The Strip House

2005911steakThe Strip House opened up in our neighborhood about 4 years ago, maybe longer.  At first, the place was slow and you could always get a table.  How times have changed. 

The bar was packed and the table were packed last Thursday night.  No surprises.  I think the steaks are some of New York’s finest. 

Ambiance is very bordello like.  Lots of red and low lighting.  If it wasn’t 2006, there would be a small window at the front which would open when someone knocked at the door to see if it was alright for you to come in. 

Steaks are always excellent.  Our dinner partners brought 2 bottles of wine from their cellar which is always a bonus.  The corking fee is only $20 which is incredibly reasonable.  We all had steaks. I started with a simple mixed green salad served in a crispy Parmesan like bowl, others had the Roquefort salad which is also delicious.  All the basics.  The ribeye is huge but juicy, tasty and cooked to perfection.  We also had a side of the sumptuous truffle creamed spinach and sauteed mushrooms where you absolutely can not go wrong. 

As far as steak restaurants go in the city, I always recommend The Strip House.  The food is good, the service is good, the vibe is good.   You can’t beat it for a good steak.

Comments (Archived):

  1. Peter Wunsch

    Strip House is consistent and has a solid wine list that’s well priced but the best STEAK is either Sparks (as a total package) or Angelo & Maxies Rib Eye (a gem overlooked by snobs)

  2. Denise

    Hi, this sounds great, what is a “corking” charge? If it’s a byob why and how can they charge you this? In NJ, we would never hear of such a thing. I’ve never encountered this in all my years traveling to NYC, but then again I don’t think we ever went to a byob either.

    Only in NY.

  3. Brouhaha

    Denise, I grew up in NJ and live in NYC, and “corkage” fees (not “corking” fees) are quite common for restaurants that are flexible enough to allow guests to bring their own liquor.

    Restaurants rely upon liquor, not food, to make money and that is why they impose a small fee for those who come in and don’t buy. Technically, you’re also using their staff, glassware, etc.

    My point is that this is a very common practice, not just in New York.