Discover how Brooklyn Chef Patrick Connolly and his family find adventure with food | Watch the 3rd episode ›

Restaurants & Bars

Manhattan Steakhouse

Steakhouse at the Fairway


Restaurants & Bars 6

Steakhouse at the Fairway

rcc | Oct 2, 2004 09:00 AM

For a Friday dinner, I decided to sample a bottle of a California cabernet that I had just purchased and which to me was simply screaming for steak. Since we were just looking for very casual place to have steak with the wine and not have to worry about reservations or BYOB issues , we opted for Fairway.

Upon seating ourselves the waiter approached us with the menus and informed us that they now charge $10 corkage fee per bottle - contrary to our first-timer expectations that it was free. Before leaving home, I also looked up their website menu which could use some updating as the prices are lower than in the restaurant. I had the $42 complete steak meal ($40 in the web) that turned out to be a wise choice - a nice choice of salad (I had the sliced tomato and red onions slathered with roquefort), opted for the nicely-done large tender dry-aged ribeye that was crusted and cooked to my liking of medium rare, and a slice of chocolate layered cake that was good, light and pluffy. Not bad for $42.

Service was very uneven, lacking any concept of proper pacing. All around us we can overhear customers wondering aloud about when their food were going to show up and when they did, they showed up in bunches. Salads and main entrees being served at the same time or main entrees arriving while cusyomers were still working on the appetizers. I also noticed that almost every tables around us, for one reason or another, questioned their bills. We did, as we realized that we were overcharged for items that we did order to which our waiter blamed on their faulty computer system.

Overall, and especially for the price, I'd brave the loud room and uneven service at Fairway for a pretty good piece, a large one, of dry-aged steak.

BTW, in spite of less than decent stemware, our server was BYOB-friendly and the food proved to be a good accompaniment to our bottle of 2001 Karl Lawrence Napa cab. Still young and tight and can definitely use some decanting, but to which I doubt the possibility of in this venue.

Want to stay up to date with this post?

Recommended From Chowhound