By Hillary Latos

At first Hunt & Fish Club may seem like an exclusive club Dick Cheney would be a member of, but don’t be fooled by the name. This chic postmodern steakhouse seems pays homage to the glamorous heady days of the 60s where movie stars mingled with titans of industry, much like its clientele today. Created by restaurateur Eytan Sugarman, financier Nelson Braff, and hedge fund maven Anthony Scaramucci, they sought to create a hotspot that embodied an elegant yet indulgent vibe that would be suitable for their boldface celeb and Wall Street friends.Blue-Room-2-600x426

Situated in the heart of the theater district, Hunt & Fish Club transports you from the bustle of Times Square into a 9,000 square foot bastion of Gotham style glamour and high living that Jay Gatsby would approve of. To create this atmosphere artist Roy Nachum and Studio Iyor infused original artwork with over 50,000 pounds of marble covering the walls and floors to produce an old meets new aesthetic reflective of NYC for the bi level space where each dining area tells a different story. The retro luxe main dining room pays homage to the past with a 70s inspired cascade of chrome lighting, a grey palette of sumptuous banquettes, dark wood, beveled mirrored walls, and marble floors. The back green room features a wall of plants under a glass roof and a wall of sculpted Carrera marble. While the downstairs lounge reflects the hedonism of Caligula with extravagant nude marble Greco roman statues with sexy lighting that could only be a brainchild of a Wall Street powerhouse trio. Porterhouse-Steak-600x383

With executive chef Jeff Kreisel at the helm, he has created an array of exquisite culinary steak and seafood centric specialties. The delectable appetizers are infused with unique flavors that provide a twist on classics. Try the tuna tartare with caramelized pineapple and avocado mousse, oxtail and bone marrow onion soup, oyster Rockefeller, or delve into or extensive raw bar options including the rare Tsar Imperial Osetra caviar. The specialty of the house is the dry aged porterhouse for 2 and dry aged bone in ribeye. For leaner cuts try the succulent veal chop or filet mignon. Seafood specialties are also mastered under chef Kreisel’s watch and include a Mediterranean style grilled branzino with lemon caper pesto and tomato, cedar plank salmon with an artichoke vinaigrette, and a pan roasted halibut with crab emulsion. Also notable is the smoked ricotta agnolotti.

Even if money can’t buy love you will love this meal that only money can buy.

Hunt & Fish Club
125 W 44th Street
NY, NY 10036
212.575.4949
hfcnyc.com

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