Most carnivorous patrons go for the faultless $16 hanger steak, but New York strip, and tomahawk rib eye cuts are also available. Creamed spinach and thick-cut bacon are familiar sides
standard porterhouse for two, kingly prime rib, and even a humble chopped steak. Like filet mignon? Chef Alan Ashkinaze will season your beef eight different ways.
surf and turf tartare and pancetta-spiked creamed corn. The signature side -- a holdover from pre-Hanson days. Order it with either rib eye, 14-ounce dry aged or 20-ounce wet.
order the porterhouse, and maybe some German potatoes, thick cut bacon. Here, the kitchen even sautés the leafy green with garlic and olive oil.
The namesake costata is a massive portion of aged rib eye for two, and duos can also order porterhouse and bone-in strip cuts. And filet fans should consider the menu's butcher block option,
the luxurious dry aged burger lives up to the hype, it's the tavern's marrow bone-crowned côte du boeuf for two. excellent lamb saddle, as well as New York strip and Roquefort-smothered filets.
foie gras-covered pancakes and chawanmushi made with bacon and sea urchin, T-bone or bone-in rib eye steaks, or split platters of chateaubriand or côte du boeuf.
gargantuan bone-in prime rib, and the sheer glory that is the Keens mutton chop (actually a saddle of lamb)
The very Eastern European menu includes saline chicken liver, garlicky karnatzlach sausage and enormous beef tenderloins, all of which are hearty enough to slow down the hora.
The signature sirloin is a lean 16-ounce prime hunk with a salty, lightly charred exterior. Savory beef scaloppine and steak fromage (filet mignon topped with Roquefort) are also outstanding.
short rib for two: 32-day dry-aged prime T-bone for two as a verbal special. It comes served à la carte carte with a house made veal jus. ($120), except on Thursday.
32 oz dry aged ribsteak for two: comes with a green bean salad studded with cubes of foie gras, a bone marrow jus, and potato gratin. ($125)
short rib for two, 32-day dry-aged prime T-bone for two as a verbal special, comes served à la carte carte with a house made veal jus. 120
32 oz dry aged ribsteak for two comes with a green bean salad studded with cubes of foie gras, a bone marrow jus, and potato gratin. 125
120 day dry aged prime rib offered for four to eight people and requires 48 hours notices to prepare.
