Old Homestead

When paying this much money for dinner, you'd think someone could attend to your table a little bit. We waited 45 minutes for the Bread Creation (half the reason we go there!), and then another 20 minutes/4 waiters later, we got some bread for the table. When the bill came, they charged us for 2 Bread Creations (when we complained, they took the $6 item off the tab - how generous). The filet is usually amazing, but the service doesn't make for an enjoyable experience. We'll try someplace else next time...

Their porterhouse isn't as good as several of the other steak houses, and their sides are only OK. BUT I repeatedly go back here for their Gotham Rib Steak, it is just the perfect steak, I go to steakhouses a couple times a month, and generally I come here once a month and am always extremely satisfied.

For the amount of money I expect a much better overall experience. The food is so-so at best, it definitely doesn't compare to Luger's. The location is good, right in the heart of meatpacking. The service, mediocre. Had reservations and they made us wait over an hour. The food came cold the first time around, waited 30 mins for it to reappear. Last word. Skip this place and go somewhere else.

Went last night for New Years. Have been a fan since before there was a "meatpacking" district - or at least when they actually packed meat. With the proliferation of steakhouses in the city, I hadn't been there in quite some time and it was quite disappointing. Porterhouse was not a good piece of meat. The filet side had about 2 edible bites. Strip side was dry. Ordered a bottle of Piper Sonoma, which the waiter cavalierly said they were out of and offered no suggestion other than to order something else. Problem was we just wanted to make a New Year's toast and I didn't feel like spending $85 vs. $45. Come on - running out of champagne at 8:00 on New Year's, or pulling a bait and switch. Lobster bisque was cold. Lots of good steakhouses in NY – I won’t be back.

Besides being seated right away, the service was not good. Our waiter was rude and inattentive and our appetizers (all uncooked) took over half an hour to get to us, while half the restaurant was empty. That being said, when the food arrived it was, to say the least, phenomenal. The porterhouse for two was a 9, and was cooked perfectly with a slightly charred crust. The creamed spinach and hash browns have no comparison... outer-worldly seems to be the only adjective, and Junior’s Cheesecake pales in comparison. If you don’t mind leading with your chin a little, definitely take your holiday bonus here.

Outstanding exterior, interior and beef. One of the, fewer than expected, restaurants that can really do justice to a chunk of aged beef. I was more than satisfied with everything. I would not order seafood here or anything other than the huge cow outside implies: Supurb beef prepared in the manner that you would expect. I've been going there since the 70's and will continue to do so until my arteries have no more room to do their thing.

I had read many good reviews and have had many people recommend this place so a buddy of mine just moved to NYC and decided to introduce him to a NYC steakhouse. We arrived and the hostess (very cute) seated us immediatley with our reservation. Since my friend was excitied about his new job and moving to the city we decided to go all out. We each had a drink from the bart that were quite large. Then we got the jumbo lump crab cocktail that was fantastic and the chef's special bread (garlic). For our entree's I went with the Filet and Lobster tail. It is very expensive but the lobster tail was huge and the the filet was a decent size as well and cooked to perfection. My buddy went with the 20 oz. kobe beef burger. I have never seen a burger that size, he actually asked for another bun to eat the rest. Our waiter was attentive but not obtrusive and there was no pressure to leave after we finished our meals and drank a glass of wine while we let the food settle. Of course it was a Wednesday night. I will certainly be going back, I have to get the hostess phone number.