Quality Meats
American restaurant · Midtown West
57 W 58th St, New York, NY 10019
Highlights
Premium chops, housemade ice cream, industrial-chic vibe
Premium chops, housemade ice cream, industrial-chic vibe
"A loyal reader recently reached out to us with a very good point: we need a Damn Good Steaks tag. Damn right we do. Thanks, Valerie. So it shall be. There aren't all that many steakhouses that meet our Infatuation standards for high quality and low quantity of business class ass hats. Quality Meats is one of those places, and is precisely why we needed this new tag.Even though it's in Midtown, this multi-level meat market serves up one of our favorite steaks in town, and it's not what you might expect from a steakhouse in the area. Though they aren't nearly on the same level, Quality Meats has a downtown aesthetic in the vein of Gramercy's BLT Prime, just a little louder and heavier on the testosterone. This definitely isn't a quiet dinner over a steak. This is where you kick off your bachelor party. You're going to Provacateur after this, aren't you? She's a lucky girl. RESERVE A TABLE WITH RESERVE A TABLE Food Rundown Oysters As good an oyster selection as you'll find at any steak house. Last time through we had some great Fisher Islands. Steak Tartare We love this presentation. The chopped meat arrives at your table surrounded by additional toppings and fixins so that you can prepare it yourself. Go ahead an mix up a meat cocktail truely your own. So what if you're ordering steak for dinner? The QM Crabcake I love eating crab cakes before a steak dinner. Large, easy to share and very well executed, this $21 monster was actually worth the price. Especially if someone else is paying. Seared Diver Scallops Definitely not the reason to come here, but at $18, this appetizer is a good value. There are like seven scallops on the plate. That's a lot of scallops for the price, and it's an excellent dish to share. Filet Mignon/Bone-In Sirloin The 12oz filet is really big, as you would expect for $43. Served on a plate by its lonesome, it looks a lot better when surrounded by a couple of sides. Especially the corn crème brûlée. If deciding between the filet and bone-in sirloin, we'd go sirloin every time. There's something about the rich flavor of a bone-in steak, especially this one at Quality Meats, that sets it apart. Double Rib Steak 64oz (for two) While the bone-in sirloin and filet are both solid, this monster is the main attraction. An enormous cut of meat that gets prepared table side, this beautifully charred masterpiece is as good as it gets. So big you'll swear it's not cow, but rather a nice cut of rhinoceros. Corn Crème Brûlée If there existed an all-star team for side dishes, this would be in the starting lineup, voted in by the fans. A nice play on creamed corn that's tasty and unique. This is a must order. Gnocchi and Cheese Another recommended side, this is a fun take on mac 'n cheese that's worth ordering if for no other reason than to talk about it. It's tasty, though it could use a little more seasoning. Yorkshire Creamed Spinach Pretty standard for steakhouse creamed spinach, but also very good. Pan Roasted Crispy Potatoes Our favorite of the potato offerings." - Andrew Steinthal
"Paired with the Korean mustard béarnaise, it tastes like an ultra-luxe Big Mac. The intensely beefy, chive-dusted porterhouse is the absolute pinnacle of NY Kimchi’s main dishes. At $160, it’s also pretty pricey. But, depending on how hungry you are, up to four people can split it." - bryan kim, molly fitzpatrick, willa moore, will hartman, sonal shah, arden shore, sonal shah, will hartman, arden shore, willa moore, molly fitzpatrick, will hartman, bryan kim, sonal shah, willa moore, willa moore, will hartman, molly fitzpatrick, sonal shah, molly fitzpatrick
"Transformed in 2006 from a once-diminished Midtown seafood power spot into a reinvigorated steakhouse by the founder's son, who brought in chef Craig Koketsu and design firm AvroKO and even sold restaurant art to help fund the project; the remodel became the foundation of a growing restaurant group built on creative risk-taking and new concepts." - Andrea Strong
"Steakhouses typically feel like they were designed for oil barons and/or lonely tech billionaires who no longer have any friends. But Quality Meats is different. It feels like it was designed for a tech billionaire who has plenty of friends. It’s big and loud, it isn’t very stuffy, and, much like Quality Italian, it looks like it could be located in the bottom of a casino in Las Vegas. Your boss will have fun here, and also probably spend a decent amount of money on large cuts of red meat." - bryan kim, chris stang
"If you’re coming from a show at Radio City, particularly around the holidays, there’s a good chance you’re with an out-of-towner (i.e. your dad) that “wants a good steak.” As long as your dad doesn’t mind a slightly rowdy vibe, you should bring him to Quality Meats. Actually, he’ll probably appreciate the bachelor-party vibe." - katherine lewin
