www.abeandarthurs.com/
Proprietors/Chef: Mark Birnbaum/ Eugene Remm/ Michael Hirtenstein / Executive Chef Franklin Becker
Category: Steak
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Neighborhood: Meatpacking District
409 West 14 St, New York, NY 10014
(646) 289-3930
Mood: high energy, loud atmosphere… corporate feel setting…great for large parties
Tastes Like: good, but not spectacular. a lot of the food on the plate was way too salty for my taste, starting from the bread basket. the scallops with foie gras seemed to be a daring, tasteful choice, but I went with the special fish of the day, dorado over crab cous cous. I’ve never had this type of fish, so it was a must try. My friend’s scallops turned into four small measly portions… with the ultra small toppers of foie gras. It’s a hefty price tag, that still leaves you desperately hungry. My advice, if you want the scallops, order side dishes to compensate. I’m so lucky I chose wisely. The whole fish, was a generous portion cooked quite nicely, with tender, flaky white fish pieces. Another ordered the porterhouse. The strip was cooked about medium rare, but the filet piece of it was RARE. At this point, it should have been sent back, but J being the trooper didn’t want to complain….but it was uneatable…so we perked up and finally said something. The manager said he would get it fixed and ended up bringing out a strip steak. Since they couldn’t re-cook the entire thing … they cut a smaller portion of the strip steak instead. We appreciated the efforts of the manager, but they should have just redone another filet, not a strip. Their only saving grace was the bread pudding.. very rich and tasty. If this place is supposed to be known as a “steak house” then there should be no excuses to mess up the steak in the first place. Absolute disappointment.
Must Haves: dorado (special of the day) and bread pudding
Stay Away: scallops
Ambiance: Very sleek, modern, chic, corporate feel .. not worth the money otherwise.
Service: Wonderful and accommodating of large parties.
Rating: 3 stars
Caveat: a bit over-hyped. you’re paying for the atmosphere rather than good food.
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