HOME > Chowhound > Manhattan >
Brewing beer, curing meat, or making cheese? Tell us about it
TELL US

Strip House - what cut to order?

j
Jorel Jun 21, 2008 03:08 PM

Going to Strip House tonight. What is the best cut? What else (sides, desserts, etc.) are can't miss? What's to be avoided?

  1. bml Jun 21, 2008 06:30 PM

    I go to Strip House pretty frequently and always order the same thing:
    porterhouse for 2 (not on the regular menu but always a special)
    black truffle creamed spinach
    creamed corn with bacon

    I'm a big steak person but usually not much for char. Strip house really sold me on the concept of a crispy outside. I dream about the spinach even more than the steak. If I get an appetizer it's usually the oysters. Portions here are huge and I like to save all of my appetite for the steak and sides. Even the salads are gigantic and too filling if I'm really going to have at the steak.

    2 Replies
    1. re: bml
      s
      steakrules85 Jun 22, 2008 07:40 PM

      Is the porterhouse always a special? Thank God because I know it is not on the regular menu. but to judge any true steakhouse this is the cut to get. Also what about their prime rib I have seen they offer it but is that usually a special as well?

      1. re: steakrules85
        s
        sugartoof Jun 22, 2008 07:50 PM

        Never seen the Prime, but the Porter does seem to always be on special.

    2. l
      Lucia Jun 21, 2008 07:22 PM

      Porterhouse if they have it. Creamed spinach is good as a side. I could leave the goose fat potatoes, but many disagree.

      1 Reply
      1. re: Lucia
        e
        ESNY Jun 21, 2008 07:56 PM

        Agreed. Goose fat potatoes aren't anything special but the creamed spinach is worth all the accolades

      2. s
        sugartoof Jun 21, 2008 11:08 PM

        I think this is too late to be of any help, but as I've posted here before, I would skip the filet and head towards the strip, or the porter. the filet mignon is the cheapest cut on the strip house menu which should indicate something.

        i actually love the good fat potatos, but they used to be 500x better before they changed the recipe.

        Spinach is perfection there. It'll change your expectations for good creamed spinach.
        The garlic bread strips in the cheese sauce (the proper name escapes me) is really decadent.
        Ask for the assortment of sauces.

        5 Replies
        1. re: sugartoof
          s
          steakrules85 Jun 22, 2008 07:38 PM

          Going here soon. How exactly are the goose fat potatoes cooked and what did they change about them? I heard the romanoff potatoes are really good. Ever have the fries??

          1. re: steakrules85
            c
            cidonie Jun 23, 2008 10:06 AM

            Hi. The potatoes romanoff are amazing. When I go, certain friends order their OWN side to eat (and do so at the expense of eating less of their steaks). The fries are good, but are just fries. I think the fried onions and the creamed corn with pancetta are two other standout sides.

            1. re: cidonie
              s
              steakrules85 Jun 23, 2008 10:12 AM

              Awesome thanks for the advice. They are not listed on the website, but are the potatoes romanoff always available? And the onion rings are more lik onion strings from what I have seen from some pics.

              1. re: steakrules85
                c
                cidonie Jun 23, 2008 12:22 PM

                They've had the potatoes romanoff every time that I've gone but you might want to call and ask. Yes, they're more like onion strings. Unbelievable addictive when you dip them in the stilton sauce and drape them over a ribeye :)

                1. re: cidonie
                  s
                  steakrules85 Jun 24, 2008 09:05 AM

                  Thanks awesome to know! As far as the fries go are they crispy and thick cut?

        2. b
          bigbelly72 Jun 22, 2008 07:43 PM

          I would suggest the porterhouse, strictly because it is cooked on the bone, thus giving the meat more flavor. You also get the best of both worlds, the tenderness of the filet an the beefier flavor of the strip. The beauty of the creamed spinach as a side is that it also acts as a souce of sorts. I always love to let the juices from the steak mix in with the cream from the spinach to create what I deem a plate sauce (as opposed to a pa sauce)

          1. k
            kvrsos Jun 24, 2008 05:56 PM

            Rib Eye on the bone....Medium Char....

            It's a welcome change to the usuals

            1. c
              curranthound Jun 25, 2008 10:58 AM

              Not exactly "to be avoided", more like "be forewarned": the cheesecake, billed as "for the table" could easily feed 6 people after a steak dinner. It's HUGE--two layers high; a Titanic sized wedge of lemony cream cheese and sourcream richness.. My husband and I ordered it for dessert for just the two of us and when the waiter brought it to the table, my immediate reaction was "You've Got to Be Kidding." And we can eat.

              Enjoy!

              1 Reply
              1. re: curranthound
                l
                Lucia Jun 25, 2008 01:12 PM

                the chocolate cake is the same way.

              Show Hidden Posts