A&E

5 thoughts from the 35 Steaks + Martinis Grand Opening

Image
A view of the bar inside 35 Steaks + Martinis.
Erik Kabik

1. With a name like 35 Steaks + Martinis, I figured I had to try what the restaurant’s moniker entails. The bartender served up a saketini, complete with the coolest ice cube I had ever seen: a strawberry frozen inside a perfectly spherical ice ball. Perfect 10s for both taste and presentation.

2. As for the steaks, well, 35 knows what its doing. The sliders blew me away—three bites of cheesy, bacon-y awesomeness.

3. I’m a fan of crab cakes, and it seems 35’s chef is, too. My +1 recommends dipping them in the house horseradish sauce.

4. Deciding to save room for dessert, I passed on the spread of seafood that was out for the evening. Crab legs, jumbo shrimp and oysters—why did I eat those potatoes gratin, again?

5. The red velvet cake that was passed around was tasty, but I’d be more tempted to go for seconds of 35’s delicious mini fruit tarts.

Share

Previous Discussion:

  • It has converted, from a sushi-filled nightspot into a take on the original Blue Ribbon Brasserie from SoHo.

  • Hey look, a massive oxtail bone in my hot bowl of pork tonkotsu.

  • The Ninth Island French toast marries Hawaiian sweet bread with guava cream cheese and coconut syrup.

  • Get More Dining Stories
Top of Story