New York Yankees Steakhouse’s new executive chef John Schafer is bringing fresh fall flavor to their menu. Schafer came on board at the restaurant earlier this year and is proud to be making some additions to New York Yankees Steakhouse’s American steakhouse fare with new dishes that highlight the flavors of the season.
New York Yankees Steakhouse opened in November of 2013, and seeks to provide baseball and culinary fans with an experience that combines America’s favorite pastime with America’s favorite fine dining experience. USDA prime cuts, excellent seafood, and delicious desserts work seamlessly with the fun and nostalgic experience provided by New York Yankees Steakhouse’ design. Memorabilia is everywhere, from the walls, to display cases, to the bar, and even the plates the food is served on (they are imprinted with NY Yankees retired numbers!)
In addition to new food offerings, the bar program at New York Yankees Steakhouse has also added some new cocktails to compliment the menu.
The Triple A, a combination of Avion Anejo tequila, amaro, and agave combine in this easy drinking cocktail that is a great starter or afternoon nip. Sweet, with a bit of tequila bite, the Triple A presents a lightly pumpkin-spiced flavor with a bit of depth from the amaro. The sweet agave and cinnamon sugar makes it a lip smacker.
The Crispy Octopus leads off the lineup of new dishes. This starter is served on fingerling potatoes and Kalamata olive tapenade, topped with watermelon and breakfast radishes, and has a meaty texture that even my tentacle shy date found pleasing. The octopus is red wine braised and then fried until delightfully crispy. This is one of those dishes where everything on the plate works harmoniously, but retains its individual notes. The bright bite of the radish and the salty undertone of the tapenade present layers to this dish that work together without blending into each other. If you are looking to pair this with a wine, try the 2015 Erath. Light tannins and a bit of old world style make this red pair very well with the Crispy Octopus.
Leoni Brothers burrata, honey truffle vinaigrette, sorrel, and baby beets in purple and gold are sunny and delightful in the Burrata and Beet Salad. The vibrant colors of this dish scream autumn. The outer “bubble” of the buratta holds on to earthiness of the beets, gilded by the vinaigrette. Once opened up, the creamy center swirls around the vegetables, adding a delightful sweetness to the dish. Great off the fork or toast points, the Burrata and Beet Salad makes for a delightful appetizer or salad course. The Domain Fournier Sancerre will keep your palate awake with exotic fruit undertones and a bright acidic note.
If you are looking for seafood, check out the Pan Seared Scallops or the Skuna Bay Salmon. The salmon is served with a golden skin atop beluga lentils and merguez sausage and topped off with hon shimeji mushrooms. It is a very comforting dish and the lentils, with their knock-it-out-of-the-park flavor, really elevate this dish to all-star status. The big and meaty scallops are seared to perfection and served atop celery root puree with crips little rounds of pancetta and an apple cider gastrique that deftly combine a traditional seafood dish with nostalgic autumn flavors.
If you are in the mood for some heartier food, but not quite up for a steak, check out the Pan Roasted Magret Duck Breast. Juicy duck with a golden sear around the edges is presented in its own jus and topped with airy but flavorful fried duck skin cracklins. Supremely rich and highlighted by apricot and a beautiful, green ramp quinoa, this dish is perfect with the Brussels Sprouts. Definitely a comfort food, the sprouts burst in your mouth with roasted flavors from caramelized onions and chorizo that coat them. A wonderful pairing with both of these plates is the Yankee Cab. This far-from-typical California Cabernet has strong, fruit-forward notes of peach, plum, and younger fruit that complement the decadent tastes of the duck and sprouts.
The All American is a fantastic way to cap off your meal. Referred to by the staff as their version of a “night-cap,” Bulleit Bourbon, walnut bitters, lemon, maple syrup and a cinnamon stick garnish will help you digest and warm you up for the crisp, post-season air. This cocktail was delightful.
But why stop there. If you decide to head into extra innings, have some dessert and try out the Pumpkin Spice Donuts with Whisky Butter. These piping hot little bites have just a hint of pumpkin and their crispy outsides taste like a funnel cake straight from the fairgrounds.
Chef Shafer’s new menu items certainly add wonderful notes to the extensive menu at New York Yankees Steakhouse and are not to be missed. These delightful dishes play very well with the traditional steakhouse menu and compliment the restaurant’s personality perfectly.
Located at 7 West 51st Street in Manhattan, New York Yankees Steakhouse offers dining opportunities for those seeking lunch and dinner and also caters to private parties with their Clubhouse and Vault private dining rooms. There is also a larger room for parties or corporate events upstairs. There is no shortage of memorabilia lining the walls and it is enough to entertain any New York Yankees fan. More information about New York Yankees Steakhouse can be found at www.nyysteak.com.