BWW Preview: MAXWELL'S CHOPHOUSE is New York City's New Dining Destination

Manhattan's increasingly vibrant Nomad neighborhood is the site of the reincarnation of Maxwell's Chophouse at 1184 Broadway. Once Boca Raton, Florida's first and most successful steakhouse, from 1993 to 2007, Maxwell's Chophouse just became one of New York City's newest additions to the restaurant scene on November 17th.

Maxwell's Chophouse is a 126-seat dining destination showcasing on-premise dry-aged USDA Prime beef and an outstanding wine list in a sophisticated old world club atmosphere. Mother-daughter Babette Haddad and Melissa Haddad Malaga reprise their roles as the owners/ operators of the new Maxwell's Chophouse, while Stratos Georgeadakis, formerly executive chef of the city's highly acclaimed Quality Meats, helms the kitchen.

Their menu is a classic New York steakhouse nature, as was the case at the original restaurant, rooted in the highest quality ingredients with the 40-day dry-aged corn-fed beef as the star. In the award-winning tradition of its predecessor, the new Maxwell's Chophouse boasts some intriguing distinguishing offerings that sets it apart from the steakhouse pack. It is one of the city's only restaurants presenting hand-picked, in-house dry-aged USDA Prime beef as Porterhouse, New York Strip, Bone-in Rib Eye, and Prime Rib cuts. Then there is the fact each of the menu's meats, including the Double Cut Lamb Chops, Filet Mignon and Whole Roasted Organic Chicken, adopts a surf-and-turf persona by partnering with Lobster Tail, Crab Meat or Garlic Shrimp at an additional charge; or become a double dose of turf when accompanied by Foie Gras!

A tempting array of shellfish preparations is among the appetizers, such as Oysters Rockefeller, Clams Casino, Lobster Corn Soup, and Maxwell's Crab Cakes. A solid selection of salads includes the traditional Caesar, Maxwell's Chopped and the LL Wedge. Seafood entrees are well represented on the menu, the likes of Seared Big Eye Tuna and Whole Maine Lobster (three pounds and up) among them. In addition to satisfying pescatarians, Maxwell's Chophouse also appeals to vegetarian with two distinctive entrees. And, of course, there is the steakhouse signature of a large assortment of vegetable-centric sides including, including creamed spinach as well as six seductive potatoes preparations.

The food on the tables is surrounded by a striking black, crème, and gold palate that evokes the grand European tradition of restaurant décor. Virtually every element has been custom made to fulfill Haddad's and Malaga's vision for Maxwell's Chophouse, one that does justice to the stunning Beaux Arts exterior of its circa 1909 building in which it is located. From the retro clock over the entrance, so reminiscent to that of London's The Wolseley, to the dramatically geometric chandeliers hanging from 22-foot ceiling (their astounding height emphasized by elaborate crown molding), to the tufted rich brown leather banquettes, everywhere the eye is drawn to exquisite ornamental details.

Hand-hewn wood paneled walls, basking in the subtle sheen of many coats of black enamel, are punctuated by beveled mirrors and the stunning use of hand-applied gold leaf over the bar. While in the Wine Room, the hand-painted walls are embellished with the impressive display of Maxwell's more than 500 vintage bottles; many considered "library," sourced from the Haddad family's private world class cellar. All of the restaurant's myriad decorative details are complemented by the glistening crème and black patterned marble floor, further enhanced by a centerpiece good luck starburst in the lounge area. The overall effect is that of uncompromising, yet decidedly not stuffy, luxury.

The commodious bar, boasting a dedicated entrance, there is plenty of room for meeting and mingling over classic cocktails and Maxwell's specialty drinks utilizing a broad selection of top quality premium spirits, liqueurs and mixers.

Maxwell's Chophouse, located at 1184 Broadway, New York, will serve dinner Monday through Sunday. Hours will be 5:00 p.m. to 1 a.m. Weekday lunch will be on Maxwell's menu, as will weekend brunch by the end of the year. For reservations or information, please call 212.481.1184 or visit www.maxwellschophouse.com.

Photo Credit: Courtesy of Maxwell's Chophouse NYC

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