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Keens? Rec

  • l

Anyone with a recent rec on Keens?? Thank you.

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  1. I don't think you need anything recent. There's either steak or the "famous" mutton chop. Personally, I found the chop lacking in flavor, and I'm not the only one. So steak, potatoes, spinach, it is.

    3 Replies
    1. re: Wilfrid

      Thank you, so pass then?

      1. re: Lisa

        Depends what you want. It's a mainstream New York steakhouse in a very interesting old space with lots of memorabilia. If you are looking for a more exciting, gastronomic experience, based around steak, I would look somewhere newer like BLT Steak.

      2. re: Wilfrid

        I had the mutton chop in November. It was sublime.

      3. s
        Steve Harrington

        I like to start with the Oysters Rockefeller or the smoked salmon. Purists (you know who you are) opt for the iceberg lettuce with blue cheese dressing.

        I keep promising myself to order the Prime Rib but the Porterhouse for two (medium rare) is so damned good I seldom waver. Colleagues swear by the mutton chop. Sides are average: go with the baked potato and the sauteed mushrooms.

        Pair your meal with an American Zin.

        Dessert for me is espresso. I've sampled the menu offerings and they are all quite good but I'm usually so full that I don't bother.

        Keens is a special place. Be sure to meet your guests in the bar before dinner and sample a scotch or two. Say, "Howdy" to Ms. Keens, answer a few bar questions and get to know the bartender. You won't be disappointed.

        1 Reply
        1. re: Steve Harrington

          Which desserts have you tried and are there any standouts to try?

        2. i love Keens. Oysters have been very good in the past, as is the prime rib and even the sole the one time i had it. People on this board tend to have strong opinions on the steak itself (some love it, but many prefer Lugers or Sparks) but for me, the old NY atmosphere is what makes Keens a special place.

          1. I am one of those who thinks that Keens is quite special. How many restaurants can say that they've been in continuous operation since 1885?! They used to be known as "Keens Chophouse" and were -- and remain -- famous for their mutton chop. There's a real old world NYC feel about the place, which has rather unique ambiance. The wood-panelled walls of the main dining room are filled with all sorts of historical posters, and suspended from the ceiling are row-upon-row of old clay smoking pipes.

            As for the food, on our visit a few months ago, we started with a supremely fresh shrimp cocktail with sauce that had just the right bite. My husband enjoyed the mutton chop, while I had the lamb chops, which were prepared precisely as I requested (medium rare) and were some of the best chops I have ever had! I can't recall what sides we shared, but they were very excellent. The Coffee Cantanta we had for dessert was seriously delicious.

            If you have never been to Keens, I urge you to go at least once. I think you will enjoy it.

            Link: http://www.keenssteakhouse.com

            18 Replies
            1. re: RGR

              Just checked out the Keens link: Looks terribly overpriced - can't be worth the $$$.

              1. re: Beeftaco

                More overpriced than any other NY steakhouse? (e.g Sparks, Lugers, etc)

                1. re: Beeftaco

                  Overpriced is a matter of opinion. Although Keens is expensive -- as are most steakhouses -- I feel that the quality of the food is worth the cost.

                  1. re: Beeftaco

                    Tell me a top tier steak house that's less expensive, please.

                    1. re: Nina W.

                      It's still overpriced, even compared to other overpriced steakhouses. I don't think a simple shrimp cocktail is worth $14.00. Even if it is "iced." Shrimp are cheap. $14.00 would buy over 2 pounds in a retail store. I think $37.50 for lamb chops is outrageous. It's simply not worth it, I don't care how it compares to other price gouging opertions. And to charge $6.00 for a potato is just like charging $6.00 for a carrot, or an apple. The food is not that good. It's regular food, prepared in an ordinary way, served in an extraordinary atmosphere. That's what you're really paying for. It's certainly not the food.
                      That can be had for one-tenth the price.

                      1. re: Beeftaco

                        I have never seen full sized good quality shrimp for anything CLOSE to $7 / lb. in this city. Tell you what. You find me jumbo shrimp of excellent quality, raw, for $7 / lb and I'll buy them from you.

                        1. re: Nina W.

                          Would you settle for a sixty-cent potato?

                          1. re: Beeftaco

                            Would it be a good, flavorful potato? Nice texture? Well prepared? Served nicely, in a nice room on good dishes in a nice atmosophere?

                            1. re: Nina W.

                              Yes. It would be the best baked potato you've ever had. A stick of French butter, a dish of chopped chives, a cup of fresh sour cream, sea salt, high quality cracked peppercorns. Crispy skin, and fluffy white potato that will take you five thousand miles from your Atkins diet & into potato nirvana. All for the paltry sum of sixty cents. This is my promise to you.

                              1. re: Beeftaco

                                Would it be served by competent, polite, professional waitstaff? Would I have a well selected wine list from which to choose?

                                All of these things go into the "over-priced" potato of which you speak.

                                1. re: Nina W.

                                  Interesting wine question. What wine should be served with a baked potato? Assuming it's the main course, perhaps an off dry Riesling? I think a good Rose might compliment the vegetable a little better. Yes...you would have a suitable experience. And the service would be just as you would get at Keens...maybe even better...all for the total cost of sixty cents (US).

                                  1. re: Beeftaco

                                    Don't want the potato as the main course. I want an excellent steak - good quality aged beef, perfectly prepared, with the potato as the side dish. I want a pristine shrimp cocktail to start, or perhaps some fresh raw high quality oysters with the appropriate accompaniments.

                                    Now how's that 1/10th of the price coming?

                                2. re: Beeftaco

                                  This is a board dedicated to finding the best food at *restaurants* or other similar operations, where they have overhead and where people go for the experience, not just for the raw ingredients. Please take your comments to the beeftacohound board, where people discuss the food that you make at your house.

                                  1. re: Peter Cuce

                                    ohmigod, you are funny. thank you for the giggle.

                            2. re: Nina W.

                              Chinatown (either Manhattan or Flushing)

                            3. re: Beeftaco

                              Please oh please tell me where I can find a steak like they serve at Keen's for 1/10th the price.

                          2. re: Beeftaco
                            m
                            Marc Shepherd

                            The prices at Keens are in-line with the top-end steakhouses. I can't tell if the poster is arguing that *no* steakhouse is worth that kind of money, or if he is arguing just that Keen's isn't.

                          3. re: RGR

                            I couldn't agree more. And I think the steaks are terrific.

                          4. I went with a group of guys recently and had a great T-bone. My friend had the mutton chop and was very satisfied. "New" steakhouses have a more polished look and better sides but will have nothing on Keen's where it counts: the meat.