Step into this charming vintage steakhouse where classic American fare meets a cozy, nostalgic atmosphere, perfect for a relaxed meal away from the NYC hustle.
"If the line at J.G. Melon is too long, come here. Donohue's burger also reliably comes out medium, no matter what you ask for. But it’s still a good old-fashioned patty, just let down a little by its occasionally dry bun. Eat it with one of their huge martinis at the bar, where the banter between the staff and regulars is its own special sauce. Comes with thick-cut fries or slaw; add cheese, $1" - will hartman, willa moore, molly fitzpatrick, bryan kim, sonal shah
"Restaurants like Red Hook Tavern and Bernie's love to channel nostalgia for 1950s comfort food. But at Donohue’s, you can experience that era without varnish. There are checkerboard floors and red tablecloth-covered booths full of regulars, but you should sit at the bar to hear the best stories. Drink a martini served with the pint glass it was stirred in, and eat a burger that makes a solid case for food as a form of time travel. Dirty martini, prime chopped beef burger (with american cheese)" - molly fitzpatrick, willa moore, will hartman, bryan kim, sonal shah
"Dining at this family-owned steakhouse is like revisiting old New York. Regulars, from locals to literary types, hold court at the black leather booths or sit at the long bar sipping cocktails. The menu includes the usual cuts of steaks but other old-time items include chopped steak and chicken pot pie." - Eater Staff
"Chuck and Black Jack discuss political maneuvers in a booth, followed by a meeting between Chuck Sr. and Senator Scolari." - Scotty Kan
"I’ll never pass up a wedge salad: The combination of crisp, watery iceberg lettuce, creamy blue cheese dressing, and bacon is almost never bad. But at Donohue’s Steak House, one of the Upper East Side’s oldest steakhouses, it nears perfection ($8.50). A third of a head of lettuce sits atop an oval plate and under a thick blanket of cold dressing. Chunks of mild blue hide under the creamy sauce, but the restaurant adds more, finer crumbles to the top and then sprinkles on a generous handful of freshly fried bacon shards. They aren’t as meaty as the lardons on Peter Luger’s version, but they’re much more crisp than the faux, forgettable bacon bits that Smith and Wollensky uses. Donohue’s nails the genre. Don’t miss owner Maureen Donohue-Peters holding court at one of the near booths, and do say hi to Johnny if you sit at the bar — he’s one of the best bartenders in the city." - Eater Staff
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