I just have to mention one thing. The steak in the video from certain angles does look pinker than it actually was, but that was due to the indirect lighting and how my camera reacted to it. Filming in environments like that can be difficult. The times where I’m eating the steak showcased the color of the meat more accurately, albeit, it’s more difficult to see.
Hi James, Thank you for your review of Spark’s Steakhouse. I was left with a feeling that I would be best served to save my money for Keen’s and Luger. I thoroughly enjoyed your filming in the restaurant and I always like your narrative. I have watched your channel for some time now and I trust your opinion on restaurants and food. Thank you for the enjoyment that you create. Best Wishes, Peter
Thanks Peter! I still think Sparks is a good restaurant, but it's a costly place and when one has to pay so much money for a meal, I think it's better spent at a number of other NYC steakhouses.
We're posting a video on Sparks this week as well! We had basically all the same criticisms, the menu lacks the typical steakhouse variety, it was pretty quiet and empty and we were there on a Friday evening, our two steaks were cooked very differently despite ordering the same temperature and our dessert was pretty disappointing. Really great review!
Music in a restaurant can be tricky. I think generally low-key atmospheric and instrumental music at an appropriately low volume would be best suited for a steakhouse but I've been to so many restaurants where the manager clearly missed his calling as a DJ and wants to share his talents for playing top 20 Billboard EDM and pop hits with the customers at max volume and deliver that amazing nightclub experience that no one wanted from a family restaurant 😅
@@acrophobe Great points. There was an Italian restaurant Rocky Slims, at 338 Third Ave. in Manhattan that opened in February of 2015 with a "contemporary Italian-American" menu. The build-out took a year, and they had a dedicated brick oven space. A week after opening, 4 of us came in for dinner. What greeted us on a Saturday night was a ¼ filled restaurant with hip-hop blaring. Before being seated, we politely asked the hostess if they could please turn down the music. She sneered and said, "No, we're a modern Italian restaurant!" We walked out. They closed within the year. Many cited their music as the cause.
I'm glad you explained about the lighting as your steak looked perfectly Medium Rare to me. I am more of a Pittsburgh Black and Blue fellow. Really James; it is always a pleasure to dine with you.
I was so pleased that you finally reviewed Sparks since I was eager to have you share your observations & thoughts with your viewers. This venue was always among my most favored spots when I was a salesman based in NYC & had a "generous" expense account & frequent clients to dine & entertain. Oh my, how things change as "time moves on"! While I no longer dine & entertain, I still always considered Sparks to be in the "top tier" category of NYC steakhouses. But, as always, I trust in your culinary judgement. My visual on your offered cut of meat inclines my to say that it appeared "medium rare" to me. However, I have read the numerous comments listed below & accept your remarks about "the room's lighting". I have no doubts that your review is accurate, and I can only express disappointment that "things never always remain as we wish it to be"!!! Memories are what we "hold on to", but new dialogue from trusted "friends" is our human suave as we "move on" in life. A final personal comment about Sparks; I grew up on 2 Ave & 47th Street in 1950's & 1960's. The physical location of Sparks on 46th Street was an A&P grocery store where my mother & grandmother shopped. This was always part of the "verbal banter" shared with my guests & clients while dining at Sparks. It's apart of my "story of life" I willingly share with others. So glad that you love food & appreciate NYC. Your offerings are always "must watch" viewing for me! This is Peter; out!
Thanks Peter! I really enjoyed that comment! I think that restaurants become even more special when you have such a rich history tied to them. Those sound like some great memories! I still enjoyed Sparks, but even good restaurants can have off days. I'll certainly visit Sparks again in the future.
Here’s the thing that people need to get comfortable with - and that is sending back food - even at $50+ per person but definitely $100+ per person. It took me a few years to get comfortable with this and i dont do it often but at those prices we DESERVE near-perfection. The one that drives me crazy the most is when hot food is served cold - now i always send it back. But also if a steak is undercooked, overcooked, too much gristle, etc or if seafood even smells a little bit. We all work too hard to accommodate a restaurant’s laziness or lack of attention to detail. At the end of the day, a verbal or even written comment may be useful, but the ultimate vote of “worthy” is eating and enjoying the food, and conversely the ultimate “NO, not good enough” is sending it back.
They’re gonna spit in it or do something else nefarious. Number one rule of ordering food…..don’t EVER send it back. I did that once in my life and ended up with the worst food poisoning on earth. They definitely did something evil to my food. It’s not worth it. Just eat it and make a mental note.
@@truthteller4442if people who work in a restaurant think it’s ok to spit or otherwise tamper with a diner’s food - especially because it was sent back for whatever reason - they need to find a different industry to work in. I personally have never sent anything back but I don’t go to super fancy places generally and I am worried about a similar thing. But ideally the cooks/chefs should just be happy to fix an order. The patron should also be polite in asking to fix the dish as well. Of course you don’t want to be an asshole to people handling your food especially when you can’t see them. If someone gets caught tampering with someone’s food it should be a felony assault or something similar tbh. Anyway glad that wasn’t the case here.
James, long time fan of your videos, am coming to NYC in October, can you recommend a steakhouse from the ones you've tried? Lugar? Keens? Benjamin? Would appreciate any tips!
Thank you so much! Out of all the steakhouses in NYC, I would recommend Keens. The steaks are amazing and the restaurant has a ton of history and a lot to look at. I hope that you enjoy your trip!
I first dined at Sparks in 1978 - not long after they located at their current location. It had amazing dry aged, prime NY strips (as well as Filets which I don't care for). Their meat was imported from Argentina from Ceta Brothers, somehow affiliated with Sparks. Over the years they expanded to their huge size. Service remained excellent but the quality of the beef has declined. As far as I can tell it is no longer dry aged but the price is comparable with top NYC steak houses which serve dry aged beef. One of Sparks signature experiences was they would change the table cloth before coffee and desert. It was done in such a way that you barely knew it had been changed.. Ive watched this ritual many times and always was amazed. Sadly, after they seemed to drop dry aged beef I found another steakhouse which is absolutely amazing. Up to 90 day, top quality prime with all the choices of cut. A few weeks ago I had a porterhouse for two - heavenly. I won't mention the name because it's always crowded and I don't want it to become mobbed.
You look like a younger version of Jude Law. I’m a new subscriber, I find your stylish reviews articulately fresh and simply honest. Looking forward to more content.
I thought the steak looked medium rare and phenomenal, the mushrooms looked incredible, and the pecan pie (without a filling) looked terrific. Nothing to kvetch about, in my opinion.
I should've put a notation beneath those images of the steak saying how it looked more pink than it actually was due to the reflection of the background. The shots where the camera is facing towards me with direct light better show the true color of the steak.
Wow, it's surprising that there was no music and so few customers at lunch. The steak looked ok, should have been cooked to your preference. The mushrooms looked fine. The pie looked flat as you said. Still, the portion size of the steak looked very generous. Broccoli would have been a good side too. Unbelievable wine list! I would have been totally lost.
Perfect medium rare been colking proffesionally for 20 years, this is an insult to our industry but also very much the truth of our customer’s knowledge, sad
@@Chefjasondebo87 This comment speaks to your knowledge of camera lighting if anything. Lighting can drastically alter how a steak looks colourwise and I'll take the word of the guy who saw it in person over a guy who saw it through a camera.
I love watching your reviews. Every time that i have warmed up pecan pie,it does tend to flatten out some...lol..now i want some pie! Great review as always!
That steak was perfect medium rare, If you order a steak medium rare you’re an entitled douche bag anyway order it rare or medium or well, its a joke for us cooks and chefs to hear complaints from people whos steak went “over” , you’re not the queen of england just enjoy the service
You really should’ve gotten the Hashed Browned Potatoes. They are actually incredible and by far the best I have ever had! And yes the Sirloin is fantastic at Sparks. I’ve been dining at Sparks for years and you can’t go wrong. The food is excellent.
Be careful, James, about reviewing Sparks Steakhouse. You don't want any wise guys coming after you due to a negative review, Lol. But , in your favor, you gave an honest, fair and excellent-professional evaluation of this joint. Kudos to you and keep up your labor of love.
Thought that was going to be the central focus of the review! but, mentioned it and moved on with the review, well done, and great review. Not like where I live, everyone so afraid to be objective.
Finally, but ugh..I'm bummed it wasn't perfect across the board - l can definitely say if you go back in the evening, the music, temperature, sides and dessert will likely not disappoint and change your opinion 360. I think it was a quiet Monday and they slipped a bit, which can happen at any restaurant.. Regardless, glad you enjoyed the positive notes, great job as always!
Thank you! Yeah, that's the thing, even with good restaurants a great experience is never guaranteed. I still had a decent time at least, and I'm sure if I did go back at a different time of the day it probably would be better.
Thank you! That's true, but it was still a business day and the restaurant is surrounded by office buildings. I would've expected more customers than they had.
Id go broke in NYC. I live in Boston, and there are only so many elite restaurants that you try before you run out (which I almost have) NYC is infinate. Another great upload
There are more in NYC by quantity, but so many great ones in Boston with new ones popping up all the time. If you're allowing for Cambridge and Brookline, I doubt you've seen them all.
@@NooNaN926 I live in that area good sir I usually go to a new restaurant 2-3 times week so i do get around. What are your favorite spots in general in Boston? Also Somerville has some amazing food too
$161 for a meal for one? Good heavens, New York restaurant prices are bonkers. Also, I couldn't help notice the menu typo at 3:24. "Gourmet's Delightsw"? What's that?
Really enjoy watching you enjoy eating good food, James. I’m getting hungry, though, eating vicariously. The mushrooms looked tasty with that steak. And the seafood menu looked chockful of tastiness. You could have gotten a tuna “steak.”
Nice review again. What's your favorite hot chicken? Your'e still my favorite internet food reviewer. You might have better luck ordering a ribeye. In general, when I eat steak, it's 99% of the time ribeye. It's the best. Filet has no fat. I'll eat a skirt steak now and then but that's the one exception. Look forward to your review of Cote still. And to seeing you with a date! I used to work as a waiter with the top Chef Gerard Schmidt who won the Olympics of cooking. Now I'm a Naturopathic doctor and private Chef.
Thanks for watching! Yeah, if the restaurant offered a ribeye, I definitely would've chosen that. It's one of my favorite cuts. I'll definitely get over to COTE someday.
@@Jamesnu Ribeye is absolutely my favorite cut of steak hands down! Always enjoy your honest reviews! Did u ask Paris Hilton out on a date? I hope u did because if she turned u down u still grabbed that opportunity by the horns and if she said yes, your dream came true! If u didn't oh well maybe next time. Don't let life pass u by, get out of your comfort zone every once in a while. We all need to sometimes lol!
Sparks does look like a fancy restaurant from back in the day, especially with all the dark wood deep red and black tones. Definitely wouldn't have picked a Monday, but that's me,lol. Seems like every chef has a different take on medium rare, looking at your steak from my iPad it looked more medium rare (rosy pinkish red), than medium, which is barely pink. I agree though they should definitely offer more cuts like rib eye (my favorite). Glad you ordered the mushrooms, they go so well with steak, and I thought a pino noire was a nice choice especially one from my neck of the woods,lol, if you haven't, sometime you should try Cabernet from Jordan Vineyard, they only make that and Chardonnay. Good review Andrew, thanks for the review.👍
Yes I agree it is historical. Another great historical steakhouse from the old days was the Bull and Bear steakhouse at the Waldorf Astoria hotel where many classic Hollywood celebrities ate at and the steaks were great. Unfortunately it closed but is now a part of old NYC history. Maybe ghosts roam the space
ramencurry6672, Yes those were the good old days, but as George Harrison said All Things Must Pass. Wouldn't doubt that Ghost are all over at the Waldorf. Cheers
Sounds like a good, but not great, visit. By the way, some people use the generous supply of butter patties as additions to their uncut, whole steak. Maybe that was part of the reason for the bountiful supply. Too bad about that pie, though. Cheers.
I have eaten there many times over the years. It’s near my old apartment and near my old office. Always enjoyed it. The staff are great and the food is pretty good and not insanely priced. Probably on par with both smith and wollensky and Wolfgang’s which are both in the same area. Place is packed in the evenings. That looked pretty medium rare to me 🤷♂️
Thank you! No, I have a day job, but at this point, I consider myself to have two jobs since I put in as much work with these videos as I do my other job, but I have way more fun with RUclips!
Nice review! I had almost the exact same meal but no dessert. Glad I didn't partake. But my steak had a strange ammonia like flavor with each bite. I couldn't figure out what it was but someone who worked as a grill person in the past told me that most likely the smell came from the cleaning of the grill that hadn't burned off the chemicals yet? Who knows...It would make sense since I was the first one there during dinner service. I wasn't impressed by the flavor. Nice interior of the restaurant though.
For such an imposing menu, you'd think it would be filled with a few more steak options! Maybe the lack of music was to help prevent outside distractions so you could read that whole thing in peace.
Thanks for watching! It's a good steakhouse, but when there are other restaurants that have a more expansive menu of steaks for the same price, it definitely wouldn't be the first place I would recommend.
So ... Gotti drove a steak through Castellano's heart ? Ha Ha ! No music playing ? Hmmm. Better to hear your assassin's footsteps. "Are you an assassin ?" Uh. I'm just the waiter" "But you've got a knife in your hand." "They forgot to cut your steak in the kitchen like they do at Lugers." James, Sparks is a pretty good restaurant. Would you make it the site of your last meal ? Probably not. I bet back in the day they also served some sausages of dubious origin. The ghosts of Castellano and Gotti might still be in one of those private rooms. "Are you gonna step outside ?" "Are YOU gonna step outside ?" Lovely NYC day, and classy review. All the best, James, and sorry for the puns !
@@Jamesnu 😂 sincerely love the videos. Particularly your choice to narrate a larger portion outside of the restaurant. I can't watch your peers that try to talk through service. Thanks again!
That seems expensive for a sirloin? Is there another Mid-Town steak house you could recommend James? We are coming at Christmas, and I am looking for the authentic New York steak experience.
Just remember, ladies and gentlemen, that ANYONE with a phone, an appetite, and an opinion can be a food critic Don’t listen to everything that people post (hint, hint) but rather go out there and make your own assumption
Indeed. The only opinion that truly matters is one's own, but when there are thousands of restaurants in NYC, then it makes sense to get an idea of where one should go.
@@Jamesnu but people watch your videos thinking that you’re spitting nothing but facts when in retrospect it’s merely an opinion that you’re giving - who is to say that one restaurant that you may think has food quality of a five or another person may show up to the same restaurant and believe the food quality is a 10 because it’s all up for interpretation (you should be telling people to go out and experience the restaurant on their own and what you’re giving is merely an opinion without real education) i’ve never once seen in any of your videos where the manager,an employee, a cook or even the bartender sits down and talks to you about the meal or the drink (it’s merely you and a camera) so an idea for you and future videos is to have somebody sit down with you and give a brief history on what you’re about to eat or a secondhand knowledge of where you’re at (it would be kind of cool to do a live Q&A)
@@Mr.paint123 I've never said that any of my opinions are facts, but I feel like most people would understand that. It would be nice to get some perspective from restaurant employees every now and then, but since I mainly do reviews, that mostly wouldn't be feasible.
@@Jamesnu The point is that NO ONE needs some random dude's opinion on a very popular, long-standing high profile restaurant in order to make that decision. Their reputation speaks for them.
I ate there. The steak was fabulous, better than Lugars, great atmosphere, service, wines, etc. I knew big Paulie, nice man, a real gentleman. My sister and I worked for him. ❤❤❤❤❤
Your experience makes their menu make more sense. Large number of steaks with several tasty preparations sounds like beef flavor isn’t their highest priority
Over the course of the hour and a half of my lunch there were probably less than 10 other customers that I could at least see. It was probably one of the most quiet restaurants that I've ever been to.
Shame as the Steak selection sinks and they used to have Porterhouse, GOTO Mastro’s 1285 6th Ave for a superior Steak selection, matter of Fact the whole vibe....Dress Code Proper Attire is Required.
That would be the result of the lighting. I should've shown a direct light on the meat to display it's true color. The bites that I'm eating when the camera is facing me is more correct in regards to the steak temperature as a result of the direct natural light.
I'm not sure if your critique about the doneness of the steak would hold up in court. It looked very close to medium rare to me. Sparks seems to get it's share of mixed reviews, but they must be doing a lot of things right to be around this long.
Indeed! NYC is probably one of the hardest cities to run a restaurant in, and to have a spot that's over half a century old is quite the accomplishment!
Hi James! I believe you gave a excellent review. I'm all about presentation and there wasn't any. Plain and simple is ok but that was a zero for me. Sorry if i offended anyone.
That was more so due to the indirect lighting and reflections making the steak look more pink than it actually was. The views of me eating more accurately showcase the color of the meat.
@@blackferdinand2260 I just wanted to be a voice for the three people who gave me a thumbs up who share my deep concern for James and want to see him eat well
I am going to give you some tips on how to ruin a good steak: Douse it in steak sauce, preferably Country Bob's Steak Sauce. All aside I want to visit Sparks Steak House sometime and get a medium rare Filet Mingon with just salt and pepper for seasoning. No sauce. I do not eat steak with sauce on it.
A steak house with limited options is what I have always heard about Sparks for the last 10 years. Some people habe said that years and years ago, they had more selections but they took them off the menu because they weren't ordered enough a d they couldn't store the meat waiting for someone to order that particular cut. Then when beef prices went insane thanks to Biden's incompetence, they really cut back and started getting only those cuts they could get as bulk package cuts. They get a discount because they order 500-1000 pounds of beef per week and then the other cuts are pre-made with other things and heated up. Little sneaky trick some steakhouses have started using to cut costs down. They get a prepared entreel at $15 and then charge the customer north of 70-80 for it,
You can get the same steak at the Texas Roadhouse for $30 bucks with 2 sides. It's called the n.y strip It's 16oz and is huge . Maybe the n.y steaks are better, but 4 times better ,no way!
I just have to mention one thing. The steak in the video from certain angles does look pinker than it actually was, but that was due to the indirect lighting and how my camera reacted to it. Filming in environments like that can be difficult. The times where I’m eating the steak showcased the color of the meat more accurately, albeit, it’s more difficult to see.
You can see the texture though. It's deeply cooked on the top.
Fuhgeddaboudit. You happy with the meal, we happy too.
Hi James,
Thank you for your review of Spark’s Steakhouse. I was left with a feeling that I would be best served to save my money for Keen’s and Luger.
I thoroughly enjoyed your filming in the restaurant and I always like your narrative. I have watched your channel for some time now and I trust your opinion on restaurants and food. Thank you for the enjoyment that you create.
Best Wishes,
Peter
Thanks Peter! I still think Sparks is a good restaurant, but it's a costly place and when one has to pay so much money for a meal, I think it's better spent at a number of other NYC steakhouses.
We're posting a video on Sparks this week as well! We had basically all the same criticisms, the menu lacks the typical steakhouse variety, it was pretty quiet and empty and we were there on a Friday evening, our two steaks were cooked very differently despite ordering the same temperature and our dessert was pretty disappointing. Really great review!
Thank you! Nice! I'm looking forward to watching that one! That's surprising that even on a Friday it would be fairly empty.
But the history of the place itself adds to the meal in my opinion!
@@June-tb4vi yes definitely! It’s worth a visit regardless for anyone interested in the history
The refreshing earmarks of your critiques, James, are that they are candid, objective, and informative. This one is a good example of that. Thanks.
Thank you! I really appreciate it!
No music? I'm all in! Not every experience needs a soundtrack. Another superlative James Andrews production and review. Unmatched!
Thank you! Yeah, no music is definitely better than loud and obnoxious music, but it was just too quiet for me.
Quiet it new york it a good thing @@Jamesnu
@@cmon366 I know what you mean.
Music in a restaurant can be tricky. I think generally low-key atmospheric and instrumental music at an appropriately low volume would be best suited for a steakhouse but I've been to so many restaurants where the manager clearly missed his calling as a DJ and wants to share his talents for playing top 20 Billboard EDM and pop hits with the customers at max volume and deliver that amazing nightclub experience that no one wanted from a family restaurant 😅
@@acrophobe Great points. There was an Italian restaurant Rocky Slims, at 338 Third Ave. in Manhattan that opened in February of 2015 with a "contemporary Italian-American" menu. The build-out took a year, and they had a dedicated brick oven space.
A week after opening, 4 of us came in for dinner. What greeted us on a Saturday night was a ¼ filled restaurant with hip-hop blaring. Before being seated, we politely asked the hostess if they could please turn down the music. She sneered and said, "No, we're a modern Italian restaurant!" We walked out. They closed within the year. Many cited their music as the cause.
I'm glad you explained about the lighting as your steak looked perfectly Medium Rare to me. I am more of a Pittsburgh Black and Blue fellow. Really James; it is always a pleasure to dine with you.
Thank you! I appreciate it!
I was so pleased that you finally reviewed Sparks since I was eager to have you share your observations & thoughts with your viewers. This venue was always among my most favored spots when I was a salesman based in NYC & had a "generous" expense account & frequent clients to dine & entertain. Oh my, how things change as "time moves on"! While I no longer dine & entertain, I still always considered Sparks to be in the "top tier" category of NYC steakhouses. But, as always, I trust in your culinary judgement. My visual on your offered cut of meat inclines my to say that it appeared "medium rare" to me. However, I have read the numerous comments listed below & accept your remarks about "the room's lighting". I have no doubts that your review is accurate, and I can only express disappointment that "things never always remain as we wish it to be"!!! Memories are what we "hold on to", but new dialogue from trusted "friends" is our human suave as we "move on" in life. A final personal comment about Sparks; I grew up on 2 Ave & 47th Street in 1950's & 1960's. The physical location of Sparks on 46th Street was an A&P grocery store where my mother & grandmother shopped. This was always part of the "verbal banter" shared with my guests & clients while dining at Sparks. It's apart of my "story of life" I willingly share with others. So glad that you love food & appreciate NYC. Your offerings are always "must watch" viewing for me! This is Peter; out!
Thanks Peter! I really enjoyed that comment! I think that restaurants become even more special when you have such a rich history tied to them. Those sound like some great memories! I still enjoyed Sparks, but even good restaurants can have off days. I'll certainly visit Sparks again in the future.
Here’s the thing that people need to get comfortable with - and that is sending back food - even at $50+ per person but definitely $100+ per person. It took me a few years to get comfortable with this and i dont do it often but at those prices we DESERVE near-perfection. The one that drives me crazy the most is when hot food is served cold - now i always send it back. But also if a steak is undercooked, overcooked, too much gristle, etc or if seafood even smells a little bit. We all work too hard to accommodate a restaurant’s laziness or lack of attention to detail. At the end of the day, a verbal or even written comment may be useful, but the ultimate vote of “worthy” is eating and enjoying the food, and conversely the ultimate “NO, not good enough” is sending it back.
Yeah, hot food coming out cold is one that really gets me too.
They’re gonna spit in it or do something else nefarious. Number one rule of ordering food…..don’t EVER send it back. I did that once in my life and ended up with the worst food poisoning on earth. They definitely did something evil to my food. It’s not worth it. Just eat it and make a mental note.
@@truthteller4442if people who work in a restaurant think it’s ok to spit or otherwise tamper with a diner’s food - especially because it was sent back for whatever reason - they need to find a different industry to work in.
I personally have never sent anything back but I don’t go to super fancy places generally and I am worried about a similar thing.
But ideally the cooks/chefs should just be happy to fix an order. The patron should also be polite in asking to fix the dish as well. Of course you don’t want to be an asshole to people handling your food especially when you can’t see them. If someone gets caught tampering with someone’s food it should be a felony assault or something similar tbh. Anyway glad that wasn’t the case here.
Another informative review! Thank you!
Thanks for watching!
Colorful history and steaks are to die for! Great review. Thanks James!
Haha! Thank you!
James, long time fan of your videos, am coming to NYC in October, can you recommend a steakhouse from the ones you've tried? Lugar? Keens? Benjamin? Would appreciate any tips!
Thank you so much! Out of all the steakhouses in NYC, I would recommend Keens. The steaks are amazing and the restaurant has a ton of history and a lot to look at. I hope that you enjoy your trip!
I first dined at Sparks in 1978 - not long after they located at their current location. It had amazing dry aged, prime NY strips (as well as Filets which I don't care for). Their meat was imported from Argentina from Ceta Brothers, somehow affiliated with Sparks. Over the years they expanded to their huge size. Service remained excellent but the quality of the beef has declined. As far as I can tell it is no longer dry aged but the price is comparable with top NYC steak houses which serve dry aged beef. One of Sparks signature experiences was they would change the table cloth before coffee and desert. It was done in such a way that you barely knew it had been changed.. Ive watched this ritual many times and always was amazed. Sadly, after they seemed to drop dry aged beef I found another steakhouse which is absolutely amazing. Up to 90 day, top quality prime with all the choices of cut. A few weeks ago I had a porterhouse for two - heavenly. I won't mention the name because it's always crowded and I don't want it to become mobbed.
@@AdvancedUSA That's a shame to hear about Sparks.
Good honest review James that both help customers on knowing what to expect, but also the restaurant on understanding what to improve - Keep it up 👏
Thank you! I appreciate it!
You look like a younger version of Jude Law. I’m a new subscriber, I find your stylish reviews articulately fresh and simply honest. Looking forward to more content.
Thank you so much! I appreciate it!
I love your videos James...I just want more of them.
Thank you! New videos every Monday of course!
I thought the steak looked medium rare and phenomenal, the mushrooms looked incredible, and the pecan pie (without a filling) looked terrific. Nothing to kvetch about, in my opinion.
I should've put a notation beneath those images of the steak saying how it looked more pink than it actually was due to the reflection of the background. The shots where the camera is facing towards me with direct light better show the true color of the steak.
Wow, it's surprising that there was no music and so few customers at lunch. The steak looked ok, should have been cooked to your preference. The mushrooms looked fine. The pie looked flat as you said. Still, the portion size of the steak looked very generous. Broccoli would have been a good side too. Unbelievable wine list! I would have been totally lost.
Perfect medium rare been colking proffesionally for 20 years, this is an insult to our industry but also very much the truth of our customer’s knowledge, sad
@@Chefjasondebo87 This comment speaks to your knowledge of camera lighting if anything. Lighting can drastically alter how a steak looks colourwise and I'll take the word of the guy who saw it in person over a guy who saw it through a camera.
As always, it's a wonderful review! Thank you, James!
Thank you! I appreciate it!
I love watching your reviews.
Every time that i have warmed up pecan pie,it does tend to flatten out some...lol..now i want some pie!
Great review as always!
Thank you so much!
If you pay $70 for a steak, they should nail the temperature
I agree!
That steak was perfect medium rare, If you order a steak medium rare you’re an entitled douche bag anyway order it rare or medium or well, its a joke for us cooks and chefs to hear complaints from people whos steak went “over” , you’re not the queen of england just enjoy the service
@@Chefjasondebo87 His steak looked MR why he complains
@@Shaknbake i don’t understand ur reply
Ordering medium rare may mean you're an aristocrat.
Another amazing review thank you
Thank you! Thank you always for watching!
Love sparks miss Ben Bensons Joey gallo was killed at DA Umbertos in the 70s . Great review
Thank you! Yeah, I've heard of Ben Bensons.
You really should’ve gotten the Hashed Browned Potatoes. They are actually incredible and by far the best I have ever had! And yes the Sirloin is fantastic at Sparks. I’ve been dining at Sparks for years and you can’t go wrong. The food is excellent.
@@brendankoth3821 I'll get the potatoes next time. Thanks for the recommendation!
Be careful, James, about reviewing Sparks Steakhouse. You don't want any wise guys coming after you due to a negative review, Lol.
But , in your favor, you gave an honest, fair and excellent-professional evaluation of this joint.
Kudos to you and keep up your labor of love.
Haha! Thank you so much!
Thought that was going to be the central focus of the review! but, mentioned it and moved on with the review, well done, and great review. Not like where I live, everyone so afraid to be objective.
@@JRJunior8624 Thank you!
He is looking for a good pair of cement shoes 😮😢
Finally, but ugh..I'm bummed it wasn't perfect across the board - l can definitely say if you go back in the evening, the music, temperature, sides and dessert will likely not disappoint and change your opinion 360.
I think it was a quiet Monday and they slipped a bit, which can happen at any restaurant..
Regardless, glad you enjoyed the positive notes, great job as always!
Thank you! Yeah, that's the thing, even with good restaurants a great experience is never guaranteed. I still had a decent time at least, and I'm sure if I did go back at a different time of the day it probably would be better.
Great video as always, James! I will say, cannot expect a ton of diners at a steakhouse at 12pm on a Monday in New York City, however.
Thank you! That's true, but it was still a business day and the restaurant is surrounded by office buildings. I would've expected more customers than they had.
Thanks for the review, as always! I'll definitely have to pop in here one day!
Thanks for watching! It's definitely a pretty neat restaurant!
Id go broke in NYC. I live in Boston, and there are only so many elite restaurants that you try before you run out (which I almost have) NYC is infinate. Another great upload
There are more in NYC by quantity, but so many great ones in Boston with new ones popping up all the time. If you're allowing for Cambridge and Brookline, I doubt you've seen them all.
@@NooNaN926 I live in that area good sir I usually go to a new restaurant 2-3 times week so i do get around. What are your favorite spots in general in Boston? Also Somerville has some amazing food too
I definitely have to get up to Boston someday, but yeah, the quantity of restaurants in NYC is one of my favorite aspects of the city.
Brocoli 15.95. Gee whizz. Great quality video picture by the way. Had exactly the same steak cooking problem on my birthday. Always good to see you.
Yeah, the sides were a bit costly. Thank you!
He made it out without getting whacked.😂
🥩🥴🔫
@@TOOL-22 I count that as a win!
@Jamesnu They should name a steak after Castellano.😂
Whoever orders it gets a drive by serving of Appetizers & entre & dessert hahaha.
$161 for a meal for one? Good heavens, New York restaurant prices are bonkers.
Also, I couldn't help notice the menu typo at 3:24. "Gourmet's Delightsw"? What's that?
Yeah, the worst part of NYC are definitely the high costs.
Really enjoy watching you enjoy eating good food, James. I’m getting hungry, though, eating vicariously. The mushrooms looked tasty with that steak. And the seafood menu looked chockful of tastiness. You could have gotten a tuna “steak.”
Thank you! Yeah, I'm pretty interested in trying some of the seafood for my next visit.
Great Review!
Thank you!
I agree with you on the no music. Especially when the place is empty. That pie looked disappointing.
Yeah, it might not be something that bothers everyone, but being in such a quiet restaurant just didn't give the place the best feel.
The quite assures that you hear the guns being drawn 😁
I love your steak reviews! If you want a good bold big red wine, go for an Australian Shiraz... Very good with steak
Thank you! Indeed, shiraz is great with steak!
The steak and mushrooms looked incredible! The pie dish also looked good. Great review as always.
Thanks so much!
Hey James. Great video. Hope you have a great Memorial Day weekend. Today is a bit of a washout.
Thank you! I hope you had a nice weekend as well!
Great review! My kind of place. I personally don't like music while enjoying a good steak and wine.
@@federicotraeger2332 Thank you!
another nice review from you.....been a while!
Thank you!
Great vlog, thank you for sharing
Thanks for watching!
Nice review again. What's your favorite hot chicken? Your'e still my favorite internet food reviewer. You might have better luck ordering a ribeye. In general, when I eat steak, it's 99% of the time ribeye. It's the best. Filet has no fat. I'll eat a skirt steak now and then but that's the one exception. Look forward to your review of Cote still. And to seeing you with a date! I used to work as a waiter with the top Chef Gerard Schmidt who won the Olympics of cooking. Now I'm a Naturopathic doctor and private Chef.
Thanks for watching! Yeah, if the restaurant offered a ribeye, I definitely would've chosen that. It's one of my favorite cuts. I'll definitely get over to COTE someday.
@@Jamesnu Ribeye is absolutely my favorite cut of steak hands down! Always enjoy your honest reviews! Did u ask Paris Hilton out on a date? I hope u did because if she turned u down u still grabbed that opportunity by the horns and if she said yes, your dream came true! If u didn't oh well maybe next time. Don't let life pass u by, get out of your comfort zone every once in a while. We all need to sometimes lol!
another amazing video, kudos my friend
Thank you!
Sparks does look like a fancy restaurant from back in the day, especially with all the dark wood deep red and black tones. Definitely wouldn't have picked a Monday, but that's me,lol. Seems like every chef has a different take on medium rare, looking at your steak from my iPad it looked more medium rare (rosy pinkish red), than medium, which is barely pink. I agree though they should definitely offer more cuts like rib eye (my favorite). Glad you ordered the mushrooms, they go so well with steak, and I thought a pino noire was a nice choice especially one from my neck of the woods,lol, if you haven't, sometime you should try Cabernet from Jordan Vineyard, they only make that and Chardonnay. Good review Andrew, thanks for the review.👍
Thank you and thanks for the wine recommendation! Yeah, I really should order mushrooms more often with steak. It's such a nice pairing.
Yes I agree it is historical. Another great historical steakhouse from the old days was the Bull and Bear steakhouse at the Waldorf Astoria hotel where many classic Hollywood celebrities ate at and the steaks were great. Unfortunately it closed but is now a part of old NYC history. Maybe ghosts roam the space
ramencurry6672,
Yes those were the good old days, but as George Harrison said All Things Must Pass.
Wouldn't doubt that Ghost are all over at the Waldorf. Cheers
My mouth was watering the entire video.
That was definitely a good steak.
Hey! I always avoided this place ! Thought it was a tourist trap ! I’ll give them a try
I’ll try their veal chop
It's worth a try.
The place has a 70s Mob/James Bond movie vibe from the looks.
I know what you mean.
Steak and mushrooms go together like two peas in a pod. A perfect marriage. ❤
Indeed!
What’s your background in the culinary arts?
I've had food every day of my life!
Sounds like a good, but not great, visit. By the way, some people use the generous supply of butter patties as additions to their uncut, whole steak. Maybe that was part of the reason for the bountiful supply. Too bad about that pie, though. Cheers.
Cheers! I've never thought of using the butter like that. That's definitely something to keep in mind.
Sparks does not have dry aged cuts. I would try the dry aged ribeye at Benjamin steakhouse for a nice umami of buttered popcorn.
I really enjoyed my dinner at Benjamin Steakhouse. The ribeye is probably what I would get on my next visit.
I’m sure you’ve gotten this before, but can I get an ID on those sunglasses?
Those are from Persol.
I have eaten there many times over the years. It’s near my old apartment and near my old office. Always enjoyed it. The staff are great and the food is pretty good and not insanely priced. Probably on par with both smith and wollensky and Wolfgang’s which are both in the same area. Place is packed in the evenings. That looked pretty medium rare to me 🤷♂️
Nice! I really should've shined a light on the steak because it definitely looks more pink than it actually was.
@@Jamesnu ha! Well I hope you enjoyed it regardless.
James love the reviews. Do you do this "full time" or have another "day" job? Thanks!
Thank you! No, I have a day job, but at this point, I consider myself to have two jobs since I put in as much work with these videos as I do my other job, but I have way more fun with RUclips!
Good to know thanks for the review
Thanks for watching!
Nice review! I had almost the exact same meal but no dessert. Glad I didn't partake. But my steak had a strange ammonia like flavor with each bite. I couldn't figure out what it was but someone who worked as a grill person in the past told me that most likely the smell came from the cleaning of the grill that hadn't burned off the chemicals yet? Who knows...It would make sense since I was the first one there during dinner service. I wasn't impressed by the flavor. Nice interior of the restaurant though.
Yikes, that would bother me! Yeah, it was definitely a nice interior, there was a ton of stuff to look at.
For such an imposing menu, you'd think it would be filled with a few more steak options! Maybe the lack of music was to help prevent outside distractions so you could read that whole thing in peace.
Haha! Yeah, that was a sizeable menu for sure!
At 6:39. That looks close to medium-rare.
Indeed, but like I said in the pinned comment, the lighting makes it look more pink than it actually was.
I'll stick to LongHorn and Texas Roadhouse!
Safe Journey!
Yellowbird Blue Agave Sriracha!!!
There's nothing wrong with those spots!
Great video!
Thank you!
I would spend my money and time other steakhouses , this should be the last option honestly , thanks for the review James !
Thanks for watching! It's a good steakhouse, but when there are other restaurants that have a more expansive menu of steaks for the same price, it definitely wouldn't be the first place I would recommend.
So ... Gotti drove a steak through Castellano's heart ? Ha Ha ! No music playing ? Hmmm. Better to hear your assassin's footsteps. "Are you an assassin ?" Uh. I'm just the waiter" "But you've got a knife in your hand." "They forgot to cut your steak in the kitchen like they do at Lugers." James, Sparks is a pretty good restaurant. Would you make it the site of your last meal ? Probably not. I bet back in the day they also served some sausages of dubious origin. The ghosts of Castellano and Gotti might still be in one of those private rooms. "Are you gonna step outside ?" "Are YOU gonna step outside ?" Lovely NYC day, and classy review. All the best, James, and sorry for the puns !
Haha! Thank you!
At that price I will stick to Outback. Great review
Fair enough. That lunch was pretty costly.
Fair enough. That lunch was pretty costly.
I drink a shot for every "establishment" you utter, James. Somewhat of a letdown with this one. Keep em going. It's my Monday fun.
Haha! I can't say restaurant all the time, so I have to mix up the lingo.
@@Jamesnu 😂 sincerely love the videos. Particularly your choice to narrate a larger portion outside of the restaurant. I can't watch your peers that try to talk through service. Thanks again!
@@NooNaN926 Thank you! I appreciate it!
That seems expensive for a sirloin? Is there another Mid-Town steak house you could recommend James? We are coming at Christmas, and I am looking for the authentic New York steak experience.
Definitely Keens! It's my favorite NYC steakhouse.
@@Jamesnu Thanks James!
I really like this dude’s voice. Ever think about radio or voice acting?
Thank you! I never thought about that, but I'm always open to new things.
Legendary, I had the privilege of eating there about 20 yrs ago! Still remember it …..
Nice!
It did look a little lonely the food looked good have a great week ❤️
Thank you!
Your welcome 🤗
it looks like it needs an refurb! Those carpets😂.
Yeah, it's a little dated.
About the pie, as my mom used to say, “it all goes down to the same place anyway”.
👍
Haha! That's true!
It’s the journey, not the destination
@@GasPipeJimmy Haha!
The steak looked perfect. Could have been the lighting and camera though.
Yeah, the lighting wasn't the best.
Just remember, ladies and gentlemen, that ANYONE with a phone, an appetite, and an opinion can be a food critic
Don’t listen to everything that people post (hint, hint) but rather go out there and make your own assumption
Indeed. The only opinion that truly matters is one's own, but when there are thousands of restaurants in NYC, then it makes sense to get an idea of where one should go.
@@Jamesnu but people watch your videos thinking that you’re spitting nothing but facts when in retrospect it’s merely an opinion that you’re giving - who is to say that one restaurant that you may think has food quality of a five or another person may show up to the same restaurant and believe the food quality is a 10 because it’s all up for interpretation (you should be telling people to go out and experience the restaurant on their own and what you’re giving is merely an opinion without real education)
i’ve never once seen in any of your videos where the manager,an employee, a cook or even the bartender sits down and talks to you about the meal or the drink (it’s merely you and a camera) so an idea for you and future videos is to have somebody sit down with you and give a brief history on what you’re about to eat or a secondhand knowledge of where you’re at (it would be kind of cool to do a live Q&A)
@@Mr.paint123 I've never said that any of my opinions are facts, but I feel like most people would understand that.
It would be nice to get some perspective from restaurant employees every now and then, but since I mainly do reviews, that mostly wouldn't be feasible.
@@Jamesnu The point is that NO ONE needs some random dude's opinion on a very popular, long-standing high profile restaurant in order to make that decision. Their reputation speaks for them.
I ate there. The steak was fabulous, better than Lugars, great atmosphere, service, wines, etc. I knew big Paulie, nice man, a real gentleman. My sister and I worked for him. ❤❤❤❤❤
Why they don't print out image in the menu?
had my bachelor party here. Terrific
Nice!
On the pie…my guess is that they nuke’d it a little to warm it up, hence melting it.
That could've very well been the case.
This reminds me of the film My Dinner With Andre
I have no idea why I am watching this. I am eating wheat porridge for dinner.
Why not upgrade to a lunchable?...
Your experience makes their menu make more sense. Large number of steaks with several tasty preparations sounds like beef flavor isn’t their highest priority
Yeah, I can see that.
Were you the only person in the restaurant? It sounds so quiet 😮
Over the course of the hour and a half of my lunch there were probably less than 10 other customers that I could at least see. It was probably one of the most quiet restaurants that I've ever been to.
you need to go to hawksmoor
That's definitely a place that I want to check out sometime.
Shame as the Steak selection sinks and they used to have Porterhouse, GOTO Mastro’s 1285 6th Ave for a superior Steak selection, matter of Fact the whole vibe....Dress Code
Proper Attire is Required.
I've been to the Mastro's in Chicago and enjoyed it, but I'll have to check out the NYC location someday.
Next time send the pie back and get a new one!
Indeed.
The steak does not look like medium at all
It loooks medium rare
That would be the result of the lighting. I should've shown a direct light on the meat to display it's true color. The bites that I'm eating when the camera is facing me is more correct in regards to the steak temperature as a result of the direct natural light.
@@Jamesnu Those look like cuts from the outside of the steak and its so thick it has a lot of surface area,
well. you should send it back. if you go to steak house you expect the steak to be the right temperature.
I probably would've if it was a bit more done, but it was still pretty good at a medium.
I'm not sure if your critique about the doneness of the steak would hold up in court. It looked very close to medium rare to me. Sparks seems to get it's share of mixed reviews, but they must be doing a lot of things right to be around this long.
Indeed! NYC is probably one of the hardest cities to run a restaurant in, and to have a spot that's over half a century old is quite the accomplishment!
I still enjoyed the review. I also find it curious that a major NYC steakhouse doesn't offer more variety in their steaks.
@@captainh3831 I'm glad that you enjoyed it! Yeah, more variety would've been nice.
Hi James! I believe you gave a excellent review. I'm all about presentation and there wasn't any. Plain and simple is ok but that was a zero for me. Sorry if i offended anyone.
Thank you!
Nice Persols!!!!!!!
Thank you!
Sparks is one of my least favorite ‘steak houses’ in the city. This review is pretty spot on.
Yeah, "steak house" in quotes is a good way to put it.
Totally concur about Sparks, underwhelming indeed…
Yeah, Sparks is good, but not great.
In several views of the steak the center was darker red in the middle. That would be medium rare. I think that was a NY strip not a sirloin.
That was more so due to the indirect lighting and reflections making the steak look more pink than it actually was. The views of me eating more accurately showcase the color of the meat.
It's lovely to see you eat well, I do worry about you, it's a great relief when I know you've had enough to eat. Thank you!!!
The hell are you on about, Brendan?
You're creepy.
@@kevina3744 this is about that one time I followed you home, you're still not over that are you Kevin?
@@blackferdinand2260 I just wanted to be a voice for the three people who gave me a thumbs up who share my deep concern for James and want to see him eat well
Thanks for watching! Yeah, this was no dainty small portion Michelin style restaurant. I was definitely full.
Those mushrooms look great
It was a good side dish!
I am going to give you some tips on how to ruin a good steak: Douse it in steak sauce, preferably Country Bob's Steak Sauce. All aside I want to visit Sparks Steak House sometime and get a medium rare Filet Mingon with just salt and pepper for seasoning. No sauce. I do not eat steak with sauce on it.
Yeah, I'm not much of a fan of steak sauce either.
Steak goes nicely with a Syrah (AKA Shiraz).
Absolutely!
A steak house with limited options is what I have always heard about Sparks for the last 10 years. Some people habe said that years and years ago, they had more selections but they took them off the menu because they weren't ordered enough a d they couldn't store the meat waiting for someone to order that particular cut. Then when beef prices went insane thanks to Biden's incompetence, they really cut back and started getting only those cuts they could get as bulk package cuts. They get a discount because they order 500-1000 pounds of beef per week and then the other cuts are pre-made with other things and heated up. Little sneaky trick some steakhouses have started using to cut costs down. They get a prepared entreel at $15 and then charge the customer north of 70-80 for it,
Mentioned the lack of music to enhance the ambiance, then dines in a polo shirt?😅
No ribeye, NY or Porterhouse?
even BJ's has ribeye lol.
Yeah, if they had a ribeye, then that's what I would've ordered.
In a mob related steak house you just eat it! No complaints. Otherwise “cement shoes! Sleeping with the fishes”
Haha!
It should be renamed to the Sparks Wine and Steak House.
The wine is definitely a big draw.
Perfectly dressed for such an exclusive restaurant . He forgot his baseball cap !
Sopranos , Take your hat off !
You can get the same steak at the Texas Roadhouse for $30 bucks with 2 sides. It's called the n.y strip
It's 16oz and is huge .
Maybe the n.y steaks are better, but
4 times better ,no way!
Texas Roadhouse offers a good deal, but there's definitely a difference between the prime and dry aged beef offered by the top tier steakhouses.
@Jamesnu I would hope so !
For 3 or 4 times, the price.
Believe me, try the 16 oz n.y strip
And tell me it's not almost as good!