If you’re tired of restaurants skimping on portion sizes and need a hearty dinner, look no further than Bobby Van’s Steakhouse. A lively atmosphere with fantastic food, from a selection of the best steaks, chops, and fresh seafood, it is a place for all of your dining needs.
While I hit up the location on 50th Street in Midtown West and our experience was at this fantastic location near Radio City Music Hall and Rockefeller Center, there are four other locations throughout the city – Financial District, Midtown East, Park Ave, and Times Square – as well as in Long Island and Washington, D.C.
First, we started off with some fantastic cocktails. I love a good Moscow Mule – vodka, ginger beer, and lime juice – while my partner-in-crime took our waiter’s suggestion of the Black Flower Collins – vodka, St. Germain, sour mix, and fresh blackberries. BV’s also boasts an extensive wine list that includes an international collection of vintages.
For appetizers, we opted for the creamy burrata served with tomatoes and proscuitto, as well as one of the specials, the bacon-wrapped scallops. Both fantastic options to start the meal.
For the first entree, we opted for the veal parmigiana with a side of spaghetti. The cheese layer melted over the meat was almost too much cheese for this cheese lover.
As if I wasn’t already starting to feel a bit pudgy, the main attraction arrived. Bobby Van’s signature Porterhouse Steak is a delicious monstrosity of premium cut steak. It says it is meant to be shared between two people, but more realistically you should share among three or four people if you have any hopes of trying anything else on the menu. The waiter affectionately called it “bedrock” steak, saying that it’s like something from the Flintstones cartoon.
Cooked to your specifications, the meat is incredibly tender and filled with flavor. We tried to balance out all the meat with veggie sides of sauteed spinach and broccoli rabe, but that just added to the absurdity of our table.
Other Bobby Van’s signature dishes include the Filet Mignon and the Chilean Sea Bass prepared with Miso and Tamari glaze, asparagus, Bok Choy and Shitake mushrooms in a white truffle fish broth.
Despite the giant steak, skipping dessert is never an option. We tried the cheesecake, which was delicious – on the thicker side, not overly sweet, but the dollop of whipped cream is not all that necessary. The chocolate bowl with mixed berries gives you a taste of tartness from the fruit combined with the sweet chocolate.
With such great dedication to their high-quality ingredients and fantastic customer service, Bobby Van’s has become one of the top steakhouses in New York ever since being established in 1969. Their commitment to serving only the best is evident.
25 Broad Street
120 West 45th Street
131 East 54th Street
135 West 50th Street
230 Park Avenue