It's time to bring back the classic steak meal.
A thick, juicy slab of dry aged beef, a pint of porter ale, buttery leather armchairs and wide open views of Central Park—in other words, life's essentials.
Michael Lomonaco's Porter House New York, opening Friday in the Time Warner building, is an ode to 19th century New York porter houses, where steaks and ales meant a guaranteed good time.
We would like to thank Michael for keeping this tradition alive.
Modernized with sleek cherry wood and leather everywhere, the airy Porter House is a clean meal. Nothing on the classic American menu will need further questioning or translation from the server, and everything will provide delicious comfort. Go for the signature Porter House cuts (the best cut of the loin) available in USDA Prime Beef, Veal, Pork, Lamb and even roasted Monkfish on the bone ("the ocean's steak," according to Michael).
Always-favorite sides like mac and cheese, creamed spinach and baked potatoes will keep the mood going, as will (of course) those frothy porter ales.
Finally—a place for that relaxed, classy, unfussy meal when you just can't decide if your client or in-laws would be up for uni-on-a-stick with ginger infused lychee-tinis.
Or, for that matter, if you would.
A thick, juicy slab of dry aged beef, a pint of porter ale, buttery leather armchairs and wide open views of Central Park—in other words, life's essentials.
Michael Lomonaco's Porter House New York, opening Friday in the Time Warner building, is an ode to 19th century New York porter houses, where steaks and ales meant a guaranteed good time.
We would like to thank Michael for keeping this tradition alive.
Modernized with sleek cherry wood and leather everywhere, the airy Porter House is a clean meal. Nothing on the classic American menu will need further questioning or translation from the server, and everything will provide delicious comfort. Go for the signature Porter House cuts (the best cut of the loin) available in USDA Prime Beef, Veal, Pork, Lamb and even roasted Monkfish on the bone ("the ocean's steak," according to Michael).
Always-favorite sides like mac and cheese, creamed spinach and baked potatoes will keep the mood going, as will (of course) those frothy porter ales.
Finally—a place for that relaxed, classy, unfussy meal when you just can't decide if your client or in-laws would be up for uni-on-a-stick with ginger infused lychee-tinis.
Or, for that matter, if you would.
