Angus Club Steakhouse, a new upscale, modern, bi-level steakhouse, opened in January 2014 in New York City designed with groups in mind. Located on 55th Street at Lexington Avenue, Angus is a labor of love created by four veterans of the restaurant industry, and it's paying off: Angus was just chosen as one of “Top 10 Manhattan Restaurants for Steak” by diners on OpenTable.com.
Executive Chef Edward Avduli dry ages his hand-selected Angus cuts for 30 to 35 days -- instead of the average 27 or 28 -- a process that results in tastier and tenderer steaks. Chef Avduli proves this by cutting a Porterhouse with a spoon. Although the USDA prime Angus steak is the headliner here, there are also seafood specialties and amazing sides like mashed potatoes, creamed spinach (which is delectable and doesn’t include any cream), home fries, truffle mac and cheese, and Long Island Cream Truffle Corn.
Housed in an impressive two-story space, the reclaimed barn wood décor is striking. There are four private dining rooms, one more stunning than the next. The Chef’s Room is an intimate dining space for nine with a round oak table and beautiful leather chairs. The Leather Room, with ceiling and walls made of leather, is completely soundproof and can accommodate up to 25. The Cork Room can seat 16 and the Oak Room has 25 seats. The upstairs dining area at Angus comes complete with a private bar and can accommodate 40 guests for a sit down dinner and 60 guests for cocktails and hors d’oeuvres.
A holiday party favorite, contact Angus for any last minute needs at angusclubsteakhouse.com.