$99 per person plus tax and service.
Friday, May 26 - 6:30 PM - 9 PM
Though the centerpiece of beefsteak culture was indisputably the frenzied consumption of beef and beer, with diners eating with their fingers and drinking with abandon, serving styles varied. 1930s-era beefsteaks could be grouped into two styles, referred to by Joseph Mitchell in a 1939 The New Yorker article as "East Side" and "West Side."
"East Side" beefsteaks were largely patronized by the working-class and immigrants, with courses consisting of items like sliced beef short loin, beef kidneys, and ground beef trimmings (referred to as "hamburgers").
"West Side" beefsteaks, on the other hand, were often thrown at swank "gentlemen-only" establishments centered on Eleventh Avenue and 23rd Street. They featured items including crab meat, lamb chops, and baked potatoes to go along with the beef loin.
Both schools agreed that eating with one's fingers and not being afraid to get messy were integral to the culture of the beefsteak. Napkins were considered unnecessary; diners generally wore aprons with which they could wipe the grease off their hands. Food was dispatched from the kitchen laid out on trays. Beer flowed freely in pre-prohibition years.
Our New Brunswick-Style Beefsteak will be a stand-up affair. We will debut a new Steak Menu where you will find we have upped the game yet again. We will pass an array of some of the finest beef, lamb and boar you've ever had. We will have some potatoes and vegetables for good measure. There will be no silverware. As they used to say of the old beefsteaks: "Don't wear your best suit." Aprons will be provided. House wine and beer is included.
Carnage and Beverage!