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Reviews + Photos from nymag.com
Posted by Judgiepudge on 09/08/2010
We were greeted and seated promptly for our dinner reservation. We started our meal off with baked clams, crabmeat cocktail that comes with an incredible cream sauce (mayo, mustard combo?) and cocktail sauce for dipping, and the harry salad, refreshing with colorful tomatos, greenbeans, shrimp, bacon and a shallot vinigrette. Then came the porterhouse for two. This was cooked to perfection - medium rare, served slightly charred. The steak was incredibly flavorful, one of the best, if not the best in all of NYC (and bklyn!). We ordered hashbrowns, spinach however it was the sauteed mushrooms that stood out as far as the sides go. Over the years have had consistantly solid meals here - service is always great, professional and accomodating. Expensive overall but would recommend to anyone looking for an amazing steak or veal chop. worth it!
Posted by westvillage on 07/29/2009
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.
Posted by johnd on 01/25/2009
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.
Posted by Anonymous on 01/18/2009
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.
Posted by Anonymous on 10/08/2008
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.
Posted by Anonymous on 06/25/2008
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.
Posted by Lucinda on 03/30/2008
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.