Frommer's Review
With a photo gallery of seminude burlesque performers decorating the red velvet walls, roomy burgundy banquettes, and a steady flow of lounge music, you may, as I once did, mistakenly refer to the Strip House as the Strip Club. But despite the faux-Playboy look, the only decadence here is in the titanic portions of perfectly charred and seasoned red meat, specifically, the strip steak. I had the strip on the bone that I still remember with fondness. The filet mignon is simply and impeccably prepared; and the porterhouse for two, carved at your table, is in the Peter Luger league. The sides here are innovative variations on the standards: creamed spinach with black truffles, french fries with herbs and garlic, and, best of all, the crisp goose-fat potatoes. Is goose fat a good fat or a bad fat? Only your dietitian knows for sure; but if you have a dietitian, you're probably in the wrong restaurant. Desserts are monumental, especially the multilayered chocolate cake, so have your waiter bring extra forks for sharing. With the exception of those few banquettes, seating is tight, so don't expect intimacy -- unless it is with your neighbor.
Note: This information was accurate when it was published, but can change without
notice. Please be sure to confirm all rates and details directly with the companies in question before
planning your trip.
