Maximum respect ordering that much food in order to rocked good quality content and broad material, you didn’t cheap out AT ALL. Dude, I’ll support and share your channel everywhere - you deserve it. LOVE your reviews and your commitment. Cheers 🍻
@@NoahEats I’d like to see all these meats cut down the middle (on arrival at the table), since more often than not they appear to be cooked beyond medium rare. We never see the center of these steaks. His food though 🤷♀️
Great video review ,my father would pull up a seat in the refrigerator,at late hours and eat with his eyes closed ,you and him are the only two people ive seen do this. To a long happy life ,thanks for sharing . I dont do sauces with the quality of this beef.
Smith and Wollensky is a good steakhouse , but nearly as good as Sparks is a few blocks away . Sparks is more refined, has way less greasy food, and presents a finer eating experience than Smith and Wollensky ever could . The only thing S&W has that could be called among the best in the city is their creamed spinach, it is delicious .
Agreed. Del Frisco Double Eagle is excellent. Bobby Vans was also excellent Haven’t been to either on in a while though. Smith and Wollensky is Iconic though.
Thanks for doing my favorite spot. If you ever return I'd suggest the prime rib. Its got no butter bomb. And the au gratin potato's are the special ones they substitute grease with cheese and that dish is divine.
Hi UA! Always nice to see Steakhouse videos. While i do love a buttery melt in your mouth steak, that one was swimming in it lol. Last time i mentioned giving Trattoria L'incontro a try as far as Italian places go. Today, may i also recommend "Christo's Steakhouse" also in the Astoria area? It has been a very long time since I've been there so i can't speak to its current quality. However, yearssss ago it was quite delicious! It'd be cool to see if you decide to give it a try!
Awesome honest review - just subbed. Ate here in March 2024 and had the exact same thoughts - rib eye meat quality was incredible but ruined by how oily it was.
Your reviews are always very informative. My suggestion to you would be to take smaller bites, I'm always afraid I might have to run in and give you the heimlich maneuver .
That first piece of bread you tried looked like sourdough. That texture and consistency (tougher and chewier than typical French or Italian bread) is typical and by design for sourdough.
The cajun ribeye looked medium with maybe too much cajun seasoning while the filet mignon was medium rare. I would have never ordered 2 steaks but thanks for showing them for the channel!
Thanks for another great review, UA! I put S&W in my top 5 in NYC. I lived just off Tudor City for a while, so I could walk there, and enjoyed it often. I never had the cajun ribeye, I'm wondering if that added to the excess butter. But, this is certainly on the upper end of my list. Try Porter House in the Time Warner Center (across from the epic Per Se) It's done by Michael Lomonaco, and is one of my favorites. Happy New Year good sir!
oh man, i used to work right across the street at a law office. surprised you didn't get the burger made with all the leftover trimmings, one of the best burgers i have had.
I'm a big food guy love traveling to places just for did recently hmgo to Gallagher in new york so I really enjoy watching your videos keep up the good work!
Great review I love your honest reviews I've been there a few times not best but good. Love Cajun at morton's I'm flying to Palm Springs to take my mom to mortons and get there Cajun rib eye which I love when I had it here in NYC. On Mondays I go to applebees they do a $27 6oz steak with garlic mash potatoes and broccoli for $14 I love it.
LOVE how you’re showing us the menu items! I live in a small town in South Africa 🇿🇦 Chances of me visiting restaurants like this are zero to none! Thank you for taking me there 💃🏼
Years ago I was at Smith and Wolinsky with several other people. We all ordered our steaks, rare or medium, rare, except for one person, who ordered his steak well done. The waiter advised against it. When the food arrived, the well done person sent his steak back because it wasn’t well done enough. The waiter returned with the steak, and unfortunately, it was still not to my companions liking. So he returned the steak again. Within moments later, a chef returned with the stake, slammed the platter down onto the table in front of my companion, and said “don’t send it back again. “! We all laughed uproariously.
I think the butter situation is more like a preference. A lot of people like buttery steak. That Ribeye is not medium rare, however it made my mouth water lol. Gimme some white rice with that! Lol
There's other flavors to compliment a faty steak he just didnt like the steak sauce. Mikey Chan carries around a jar of hot oil for situations like this.
I loved everything about the rib eye from the cook on it to all of that butter and the spices and like you said give me a plate of white rice and a salad and to me that's good eating 😂😂😂😂
@@BlackJesus8463 it seems that h leant like spicy. He seemed to even find the Cajun spicy. I wore that in the beginning both nuts were to be Cajun - fortunately it didn’t turn out that way, though the filet was overdone.
I would love a review of Karczma Polish Restaurant in Brooklyn. I’ve never eaten there. I would suggest you try the White Borscht and the Meat Pierogi (similar to Chinese pot stickers but different dough used) and a main dish. Would love to hear what you think! Thanks!
Hi UA….I’ve gone to Smith & Wollsensky for years. I think your Ribeye was greasy because you selected the Cajun steak. The seasonings must be in an oil or butter that they baste the steak in while it cooks. The plain Ribeye just has the residual steak juices, nothing like I saw on the bottom of the Cajun steak plate. As always, thanks for the great review.
I wanted to congratulate you on your career decision. I wish you the best and Im positive you will be extremely successful. I really enjoy and appreciate your work.
Another excellent NYC steak review. I guess looks are deceiving - your steaks and hashbrowns looked delicious. Congrats on making RUclips your full-time passion!
I haven't eaten at Smith &Wollensky since 2003. You should eat at Empire's Steakhouse on 50th Street on the Eastside!❤❤❤❤❤ go on Tuesday through Saturday for best service!❤❤❤ The portahouse or the lamb chops are fantastic!! Also, the calamari is to die for. Please go and tell the manager that Puma sent you, you'll be treated like a king!!!
I thought the Ribeye was way beyond Medium, into well done territory.. but looked Good ... I agree with him on the " too much butter and grease" comments though.. it does distract from the meat, which is a shame ..
Nice video! If you can, I recommend the new Korean chicken joint in the city, Coqodaq. From the owner of Cote. Genuinely curious if it's worth the hype.
Suggestions, maybe you or the Waiter could have put some of the buttery sauce on your Filet Mignon, and maybe you could have asked the Waiter to take the large steak and put it on another "empty" dish. It would have removed all the excess buttery sauce, leaving just the steak that looked like it was flavored enough on its own.
Man, I was really rooting for you when you first mispronounced "worcestershire" when you were discussing the steak sauce but THEN you repeated it 😂 FYI its "Wu-stuh-SHR" 😊 LOVE the content on your channel!
I bet you think you are impressing people with the "correct" pronunciation. Of all the words that one is the one most agree to not care about because everyone knows what you are saying. Relax
My favorite steak house in NyC is “Strip House” on 12th street. They have perfected the sear with a peppercorn crust. I also highly recommend the duck fat potatoes and truffle cream spinach as sides.
Yeah I have to agree, nobody fucks with their sear, and the salt e peppercorn just makes it amazing ... 1 thing going against them is they're definite cut thinner then all the other too steak houses but the flavor is just off the charts
Great review, UA! Had the burger ($25) and half an order of creamed spinach a couple of times. A fun spot for mingling with the midtown business lunch crowd.
Its all about personal tastes folks. If I was UA I would not have gotten the cajun rib eye but traditional .for a review that is and that bone in fillet looked amazing... the bread also looked very good with a variety of ..and butter looked wonderful. The hash browns also were on point as well. Ya just gotta eat rite away and not ponder over it , lol !!!😮
i wonder if that rib-eye butter situation was only for the cajun steak, using the butter to try to infuse cajun seasoning. regular rib-eye maybe less buttery there?
Nice review UA. I keep hoping you'll get prime rib when you are in a steakhouse. I don't believe I've ever seen you do it. I prefer Gallaghers to Smith & Wollensky. Just looking in the meat aging room on the way in, get my appetite on.
Went to the ones in easton OH and the one at the Venetian resort in Vegas. Good experiences with both. First time spending 200 by myself on a dinner so def on the higher end.
2 cowboys out here on the WestSide started an establishment called "CattleMens Steakhouse" which is built in the fashion of the old frontier cattle ranch houses......not a bougie place but with a real cowboy type of feel that is classy in its own right and prices are fair with bottomless green salad bowls and home made dressing , bottomless bbq ranch beans , and bottomless sourdough bread loaves that are all made from scratch...........Another place but for this one you will need a reservation to guarantee a spot in Beverley Hills called "Lawrys The Prime Rib" brought to you by the man that makes the famous seasoned salt you can find in most household kitchen cabinets.........
I used to work at S&W for years. So the Cajun ribeye is dredged in Cajun seasoning then grilled. After it comes off the grill, they brush it with Cajun infused beef tallow which is the oil that you're getting. They brush a good amount of it on the steak and that's what gives it the shine and oiliness. But you can ask them not to put the beef tallow on. If you don't like the steak sauce you might have tried asking for the beef au jus that comes with the prime rib. You would have loved that. It's basically like a French dip sauce.
@@Piggy-Oink-Oink 1500° would probably be ridiculously hot in order to cook a steak properly without burning it . Yes, it's a very hot gas broiler. Technically the steaks are placed on a grill and the grill is hot, but the real heat is from the broiler above. It's usually a multi-layered grill broiler combination. You can probably see these broilers on Peter Luger, or most other big steak house videos. They run very hot... I'm guessing 6-800 degrees average, because the more you put in and out of the broiler and ambient temperature tends to lower the cooking temperature. So for example, if you go in early and are the first steak on the grill, it will be super hot. Probably close to a thousand degrees if it was on full blast without being touched... But when you go on Friday night and they have to add steaks and remove them constantly. You're probably looking at about 5-600 degrees tops.
@@JohnVC That is what I thought. Peter Luger uses the exact same method as does Ruth's Chris. Only one steakhouse in NYC is using charcoal, Gallagher's but the city is planning to stop them just as they are stopping wood fired pizza ovens. Ridiculous
@@Piggy-Oink-Oink Yeah, chains like Peter Luger, Ruths Chris and Smith and Wollensky are using very similar equipment and techniques. A coal fired steak would be pretty interesting in comparison. Generally these steakhouses get by because they can dry age to charge more money, plus they have overpriced wine and side dishes, but honestly any of these chain high-end steakhouses can have the "best steak" review on any given night. If you can cook, you're basically better off going to whole foods and getting a dry aged steak reverse searing it at home and paying about a third of the price. But I get it. If you're in town for a weekend and you have to take 3 other people out, you need 6 or 700 cash to eat at Peter Luger's in Brooklyn. Sometimes you have to bite the bullet for a mediocre meal. Especially since a lot of these people that eat here are getting expense accounted.
@@JohnVC I so agree! I can cook and I do grill my steaks in the spring and summer. A little tough in this kind of weather..so sometimes you gotta pay if you crave steak . Yeah Luger charges like 16 for 'sliced Beefsteak tomatoes" and they aren't even heirloom lol
UA, i know it may be kinda overused, but any chance you could give scores for your meals? Im always curious how much you actually like certain foods and i think a scoring system would be really nice. Especially cuz u eat at such nice places.
@@NoahEats Im talking about a number score for his own personal preference so I know how much he actually likes the meal. I dont know about you, but sometimes it seems a bit tough to understand HOW MUCH UA actually liked the meal. So a number scoring system for steak dinners, or Burger joints, pizza, etc, would be cool and give me a better understanding of his own personal preferences.
I’ve been binge watching UA for about three days and I’ve discovered that his face reactions are a direct correlation to the rating. The more angry and face contortions, the better the food experience!!!!
You know the waiter always says that whatever you order is one of their personal favorites right? Gives an instant sense of camaraderie with the guest and makes the guest more likely to tip better.
as a former waiter this can be true but people are more straight up then you think. people are also better at reading honesty than you think and a waiter that treats you like a real person can be even more appreciated then a kiss ass.
Those steaks looked amazing! And prices were ok. Why didnt you take out the ribeye from the serving plate and eat it on its own without it sitting on the butter? You can really see the oil on the plate when you spoon those potatoes though. Great review..👍🏼
Don't let this distract you from the fact that Hector is gonna be running 3 Honda Civic's with spoon engines. On top of that he just came into Harry's and ordered 3 t66 turbo's with NOS's and a Motec System Exhaust.
They're offering a great price at $65 for a 16oz Filet Mignon. Sourcing meat as a consumer from a retailer/butcher would cost about the same or more at that price point without factoring in the cost of equipment and time put into the aging process.
LongHorn Steakhouse. That's 100 miles round trip, to get to a big name Steakhouse I'd have make a 200 miles round trip (Chicago)! Thanks for the video. Safe Journey! Yellowbird Blue Agave Sriracha!!!
Years ago I shared a massive porterhouse and a four pound Angry Lobster with four other friends at S&W and it was an amazing meal. The steak was perfect and we couldn’t finish it and the lobster was just the right amount of spicy.
That ribeye would’ve been so much better with some more bread dipped in that buttery sauce. You can also use the bread to soak up some of that butter on top of the steak
UA you need to go to the Grill - order the pasta a la presse, and the prime rib english cut. I’ve watched your videos having gone through the same tour of nyc steakhouses, and i think the above is the best meal i’ve had in the city
I'm yet to find steak sauce that I like more than A1. I tried Peter Luger for the first time some weeks ago and their steak sauce tasted like a mix of barbeque sauce and ketchup.
A1 is the best, really? It's on the pricey side, but Britts also made HP brown sauce. IMO, that is a great steak sauce, but they marketed it by removing "steak" as it works with other meats too.
I always look forward to your steakhouse reviews to see if they are similar to how I feel. I've been to almost every steakhouse in NYC at least a dozen times each. (It's basically all I eat). I've been to S & W a few times over the years hoping to have a better experience than the previous visit but it always disappoints. Though these are isolated instances and I have no clue if it happens to others - but they don't honor reservation times - or requests. 7pm reservation for indoors turned into 745pm seating outside with all the marijuana smells. They lost my take home bag twice. They ran out of prime rib twice. Some items had no flavor. The waiters are so trained they don't listen to what you are saying. You said medium rare twice - and he still asked you "How do you want the steak cooked" - They also brought out steak cooked differently than asked for - in your case as well - that ribeye is medium well and I know the cajun ribeye has added oil but your steak is sitting in a pool of unnecessary oil. I just never ever got the impression they cared about the customer - friends have been there as well - and they felt the same. Too many other options to continue to try and hope it will be better. Im sure others have had the best experiences there - this is just my own thought. Keep up the good reviews!
@NoahEatsShorts wolfgangs for classic porterhouse. Porterhouse bar and grill for an upscale steakhouse experience. Carne mare for the crowd and gorgonzola aged strip. Hard to say a favorite because they offer different things. Each has a great product. I think smith and wollensky doesn't offer any such good product. Just my opinion
The ribeye looked medium well! The fillet looked excellent
I think he's doing this to boost engagement. The first was medium, the second was medium rare.
The ribeye cap was well done, shame. The eye was medium to medium well. First steak overcooked for sure. Filet looked good, I agree
Sure but in the middle of the steak for sure was more medium rare
Ribeyes taste great medium due to the fat rendering. Wonder if the chef did a slight chef preference
@@brandoncarpenter9681 It looked perfect.
Maximum respect ordering that much food in order to rocked good quality content and broad material, you didn’t cheap out AT ALL. Dude, I’ll support and share your channel everywhere - you deserve it. LOVE your reviews and your commitment. Cheers 🍻
It's a smart move for leftovers!!!
You ordered the rib to be medium rare but it looks well done and you did not mention anything
I would have like to see a cut down the middle to see the cook quality of the chef
Could be camera filter, lighting and angle
It was marinated which might have that effect.
@@NoahEats I’d like to see all these meats cut down the middle (on arrival at the table), since more often than not they appear to be cooked beyond medium rare. We never see the center of these steaks. His food though 🤷♀️
Great video review ,my father would pull up a seat in the refrigerator,at late hours and eat with his eyes closed ,you and him are the only two people ive seen do this. To a long happy life ,thanks for sharing . I dont do sauces with the quality of this beef.
Smith and Wollensky is a good steakhouse , but nearly as good as Sparks is a few blocks away . Sparks is more refined, has way less greasy food, and presents a finer eating experience than Smith and Wollensky ever could . The only thing S&W has that could be called among the best in the city is their creamed spinach, it is delicious .
Funny thing about Sparks, one of the best lobsters I've ever had was from there. Great steaks, seafood and service.
Big Paul Costellano agrees too! Jokes aside, I love Sparks as well..
I had one of the worst steaks at sparks. Super chewy with sinew.
Chewy bread sucks. An American characteristic.
Agreed.
Del Frisco Double Eagle is excellent.
Bobby Vans was also excellent
Haven’t been to either on in a while though.
Smith and Wollensky is Iconic though.
Thanks for doing my favorite spot. If you ever return I'd suggest the prime rib. Its got no butter bomb. And the au gratin potato's are the special ones they substitute grease with cheese and that dish is divine.
He's not a big prime rib guy and there are true prime rib houses than to get then at steak houses imo.🐰
The crust on those steaks was just amazing, the filet mignon looked a perfect temperature. My mouth is watering.
yeah i dont get his moaning, that looked top notch to me
@@rexiioper6920I guess we need to be there
@@NoahEatsShorts let’s have a get together on him
@@jackfeifer2501 👍
Hi UA!
Always nice to see Steakhouse videos. While i do love a buttery melt in your mouth steak, that one was swimming in it lol.
Last time i mentioned giving Trattoria L'incontro a try as far as Italian places go. Today, may i also recommend "Christo's Steakhouse" also in the Astoria area? It has been a very long time since I've been there so i can't speak to its current quality. However, yearssss ago it was quite delicious! It'd be cool to see if you decide to give it a try!
Awesome honest review - just subbed. Ate here in March 2024 and had the exact same thoughts - rib eye meat quality was incredible but ruined by how oily it was.
Your reviews are always very informative. My suggestion to you would be to take smaller bites, I'm always afraid I might have to run in and give you the heimlich maneuver .
I was thinking the same about the size of the bites 😅
Facts
That first piece of bread you tried looked like sourdough. That texture and consistency (tougher and chewier than typical French or Italian bread) is typical and by design for sourdough.
Thanks for sharing! I always learn something new from you all
The best way to ruin bread is by making it sourdough.
@@riproar11 Opinions and assholes.
@@riproar11how so?
@@xc7525 Watch the video.
The cajun ribeye looked medium with maybe too much cajun seasoning while the filet mignon was medium rare. I would have never ordered 2 steaks but thanks for showing them for the channel!
When you do food vlogs, you will order 3 steaks!
Steaks look delicious. Congrats on being able to work on your channel full time
Yes sir. Someone should be able to experience NYC once in a while. Looks amazing. Keep it up, UA.
New York has so many options!
Thanks for another great review, UA! I put S&W in my top 5 in NYC. I lived just off Tudor City for a while, so I could walk there, and enjoyed it often. I never had the cajun ribeye, I'm wondering if that added to the excess butter. But, this is certainly on the upper end of my list. Try Porter House in the Time Warner Center (across from the epic Per Se) It's done by Michael Lomonaco, and is one of my favorites. Happy New Year good sir!
I have been watching these reviews for months having no idea he's been
oh man, i used to work right across the street at a law office. surprised you didn't get the burger made with all the leftover trimmings, one of the best burgers i have had.
I'm a big food guy love traveling to places just for did recently hmgo to Gallagher in new york so I really enjoy watching your videos keep up the good work!
Great review I love your honest reviews I've been there a few times not best but good. Love Cajun at morton's I'm flying to Palm Springs to take my mom to mortons and get there Cajun rib eye which I love when I had it here in NYC. On Mondays I go to applebees they do a $27 6oz steak with garlic mash potatoes and broccoli for $14 I love it.
LOVE how you’re showing us the menu items! I live in a small town in South Africa 🇿🇦 Chances of me visiting restaurants like this are zero to none! Thank you for taking me there 💃🏼
Years ago I was at Smith and Wolinsky with several other people. We all ordered our steaks, rare or medium, rare, except for one person, who ordered his steak well done. The waiter advised against it.
When the food arrived, the well done person sent his steak back because it wasn’t well done enough. The waiter returned with the steak, and unfortunately, it was still not to my companions liking. So he returned the steak again.
Within moments later, a chef returned with the stake, slammed the platter down onto the table in front of my companion, and said “don’t send it back again. “! We all laughed uproariously.
hopefully that was the last time you went to eat steak with that well done companions. Specially a nice steakhouse
I would have said fk you and walked out.
Beware of returning your food multiple times. I’ve heard stories of many angry chefs. 😜😂
Used to eat there a bunch of times years ago. It’s good
Lol sounds like a arrogant and crap restaurant
I think the butter situation is more like a preference. A lot of people like buttery steak. That Ribeye is not medium rare, however it made my mouth water lol. Gimme some white rice with that! Lol
There's other flavors to compliment a faty steak he just didnt like the steak sauce. Mikey Chan carries around a jar of hot oil for situations like this.
I loved everything about the rib eye from the cook on it to all of that butter and the spices and like you said give me a plate of white rice and a salad and to me that's good eating 😂😂😂😂
@@BlackJesus8463 it seems that h leant like spicy. He seemed to even find the Cajun spicy. I wore that in the beginning both nuts were to be Cajun - fortunately it didn’t turn out that way, though the filet was overdone.
I would love a review of Karczma Polish Restaurant in Brooklyn. I’ve never eaten there. I would suggest you try the White Borscht and the Meat Pierogi (similar to Chinese pot stickers but different dough used) and a main dish. Would love to hear what you think! Thanks!
Did you dip a piece of the fillet in the ribeye drippings?
That might be a little too greasy for me, but as usual, informative and unbiased review. Thanks UA! Happy New Year! ❤
Lots of fat and butter mix perfect for that bread!!!
Complimentary defibrillator, on the house.
The ribeye is well done on the cap and medium well on the rest. The filet was medium. Honestly the hash browns looked like the best thing.
Agree. It does not look.
For a great Cajun Ribeye or Cajun Porter House definitely @Bryant and Cooper in Roslyn, NY
I would send back both. Pretty disappointing cook for a steak house. Would expect that at an olive garden
DEF agree on the temps ....the hash browns look not too great...im sure he had an interesting bathroom sitting
The Cap was well done ! You ordered medium rare. You got someone else’s order lol 😂
Cooler just too long :(
@@ryangies4798, *affect
Hi UA….I’ve gone to Smith & Wollsensky for years.
I think your Ribeye was greasy because you selected the Cajun steak. The seasonings must be in an oil or butter that they baste the steak in while it cooks.
The plain Ribeye just has the residual steak juices, nothing like I saw on the bottom of the Cajun steak plate.
As always, thanks for the great review.
Hey UA. Hope your Phillies do well mate. Love your videos makes me miss my trip to NYC
Great review. 2 steaks is great info to form a basis on a steakhouse! Why they would douse a ribeye in butter is beyond me!
I think it was the charring of the cajun seasoning than a searing of the beef, as the butter side reduced that soot side sitting in the plate.
Found your channel right before xmas, really dig your content.
A knowledgeable wait staff is always a huge plus.
We need a collaboration video. UA and Shin from Vegas with Shin. Would be Epic, the best NY and Las Vegas restaurant vloggers.
That’s what I was thinking too!!
I like your reviews. It's honest. There are some bloggers that rave about everything!
Great review! So many details were helpful
Love your videos! You have check out Barclay Prime in Philly and Gibsons in Chicago!
I wanted to congratulate you on your career decision. I wish you the best and Im positive you will be extremely successful. I really enjoy and appreciate your work.
So glad I live in Texas. When you order Med rare you get Med rare.
Another excellent NYC steak review. I guess looks are deceiving - your steaks and hashbrowns looked delicious. Congrats on making RUclips your full-time passion!
Steak reviews are good and savory!
I haven't eaten at Smith &Wollensky since 2003. You should eat at Empire's Steakhouse on 50th Street on the Eastside!❤❤❤❤❤ go on Tuesday through Saturday for best service!❤❤❤ The portahouse or the lamb chops are fantastic!! Also, the calamari is to die for. Please go and tell the manager that Puma sent you, you'll be treated like a king!!!
I'll add Empire to my list
Totally agree with your reasoning regarding jjust tasting the steak......Love Gallaghers. Want to try Keens next
Great minds eat alike! I recommend Keens, it's great
My favorite steak house in NY.. went there once a week, in the eighties and nineties.. Cajun rib eye and seafood Tower is the best! Great staff!
Always enjoy your videos! Your very honest about the food!
It's always interesting to witness
*You're
He said he wanted medium rare for both. The ribeye was served medium well but the fillet was perfect.
I thought the Ribeye was way beyond Medium, into well done territory.. but looked Good ... I agree with him on the " too much butter and grease" comments though.. it does distract from the meat, which is a shame ..
@@jefffromjersey52usually, anything Cajun or blackened will be medium or above.
Nice video! If you can, I recommend the new Korean chicken joint in the city, Coqodaq. From the owner of Cote. Genuinely curious if it's worth the hype.
Suggestions, maybe you or the Waiter could have put some of the buttery sauce on your Filet Mignon, and maybe you could have asked the Waiter to take the large steak and put it on another "empty" dish. It would have removed all the excess buttery sauce, leaving just the steak that looked like it was flavored enough on its own.
Man, I was really rooting for you when you first mispronounced "worcestershire" when you were discussing the steak sauce but THEN you repeated it 😂 FYI its "Wu-stuh-SHR" 😊 LOVE the content on your channel!
I bet you think you are impressing people with the "correct" pronunciation. Of all the words that one is the one most agree to not care about because everyone knows what you are saying. Relax
@@chustlermmsfarzee is quite right.
@@BlowinFreeit’s “Wooster -shire” like the city near Boston plus shire
@@chustlermoh hey man, so how you been, this has to be Brad Penn State class of 98'? This is Taylor, ha i need to get ur number
My favorite steak house in NyC is “Strip House” on 12th street. They have perfected the sear with a peppercorn crust. I also highly recommend the duck fat potatoes and truffle cream spinach as sides.
Yeah I have to agree, nobody fucks with their sear, and the salt e peppercorn just makes it amazing ... 1 thing going against them is they're definite cut thinner then all the other too steak houses but the flavor is just off the charts
That fillet steak looks fab. Dip it in the Cajun juices, UA!
Definitely dip the bread in the drippings
I enjoy your videos UA. Keep going.
Thank you!
The ribeye was swimming because of you ordering Cajun style.
I am new to this channel so I do have a question. Does UA Eats inform the Restaurant of their reviews before they eat there?
Great review, UA!
Had the burger ($25) and half an order of creamed spinach a couple of times. A fun spot for mingling with the midtown business lunch crowd.
Those steaks look amazing 😮Best steaks i’ve seen yet on this channel
They looked shiny!
There is nothing in this world that tastes as good as Steak.
You should have put some cajun sauce from the prime rib onto the fillet mignon.
Its all about personal tastes folks. If I was UA I would not have gotten the cajun rib eye but traditional .for a review that is and that bone in fillet looked amazing... the bread also looked very good with a variety of ..and butter looked wonderful. The hash browns also were on point as well. Ya just gotta eat rite away and not ponder over it , lol !!!😮
I think the charging was more of the Cajun seasoning vs an actual sear
i wonder if that rib-eye butter situation was only for the cajun steak, using the butter to try to infuse cajun seasoning. regular rib-eye maybe less buttery there?
Nice review UA. I keep hoping you'll get prime rib when you are in a steakhouse. I don't believe I've ever seen you do it. I prefer Gallaghers to Smith & Wollensky. Just looking in the meat aging room on the way in, get my appetite on.
I agree Gallaghers > SW
Went to the ones in easton OH and the one at the Venetian resort in Vegas. Good experiences with both. First time spending 200 by myself on a dinner so def on the higher end.
2 cowboys out here on the WestSide started an establishment called "CattleMens Steakhouse" which is built in the fashion of the old frontier cattle ranch houses......not a bougie place but with a real cowboy type of feel that is classy in its own right and prices are fair with bottomless green salad bowls and home made dressing , bottomless bbq ranch beans , and bottomless sourdough bread loaves that are all made from scratch...........Another place but for this one you will need a reservation to guarantee a spot in Beverley Hills called "Lawrys The Prime Rib" brought to you by the man that makes the famous seasoned salt you can find in most household kitchen cabinets.........
Definitely looked a little closer to medium but hard to tell on camera usually.
What tripod are you using to get the selfie shots
I used to work at S&W for years. So the Cajun ribeye is dredged in Cajun seasoning then grilled. After it comes off the grill, they brush it with Cajun infused beef tallow which is the oil that you're getting. They brush a good amount of it on the steak and that's what gives it the shine and oiliness. But you can ask them not to put the beef tallow on. If you don't like the steak sauce you might have tried asking for the beef au jus that comes with the prime rib. You would have loved that. It's basically like a French dip sauce.
How are the steaks cooked.. over charcoal (I doubt it), wood, (Doubt that too in NYC) or in a very hot broiler around 1500% ?
@@Piggy-Oink-Oink 1500° would probably be ridiculously hot in order to cook a steak properly without burning it . Yes, it's a very hot gas broiler. Technically the steaks are placed on a grill and the grill is hot, but the real heat is from the broiler above. It's usually a multi-layered grill broiler combination. You can probably see these broilers on Peter Luger, or most other big steak house videos. They run very hot... I'm guessing 6-800 degrees average, because the more you put in and out of the broiler and ambient temperature tends to lower the cooking temperature. So for example, if you go in early and are the first steak on the grill, it will be super hot. Probably close to a thousand degrees if it was on full blast without being touched... But when you go on Friday night and they have to add steaks and remove them constantly. You're probably looking at about 5-600 degrees tops.
@@JohnVC That is what I thought. Peter Luger uses the exact same method as does Ruth's Chris. Only one steakhouse in NYC is using charcoal, Gallagher's but the city is planning to stop them just as they are stopping wood fired pizza ovens. Ridiculous
@@Piggy-Oink-Oink Yeah, chains like Peter Luger, Ruths Chris and Smith and Wollensky are using very similar equipment and techniques. A coal fired steak would be pretty interesting in comparison. Generally these steakhouses get by because they can dry age to charge more money, plus they have overpriced wine and side dishes, but honestly any of these chain high-end steakhouses can have the "best steak" review on any given night. If you can cook, you're basically better off going to whole foods and getting a dry aged steak reverse searing it at home and paying about a third of the price. But I get it. If you're in town for a weekend and you have to take 3 other people out, you need 6 or 700 cash to eat at Peter Luger's in Brooklyn. Sometimes you have to bite the bullet for a mediocre meal. Especially since a lot of these people that eat here are getting expense accounted.
@@JohnVC I so agree! I can cook and I do grill my steaks in the spring and summer. A little tough in this kind of weather..so sometimes you gotta pay if you crave steak . Yeah Luger charges like 16 for 'sliced Beefsteak tomatoes" and they aren't even heirloom lol
Nice one mate. You didn’t discuss the flavour of the Cajun seasoning
UA, i know it may be kinda overused, but any chance you could give scores for your meals? Im always curious how much you actually like certain foods and i think a scoring system would be really nice. Especially cuz u eat at such nice places.
Not sure if a number score would help as there are so many factors to include
@@NoahEats Im talking about a number score for his own personal preference so I know how much he actually likes the meal. I dont know about you, but sometimes it seems a bit tough to understand HOW MUCH UA actually liked the meal. So a number scoring system for steak dinners, or Burger joints, pizza, etc, would be cool and give me a better understanding of his own personal preferences.
@@JonHop1get a life
Hey UA do you travel outside US some time ? Just wondering 🤔
I’ve been binge watching UA for about three days and I’ve discovered that his face reactions are a direct correlation to the rating. The more angry and face contortions, the better the food experience!!!!
You know the waiter always says that whatever you order is one of their personal favorites right? Gives an instant sense of camaraderie with the guest and makes the guest more likely to tip better.
as a former waiter this can be true but people are more straight up then you think. people are also better at reading honesty than you think and a waiter that treats you like a real person can be even more appreciated then a kiss ass.
Those steaks looked amazing! And prices were ok. Why didnt you take out the ribeye from the serving plate and eat it on its own without it sitting on the butter? You can really see the oil on the plate when you spoon those potatoes though. Great review..👍🏼
Yuk both looks horrible
Nice video and good to see you hat is off in the restaurant. 🙂
Don't let this distract you from the fact that Hector is gonna be running 3 Honda Civic's with spoon engines. On top of that he just came into Harry's and ordered 3 t66 turbo's with NOS's and a Motec System Exhaust.
You're a fool 😄
underrated comment
Too bad Tads Steaks isn't around anymore in nyc
I can’t watch enough NYC Steakhouse reviews. All are so amazing. Definitely the thing to do when you want to splurge. 🥩
They're offering a great price at $65 for a 16oz Filet Mignon. Sourcing meat as a consumer from a retailer/butcher would cost about the same or more at that price point without factoring in the cost of equipment and time put into the aging process.
LongHorn Steakhouse. That's 100 miles round trip, to get to a big name Steakhouse I'd have make a 200 miles round trip (Chicago)!
Thanks for the video.
Safe Journey!
Yellowbird Blue Agave Sriracha!!!
In Chicago you got Mortons!
UA, keep doing what you're doing! We got your back!
Years ago I shared a massive porterhouse and a four pound Angry Lobster with four other friends at S&W and it was an amazing meal. The steak was perfect and we couldn’t finish it and the lobster was just the right amount of spicy.
That ribeye would’ve been so much better with some more bread dipped in that buttery sauce. You can also use the bread to soak up some of that butter on top of the steak
UA you need to go to the Grill - order the pasta a la presse, and the prime rib english cut. I’ve watched your videos having gone through the same tour of nyc steakhouses, and i think the above is the best meal i’ve had in the city
Had a NY strip there in December 2007 after a business closing in Manhattan. Simply amazing. Long overdue to get back.
Paused the video at first sight of you being served the steaks (look great). No Way are you going to finish all that! If you do...gold star.
Lol. He was pacing himself and planning on taking home leftovers
I'm yet to find steak sauce that I like more than A1. I tried Peter Luger for the first time some weeks ago and their steak sauce tasted like a mix of barbeque sauce and ketchup.
Definitely personal preference as I like the luger sauce > A1
A1 is the best, really? It's on the pricey side, but Britts also made HP brown sauce. IMO, that is a great steak sauce, but they marketed it by removing "steak" as it works with other meats too.
I agree. The Luger steak sauce uses Anchovies and tomato I prefer tamarind , raisin, and orange oil as in A1.
because of you, this is going in my bucket list :D!!
Gratins = graa·tns
Thanks for the review. I would definitely give this restaurant a try, but I would probably not order the Cajun steak.
subscribed because you are completely honest and dont hold an opinion back
I'd like to see more signature desserts when you go these places!
Ooh I’m going here next week. Heard they have a special after 8pm where you get endless amount of wine lol
You too fussy today...you have no idea how bad I would want to eat a steak in one these places...keep posting...I'll keep drooling...
The ribeye was slightly overcooked, but the filet looked so good!
I'm a sucker for Steak Au Poivre.
Invest in another good camera in low light. I can see noises in your clips. I highly recommend DJI Osmo Pocket 3.
I always look forward to your steakhouse reviews to see if they are similar to how I feel. I've been to almost every steakhouse in NYC at least a dozen times each. (It's basically all I eat). I've been to S & W a few times over the years hoping to have a better experience than the previous visit but it always disappoints. Though these are isolated instances and I have no clue if it happens to others - but they don't honor reservation times - or requests. 7pm reservation for indoors turned into 745pm seating outside with all the marijuana smells. They lost my take home bag twice. They ran out of prime rib twice. Some items had no flavor. The waiters are so trained they don't listen to what you are saying. You said medium rare twice - and he still asked you "How do you want the steak cooked" - They also brought out steak cooked differently than asked for - in your case as well - that ribeye is medium well and I know the cajun ribeye has added oil but your steak is sitting in a pool of unnecessary oil. I just never ever got the impression they cared about the customer - friends have been there as well - and they felt the same. Too many other options to continue to try and hope it will be better. Im sure others have had the best experiences there - this is just my own thought. Keep up the good reviews!
What's your favorite?
@NoahEatsShorts wolfgangs for classic porterhouse. Porterhouse bar and grill for an upscale steakhouse experience. Carne mare for the crowd and gorgonzola aged strip. Hard to say a favorite because they offer different things. Each has a great product. I think smith and wollensky doesn't offer any such good product. Just my opinion
Great Job on the Mirroring👍👍
used to live on 47th and 2nd and would go to Smith and Wollensky a few times a year. Ir was really good, haven't been in years.
I dined at that location awhile back and I ordered bone-in New York strip. It was an excellent meal.
The Cajun Ribeye looks succulent, but it is too oily for my interest. Also, didn't u order a medium rare?
I watch and see these prices, and am content to know that I can and do make a better steak at home for far less than half the cost.
Meh unless you're dry aging the beef yourself, I highly doubt it
You DARE to challenge my statement?!! BWAHAHAHAHA! 😁@@hwanjung8230
can you though ?🤔🤔
That greasy ribeye looks like just like my steaks at home
@@PunchoLive If you want dry age taste, just add some bleu cheese at the end. 😉
That’s brick oven bread! It’s very firm. But very delicious! Bread is life! Steak is heaven!
Dipping the bread in the steak butter sauce, could have been a good option