Upper East Side hotspot T-Bar Steak & Lounge, which has been warmly embraced by New Yorkers because it first opened its doors in 2007, is noted for its perfect execution of classic dishes. The restaurant's Executive Chef Ben Zwicker, previously from the Four Seasons, Aureole and Petrossian, makes T-Bar's classic steakhouse fare relevant and exciting, whilst putting his unique twist onto other classic dishes.
Owner Tony Fortuna celebrated Two decades of owning the space around the corner of 73rd and 3rd Avenue in April 2020, previously referred to as Lenox Room. T-Bar is a well-loved mainstay, still buzzing with its loyal following night after night. Fortuna says there isn't any magic formula to do this sort of long-running success. “I think guests trust the kitchen at home and love our relaxed but vibrant atmosphere.”
Diners can start a meal at T-Bar using its unique spin on chicken wings Angel Chicken Wings with a Tamarind Glaze, or enjoy its classic take on Guacamole to split using the table. T-Bar also redefines the classic Kale Salad by including apple and sesame into it while drizzling it inside a sumptuous chili-lime vinaigrette. Also available on its delectable appetizer menu would be the popular Seared Spanish Octopus, Yellowfin Tuna Tartar, and Vietnamese Shrimp Roll.
A meal at T-Bar Steak & Lounge wouldn't be complete without ordering a popular in the Steak Bar, which features an impressive range of superbly-cooked Certified Black Angus Cuts of beef including its Black Angus Porterhouse for 2 served with your selection of Steak Sauce, Béarnaise Sauce or Poivre Sauce. T-Bar offers insightful additional American classics including its signature Crusted Tuna served with Soy, Wasabi Rémoulade and Seaweed Salad or its Roast Free Range Chicken with truffle jus.
Cap the night served by irresistible desserts such as the must-have Banana Parfait Mille Feuilles, with coconut and caramel sauce or the decadent Chocolate Sundae served with brownie, chocolate sauce and cream.
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