Restaurant Review

You  will be greeted at the entrance and led toward a table displaying colorful Bellini Champagne Cocktails offering your choice of Mango, Passion Fruit, Guava, Peach, Pear, Blood Orange or Cranberry, each flute decorated with a garnish of fresh fruit.

Next you will be led into their large open dining room with high ceilings and your choice of plushy booths or comfortable tables. You might be given ‘the tour’ for an overview of the variety of foods so you can make a mental note for which ones you’ll want to be sure to save room.

As you pass the spectacular buffet display, you’ll feel confident with the cleanliness because you can see the award-winning “open kitchen” through the wall of glass separating the kitchen and the dining room.  No secrets there—like a gourmet show, you can see the cooks on the line working hard.

“Right off the bat” you can see 6 separate stations: A Bagel/Cream Cheese/ Lox Whitefish Station (with Assorted Cheeses and Salami), A Fresh Seafood Station  (with Giant Cocktail Shrimp, Snow Crab Claws, Alaskan King Crab and Freshly Shucked Bluepoint Oysters on the Half Shell), Fresh Salad Station with a great choice of ‘fix’ins’ (roasted corn, candied walnuts, cranberries, slivered parmesan cheese, slivered cucumber and chickpeas) , Fresh Pancake Station, Dual Carving Station (of Charred New York Strip and Beer Brined Smoked Turkey  (the most tender, browned turkey you’ve ever tasted) and Eggs and Omelet Station.  In addition, there is a long table with choices of hot foods: the extraordinary Fresh Housemade NYY Steak Bacon and Sausage (made of aged and ground pork belly); Parmesan Roasted Baby Red Potatoes, Crème Brule French Toast with fresh berries and drizzled with dark chocolate, Lamb Loin Chops with sun-dried tomato toasted barley, and a real highlight:  Smoked Lobster Tail Eggs Benedict (on a white cheddar polenta cake with a poached egg and sun-dried tomato Hollandaise.) Another tray, Spanish inspired, offered Smoked Pulled Pork on a crispy Johnny cake with mole sauce and plantains on the side.  Just when you thought the NYY Steak omitted a fish option, there’s the Seared Almond Mahi Mahi over Citrus Rice Pilaf to try.

Oh! There is one gorgeous station not to be overlooked—it’s real “eye-candy”:  The Dessert / Ice Cream and Pastry Station. You won’t see a more decadent selection of Cakes, Brownies, Mousses, Chocolate Dipped Strawberries, Ice Creams, Crepes, 7-Layer Bars, Peanut Butter Pie, Cupcakes, Crème Brulee, Chocolate Chip Cookie Sandwiches and , oh yes, Bananas Foster, as good as you’d find in New Orleans.

Have you ever wanted to know some of the Butcher’s charcuterie secrets?  Speak to Head Butcher Walter who’s been in the field for 20  years.  What is HIS favorite cut of meat? (Lamb and New York Strip; he suggests instead of a small Filet Mignon, get the Porterhouse; then you get the bone and the Filet.)  What is the best way to have it cooked?  (No more than medium rare or rare + or it loses moisture.) And what is the best type of meat? (Only USDA Prime, not Select or Choice.) He said, “if you need to marinate a steak or use a rub, something is wrong.”

Another remarkable treat is NYY Steak’s special Housemade Bacon made with such care. You’ve never experienced any bacon like this before.  They use Black Hog pork, they brine it, flip it every day, then wash off the brine and smoke it.  The whole pork belly is placed into this wet mix, then a dry mix, then sealed in bags. This is a 7 day process and you owe it to yourself to give it a try.