Celebrate Father’s Day 2014 with a Drink and a Steak at Top NYC Restaurants

Dad doesn’t want another tie this year for Father’s Day. Make your gift a grown-up one and sit down together for an aged steak and a stiff drink. We talked to chefs across New York City for the best steak and quaff pairings, from rib-eyes and bone-in strips to big California wines and rye-based cocktails.


Arlington Club cocktail

Treat dad right with an Arlington Club cocktail and the cote de boeuf at Arlington Club (Photo: Melissa Hom/Courtesy of Arlington Club)

Cowboy rib eye and California pinot noir
At Porter House New York, executive chef Michael Lomonaco loves to pair a pinot from California — like a Williams Selyem 2007 — with a rib eye. “So often the pairing with this steak is a Cabernet or Bordeaux,” Lomonaco says. “But for me, the big and bold American style pinot noir is refined enough to highlight the sweet edge of well-aged beef.” 10 Columbus Cir., 212-823-9500, porterhousenewyork.com

Cote de Boeuf  and Arlington Club cocktail
Does Dad love Campari? Take him to the Arlington Club, where bourbon, Campari and Carpano Antica combine in the Arlington Club cocktail. “The astringency of the Campari is a great foil for the beautiful marbling of the Cote du Boeuf,” says beverage director Keith Nelson. “And the richness of the bourbon and Carpano Antica complement the bold flavors of the beef.” 1032 Lexington Ave., 212-249-5700, arlingtonclubny.com

Bone-in New York strip steak and the Old Pal
“I have always been a rib-eye guy,” says chef Michael Psilakis of MP Taverna. “But recently, I switched over to bone-in New York strips. It doesn’t get much better than the 45-day aged New York strip steak chargrilled to medium rare with a squeeze of lemon.” Chef Psilaskis recommends a cocktail called the Old Pal (with Bulleit Rye, Campari, dry vermouth and orange peel) to accompany this steak. 31-29 Ditmars Blvd., 718-777-2187, michaelpsilakis.com 

Dry-aged sirloin and Cabernet Sauvignon
If Dad loves strong, full-bodied red wines, take him to The Gander where chef Jesse Schenker recommends a dry-aged sirloin. “At dinner we serve it with a vibrant green rub, garlic puree, compound butter, beef jus, and Hen of the Woods mushrooms,” he says. “I especially like the lush Matthiasson Cabernet Sauvignon, 2011, from Napa Valley to accompany this steak.” 15 W. 18th St., 212-229-9500, thegandernyc.com

 Dry-aged bone-in rib steak and a Manhattan
Sometimes only an extra thick bone-in rib steak will sate a meat craving. Make a reservation at the Regency Bar & Grill and follow chef Dan Silverman’s lead. “I always like to a drink a great Manhattan (or two) while watching the bone-in rib steak cook,” he says. “Then I wash it down with a great Barbaresco.” 540 Park Ave., 212-339-4050, loewshotels.com

See our complete guide to Father’s Day in New York City.

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