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Ok as with most reviewers I like, i'm going to begin by telling you where I have eaten steak, so I dont get called a "tourist", or a "penny pincher". So I have been to Lugers, BLT, Wolfgangs, Keanes, Sparks, Del Friscos, STK, Delmonicos, Mortons, Shulas, Craftsteak, Old Homestead, Prime, BOA.So I think I know my steak. Here is my review Atmostphere - well you are in a dark old bank vault with no windows and the lighting just isnt great, they need to sort it out as you feel like you are in a coal mine Food Quality - Filet Mignon - Medium rare - When it arrived the The steak smelled off, and had the texture of the bottom of an old shoe, there were so few fries they all had their own space on the plate, it was immediately sent back Service - Our waiter didnt even welcome us as we were given menus, just ashen faced not inviting at all. Value - Probably the worst steak expereince I have had in my life, I'm never going back.

Last week I had the pleasure of eating at some of the best restaurants in NYC being a restauranteur myself I have a greater expectations of how I would like to be treated. On thursday and on friday we were at Bobby Van's on Wall street never been there before so it was quite an experience eating inside a bank vault. The menu offered for restaurant week had very good choices. Naturally we ordered steaks which were a nice size, thick and perfectly cooked the waiter did not look down at us for ordering from the restaurant week menu and we did get that look in a few of the other places we dined and in some we had to beg for the menu. The best thing was that they had a half off on the wine deal so that worked in our favour also. My waiter eventhough it was quite busy was very attentive and surprisingly had a good wine knowledge he was able to recommend a great wine very reasonably priced. Service was exellent and he took the time to tell us a little about the history of the bank vault and Bobby Van's. I greatly reccomend this restaurant to anybody, especially somebody who loves steaks you have great choices and the other places do not even compare.

Absolutely the most overpriced meal ever. Ordered 1 salad and was charged for two. No explanation of the items on the menu. Limited menu with high dollar amount. Overcooked greasy steak and average sides. Manager was unattentive when a problem was brought to his attention. I felt they are used to complaints. Waiter just kept adding items to build the sale and then disappeared. Have never tipped so low or been so disappointed in a steakhouse in NYC.

Took a client last evening to Bobby Van's, I'll never go back. Steaks were average at best mine was over cooked. Tomatoes in the salad were under ripe. The prices were over priced compared to other steak houses that do a much better job.

What I expect when dinning at a real steakhouse: 1. Good table, no discrimination (regardless of your appearance or dress as long as you're neat) unless the place is full. Normally there is no dress code in a steakhouse. 2. Top notch service. 3. Prime meat. 4. Cooked to order confirmation when your meat is placed on the table (cut down the center, server points a flashlight). 5. No wierd seasonings (cheese, butter, mayonnaise, etc.) the meat should stand on its own. 6. Expect to spend in the vicinity of $100 per person. Bobby Van's failed on 1, 2, & 4. The prices are at the top tier of steakhouses but the food and service is no where near. The sauteed spinach is paltry in portion, in a bitter lemon sauce definitely not done well and surprisingly some of the spinach leaves were yellow approaching the spoilage phase. The meat was ordered medium, but delivered medium rare. The crosscut appearance of medium was not confirmed by the server. To me, having dined in over 20 steakhouses, it is hot pink center, not red. Cooked level meat appearance should always be confirmed by the server before completing the order because some interpretations are different. The bread was not warm, The table was bad, next to a door that was thermal sealed from outside weather using plastic packing tape around the seams. The server was not particularly pleasent. Further on the meat, bone in ribye which is the most flavorful cut, had no flavor. I wouldn't be so critical if I'm spending $30 to $40 in a typical restaurant but if you tout yourself as one of the best and charge the prices these are some areas in which you are expected to deliver. Bobby Van's does not.

I love Bobby Van's. The food is always superb, the waiters are witty and charming, and the drinks are perfectly mixed. The wine list is extensive and reasonably priced. Dining at Bobby Van's is always fun and when dinner is over, my girlfriends and I usually move from our table to the bar , as we are having far too good a time to leave. Long live Bobby Van's! And I hope the couple of people who were complaining on this website, don't come back. The venues are always jamming busy with regular clients who, like me, love the place.

The service was poor...our waiter was rude, sarcastic and unprofessional. He complained about his tip to me when i was leaving the restaurant in front of other guests(we gave him 18[%] which was plenty considering how rude he was). It was absolutley humiliating and the manager didnt do anything about the behavior of his waiter. The food was decent at best but my steak was overcooked and the chef obviously doesnt understand what rare means. As far as I'm concerned, if a restaurant is going to charge 50-60dollars for a steak...it better be cooked correctly.