A Peachy's Pick Since 2012, Frankie and Johnnie's Steakhouse Est. 1926 Spring 2017 Our Coverage Sponsored by Fresh Origins
Owner Peter Chimos, Greek God of Steaks, one of our favorites!
Peter suggested the 22 oz Ribeye, which is perfection on a plate and must be eaten with Kathie Lee's wine collection
Fresh Origins is America’s leading producer of Microgreens and Edible Flowers. Combining the benefits of an ideal climate with a deep passion for quality and innovation, Fresh Origins products are sought after by the finest restaurants and top chefs. The farm is located in the picturesque rolling hills of San Diego County, where the near perfect weather allows for production and harvest all year. Fresh Origins produces almost 400 Microgreens, Petitegreens, Edible Flowers, Shoots, Tiny Veggies™ and related items. Many are not available anywhere else, with new introductions nearly every month. Fresh Origins products are on top of the finest cuisine in the world! Fresh Origins supplies distributors of specialty produce who serve fine dining restaurants and resorts nationwide. There are also a few online sources of their products available to private chefs and home cooks. Read our first Culinary Queen interview with Kelly Sasuga:
For more information about Fresh Origins, visit their website at
(Missing from the pictures: Kathie Lee Gifford. We'd love to see you here and sip your talents with you!) As we told you earlier this year, Peachy's favorite part of a trade show is stopping by to see Peter after it is over:
It's not who you know, it's WHOM YOU KNOW and we know Peter Chimos who knows just about everyone if you look on his walls. We mentioned a few in the last feature in January 2017:
Kathie Lee likes the scampi and we quite concur from that visit.
We first picked Frankie and Johnnie's in 2012:
This is absolutely the best Tuna Tartare we have had in Manhattan in at least a year.
Don't hate it because it's beautiful.
Eat it.
Everything is of the utmost quality at Frankie and Johnnie's, and the tuna is delivered six time a week which is evident in each succulent bite. White soy, ginger, sesame, avocado and wontons enhance this beauty and we like that there are both black and white sesame seeds because you can have it all here. Additionally, we are not avid connoisseurs of corn chips, however, they are made on premises and magically disappeared into someone's stomach quickly.
We do not edit the pictures; it really does look this delicious.
Frankie and Johnnie's Classic Salad is what every salad in Manhattan should strive to be. We like perfect, classic salads like this that are ideally chopped into perfect bite sized pieces with the ratio of ingredients such as this, including: iceberg lettuce, tomatoes, onions, cucumbers, peppers, mushrooms and pimentos. We even love the ranch salad dressing which they expertly put on the side.
Frankie and Johnnie's has a historic relationship with their butcher, Ava Meats, that dates back 15-20 years and when the sizzling wonder weighing in at 22 ounces awaits you with a medium rare red warm center, you will be silenced in awe of it.
This is dinner.
You will be even more thrilled when you slice into the Ribeye:
The sincere juiciness of each bite will make a statement on your palate and you'll know this is the best part of your day. Week. Month. All of the above. We love that Peter is a dedicated, old school restaurateur and a legend in New York and a steak of this caliber is equal to his status.
Ordering sides is key to your utmost enjoyment at Frankie and Johnnie's and we adore the Lyonnais Potatoes that are hash brown style. Sauteed onions add a perfect wow factor to this delight and this has tremendous flavor. The creamed spinach is the absolute freshest of its variety we have ever met and we like how it is a wonderful spring green and not a murky yellowish one, which is a sign of fabulous freshness.
Now you should be drinking red of course.
An entree not to be ignored and that is competitive with the steak is the French Style Chicken Breast. It is literally half a chicken, and it is delicious. Marinated for two entire days in a French method, the two chicken breasts are embellished with shiitake mushrooms resulting in a super juicy tender entree that is better than mere chicken. We suggest pairing this with Fresh Broccoli, a terrific beacon of nutrition.
And with the chicken, we suggest this Kathie Lee Pinot Noir Rose.
We love Peter and Frankie and Johnnie's and next time we're going to check out his other Manhattan location. We visited 46th Street this time.
