Upscale Restaurant TBar Steak & Lounge On The UES Of NYC Delights Savory And Sweet Tastes

Nestled in NYC’s Upper East Side neighborhood, TBar Steak & Lounge is an upscale American restaurant featuring a delicious savory menu that consists of steak, seafood, and burger, as well as mouthwatering dessert menu of sundaes and apple cobbler.

Yellowfin Tuna Tartare

The fresh yellowfin tuna is seasoned with soy, ginger, and sesame oil and topped with crispy chips, a side of frisee salad, and toasted baguette.

Pizza Margherita

Simple yet perfectly executed, the Pizza Margherita features super thin and crispy dough topped with copious amount of cheese and tomato sauce.

Guacamole

Perfect for sharing, the guacamole at TBar includes chunks of fresh avocado, cilantro, tomato, and onions with a kick of spice. The guacamole is served with a side of chips and crudites of celery and carrot sticks.

Aged NY Strip

The certified Black Angus Aged NY Strip is seasoned with kosher salt and black pepper, and comes with three different sauces: bearnaise, poivre, or steak sauce. The steak is lean, tender, and juicy all at the same time with crusty exterior full of flavors.

Crusted Tuna

The tuna - raw in the center and cooked on the outside, is crusted with a medley of sesame seeds. The tuna is served over a bed of seaweed salad and soy sauce with pickled radish in the center.

Crispy Long Island Duck

Sitting on top of sweet potato mash and orange glaze are two pieces of juicy, tender duck legs with perfectly crispy skin.

Strawberry Sundae

This dessert is every strawberry lover’s dream. Creamy strawberry ice cream is sandwiched in between moist shortcake and served with fresh strawberries, meringue, and whipped cream.

Warm Apple Crisp

The warm apple cobbler featuring sweet, crispy granny smith apple pieces and crusts is topped with a scoop of vanilla ice cream drizzled with caramel sauce.

Indulge Yourself To An Unforgettable Meal At The New York Yankees Steakhouse

The steakhouse located in Midtown Manhattan pays homage to the New York Yankees, and features a delicious menu highlighting high-quality specialty steaks, fresh seafood, satisfying sides, and indulgent desserts.

NYY Steak Bacon

The thick-cut slab bacon is glazed in sweet maple sauce and topped with wilted spinach and onion.

Burrata & Beet Salad

Accompanying the creamy Leoni burrata mozzarella are diced and roasted baby red and yellow beets, thinly sliced radishes, and micro greens over honey truffle vinaigrette.

Ahi Tuna Tartare

Fresh ahi tuna is gently placed on top of avocado mash and diced Asian pear over a flavorful ponzu sauce. The tuna tartare is served with crunchy chips.

Crispy Octopus

The perfectly cooked octopus is prepared with fingerling potato coins, olive tapenade, and thinly sliced radish in chimichurri and balsamic vinegar sauce.

NYY Signature Ribeye

The massive, 27 oz. prime aged long bone ribeye is the signature dish at NYY. The steak, cooked perfectly as you wish, is extremely juicy and flavorful. You can ask the chef to engrave the bone with whatever message you’d like.

Tuome In NYC’s Alphabet City Serves An Eclectic Menu With Asian Influences

Located in the heart of Alphabet City, Tuome offers an eclectic, contemporary American menu with Asian influences that is bound to please your palate.

Crispy Deviled Eggs with Chili Oils

The panko-crusted egg whites are deep fried to give off the ultimate crispiness, and topped with smooth, mousse-like yolk with chili oils and micro greens.

Creamy Noodles Topped with Snow Crab

The Snow Crab dish is an absolute must. The perfectly al dante curly noodles, topped with fresh snow crab, crunches, and chopped chives, are flavored with rich, creamy squash and dashi butter sauce that melts in your mouth.

Fluffy Kabocha Squash Mash with Granola

The fluffy, mashed kabocha squash has cloud-like texture. The squash is mixed in with crunchy and sweet vadouvan granola and chive.

Steak Tartare

Made with high quality wagyu beef, the steak tartare is flavored with lemongrass and topped with three hour yolk and micro greens. The dish is served with crispy taro chips on the side.

Best 6 Dishes You Must Order At San Francisco’s Hottest Restaurants

From truffle sliders to roasted bone marrow, these are the most delicious dishes you must order at San Francisco's hottest restaurants.

Bone-in Filet Mignon from Bobo’s

Frequently voted as the best steakhouse in San Francisco, Bobo’s offers high quality beef that has been dry-aged for 4-6 weeks and pan-seared with a hint of rosemary and garlic. This process enhances the flavor and tenderness of the beef, resulting in one of the best steaks ever eaten. The melt-in-your-mouth, juicy bone-in filet mignonis an absolute must. Order a side of twice-baked potatoes stuffed with zucchini, chives, and fontina cheese to compliment the dish.

Mini Royal Dorian from The Dorian

The Oscar Wilde-inspired restaurant in SF’s Marina District pays homage to a bygone era, a place where you can savor classic American fare. The Dorian began its brunch service in November, featuring sweet and savory bites like fluffy buttermilk berry pancakes and fried chicken & waffles. But the highlight here is the Mini Royal Dorian, a slider version of the famous Royal Dorian, which features a generous portion of peekytoe crab and black truffle on top of juicy beef patty.

Smoked Bone Marrow from RN 74

Located in San Francisco’s SoMa neighborhood, RN74 highlights the cuisine and wine of France’s Burgundy region. The Smoked Bone Marrow is the perfect dish for the table. The rich, creamy bone marrow, topped with smokey oxtail marmalade, Vadouvan butter, and lemon confit with thickly sliced, toasted sourdough bread on the side, oozes so much intense flavors as it melts in your mouth.

Pizza Bianca from Americano’s

Dine with a view at this waterfront restaurant with sweeping, panoramic views of the San Francisco Bay. Americano’s specializes in handcrafted, soulful Italian dishes created using seasonal ingredients from local purveyors. The Pizza Bianca, topped with house-made chorizo, meyor lemon, leek, and ricotta salata on thin, crispy flat bread, bursts with flavors.

Tap Burger from Tap 415

Tap 415, a modern urban eatery located inside the Westfield Centre Mall, offers a unique menu of American favorites with a twist. The signature Tap Burger is jam-packed with tempura bacon, cheddar cheese, lettuce, pickled red onion, and juicy, medium-rare beef patty sandwiched in between soft buns topped with sesame seeds and smeared with togarashi remoulade.

Chickpea Panisse from Gather

Whether you are a vegan or an omnivore, you will find something delicious at Gather, a farm-to-table restaurant in the heart of downtown Berkeley. The vegan-friendlyChickpea Panisse is an absolute delight. The chickpea fries, which flaunt delicate, crispy exterior with soft, creamy interior, are complemented by flavorful black bean puree, crushed garbanzos, cabbage slaw, cashew, sultana, and ancho chili.

Best Place To Experience The Kaiseki Cuisine In NYC

Treat yourself to an exquisite, one-of-a-kind meal at Hakubai in NYC to experience the meticulously prepared Kaiseki cuisine.

Tucked away in the basement of The Kitano Hotel in New York City, Hakubai Restaurant is a cozy, intimate Japanese restaurant that specializes in Kaiseki cuisine. Kaiseki - a traditional multi-course dining experience - highlights delicate small Japanese dishes served on an array of porcelain, pottery, and lacquer dishware at carefully timed intervals. Indulge in the culinary ingenuity of Executive Chef Yukihiro Sato, who combines the best seasonal ingredients with a breathtaking presentation that will delight your eyes and palate.

First Course: Appetizers

Served on a wooden tray, the appetizer includes an assortment of small dishes like creamy, smooth tofu with nutty sesame flavor, tender duck breast topped with a dollop of mustard, deep-fried tilefish soaked in vinegar sauce with pickled radish, and lobster & asparagus with yolk sauce.

Second Course: Sashimi

The second course of assorted sashimi highlights the freshest fish of the day, such as the lightly seared fatty tuna, thinly sliced fluke, and plump scallop topped with salmon roe. These melt-in-your-mouth sashimi is garnished with grated radish, scallion, or petal-shaped radish.

Third course: Steak, Tempura, and Noodle

The third savory course is a dual play on warm and cold dishes. The perfectly cooked Miyazaki Wagyu steak flaunts tantalizing buttery flavor, while the deep-fried shrimp rolled with shiso and seaweed is no ordinary tempura. The green tea soba noodle salad topped with crunchy buckwheat adds a refreshing note to the palate.

Main Course: Sushi

The main course of premium assorted sushi is every sushi connoisseur’s dream. Imagine high quality, fresh sushi like toro, trout with shisho, ebi, seared whitefish, and eel blanketing perfectly seasoned sushi rice with wasabi.

Final Course: Dessert

The final dessert course features three treats – such as black sesame ice cream, earl grey sherbet, and green tea kuzu mocha – to end the experience on a sweet note.

Top 5 American Comfort Food With A Modern, Elevated Twist at Del Frisco's Grille in NYC

1. Cheesesteak Eggrolls

A fusion of America (Philly cheesesteak) and China’s (eggrolls) signature dishes, the Cheesesteak Eggrolls at Del Frisco’s Grille is an absolute must. Perfect for sharing, the crispy eggrolls are stuffed with savory cheesesteak and drizzled with sweet and spicy chili sauce and honey mustard.

2. Jumbo Lump Crabcake

A fist-sized crabcake, made with lump crab meat and topped with micro greens, sits on top of spicy cajun lobster sauce that is both rich and creamy. Unlike other crabcake, this one is as pure as it gets - real, sweet and juicy crab meat without the unnecessary, extra fillers.

3. Filet Mignon

Del Frisco’s Grille lives up to its reputation as America’s greatest steakhouse by serving one of the best filet mignon ever. Cooked perfectly rare (you can, of course, request it to be cooked any way you want), the filet mignon has beautifully pink center with grilled edges. The absolutely juicy steak that just melts in your mouth is topped with peppercorn for additional flavor.

4. A Trio of Vegetable Sides

The sides at this steakhouse is as delicious as the main course itself. The crispy sweet potato fries, pan-braised wild mushrooms, and shaved brussels sprouts with bacon all complement the steak well.

5. Coconut Cream Pie

Inspired by Boston cream pie, the Coconut Cream Pie is presented just as the name suggests. On top of a mound of fresh cream are toasted & fresh coconut flakes and white chocolate shavings. The pie is surrounded by crunchy crust made with Nila crackers, which is much sweeter and has more vanilla flavor than other typical crusts.

Embark On A Meticulous Journey Through The Study Of Beef At A Japanese-Inspired Steakhouse In SF

Liz Hafalia / The Chronicle

Unless you’ve been living under a rock, you have probably heard of Alexander’s Steakhouse. The Lamborghini, Chanel, and Rolex of steakhouses, Alexander’s is more than just a place where diners drop hundreds of dollars on premium cuts of beef. For me, it was also an immersive journey and a guided study of beef in which I had the opportunity to explore different cooking techniques, textures, and flavors.

Hamachi Shot ($30)

My dining experience at Alexander’s began with the Hamachi Shot ($30) from the Bites menu. Each shot glass contained fresh hamachi sashimi with a slice of avocado, serrano pepper, cilantro, julienne radish, and crispy garlic mixed with yuzu-soy sauce. The dish was not only pleasing to the eyes, but also to the mouth. I loved the complex dynamic among different textures, from the tender hamachi to the creamy avocado.

Dry-Aged Kagoshima Wagyu ($30)

The Dry-Aged Kagoshima Wagyu ($30), also from the Bites menu, was such a tease to the mouth. A thinly sliced, beautifully marbled Kagoshima wagyu was wrapped over marinated eryngi mushroom. I could taste the fire from the piece of beef that was seared in binchotan (Japanese white charcoal).This juicy, melt-in-your-mouth wagyu roll was rubbed with yuzu to add an interesting citrus flavor.

Uni Toast ($9)

The final item from the Bites menu, the Uni Toast ($9) truly highlighted Alexander’s unique incorporation of Japanese cuisine at a steakhouse. Atop a buttery, marrow toasted brioche slabbed with thousand island dressing laid creamy uni and braised oxtail with thinly sliced seaweed. The buttery, creamy flavor from the brioche, uni, and the thousand island dressing was a bit excessive for my personal preference, but the extremely tender oxtail balanced out the flavor with its savoriness.

Marin Roots Local Greens ($14)

Don’t expect plain lettuce and croutons when you order a salad at Alexander’s. TheMarin Roots Local Greens ($14), served in a delicate ceramic bowl, contained fresh greens, onsen egg, and crispy squash chips tossed in green goddess dressing and seasoned with yuzu-kosho. The egg yolk dripped all over the salad to provide creamy texture that balanced well with the crispy squash chips and crunchy greens.

Tajima F1 from Australia ($48 for 3oz)

The main act at Alexander’s, of course, was the steak. Ranging from filet mignon to porterhouse to wagyu, Alexander’s steak menu boasted an impressive collection of cuts and varieties. Our knowledgeable waiter recommended the Tajima F1 from Australia ($48 for 3oz) based on our predilection for leaner cuts. Because this medium rare steak was so lean, I would recommend getting a more marbled cut if you want the much desired, melt-in-your mouth texture. We were given a tray of 12 different salts from around the world to pair with the steak. I wished the beef had been seasoned even more lightly so that adding additional sodium wouldn’t seem overindulgent.

Sides of Butternut Squash ($12), Wild Mushrooms ($16), Shichimi Fries ($14)

Alexander’s offered a wide variety of sides, all of which highlighted a unique blend of flavors. While a bit too sweet, I enjoyed the Butternut Squash ($12) with garlic, harissa, and toasted pepitas in maple vinegar, as well as the Wild Mushrooms ($16) featuring at least four different types of mushrooms sauteed in shiro shoyu with yuzu and topped with chives. The thin-cut, extra crispy Shichimi Fries ($14) was served with a side of tonkatsu aioli with sun-dried tomato.

Carrot Cake Souffle ($16)

For a sweet ending to the savory meal, my guest and I shared the Carrot Cake Souffle ($16). Because the souffle is made to order, it took about 15 minutes for the dessert to arrive. The waiter dropped a generous pour of orange whiskey sauce and a scoop of cream cheese ice cream into the soft, fluffy souffle. The intensity of the orange whiskey sauce unfortunately overpowered other flavors in the souffle, but I still enjoyed the fluffy texture that reminded me of cotton candy. The dessert also included a pair of pecan shortbread topped with a dollop of cream cheese and real carrots.

Alexander’s Steakhouse is by no means an everyday, neighborhood steakhouse given its price tag, but add it to your list of places to dine for special occasion.