This fairly new Village restaurant aims to outdo New York's classic steakhouses at what they prepare best—big, juicy steaks in a very masculine ... More
This fairly new Village restaurant aims to outdo New York's classic steakhouses at what they prepare best—big, juicy steaks in a very masculine setting. You can find beef of all types here, plus typical but better than average side dishes like hash browned potatoes and creamed spinach. Wash it all down with a strong martini. The dining room is upscale, with red-colored walls, lots of memorabilia, low lights and leather seats.
There was a clubby feel to The Strip House that gave us that "in the know" feeling but it was still casual and comfortable. Most guys wore jeans. The service was friendly and helpful. Unfortunately, our porter house for two was way over cooked. I asked for it very rare but not black & blue. I expect a good steak house to know all the subtle differences in the degrees of rare meat. Well, our beef came out medium and I was so disappointed. The inner most pieces were rare and that's all I was able to eat. The outer pieces were near well done. Their cooking method of searing the meat may have lent itself to this problem. Our creamed spinach and crispy onions were excellent. The profiterole for dessert was OK - the pastry was too dry & brittle but the ice cream inside was amazing. We will definitely try The Strip House again and order our beef more carefully - we'll order black & blue and hope for the best. Always better to under cook your meat because it can always go back in for a minute - you can't undo over cooking!
We were guest two years ago on Valentine Day and have returned about once every six weeks ever since.The Strip steak is great and we took the waiters advice and passed on the porterhouse for two as my wife loves well done and I prefer rare. Thus, the Strip steaks are cooked to our individual taste and are home runs. You cannot go wrong in this steakhouse except that the deserts are just to big. Save some room. PS, don't miss the lobster bisk soup as an appitizer and then the cream of spinach with your steak..
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