BWW Previews: ANGUS CLUB STEAKHOUSE in NYC Celebrates First Anniversary

Angus Club Steakhouse is winning high praise for being a New York City restaurant newcomer and is currently celebrating its first anniversary. With more than a century of combined experience among them, owners Executive Chef Edward Avdyli, General Manager Dino Gacevic, Sommelier Margent Maslinka, and Host Zef Makaj, honed their craft while working together at Benjamin Steakhouse, leading them to the success that is Angus Club today. Guests are treated like family, with warm, attentive service. The partners run Angus Club as a passionate, hands-on team.

The four friends and owners updated the two-floor, 9,500-square-foot space that was once Cuvée nightclub, steering away from the typical brass-and-mahogany steakhouse decor for a more welcoming, contemporary feel. Angus Club?s rustic chic interior is one of reclaimed timber walls, wood floors, custom-made metal chandeliers, and black-marble bar tops. Abstract woodblock artwork hangs over the staircase that leads to the downstairs, anchored by a marble statue of a gaucho wrestling a steer.

At Angus Club, only the best USDA Prime Black Angus cuts are hand-selected, dry-aged for 35 days to produce a much more tender cut of beef, and prepared on the premises. USDA Prime cuts make up less than 2 percent of the meat served in the United States, but 100 percent of the cuts served at Angus Club. With years of experience in procuring only the best cuts from New York?s famed meat markets, Executive Chef Avdyli experimented to fine-tune the dry-aging process. To achieve this exacting level of excellence, Angus Club dry-ages their steaks 35 days, instead of the standard 27.

Angus Club appetizers include Crab Cake with six ounces of pan-seared whole lump crab meat, Baked Clams with panko breading, Yellow Fin Tuna Tartar and Prime Steak Tartar.

The Porterhouse, one of Angus Club?s signature steaks, is served in portions for one, two, three, or four. The meat arrives at the table sizzling, thick, and rich in flavor, perfectly seared with kosher salt and a hint of butter. Angus Club?s second signature steak is a blockbuster Bone-In Rib Eye, while Bone-In Filet Mignon and Sirloin Steak,

Double-Cut T-Bone Veal Chop and Colorado Lamb Chops round out the choice cuts for with the highest standards. For seafood lovers, Lobster Tails are steamed or broiled, sushi-grade Yellow-Fin Tuna is blackened, with a side of wasabi mayo, and Surf and Turf is a 10-ounce filet mignon with lobster tail.

Of the sides, Angus Club offers Truffle Cream Corn Angus Home Fries, Steak Fries with truffle oil and Parmesan and Truffle Mac and Cheese with lobster. Spinach is served creamed, sautéed, or steamed, and Peas and Onions is a crowd-pleaser. Mushrooms, served sautéed or steamed, get a touch of truffle oil.

Lunch entrees at Angus Club are already paired with vegetable and mashed potato sides to save customers time, and include a twist on surf and turf-Filet Mignon with Pan-Seared Crab Cake. Lunchtime customers can also enjoy the hearty Angus Club Steak Sandwich and the Angus Club Classic Burger. Junior New York Sirloin and Rib eye weigh in at 14 ounces each, and there is a three-piece Rack of Lamb.

Angus Club desserts are generously portioned. Crème Brûlée and Tiramisu are made in-house, the tiramisu topped with coconut flakes. Their Classic Cheesecake is a steakhouse standard.

Angus Club?s wine cellar specializes in California Cabernets, many from selectively curated small producers like Venge Silencieux, one of Forbes? Wineries to Watch, as well as top-name wineries like Neyers, Caymus, Plump Jack, and Silver Oak. Merlots, Zinfandels, Malbecs, and Pinot Noirs are also on the list that includes best-selling Italian and French producers. And Angus Club?s mixologists have concocted a new summer cocktail, the Russian Mule- Russian Standard vodka, ginger beer, and fresh lime juice-served in a shiny copper mug.

Distinctive dining areas can be configured to suit a variety of event and meeting needs, including corporate gatherings and parties. Walls of Parisian cork treated with aluminum shimmer in the elegant Cork Room, which can host 16 for sit-down dinner. The elegant, soundproof Leather Room offers a very private space for presentations and closed-door discussions for parties ranging between 25 and 40 guests. The rustic chic Oak Room can accommodate 25 for a sit-down dinner, and in the Chef?s Room, a massive round wood table is the centerpiece for more intimate gatherings of up to 8 guests.

Angus Club Steakhouse is located at 135 E. 55th Street at Lexington Avenue, New York, NY 10022, tel. 212-588-1585, and is open for lunch Mon - Fri: 11:30 a.m. to 4 p.m. and for dinner Mon - Sat: 4 p.m. - 11 p.m.; Sun: 4 p.m. - 10 p.m. On Fridays, Saturdays, and Sundays, a pianist entertains downstairs at Angus Club, performing standards and original songs.

Contact Angus Club at info@angusclubsteakhouse.com, call them at (212) 588-1585 or visit their web site at www.angusclubsteakhouse.com.

Photo: Courtesy of Angus Club Steakhouse

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