RECOMMENDED: Full list of NYC restaurants opening this fall
With golden oldies like Peter Luger and Keens kicking around for more than 125 years, steakhouses are as iconic to New York as Yankee pinstripes. This year, Gotham’s traditional mold gets busted up, furthering a trend spearheaded in the spring by Michael White’s Costata, where meaty cuts share menu space with elegant add-ons (crudos, seasonal cocktails, high-style desserts). In mid-September, boundary pushers Hugue Dufour and Sarah Obraitis—the husband-and-wife team that redefined museum food with their dinette at MoMA PS1—will turn the form on its head with M. Wells Steakhouse(43-15 Crescent St between 43rd Ave and 44th Dr, Long Island City, Queens; 718-786-9060, magasinwells.com). Tucked inside an old auto-body shop, the 80-seat hybrid venture will be one part meat temple and one part boat-building factory. Dufour will serve whole-animal feasts, wild game and European-style butcher cuts in the restaurant, while full-scale catamarans will be built in the factory operation. And ship construction isn’t the only offbeat feature: The couple will also erect a 24-square-foot concrete trough, on the outdoor patio, brimming with live trout. Also in September, Marc Forgione will bring his updated—albeit less kooky—Atlantic City steakhouse, American Cut, to Tribeca(363 Greenwich St between Franklin and Harrison Sts, 212-226-4736), a bone’s toss from his other two spots (Restaurant Marc Forgione and Khe-Yo). In addition to serving Pat LaFrieda selections, the Next Iron Chef winner will upend the old chophouse wisdom “Don’t order the fish” with souped-up seafood platters like cornflake-crusted crab cakes alongside smoked-onion rémoulade. Suddenly, there’s more than “meats” the eye with New York’s old club of steakhouses.
Ted’s Montana Grill
The only New York outpost of the bison-centric restaurant chain is in Midtown, and adventurous meat-eaters flock from all over the city to taste the lean protein. It’s not all bison burgers, either—though you could certainly sample one with bacon and cheddar ($21) or another with gruyere, blue cheese, caramelized onions and arugula ($22). Sample the bison nachos with pepper jack cheese ($12), dabble in the barbecue bison short ribs ($26) or go all out with the aged bison filet ($40). Of course, there are also plenty of bison-free options, like the cedar plank salmon ($28) or the beer-glazed roasted half chicken with garlic mashed potatoes ($23). Ted’s Montana Grill also offers a full beer and wine menu, plus several signature cocktails. You may still be in the big city, but you’ll certainly get a taste of Big Sky Country.
Venue says: “Voted winner in the Time Out Love New York Award 2016! Come enjoy our delicious, made-from-scratch, Authentic American cuisine”