It’s not often that I’m coaxed to Time Square, but the promise of steak is a primal drive past which I have not yet evolved. I therefore trekked with my brother to one of the many Bobby Van’s locations, ready to for the gush of people and food.
We sat down and were given a prix fixe menu, which gave us the standard choice of soup or salad. My brother had the french onion, while I the tomato bisque–neither of them unpleasant, neither of them particularly groundbreaking. It’s hard anyway, to break ground on soups so tried and true.
We then dove immediately into the entrees. THe first, a sirloin medium rare. Not immediately breathtaking like the sight of a porterhouse, with fat sizzling as the meat does one last glide on the plate. However, with every bite, a deep wash of satisfaction cascades. There are some sparing greens, but we’re not here to talk about that.
Next that follows is the Hake. And perhaps there is always a strange feeling that accompanies any non-beef at such an establishment. However, the Hake was flaky and every bit as buttery as its companion. My brother and I had a reminiscent moment about our fondest teppanyaki memories, which is high flavor praise. It was a great fish showing, which is always nice to stumble on.
Dessert, cheesecake. Again, nothing spectacular, and you would probably find a more mouthwatering slice not too far off at Junior’s, but really, should you be eating anything else?
What does this rating mean?
From the Notebook: The meal was complimentary, though it did not affect our opinion nor were we required to write.
Bobby Van’s Grill
135 W 50th St
New York, NY 10020