Cuisine:

• American
• New American
• Homestyle
• Steak House
• Others

Quality Meats Description:
Merge the know-how of the Smith & Wollensky empire with an interior designed by NYC firm AvroKO, and you have a recipe for one of the better steakhouses in Midtown: Quality Meats. By trimming the fat from the typical steakhouse experience, this restaurant becomes a wry spin on the traditional beef emporiums that pepper the city. The interior hits the traditional AvroKO notes: light bulbs with exposed filaments, walls lined with padded leather, brick and bovine sculptures. The menu is cheekily traditional, including a selection of fresh oysters alongside velvety crab cakes and Caesar salad. The steak tartare is distinctive, served with a variety of spices on a wood plank with an egg yolk atop the ground filet mignon. Those who are daunted by the size of the entrées may also opt to sample from the charcuterie bar, which includes rare meats such as bresaola and coppa. As for the steaks themselves, they run the gamut: the trio of filets (prepared with crab, pepper sauce, and onions) is considerably smaller than items like the double rib steak for two. Sides are à la carte; don't miss the buttered edamame or the pan-roasted crispy potatoes, served in a cast-iron skillet and drizzled with garlic butter tableside. Desserts are plain---limited to ice cream and pie---but only the most famished of diners will make it that far.


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