Greenwich Steakhouse Inaugural Review Our Coverage Sponsored by Fresh Origins
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Great steakhouses in Manhattan that are one-of-a-kind and not part of a chain or a big restaurant group are becoming rarer and rarer to find. Those that exist we look for, but the best one we've seen emerge brand new in quite some time is Greenwich Steakhouse, by Benny Gocaj, whom we were pleased to meet recently. The moment we arrived, Benny greeted us at the door and seated us. Benny was immensely gracious and owns this venue along with Executive Chef Victor Chavez, whom we did not meet as he was traveling when we visited. There is a third silent partner. It's a gorgeous contemporary venue with three floors: a boutique steakhouse.
Greenwich Steakhouse opened on February 22, 2017 and Benny came to the USA and specifically to New York in 2000. For 14 years he worked for our friend Nino, and you'll be hearing more positive Nino news upcoming. Benny tells us that Nino told him to work hard and be nice, and Nino verified this advice. Everyone should listen to Nino on this! Directly prior to opening this venue, Benny worked at Smith and Wollensky.
One of Peachy's most favorite foods ever is crab. Specifically, she loves crab legs cooked and served with butter to dunk in. This is rare in Manhattan but we eat it most often in Florida. We did see King Crab Legs on the a la Carte raw bar menu, and were delighted with them. Ginger Cocktail Sauce, Classic Cocktail Sauce and Horseradish are wonderful to accompany them, however, you should know that they were of the utmost freshness so if you were to eat them straight they are standalone magnificent also.
One of the best salads in recent memory is the Warm Lobster Salad here. The Lobster is sourced from Maine via Lobster Place, and the quality of the lobster is standout. Green beans will add to your high level of satisfaction along with avocado, salad frisee and truffle oil vin which they were happy to put on the side per our request.
In the spirit of fashion week, let's indulge this salad as it walks down the runway to Peachy's stomach from many angles. It is gorgeous, dahling, and more importantly, delicious!
The appetizer we chose was the Classic Beef Tartare, which is splendidly topped off by beet chips. Inside you will discover a raw quail egg, which adds to the culinary enchantment. Each bite of this carnivorous glorification epitomized ecstasy and was a total triumph in our stomach.
For our fish entree, the most inviting entry to us was the Fresh Caught Halibut, sourced from the Atlantic.
In case anyone is rolling their eyes at Halibut, may we suggest you probably have not had Halibut poached in lobster bisque so well as it is here at Greenwich Steakhouse! Baby carrots fulfilled our inner bunny rabbit criteria and we like the contrasting varieties of carrots. It did not escape us that they are also Boston College colors so maybe the football team can fuel up to be competitive with Notre Dame coming up soon. Peachy has not bet with Regis this year. Yet.
The two sides we chose were exactly as great as we hoped for. The grilled asparagus was just that and the creamed spinach perfectly highlighted the two aspects of its name combined in ideal proportion; the texture was superlative. Note we never edit pictures (restaurant owners that request this are not published on-we publish the truth) and these really are this green.
Perhaps the most crucial question: how is the steak?
We always order Filet Mignon medium at any steakhouse venue new to us and it is highly competitive here! The 14oz Filet Mignon is served with bone marrow, a lovely touch, and is organic and sourced from New Jersey we were told. Every bite impressed us and when we cut inside, it looked like this:
There are six sauce choices, and Bernaise always has our name on it. It is one of the best Bernaise sauces we've had in 2017.
Greenwich Steakhouse impressed us on our first visit and we look forward to seeing what they do next! Bravo Benny.
FG means French Grill.
