New York’s Definitive Guide to Eating Out
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Angelo & Maxies |
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| Opened in 1996, the premises for Angelo and Maxie's underwent a considerable refurbishment to realize the marvellous 1930s inspired design of famed restaurant architect, Morris Nathanson. The Art Deco interior is furnished in rich dark woods and beautiful stained-glass Tiffany light shades, all brought together by the alluring glow of shades of orange and bronze. Redolent of a supper club from the thirties, this Flatiron steakhouse manages the trick of being at once sophisticated and relaxed. Indeed there is sense of playfulness about the whole enterprise.
Lovers of the kind of style and design that Angelo and Maxie's offers in plentiful supply will certainly find their visual sense well fed. As alluring as warm Art Deco is, it is merely the prologue to a meal of the most delightful kind. Behind the warm glow is a steakhouse of distinction, one which supplies thick and meaty marvels in various incarnations and has become something of a paradise of beefy brilliance. Although, given the many other delectables which fly in from the ever competent grill, it would be shame to neglect the whole other side to the menu. In fact the menu is divided into two main categories, Meat and Not Meat. In the Not Meat column, diners in the mood for something else will find an array of scrumptious offerings from Steamed Maine Lobster to perfectly succulent Jumbo Shrimp Scampi, not to forget the Asian accented Grilled 10 ounce Yellowfin Tuna with Soy Glaze and Braised Seasonal Greens. Even the vegetarians will find a dish to sink their teeth into, perhaps an assortment of vegetables from the grill will do the trick. The grill is eminently at home with every ingredient on the menu, but those who come to indulge their carnivorous appetite are in for a special treat. From the melt in your mouth delights of a 13 ounce Filet Mignon au Poivre to the sheer magnificence of the perfectly seared 26 ounce Ribeye Steak, something of a Angelo and Maxie's legend, there is something for every whim and level of hunger. Portions at Angelo and Maxie's are always bigger than you expect, no matter whether you’re ordering the beautiful burger on the oversized onion roll or the grilled veal chop with lemon parsley butter, it’s best to go with an appetite. Don’t forget the side dishes, not-so-little offerings of infinite pleasure. Whether you seek the golden loveliness of hash browns or tend towards sautéed spinach, perhaps a helping of each, you’ll be left thinking that your side order could have been a meal in itself. If you’re one to round off a great meal with a touch of sweetness, presuming you have the room, the desserts are not to be missed. The New York Black and White Cheesecake is bound to have you checking the scales when you get home. Not only one of New York’s best steakhouses, which is no mean feat, but Angelo and Maxie's is ideally setup for private dining and special events. Havana Rick’s is the restaurant’s own glassed-in private dining room, a much sought after venue for special meals from birthday celebrations to business meetings. Other parts of Angelo and Maxie's can also be put to use for private functions, perhaps a bachelor party with that gargantuan ribeye and a postprandial cigar. Whatever kind of meal you’re planning, be it a friendly gathering with great food and just the right wine, or whether it’s a special event which requires the famous Angelo and Maxie's lightness of touch and all the trimmings, it is a New York steakhouse as widely known for being flexible and welcoming as it for its style and food.
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