Angus Club Steakhouse Celebrates First Anniversary in New York


Angus Club Steakhouse is winning high praise for a newcomer celebrating its first anniversary.

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 success at Angus Club.

The four friends and owners updated the two story, 9,500 square foot space that was once Cuvée nightclub, steering away from the typical brass-and-mahogany steakhouse decor for a more welcoming, contemporary feel. Angus Club’s rustic chic interior is one of reclaimed timber walls, wood floors, custom-made metal chandeliers, and black-marble bar tops.

The star of the show is the steak at Angus Club, where only the best USDA Prime Black Angus cuts are hand-selected and dry-aged to produce a tender cut of beef and prepared on the premises. USDA Prime cuts make up less than two 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 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. 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 crab cake with six ounces of pan-seared whole lump crab meat and baked clams have panko breading for a light and crispy texture.

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, Double-Cut T-Bone Veal Chop, and Colorado Lamb Chops round out the choice cuts for carnivores.

Sides include crispy Truffle Cream Corn andTruffle Mac and Cheese with lobster. Even mushrooms, served sautéed or steamed, get a touch of truffle oil.

Lunch entrees at Angus Club are already paired with vegetable and mashed potato sides to save customers time. Lunchtime customers can also wrap their hands around the hearty Angus Club Steak Sandwich and the Angus Club Classic Burger.

Angus Club’s wine cellar specializes in California cabernets, many from selectively curated small producers like Venge Silencieux as well as top-name wineries like Neyers, Caymus, Plump Jack, and Silver Oak. Mixologists concocted a summer cocktail, the Russian Mule, which includes Russian Standard vodka, ginger beer, and fresh lime juice served in a shiny copper mug.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

Add new comment