| Tuscany Steakhouse where the culinary focus is American (Traditional) Steakhouse and Italian cuisine is the perfect blend for "land" and "seafood" dining. With 1-year under its culinary belt, the attractive, upscale restaurant located at 117 West 58th Street in Manhattan just steps away from Central Park and the Theatre District is garnering its share of attention from locals as well as visitors.
We had dinner at the 150-seat restaurant on a Saturday night in late February 2019, where the ambience was warm and inviting, and there was a steady stream of diners throughout the evening. High-backed dark chocolate leather studded chairs flanked tables dressed in immaculate white tablecloths, gold framed art work graced the walls, and sconces and recessed lighting bathed the diners in soft lighting.
Although the restaurant is a relative newcomer on the block having just celebrated it sone-year anniversary, owner Steve H. and Chef Jamie bring 15 years of steakhouse experience to the table and worked together for several years at top restaurants in New York City including Wolfgang's Steakhouse before opening Tuscany Steakhouse. Add Chef Eddie to the mix, and the restaurant team flows effortlessly.
Attentive service by professional and knowledgeable waitstaff wearing traditional steakhouse attire of crisp white shirts with black bowties and long white aprons ensured that guests were well taken care of throughout their dining experience without being intrusive in their service.
Baked Clams Oreganata
Our waiter began our dining experience at Tuscany Steakhouse by bringing us a tempting basket filled with an assortment of tasty bread and rolls to enjoy while we looked at their extensive menu. For our appetizers we had the Baked Clams Oreganata and Fried Calamari. The six clams were presented with a seaweed and cherry tomato salad and were very tasty, and the calamari was wonderfully tender, lightly breaded and fried to golden perfection served with a spicy marinara sauce and tartar sauce.
We continuedby sharing their signature Tuscany Salad, which consisted of chopped romaine, spinach, sweet corn, cucumber, carrots, feta cheese, red cabbage, and peas, lightly dressed with their house vinaigrette. The salad was a lovely mélange of flavors and was very refreshing on the palate.
For our main courses, we had one of their "land" entrées and one of their "sea" entrées. When you dine at a traditional American steakhouse, one would expect steak on the menu, which Tuscany Steakhouse aptly delivered the very mouthwatering goods in the form of several cuts of USDA Prime meat dry aged in their Signature Aging Box, including a Porterhouse for guests of 2, 3, or 4, a New York Sirloin Steak, a Bone-In Ribeye, and a Filet Mignon. They also had a Lamb Chop, a Veal Chop, Veal Milanese or Parmesan, Pollo Parmesan, and Pollo Tuscany on the menu.
New York Sirloin Steak
(Edward) had the New York Sirloin Steak which arrived sizzling on the platter exciting the senses before it even reached his mouth. Perfectly cooked to his request of medium rare, the steak was sliced and presented rearranged along the bone. Accompanied by a traditional steakhouse side of Creamed Spinach, which was creamy without the addition of cream, and Hashed Brown potatoes, it was perfect. This course was nicely paired with Napa Cellars Cabernet Sauvignon 2016 from Napa Valley, California, which was rich and bold with dark fruit notes on the nose and palate, with a lovely lingering finish on the palate.
For seafood lovers, Tuscany Steakhouse has a nice selection of Seafood & Pastas, including Grilled Yellowfin Tuna, Grilled Salmon, Whole Maine Lobster, Jumbo Shrimp Scampi, Linguini Seafood, and Linguini alla Vongole (white or red clam sauce. (Debra) had the Linguini Seafood which had generous amounts of shrimp, calamari, clams presented in their shells, and lobster presented on a bed of linguini served in a rich light and spicy marinara sauce. The wine pairing for this course was also from Napa Cellars, a Napa Valley Chardonnay 2016, which had a lovely bouquet of baked fruit on the nose, and a delectable mouthfeel to complement the seafood.
We ended our dining experience on a deliciously sweet note by sharing the Italian dessert classic of Tiramisu, along with fresh, ripe sweet strawberries, sliced pineapple, and sliced cantaloupe accompanied by a generous mound of homemade whipped cream. Paired with a sparkling dessert wine of Moscato d 'Asti and steaming espressos, it was the perfect finishing touch to a very enjoyable dining experience at Tuscany Steakhouse.
Chef Eddie and Owner Steve H.
Tuscany Steakhouse is open Sunday through Thursday from 11:45 am until 10:30 pm, and Friday and Saturday from 11:45am until 11:30 pm. The restaurant also offers a prix-fixe lunch menu for those on the go.
The restaurant is located near Central Park and the Theatre District making it perfect for pre or post theatre shows.
For more information on Tuscany Steakhouse or to make reservations please visit their website: www.TuscanySteakhouse.com.
Read the Chefs' Recipes section where Chef Jamie and Chef Eddie share tips and Tuscany Steakhouse recipes to tempt your palate into visiting the restaurant.
117 West 58thStreet
New York, New York 10019
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