Midtown Manhattan is an area of New York City that can best be described as hypercompetitive and unrelenting with regards to dining. New restaurants can often struggle to maintain a foothold here, as they must counterbalance attracting hungry tourists with meeting the expectations of discerning natives.
A rising star in a bustling neighborhood, Angus Club Steakhouse is a welcome and swanky newcomer! With an impressive breadth of experience in the steakhouse industry, Chef Edward Avduli and his friends, Margent Maslinka, Aldin Gacevic, and Zef Makaj, have created a labor of love and luxury for their customers!
The first thing I noticed upon entering Angus Club Steakhouse’s was its superior interior design. Formerly a nightclub, the space has been revitalized into an epic eating experience! Set over two grandly spacious floors, the place just oozes opulence. Art deco furniture, high ceilings, romantic mood lighting from a variety of sources—candles, sconces, chandeliers, and intricately carved walls made me feel like I was in some celebrity’s private mansion. In case the main dining areas aren’t to your liking, Angus also allows patrons to dine in a variety of special, themed rooms—each made with different materials for more diverse atmospheres. The Oak Room, the Cork Room, the Chef’s Room, and the Leather Room can all be reserved for private parties as well as regular dining.
We started with a large and nicely varied group of appetizers that could have doubled as a meal themselves, consisting of Canadian Bacon, Fried Calamari, Tuna Tartare, and Iceberg Wedge Salad, all of which I can recommend. Grilled to a lovely, smoky finish, the Canadian Bacon demonstrated that the folks at Angus truly understand how to prepare all manner of quality meats. The Fried Calamari was crispy on the outside and moist on the inside with a quality batter that wasn’t too salty or dry. It came with a typical but welcome marinara sauce. The Iceberg Wedge came with a decadent blue cheese dressing and even more tasty, savory chunks of bacon.
Out of all of the offerings, however, I have a special preference for the tuna tartare. With some of the sweetest tuna I’ve ever had and a refreshing medley of fruits and vegetables mixed inside, it made a wonderful palette cleanser before the imminent onslaught of main courses.
The Main Attraction: Turf and Surf
I was fortunate enough to sample both the Filet Mignon and New York Sirloin Steaks alongside some Sushi-Grade Yellowfin Tuna.
The Filet Mignon was simply divine—a slab of succulent, fragrant beef that I devoured in an instant. It tasted delicious without their house gravy, but that didn’t stop me from slathering it on. If you’re dining alone, it’s an excellent way to indulge yourself. I’m told that Angus dry ages their beef for 35 days rather than the normal 15-20. The process sacrifices size in favor of tenderness and richer flavor–a decision in favor of quality over quantity that I can endorse. Each cut of meat was perfectly seasoned but not in an over the top way. Nothing tasted like it had been salted, and not once did I have the impetus to add anything extra. It’s hard to describe, but Angus Club’s steaks just have an inherent umami essence within them.
The Sirloin presented an enormous portion of thick beef for two. There’s more to bite into and more chewing required than the Filet Mignon, but the flavor is still quite impressive. Which you choose boils down to your preference of texture versus size.
The Yellowfin Tuna was seared and prepared like your favorite steak, but its insides revealed more of that sushi grade goodness. It was a wonderful compliment to the steaks, though I found the outside to be a little overpowering in terms of seasoning, and skipped on the creamy wasabi sauce.
In addition, each of these killer main courses came with an equally diverse selection of side dishes, including peas and onions, home fries, mashed potatoes, and creamed spinach (no cream, but a little butter). Out of these offerings, I felt the cream spinach best balanced out the meal.
By the time dessert rolled around, I thought I’d be too satiated to eat any more, but the dessert offerings (some homemade and others imported from Hudson Valley–all delightfully rich and served with fresh whipped cream) quickly changed my mind. Chocolate Cake, Coconut Tiramisu, Creme Brûlée, and Key Lime Pie all made an appearance. Again, which you order really depends on your personal tastes–I fancied the Key Lime Pie. I don’t usually go for Key Lime Pie, but Angus Club Steakhouse’s variant surprised me. Neither too sweet or sour, it was a decadent yet light treat with a little tang and a splash of raspberry sauce.
Angus Club Steakhouse may be a pricey option in a pricey neighborhood, but let me assure you that the food, drink, dessert, decor, and atmosphere are high-class and a worthwhile value. It’s an opportunity to take a small vacation in a meal. The next time I have an occasion to celebrate, Angus will be among my first choices for dining venue.
ADDRESS: 135 East 55th Street (Between Lexington & 3rd Avenues) New York, NY 10022.
Phone Number: (212) 588-1585
HOURS: Lunch from 11:30 AM – 3:00 PM, Monday-Friday.
Dinner from 3:00 PM – 11:00 PM, Monday-Friday.
Dinner from 3:00 PM – 10:00 PM, Saturday-Sunday.
Happy Hour from 4:00 PM – 7:00 PM, Monday-Friday (1/2-price on specialty cocktails and select global wines by the glass.)
Brunch: Contact the restaurant for official Springtime hours!