Gone are the days of stuffy white tablecloths, uninspired dishes and sorry excuses for martinis thanks to Beefbar, the new Tribeca restaurant that has brought some much-appreciated verve to NYC’s steakhouse scene.
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Who says you can’t have your cake and eat it too? At Beefbar, you get some of the best cuts of steak in the world alongside a modern, sexy dining experience befitting our fair city. Originally hailing from Monte Carlo, Riccardo Giraudi’s Beefbar is well-loved across the Atlantic, with locations across Europe, the Middle East, Africa and beyond.
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The Beefbar experience begins the minute you walk in the door, where Humbert & Poyet’s lavish design immediately floods your senses. Located in the former Nobu space, Beefbar’s interiors do justice to the art deco building through opulent yet balanced design. All 6,000 square feet are adorned with luxurious materials such as hand-carved plaster panels, rich velvet upholstery and fluted red and white marble. The showstopping bar, complete with gorgeous fluted details and a mirrored ceiling, has already become one of the hottest spots to see and be seen on the west side. From the moment you enter Beefbar, the streets of NYC fade far away, replaced with intoxicating European elegance. 
Then, there’s the food. “My family has been exporting quality U.S. beef to Europe for over 40 years, and Beefbar was created 20 years ago to showcase what amazing products the American farmers could produce,” says Giraudi, Beefbar creator. Giraudi brings American produce home with a bang in dishes that perfectly juxtapose luxurious ingredients with approachable ones for balanced, delicious bites. Whether you opt for comfort food, like the homemade wagyu bolognese with 101-month-aged parmesan, or a unique dish like the braised wagyu quesadillas, you’re sure to leave impressed.
Unsurprisingly, the stars of the show are the prime cuts. One of just seven restaurants in NYC to be part of the Kobe Association, Beefbar does its gorgeous cuts of beef justice with meticulous preparation that lets the meat shine. The Snake River Farm filet is perfectly tender, and the porterhouse will leave you opening your calendar to see when you can come back before the meal even ends.
Rounding off the incredible offerings, Beefbar’s beverage program includes an impressive wine list and delicious signature cocktails. For a fruity tipple, opt for the Reform Club made with Hendrick’s infused elderflower, Tio Pepe sherry, lemon juice, raspberry syrup, egg white and a Champagne float. For something fresh and herbal, the Leaf Garden, made with Tanqueray gin, Cinzano 1757 Bianco, lemon juice, basil, simple syrup, cardamom bitters and egg white, is sure to please.
Next time you’re after a sophisticated, sexy and mouthwatering evening, skip the flights to Monaco and opt for a reservation at Beefbar instead. You won’t regret it.
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Photography by: Francis Amiand
