Butcher and Banker steakhouse in NYC, NY
For my birthday, I proposed to go to Butcher & Banker, a Steakhouse that opened several months ago that I really wanted to try. Located in the New Yorker Hotel, few blocks from Penn Station and The Madison Square Garden, it used to House the Manufacturers Trust Company and they smartly kept the vault, transforming it into a dining room. I like the place because it has its charm and is not your typical steakhouse. No dark colors or leather, but lots of red, and, in the main dining room, an amazing chandelier. But, what you cannot miss are the two black and white portraits that have a strange presence in the room.
Bar area at Butcher and Banker steakhouse in NYC, NY
Dining room at Butcher and Banker steakhouse in NYC, NY
Vault at Butcher and Banker steakhouse in NYC, NY
Dining room at Butcher and Banker steakhouse in NYC, NY
Food wise, I was there for a treat. I started by ordering a whisky from their long list: a Balvenie single barrel 15 yr. I admit that I found it ok, trying in the past their 17 yr that has a better finish.
Glass of Balvenie single barrel 15 yr whisky at Butcher and Banker steakhouse in NYC, NY
As an appetizer, I went for oysters. East cost and west coast. I preferred the latter that were tastier, but overall, they were very good, fresh from the sea (hopefully).
East coast and West coast oysters at Butcher and Banker steakhouse in NYC, NY
West coast oysters at Butcher and Banker steakhouse in NYC, NY
East coast oysters at Butcher and Banker steakhouse in NYC, NY
Jodi did not have any entree but appreciated, like me, their homemade bread that was so good, it was hard to show restraint considering what was coming.
Bread at Butcher and Banker steakhouse in NYC, NY
Bread at Butcher and Banker steakhouse in NYC, NY
As she is vegetarian, she decided to order few sides: first were the Crisp Top Macaroni and Cheese, made with cheddar and soft-ripened raclette cheese. It was delicious, with lots of cheese in it. If you go there, do not miss it.
Mac and cheese at Butcher and Banker steakhouse in NYC, NY
The second dish was their T-bone cauliflower steak, served with capers, raisins, sweet peppers and a warm vinaigrette. It was good, definitely an interesting dish to propose as a side as I would never think about ordering this with a steak...
T-Bone cauliflower steak at Butcher and Banker steakhouse in NYC, NY
The last side was the onion rings that I did not really like:
Onion rings at Butcher and Banker steakhouse in NYC, NY
Talking about steak, I went for the Cowboy bone-in ribeye, that I topped with thick slices of bacon and foie gras. The meat was very good, tender and juicy, but more cooked than I would have liked (I love medium rare). Concerning the toppings, my favorite was the seared foie gras that was superb.
Cowboy bone-in ribeye at Butcher and Banker steakhouse in NYC, NY
Thick cut of bacon at Butcher and Banker steakhouse in NYC, NY
Cowboy bone-in ribeye at Butcher and Banker steakhouse in NYC, NY
Seared foie gras at Butcher and Banker steakhouse in NYC, NY
Last was dessert. We opened for the lemon meringue curd tartlet that was succulent, not too sweet.
Lemon meringue curd tartlet at Butcher and Banker steakhouse in NYC, NY
Overall we had an excellent diner at Butcher and Banker: the food there was delicious and the service on point. But next time, I will ask to be seated in the vault, hoping that nobody will close the door!
Enjoy (I did)!
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Butcher & Banker - 481 8th Avenue, Vault Level, New York, NY 10001
