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Sunday, 25 July 2021 10:21

We Meat Again

Written by Karen Holly Berliner
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We MEAT Again!

Gladys Magazine steps out and dines on steaks and chops and so much more!

by Karen Holly Berliner

Tuscany Steakhouse

Tuscany Steakhouse InteriorLocated in the heart of beautiful and upscale Central Park South in New York City, and owned by veteran restaurateur Steve Haxhiaj (an alumnus of Wolfgang’s Steakhouse) Tuscany Steakhouse swoops you off to Italy while still maintaining its retro classic American steakhouse vibe. Enter to hear the strains of Frank Sinatra starting your swoon to your table, sit down and prepare for a meal to remember. With Chef Jaime Chabla at the helm, all dishes at Tuscany Steakhouse are created authentically and from scratch. Expect all portions to be as generous and as passion filled as the hearts and souls of Italy. Start with an appetizer such as the baked clams oreganata, seasoned Bone In Ribeyeto perfection and browned to the right amount of crisp, or the fresh mozzarella and beefsteak tomato, lightly drizzled with a savory basil pesto and balsamic vinaigrette. For a classic old school dining choice, the wedge delights; an iceberg lettuce wedge with tomatoes with blue cheese and crispy bacon bits. The shining stars though are the Tuscany Steakhouse’s USDA prime dry-aged steaks, dried in their in-house signature aging box, each cut handpicked by master purveyors who have been at this for a very long time. Compliment your meal with a cold and delightful cocktail from the bar, a glass of perfectly paired wine or a beer. The Old Fashioned served here hits the spot, and makes for a perfect pairing for a meal reminiscent of yesteryears gone by.

The result?

Nothing short of a dining experience even ‘ol’ blue eyes’ himself, would applaud.

Prime 1024

PRIME 1024 Interior 4The team here has redesigned both the interior and the exterior, creating a sublime al fresco dining experience, with tables adorned in white tablecloths and separated by glass partitions and curtains for a completely enclosed “cabana style” experience. The menu features prime steak cuts and premium Italian dishes, courtesy of the chef de cuisine Chef Greg Yarrow, who helms the kitchen with seasoned finesse. The raw bar starts any meal off right, with a selection of choice Blue Point oysters, plump shrimp cocktail and tuna tartare; yellow fin tuna, shallots and a jalapeno accent for pizazz. Other appetizers whet the appetite such as the octopus, grilled with peppers, onions prime1024and capers; along with Applewood bacon and a Vermont spicy syrup drizzle. Thin crust pizzas such as the Robiola Tartufo with black truffle and Italian cream cheese have fast become signatures. Pastas like the macaroni with broccoli rabe, sausage and homemade broccoli rabe pesto cooked al dente, among others are satisfying, and the top-grade steaks and chops satisfy every appetite and palate-- signature cuts from a well-known local butcher with choices such as the 10 oz. filet mignon or the 16 oz. New York sirloin. For the heartier appetite, the 24 oz. ribeye on the bone or the table 42 oz. prime Porterhouse steak, even the 40 oz. Prime Tomahawk Steak, are hits. The chicken diavolo; organic chicken, cherry peppers and sautéed spinach among other non-beef options are also delicious choices. Side dishes pair perfectly, like the creamy truffle spinach and garlic mashed potatoes. All of the desserts at the restaurant are made in-house with selections like salted caramel cheesecake and a variety of artisanal gelatos. A curated selection of Italian and American wines as well as a menu of specialty cocktails-- such as the Cucumber Martini; Tito’s handmade vodka, St. Germain, cucumber and lime, are each one of them unforgettable.

Restaurant X

Untitled 1restx2One of Executive Chef Peter Kelly’s successful and famous restaurant group and located in Congers New York, this charming country restaurant offers a variety of rooms to dine, each with its own unique vibe. Close to the entrance is the bully boy bar and adjoining lounge, where dinner can be enjoyed as well. Chef and owner Peter helms the kitchen with a strong arm and many years of seasoned expertise. X-steakhouse specialties include the wedge; iceberg lettuce with blue cheese dressing, bacon, croutons and red onion or the Oysters Rockefeller Pernod, with spinach and hollandaise glaze. For steaks, the USDA prime grilled NY sirloin or the USDA prime fillet mignon as well as the USDA prime porterhouse for one at 20 ounces, are consistently done to order. Also there’s a grilled 40 ounce cowboy ribeye for two with a cayenne and brown sugar rub. Enjoy this with cream spinach and gratin potatoes, accented by your sauce of choice which includes au pouvre, béarnaise and Perigourdine. If beef is not your thing, try the Chatham day boat cod with brown butter spinach, breakfast radish with Sherry vinaigrette or The Hudson Valley chicken with wild mushroom risotto and medley of vegetables, both nothing less than superb.


Dining Room 2limaniA popular upscale Greek-Mediterranean dining destination located in Long Island New York; here you can enjoy the utmost in Mediterranean flavors and fare. The sprawling raw bar at Limani features the freshest Blue Point oysters as well as other sea to table delights. Big-Eye tuna tartare with fragrant micro basil and serrano chilies is another top notch choice. Limani specialties feature four choice spreads; tzatziki, Tarama, Ktipiti and Skordalia, all served with grilled pita bread. Grilled Tunisian octopus is outstanding, simply dressed with virgin olive oil and white vinegar. Enjoy the Cowboy 26 oz. bone-in ribeye, which has been dry aged for 30 days, accompanied by asparagus and potatoes or French fries or the Colorado lamb chops cooked to your exact specification.

The filet mignion and the sirloin cuts, offer popular choices, tried and true. Also offered is the whole Branzino, encased in salt and served tableside (order in advance). The lobster pasta; a 1 ¼ lb. lobster served over linguine with tomato sauce is satisfying and delicious. A selection of specialty cocktails such as the Mediterranean Mule with Figenza Fig vodka, pomegranate juice, fresh lime juice and topped with ginger beer and served over ice is refreshing and accompanies just about any choice. A global wine list by the glass or by the bottle is available along with a selection of beer. Finish your meal with Karidopita, a moist walnut cake served with a scoop of ice cream.

After all, what can’t be fixed with a sweet and a scoop?

Read 993 times Last modified on Sunday, 25 July 2021 20:30

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