Beefbar New York

"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

"The Show: Croque Sando 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

"The first location of this worldwide chain—run by “Beefboy” Riccardo Giraudi—is in Monte Carlo, and now Beefbar has opened in Tribeca, in the original Nobu space. This is the second Monégasque restaurant to reach our shores in recent times (see also Rampoldi), but instead of European continental fare, Beefbar’s menu is split into “Street food” and “Comfort Food” dishes of Beef, Reef and Leaf." - will hartman

"Beefbar’s ceilings tower high overhead with intricate crown molding. Near the kitchen, there’s a meat shrine where choice cuts get aged for future consumption. Appearances aside, we can’t in good conscience categorize Beefbar as a steakhouse. In other words, do not come here to consume one of New York’s great steaks. (If that’s what you’re looking for, Delmonico’s isn’t too far). This place is a Tribeca branch of a silly beef-themed clubstaurant from Monaco. But unlike the best spots in this restaurant genre (like Jean’s, where the scene outweighs the food but the food isn't half bad), letting loose at Beefbar is just as tough and expensive as its steak. photo credit: Beefbar Beefbar’s large menu does have steaks and classic sides, in addition to beef-centric dishes from around the world—none of which have been given much thought beyond the fancy beef theme. There are quesadillas, bao buns, gyoza, and pastas—all of which are filled with wagyu or some other designer beef. The many cuts of steak are carelessly butchered and inconsistently cooked. The strip steak challenged our jaw, and had a gray hue. photo credit: Will Hartman To stave off a bad meal, stay far, far away from the dining room, and hang out in the bar. Here, Bob Marley covers bands give way to vibey, lo-fi DJs who play it safe for the table cloggers: financiers laughing at their bosses' jokes. You'll have to butt your head through crews in cashmere debating the merits of each Hampton to get the bartender’s attention for a $25 cocktail—which we actually liked quite a bit. But it all feels forced, like the musicians and the guests (at least the ones who haven't been to the original Monaco location) are posturing their way into having a good time. If that's not your thing, have a drink and go elsewhere. Food Rundown photo credit: Will Hartman Umami Caesar Nothing too exciting here, but it’s curious that a beef-less dish was one of our favorites at Beefbar. The caesar is nice and creamy, though the romaine wedges still have their core attached, which get a little bitter. photo credit: Will Hartman Croque Sando This sandwich of cured beef and mozzarella gets a tableside pour of Le Sauce Beefbar. We can’t quite explain it, but something about this sandwich tasted like plain soggy cereal. Something about the way the sauce is poured. photo credit: Will Hartman Quesadillas This is probably Beefbar’s best beef offering. Beefy. Cheesy. The chimichurri adds a pop of freshness. Are the copper saucepan and truffles really necessary? No, but neither is ordering food at Beefbar. photo credit: Will Hartman Black Angus New York Strip Butchered poorly. cooked inconsistently. This is disappointing from a restaurant called Beefbar. photo credit: Will Hartman Chocolate Soufflé More like chocolate soup. It’s large, and the single scoop of ginger ice cream is really tasty (we wish we could just order this), but the size is detrimental to the dessert. It never gets a chance to set in the oven, and the inside is simply liquid. Not that molten texture we were hoping for." - Will Hartman