By Hillary Latos

Just as the maestro conducts the orchestra, Mastro’s Steakhouse takes to the classic American steakhouse creating a symphony of flavors all masterfully executed from delicate seafood to succulent wet aged steaks with a contemporary twist on classics. Originally founded in Scottsdale, this iconic steakhouse has quickly become a celebrity magnet throughout Southern California, Illinois, Arizona, and Nevada and finally made its pilgrimage out East with its New York City flagship.Mastro's Steakhouse, SGM Photography

This expansive 8,395 square foot bi level Rockefeller Center reflects the essence New York City’s power dining scene. The understated yet opulent dining areas feature a dark and rich neutral palette with a bronze quartzite bar, saddle brown leather wood tiles, and caramel and cream Roman imperial marble tiles softly lit with amber hued lighting. Upstairs has a lounge and dining area with live music while downstairs features an additional dining area, plus an intimate space for hosting private parties with plenty of bespoke craft cocktails to keep the night buzzing.

What really sets Mastro’s Steakhouse apart from other Gotham steakhouses is their indulgent signature dishes such as their 2 foot tall seafood tower, lobster mashed potatoes and their warm butter cake with a menu executed by Executive Chef Aaron Albrecht. Start with a selection from their extensive raw bar list such as the Lobster cocktail elegantly presented on dry ice, or indulge in the paper thin beef carpaccio. Equally as impressive is their crudo and sushi selection created by Executive Chef Angel Carbajal which would rival the top Japanese establishments in the area. The specialties of the house are the seared albacore with black truffle and the jalapeno tuna sashimi. For salads try the heirloom tomato with a creamy house made burrata. Though Mastro’s Steakhouse is billed as a steakhouse, their seafood selections are equally as impressive. For carnivores, generously sized wet aged cuts are offered such as a veal chop, Chef’s Cut ribeye chop, rack of lamb to a massive 48 oz double porterhouse. A customer favorite is the tasty bone in filet that combines all of the flavor of a porterhouse with the tenderness of a tenderloin. For seafood options, try the Chilean sea bass, sashimi grade big eye tuna, seared sea scallops or twin lobster tails. Sides range from the purely decadent to the heart healthy with options such as Alaska king crab black truffle gnocchi, gorgonzola mac n cheese, scalloped potatoes, or roasted brussel sprouts and sauteed sugar snap peas.Bone-In-Ribeye-620x413

As every great performance closes with a final act, the desserts at Mastro’s Steakhouse culminate the end of a decidedly delicious meal. While the key lime pie and New York style cheesecake are rich and satisfying, a must is the wickedly decadent warm butter cake with a brûléed sugar top that literally melts in your mouth sending your taste buds into an operatic euphoria leading to an encore performance.

Mastro’s Steakhouse
1285 Avenue of the Americas
NY, NY 10019
212.459.1222
mastrosrestaurants.com

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