Chow BELLA: Angus Club

Instead of our usual East Village gigs, this year my friends and I wanted to try somewhere different to ring in the New Year so we opted for an upscale steakhouse in the trendy Midtown section of Manhattan – Angus Club Steakhouse, a 1920’s style steakhouse with a modern twist.

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My expectations were high, and it was very clear from the get-go that I would not be disappointed. The minute I stepped inside the door, I was immediately blown away by the interior décor. I felt like true royalty as I descended down the opulent staircase to the dining room. The vibe was straight out of a F. Scott Fitzgerald novel, from the leather walls to the jazzy ambiance.

As normal, we kicked off our night with a round of drinks. I was pleasantly surprised by the wide array of wines that were available, from opulent reds to aromatic whites. The food menu was equally diverse with so many delicious options making it almost impossible to choose! If the truth be known I wanted a little taste of everything.

Some of the standouts? Their truffle mac’n’cheese and their cheesy French onion soup, both of which are guaranteed to delight even the most scrupulous of food critics. Their rib-eye steak is truly mouthwatering, but no trip to a steakhouse would be complete without tasting their famous porterhouse steak, for which Angus Club Steakhouse is most famously known.  I have to admit, I was most excited for this, as were my friends, and it’s safe to say we were not disappointed.

Cooked to perfection, their delectable selection of steaks are among some of the best I have ever had in New York. Flawlessly seasoned, the porterhouse steak alone propels Angus Club into NYC steakhouse stardom.

Just when I thought the night couldn’t get any better, the dessert menu rolled out. Without hesitation, I ordered the tiramisu, and was pleasantly surprised when it arrived covered in coconut shavings, which put a tasty spin on a classic dessert staple. I was bursting at the seams, but I somehow managed to find room for a slither of my friend’s chocolate mousse cake; it’s safe to say I will definitely be ordering the next time I go to Angus.

Their service was excellent, with attentive staff who catered to my every want and need. Following our delicious meal, I just had to ask, what is Angus Club’s secret? The answer – Chef Edward Avdyli ages his hand-selected Angus cuts for up to 35 days, compared to the average 27 or 28 days in most other restaurants. In his opinion, the additional time gives the meat extra flavor that helps it stand out in the city’s sea of steakhouses, and I certainly agree with him on this one. I can’t wait to tell all my coworkers about this amazing find. Conveniently located in Midtown, Angus Club Steakhouse is not one to miss, and I have no doubt that there are great things in store for this contemporary yet humble eatery.

Contributed by Gwen Wunderlich

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