The Eighty Six
Restaurant · West Village ·
Steakhouse with Prohibition-era cocktails, foie gras filet
Steakhouse with Prohibition-era cocktails, foie gras filet
"In the storied former Chumley’s and Frog Club spaces, this swanky steakhouse goes big with filet capped in foie gras, a Kobe cheesesteak, and Prohibition-era cocktails." - Nadia Chaudhury
"The storied address that once housed Chumley’s — and later the controversial Frog Club — is now a sneakily swanky 35-seat steakhouse from Tilman Fertitta and Eugene Remm, pairing “uptown elegance with downtown swagger” under chef Michael Vignola; expect oysters with gin-celery mignonette, foie gras-topped filet, a Kobe-style cheesesteak, and an aspirational New York cheesecake, with Prohibition-nodding cocktails and a Rockwell Group-designed room that reclaims the literary lure of its predecessors." - Melissa McCart
"The Catch Group is in the process of reinventing itself. First, with The Corner Store—which still has lines down the block—and now with a retro steakhouse in the former West Village home of Chumley's and Frog Club. The Eighty Six will have velvet banquettes, Art Deco touches, and all kinds of beef, ranging from a porterhouse to a cheesesteak with caramelized onions. You can round things out with a creamed corn pot pie, ravioli with caviar, or an olive oil old fashioned." - bryan kim, willa moore, will hartman, molly fitzpatrick
"The Catch Group is in the process of reinventing itself. First, with The Corner Store—which still has lines down the block—and now with a retro steakhouse in the former West Village home of Chumley's and Frog Club. The Eighty Six will have velvet banquettes, Art Deco touches, and all kinds of beef, ranging from a porterhouse to a cheesesteak with caramelized onions. You can round things out with a creamed corn pot pie, ravioli with caviar, or an olive oil old fashioned. We haven’t been here yet, but want you to know this spot exists. RESERVE A TABLE" - Bryan Kim
"An intimate 35-seat steakhouse at the storied 86 Bedford Street address, this “uptown elegance with downtown swagger” project from partners Tilman Fertitta, Eugene Remm, and Catch Hospitality Group promises easily understood, approachable fare, with reservations released on Resy seven days in advance and space for walk-ins. Chef Michael Vignola sends out oysters with gin-celery mignonette, dressed shrimp cocktails topped with horseradish snow, sardine and tuna toasts, and potato-and-26-month Gouda ravioli crowned with Osetra caviar (starters and salads $9–$28; pastas $28–$32; mains from $37). From there it marches into steakhouse territory—rib-eyes and porterhouses cut and aged beneath the century-old bar, a foie gras–topped filet, and even a cheesesteak made from 72-hour Australian rib-eye—plus outliers like Dover sole, Maine lobster with pink peppercorn butter, and duck with foie gras sausage; for dessert, the team is gunning for the best New York cheesecake around. Drinks from Catch beverage director Lucas Robinson and Employees Only alum Dev Johnson nod to Prohibition and cocktail-lab theatrics alike, with smoked or fat-washed martinis, an Old Fashioned built on bourbon and rye with olive oil, a Negroni spiked with tomato water and basil, a clarified grasshopper served in a teacup, a bananas-foster punch, and a frothy margarita with melon, jalapeño, and cilantro, while CHG wine director Emily Buse steers an eclectic list. Rockwell Group trades Frog Club’s froggy maximalism for velvet banquettes, geometric marble floors, and literary nods meant to reclaim the Fitzgerald-and-Hemingway aura that has long defined this address." - Melissa McCart