Restaurateur Keith McNally has a genius for “breathing fresh life into familiar genres,” said Frank Bruni in The New York Times. For example, his Paris-style bistros Balthazar and Pastis maintain irresistible buzz by offering much better fare than necessary. “Where McNally goes, models, movie honchos, and magazines scribes follow.” Minetta Tavern, the latest in the McNally lineup, was long a musty Greenwich Village saloon. He’s now transformed this relic of the 1930s into “the best steakhouse in the city.”
Minetta serves “titanic steaks” and some of the most exquisitely flavorful beef in town, including burgers, côte de boeuf, and a bone-in New York strip. Desserts could be better, and the wine list offers few affordable reds. Non–meat eaters will enjoy Minetta’s creamy mussel soup and buttery trout meuniere, and the American-made cheeses at Minetta are so outstanding “you could mistake them for European.”
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