Bobby Van’s Kickin’ It Old School

| December 23, 2012

bobby vans dining roomOn a blustery fall evening, we ventured out to explore the iconic Bobby Van’s Grill. Located on West 50th Street, this outpost has been serving up traditional American grill fare and classic steaks amidst the shadow of Radio City Music Hall since 2006. A classically adorned steakhouse featuring a plethora of dark wood, timeless chandeliers and a long bar sets the stage for a style of dining that has Americana written all over it.

Popular with locals, business people and tourists alike, this place is always buzzing and during the holidays is known to serve upwards of a thousand people in a single day. Perhaps this explains the freshness of all of the food we were fortunate enough to sample during our recent visit.

We started off the night with a Bellini highlighted with St. Germaine and a jalapeno-infused Margarita. To snack while we waited for our appetizers, we eagerly dove into the gorgeous array of bread, focaccia and breadsticks that was presented. This is one of those times when the bread basket stood up and did a pirouette—far from ordinary. Next up it was the Chilled Lobster Cocktail and the Crispy Warm Artichoke Salad. The lobster was incredibly fresh and was presented with two dipping sauces and the salad was not only delicious and texturally exciting, but would easily satisfy as a lunchtime entrée—spectacular!

The service at Bobby Van’s is certainly noteworthy and quite frankly, recent memory comes up short on a comparable level of attentiveness that is seamlessly delivered by the very ‘buttoned-up’ wait staff.

bobby vans chilean seabassAfter a short break and a journey into the well-endowed wine list, we segued into the deeper end of the pool and opted for the Rib Steak, which was a monster cut, cooked to perfection and exactly what you’d expect from a steakhouse of this caliber.  Add to that a couple of classic sides that included Hash Browns and Creamed Spinach and the New York steakhouse experience is complete—almost. The stunner of the evening was certainly the Chilean Sea Bass. Seared with a delicate crust and presented in a white truffle broth with porcini mushrooms, asparagus and baby bok choy, I think this is what New York Times #1 bestselling author Dr. Eben Alexander is referring to, with his book ’Proof of Heaven.’

We reminisced about the depth of our experience while sipping espresso and satisfying our sweet tooth with the delicate Crepe Cake. Bottom line—Bobby Van’s is simply doing it right.
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