In the New York dining scene, steakhouses are almost an exclusively Midtown phenomenon, save for a couple in the Financial District for the Wall Streeters. So it only makes sense for a classic steakhouse to open in the Village, because even trendy West Village folk need steak too. Called Village Prime, this year-old steakhouse is serving some steakhouse classics as well as a bunch of surprises, and is worth keeping on your radar.
The steakhouse, located on Bleecker Street near Seventh Avenue, seats 70 including 5 at the bar, and it’s a stylish space that’s cozy but comfortable, with leather banquettes, wooden walls and exposed beams in the ceiling, walnut tables, and dim lights. It’s clear that they take their ingredients very seriously: Beef is grass-fed, USDA Prime, and dry-aged for 28 days, and all seafood is fresh, including the lobster tail in their surf & turf. The giant crab cake was big and flavorful and full of crab (but not many big chunks of it), and the charred octopus, with roasted peppers, capers, and hummus, was insanely tender and perfectly charred (they seemed pretty proud of it, too).
As for the entrees, we stuck with the steak: the filet mignon in the surf & turf was perfectly cooked and nicely browned, and the lobster was fresh and nicely steamed (it’s suggested you opt for the steamed tail instead of roasted). The bone-in New York strip has lots of great grass-fed flavor and was cooked to a perfect medium rare, but the exterior was surprisingly more gray than brown, with only a couple streaks of that dark crust you look for in a good steak. On the side, creamed spinach was rich and creamy, and the meal came to a nice conclusion with an indulgent chocolate banana bread pudding. Other menu items that you don’t encounter in too many steakhouses include lamb shank with polenta, cioppino, lobster ravioli, and whole roasted branzino, so there’s something for everybody.
If you’re looking for a solid steak in the Village, Village Prime is a pretty safe bet. The quality of the steaks is stellar and they’re well-aged and cooked to the right temperature, and the service is also right on par with what you’ll find at the Midtown hotspots.