Disclaimer: I was invited as a guest to this establishment for a complimentary meal. All opinions expressed in this post are my own.

 

I was recently invited for a press dinner at Angus Club Steakhouse – a brand new sprawling spot for steak lovers in midtown Manhattan. It’s art deco inspired digs are expansive and spread over two floors.

Co-owned by four friends and steak connoisseurs, who have worked in different capacities at well reputed steakhouses around the city, the kitchen at Angus Club is now helmed by Executive Chef / co-owner Edward Avduli.

 

 

What sets Angus Club apart from its counterparts is that the USDA prime black Angus beef steaks are all dry-aged-on-site for 30 – 35 days (versus the usual 27-28). Sourcing the best quality of meats and seafood is an absolute priority for Chef Avduli as he personally oversees the selection process of their premium Angus cuts.

The menu offers the steakhouse staples that are sure to delight.

There is also a great selection of appetizers – the crab cakes were yum (made with Phillips lump crab meat) and the slabs of hot sizzling Canadian bacon were wonderful starters leading up to the mammoth main meal!

They also have a sizeable seafood menu which offers a fine alternative to anyone looking for something other than meat.

Dessert offers many options – the special in-house ones being the carrot cake, the crème brulee and the coconut tiramisu.

The restaurant is outfitted with different themed rooms on the lower level which offer privacy and an intimate feel to the space. Each room is decorated with the materials that they are names after such as the Oak Room, the Cork Room, the Leather Room and so on.

 

 

Angus Club houses a sleek temperature-controlled wine cellar on the lower level which is carefully curated by the charming Wine Director Margent Maslinka. The wine list is global with an emphasis on Californian wines, some of which are available by the glass. There is a happy hour on weekdays from 4 – 7 PM.

 

 

 

If you are not feeling extremely gluttonous then lunch is a wonderful option where one can dine on reduced portions (and prices) of the dishes that are offered for dinner.

Very soon, Angus Club Steakhouse will be launching there weekend brunch menu. Now what more could one ask for than – Steak for breakfast! Steak for lunch! Steak for dinner!

Here is some of what we ate:

 

Crab Cakes

 

 

Canadian Bacon

 

 

Fresh Mozzarella and Beefsteak Tomatoes 

Porterhouse Steak

 

Rib Eye Steak

 

 

Colorado Lamb Chops

 

 

Grilled Scottish Wild Salmon

 

 

Angus Home Fries

 

Creamed Spinach

 

Desserts