Red Meat Reigns Supreme in New York
Vegan options aside, red meat, with all its rich flavors, is still what New Yorkers crave most.
While the media hypes up a growing interest in plant-based foods and fancy culinary experiences, the reality of dining in New York reveals a different trend—people are still spending big on steak.
So, what’s with the gap between what people are buying and the push for plant-centric diets?
Max Tucci, a partner at Delmonico’s, commented, “New York never lost its appetite for steak — it’s just the headlines shifted.” Over the past three years, more than 15 new steakhouses have opened, many of which are large establishments seating over 200 diners. This is quite similar to the growth seen between 2019 and 2023.
Most of these steakhouses are thriving, even amid growing attention on supposedly healthier dining options. Only a few have closed, notably Porter House and one of Wolfgang’s five locations.
The recent surge includes a variety of styles, from Korean-inspired Cote to the Vegas-themed Golden Steer and Carver Steak. Other notable mentions are Beefbar, Graciela, and Baires Grill, among others.
Additionally, there are unique offerings like Elder, a British-Indian inspired place, and Fogo de Chao, which has brought its Brazilian flair to the World Trade Center.
Last year also saw the popular opening of Palladino’s in Grand Central Terminal, while this year has welcomed Atlantis Prime, Vinyl Steakhouse, and Dynamo Room to the scene. Upcoming is Delmonico’s Reserve, highly anticipated for its 2027 launch, alongside Jack D’s and Maple & Ash from Chicago, the latter being labeled as the first “experiential steakhouse.”
Old favorites like Peter Luger and Smith & Wollensky continue to do well, suggesting that the classic steakhouse remains a staple in the city.
Michael Stillman, whose company Quality Branded owns the original Smith & Wollensky, has observed a 5-10% increase in business over the last two years—a significant boost for a 50-year-old establishment.
Interestingly, the passion for red meat has prompted some chefs to pivot as well. Early this year, Eleven Madison Park added beef and chicken to their menu for the first time. Meanwhile, Jose Andres transformed his Baazar at the Ritz-Carlton Nomad into Bazaar Meat, a steakhouse, while Simon Oren’s Monterey rebranded from an American brasserie to a modern steakhouse.
Mark Bucher, who established the Medium Rare chain, noted that the legendary French chef Paul Bocuse once advised chefs to listen to what customers want rather than focusing solely on their tastes.
According to Bucher, “Meat and potatoes are the center of our diets,” despite the latest culinary trends.
Of course, today’s steakhouses also feature high-quality seafood, pasta, and salads, but the beef—ranging from USDA Prime to Japanese Wagyu—has never been better.
Sebastien Silvestri, CEO of Daniel Boulud’s Dinex Group, stated that today’s steakhouses are becoming more sophisticated. At Boulud’s upscale La Tete D’or, where popular cuts include filet mignon and porterhouse, he remarked that “Daniel sources the best meat from around the globe and employs French techniques.”
This level of success was expected. Silvestri recalled working in esteemed Las Vegas restaurants, noting that out of 40 venues, the top earners were all steakhouses.
