Beefbar New York
Restaurant · Tribeca ·
Premium international beef cuts plus global fusion dishes and cocktails
Premium international beef cuts plus global fusion dishes and cocktails
"Added to Crystal’s two ships in 2024, Riccardo Giraudi’s famed Beefbar expands the line’s roster of fresh culinary collaborations." - Janice Wald Henderson
"A meat-centric restaurant where guests rave about indulgent preparations like Kobe beef burgers and Angus tacos, focused on high-quality cuts presented in bold, craveable formats." - Janice Wald Henderson
"The space that was original home of Nobu has been reborn as Beefbar, part of a restaurant group with offshoots around the globe, serving luxury cuts as well as dishes with pan-Asian flair. Its namesake choice of protein makes sense as owner Riccardo Giraudi’s family has supplied meat in Monaco since 1968. Kate Hudson, Goldie Hawn, and Kurt Russell have dined here." - Deuxmoi
"There’s a lot of silliness at Beefbar, the Tribeca branch of an international clubstaurant. But nothing is sillier or less necessary than the tableside pour of Le Sauce Beefbar on their croque sando, a bland little sandwich of cured beef on toasted milk bread, which comes arranged on the plate like a cube with an open top. A server comes along to pour the sauce out of a gravy boat, and because the sandwich doesn’t form a perfect seal with the plate or with itself, the sauce goes all over the plate and sogs up the bottom of the sandwich. A ramekin would’ve done just fine." - willa moore, molly fitzpatrick, sonal shah, will hartman
"Founded in Monaco in 2005 by Riccardo Giraudi, Beefbar, with locations around the world, opened its first New York restaurant earlier this year in a grand Art Deco space. The menu divides by street food and comfort food with dishes like croque sando and crispy rice with tuna tartare to start and bavettes, rib-eyes, burgers, cauliflower steak, for mains." - Eater Staff