown Manhattan and New York as a whole,” Sinanaj commented. “As we expand, we are laying strong foundations to ensure that our restaurant becomes synonymous with an upscale dining experience in Times Square—with the aim to bring a touch of elegance and culinary excellence to this iconic location.”—C.D.
Perry’s Opens Second Carve American Grille in Texas
[article-img-container][src=2023-07/tt_cravebar072723_1600.jpg] [credit= (Courtesy of Carve American Grille)] [alt= The bar area at Carve American Grille in central Austin with a rectangular marble bar with dangling lights overhead, two-person bar tables along the windows, a large 12-person table in front, and a glassed-in kitchen area to the right][end: article-img-container]In Texas, the team behind Perry’s Steakhouse & Grille—a leading steak-house group with 20 Restaurant Award winners across the U.S.—opened the doors of its second Carve American Grille location in Austin, in June.
Perry’s Restaurants founder Chris Perry debuted Carve in Austin’s Barton Creek area in 2019, as an offshoot of Perry’s Steakhouse. At the new concept in central Austin, Perry drew inspiration from the store his father opened in the 1970s, Perry’s Butcher Shop and Deli. Since its launch, the original Carve restaurant has drawn a devoted following for its steaks (and other menu items) prepared using wood-grill, smoke and live-fire techniques.
“We’re thankful to the Austin community for frequenting our first location of Carve American Grille,” said Perry in a statement. “The…
Source : https://www.winespectator.com/articles/turning-tables-steak-house-groups-empire-steak-and-carve-american-grille-expand
