BWW Preview: BEN & JACKS STEAKHOUSE Flagship Location on East 44th Street

Ben & Jack's has solidified itself as a titan in the NYC steakhouse realm. The owners immigrated to the U.S. in the eighties with big dreams, landing entry-level positions at legendary steak Mecca, Peter Luger. Through exceptional dedication and hard work they all steadily rose in the ranks, achieving posts as managers and headwaiters. In 2005 they pooled their years of collective experience-and literal tip money-to open the original Ben & Jacks at 219 East 44th Street without any outside investment. The flagship restaurant flourished as a destination for world-class steaks and chops among power brokers, diplomats and families alike, spawning a second location on 5th avenue and becoming a symbol of the American dream realized. Carnivores from near and far flocked to the restaurant, and it developed a reputation for treating guests like royalty in a grand setting.

In 2012, Ben & Jack's 44th St. was forced to temporarily close as the building it inhabited was converted into a new hotel. It officially reopened in 2017, continuing the legacy of incomparable steakhouse fare, service and strong family values that led to its success in the first place.

Executive Chef Admir Alibasic started at Ben & Jack's as a prep cook at age 17. He worked every position in the kitchen over the years, learning invaluable techniques and trade secrets from the owners and chef at the time, who was a Peter Luger veteran. While exploring and excelling in the kitchen, Alibasic went on to pursue a higher education and received a Bachelor's of Science degree with a major in food science. His background gives him unique insight into the dry aging process and a deeper understanding of flavor profiles, resulting in steakhouse dishes that are a cut above. He is also a regular competitor and participant in top tier food competitions and events across the nation.

Ben & Jack's showcases classic American steakhouse fare executed with uncommon precision. An extensive raw bar selection offers a chilled seafood tower overflowing with lobster, shrimp, oysters and crab, in addition to a daily selection of Long Island little neck clams, East coast and West coast oysters. Appetizer highlights include sizzling thick-cut Canadian bacon (brined, smoked then grilled, yielding perfect fat ratio and char), sesame-crusted yellowfin tuna with balsamic reduction and wasabi sauce, and baked whole clams. Salads range from the classic Caesar to the Ben & Jack's Salad for two with chopped tomato, onion, bacon and shrimp.

The star of the show is of course the selection of USDA prime steaks, sourced from the top purveyors in NYC and dry-aged in-house. Every cut (porterhouse, filet mignon, strip steak, prime rib, etc.) is handpicked and top grade. The signature porterhouse steak, for example, is a meat masterpiece, sliced on the plate and finished in the broiler to the desired temperature, available for 2, 3, or 4 people. Veteran wait-staff usher the still-sizzling steaks to the table and finish them with a final baste of au jus, before deftly serving them with silver tongs. The chef is also known for his 16 oz. wagyu burger served with French fries, lettuce and tomato. Non-beef options include rack of veal and rack of lamb, and sauce choices are peppercorn, cabernet béarnaise, hollandaise or creamy horseradish. Ben & Jack's Original (not just) steak sauce also serves as a prime accompaniment to any dish.

Side selections include lobster mac & cheese, German potatoes, creamed spinach, and peas & onions.

Seafood lovers will also eat very well at Ben & Jack's. Only the finest pieces of fish are served, prepared with the chef's masterful touch. Entrée portions include Norwegian salmon, Chilean sea bass, Maryland crab cake, pan seared diver sea scallops in white wine lemon sauce, and shrimp scampi over wild rice.

Desserts are a fitting, decadent end to the meal; apple strudel, key lime pie and housemade crème brûlée, to name a few, are available with housemade schlag (thick whipped cream).

A price-fixed lunch options offers an entrée with salad or French onion soup, potato, vegetables, dessert and coffee or tea for 32.95, and a special bar menu features filet mignon crostini and a shaved prime rib sandwich, among other choices.

Classic cocktails are served with special attention to balance, including the Manhattan, martini, and old fashioned, with some creative choices like the raspberry caipirinha (Leblon cachaca, Chambord and muddled lemon wedges, topped with lemon-lime soda). Chef Alibasic has curated a deep global wine list of over 200 labels organized by region and county, in addition to an exhaustive selection of fine whiskey, bourbon, scotch, brandy and cognac.

High ceilings, rich oak, black leather chairs, white tablecloths and crystal chandeliers characterize the classic, elegant space. Anchoring the dining room is the wall-size exhibition wine case, showcasing the impressive selection. An outdoor back patio is slated to open this Spring.

Ben & Jack's Steakhouse is located at 219 East 44th Street, New York, NY 10017. They are open Mon-Fri 11:30am-11pm; Sat 4pm-11pm; and Sun 4pm-10:30pm. The restaurant is available to host private parties. For more information, visit http://benandjackssteakhouse.com/ben-and-jacks-steakhouse-44th-street.html or call 212.682.5678.

Photo Credit: Courtesy of Ben & Jack's Steakhouse

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