Results tagged “steak”

Sparks Steak House in midtown has settled a class-action lawsuit filed by waiters who accused owners of skimming money from the tip pool and using it to pay other workers, including bartenders, the pastry chef, the wine-cellar master and banquet manager. The waiters sought $5 million, but settled for $3.15 million, and more than 40 waiters should receive over $20,000 each from Sparks, the fifth-highest-grossing restaurant in the city. "What're you going to do," Sparks' owner Michael Cetta asks the Post.

With the days of the extravagant Power Lunch all but forgotten in these tough times, Midtown steak hotshots Maloney & Porcelli are resorting to blatant falsehoods to get their meat sold! Their new website, Expense-a-Steak, lets customers enter their bill total and download a sheet of false receipts for the amount. For example, a fake $231 bill is separated into seven receipts for places like "Office Supply Hut" and "The Panini Experience." They're even offering fake doggy bags with Chipotle logos on the front! The ruse didn't come a moment too soon, because as the press release reminds us, "one of the biggest casualties of the financial crisis is the expense account meal." And President Obama isn't do anything about it, so at least Maloney & Porcelli is stepping in.

A Virginia farmer is making a special delivery to NYC this month: 420 pounds of Ancient White Park steer, an extremely rare breed considered so delicious that for centuries only British nobility ate it. According to the Post, a mere 612 registered Ancient White Park cows reside in America, with another 1,000 worldwide. Intrigued by the pedigree, farmer Alec Bradford bought a herd of Ancient White Park five years ago, but he admits, "I didn't even realize the beef tasted so good until I slaughtered the first steer." Bradford's NYC friend, Graham Johnson, announced the sale on his Facebook page on July 30th, and the whole steer sold out in two days! But fear not—Bradford will bring two more dead steers to town in September and October. For according to his reasoning, "The only way to save it from extinction is to eat it." Before any animal rights agitators get their feathers ruffled, let's just remember the carnivorous wisdom of Troy McClure: "Don't kid yourself Jimmy, if a cow ever got the chance he'd eat you and everyone you care about."

This story—and we do hope it's a story—makes the guy who complained about a snake head on his plate at TGI Friday's seem like a big fat baby: A German tourist claims that while eating steak and spinach at the Waldorf Astoria on Friday night, he bit into something you'd only expect to find on the menu at a Red Roof Inn. There's really no delicate way to put this: Axel Sanz-Claus tells ABC News that during his meal at the legendary hotel's Bull and Bear Steak House, he bit into a blood-soaked tampon. UGH: "I had it in my mouth, chewed it and nearly swallowed it," Sanz-Claus says, adding, "This is so disgusting, I've felt sick ever since."

Gersh Kuntzman at the Brooklyn Paper has jumped on the Peter Luger backlash bandwagon with a savage evisceration of the legendary Williamsburg steakhouse. Take it away Gersh! "It needs to be said, and said loudly: Peter Luger is an over-rated, obnoxious, pompous, unsatisfying, overpriced and underwhelming restaurant that serves a single, well-prepared dish." For his money, the new Brooklyn outpost of Morton's "is the better restaurant. Yet I remain unsatisfied with the realization that no amount of negative reviews will destroy the Luger hegemony." And it's true; history has shown that no force—not rats, not Lohan, and certainly not some disgruntled local muckraker will ever bring Luger to its knees.

            

Famed restaurateur and one-time blogger Jeffrey Chodorow has just opened up Center Cut in the Empire Hotel, and if for some reason a vegan had to eat a steak—say, to win a million dollars or get Fugazi back together—this would be the place to force it down. The theatrical 190 seat restaurant, complete with bar and lounge, is serving "steakhouse classics" using naturally-raised meats, free-range fowl and sustainable seafood. Their catchphrase is "where style and sustainability meet," and the kitchen uses primarily Brandt Beef, which comes from cattle fed a vegetarian corn-based diet for more than 300 days without the use of antibiotics.

By the end of next year, downtown Brooklyn will have a new upscale steakhouse to rival Peter Luger in Williamsburg; it was recently announced that Morton’s will be occupying the ground floor of a new Marriott annex tower on Adams Street. The Chicago-based restaurant chain will dish out their beef, seafood and sandwiches in a 300 seat restaurant near the Brooklyn Bridge.