A lot of exciting things are happening at Uncle Jack’s Steakhouse in New York City.
For starters, they’re rolling back their menu prices to what they were in 1996 (I wouldn’t have cared then, because I was seven, but I definitely care now).
They’ve also brought a new corporate executive chef on board, Aksel Theilkuhl. He has has a storied history in the kitchens of the Ritz Carlton’s restaurants, from working as saucier for Ritz Carlton Grande Lakes Orlando, Florida and sous chef at BLT Market at the Ritz Carlton Central Park, New York.
He’s planning to introduce some new dishes and seasonal menu changes, but knows that keeping it classic
, overall, is key.Check out the best steakhouses in the country.
“Peoples’ tastes have changed to some extent, but when it comes to a steakhouse the classics like a porterhouse for two, creamed spinach, and things like this will always be the favorites. Just as much as peoples taste change, the classics will live on forever,” chef Theilkuhl told the Daily Meal.
When The Daily Meal was invited in for a tasting, we enjoyed a very velvety burrata
and tomato; a refreshing spring ravioli
made with peas and lima beans; lamb chop lollipops; and some humongous clams casino before the big finale, the porterhouse for two.
“Balance is the name of the game in the restaurant business. Uncle Jacks loyal customer base has an expectation when they walk in the door and it is very important to not forget that,” said chef Theilkuhl. “With that said the business and trends are constantly evolving so we try to keep up and offer our guest new things.”
The biggest surprise for me was the contract between the midtown location’s interior and exterior. On the outside, it looks like another beer-drenched midtown pub.
On the inside (especially on the upper level and to the right, across from the chandelier) it’s a lush, romantic scene set to jazz music, a tinkling piano, and a crooning singer, who will serenade you throughout the meal. If you have any room for dessert afterwards, it must be ended with the Campfire S’mores
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