If you’re looking for the perfect place to enjoy Father’s Day in New York City, it’s difficult to find a better choice than Angus Club Steakhouse. Celebrating its first anniversary and already named one of the Ten Best Places to Sink Your Teeth Into a Juicy New York Steak by USA Today, Angus Club consistently earns five-star reviews on OpenTable and was spotlighted in the Wall Street Journal. Now we at HOMBRE join in the accolades and declare this sophisticated venue as one of our favorite new steakhouses in the City.

With more than a century of combined experience among them, owners Executive Chef Edward Avdyli, General Manager Dino Gacevic, Sommelier Margent Maslinka, and Host Zef Makaj, honed their craft while working together at Benjamin Steakhouse, leading them to the success that is Angus Club today. Guests are treated like family, with warm, attentive service—the partners run Angus Club as a passionate, hands-on team.

Angus Club’s bi-level rustic chic interior is one of reclaimed timber walls, wood floors, custom-made metal chandeliers, and black-marble bar tops. Abstract woodblock artwork hangs over the staircase that leads to the open, beautifully-lit downstairs, anchored by a marble statue of a gaucho wrestling a steer.

The star of the show is the steak at Angus Club, where only the best USDA Prime Black Angus cuts are hand-selected, dry-aged for 35 days to produce a much more tender cut of beef, and prepared on the premises. USDA Prime cuts make up less than 2 percent of the meat served in the United States, but 100 percent of the cuts served at Angus Club. With years of experience in procuring only the best cuts from New York’s famed meat markets, Executive Chef Avdyli experimented to fine-tune the dry-aging process to produce the most tender and best-tasting steaks possible. To achieve this exacting level of excellence, Angus Club dry-ages steaks 35 days, instead of the standard 27.

Appetizers that prime the palate for Angus Club’s exquisite steaks include a succulent Crab Cake, with six ounces of pan-seared luscious whole lump crab meat. Baked Clams have panko breading for a light and crispy texture. Thick Slabs of Canadian Bacon are a juicy, crispy, flavorful classic, while Yellow Fin Tuna Tartar and Prime Steak Tartar take raw to a whole new level of flavor, and Roasted Marrow Bones are rich and soul-satisfying.

Of the entrees, the Porterhouse, one of Angus Club’s signature steaks, is served in portions for one, two, three, or four. The meat arrives at the table sizzling, thick, and rich in flavor, perfectly seared with kosher salt and a hint of butter, so that its melt-in-your-mouth flavor is unadulterated, and so tender that it can be cut with a spoon.

Angus Club’s second signature steak is a blockbuster Bone-In Rib Eye, while Bone-In Filet Mignon and Sirloin Steak, Double-Cut T-Bone Veal Chop and Colorado Lamb Chops round out the choice cuts for carnivores with the highest standards. For seafood lovers, Lobster Tails are steamed or broiled, sushi-grade Yellow-Fin Tuna is blackened, with a side of wasabi mayo, and Surf and Turf is a 10-ounce filet mignon with lobster tail.

Of the sides, Truffle Cream Corn has a delightfully crispy texture; Angus Home Fries are New York-style; and Steak Fries are served with truffle oil and Parmesan. Truffle Mac and Cheese rachets up the pleasure quotient by adding Lobster. Flavorful Spinach is served creamed, sautéed, or steamed, and Peas and Onions is a crowd-pleaser. Even Mushrooms, served sautéed or steamed, get a touch of truffle oil.

Angus Club desserts are equally decadent and generously portioned. Crème Brûlée and Tiramisu are made in-house, the tiramisu topped with coconut flakes. Classic Cheesecake, a steakhouse standard, is the perfect coda to an exquisite steak experience.

For a very elegant private party, distinctive dining areas can be configured to suit a variety of event and meeting needs, including corporate gatherings and parties. Walls of Parisian cork treated with aluminum shimmer in the elegant Cork Room, which can host 16 for sit-down dinner. The elegant, soundproof Leather Room offers a very private space for presentations and closed-door discussions for parties ranging between 25 and 40 guests. The rustic chic Oak Room can accommodate 25 for a sit-down dinner, and in the Chef’s Room, a massive round wood table is the centerpiece for more intimate gatherings of up to 8 guests.

Angus Club Steakhouse is located at 135 E. 55th Street at Lexington Avenue, New York, NY 10022
Open for lunch Mon – Fri: 11:30 a.m. to 4 p.m. and for dinner Mon – Sat: 4 p.m. – 11 p.m.; Sun: 4 p.m. – 10 p.m.
On Fridays, Saturdays, and Sundays, a pianist entertains downstairs at Angus Club, performing standards and original songs.
For more information www.angusclubsteakhouse.com