From details like the branded bottled water to the careful plating, Quality Meats is a worthy cousin of Park Avenue. The sort of sleek feel underlies the two places, but is much more approachable at Quality Meats, even if there are cleavers dangling in the windows.
Two, however begs to be compared, as they serve almost identical dishes to their chef’s origins. While I can get a better version of each course from the NYC original, the fact that these dishes are all available under one roof is quite spectacular.
50 years later, the french steakhouse has arrived in New York. Midtown to be specific, within a stone throw’s distance from traditional steakhouses such as Spark’s and Smith & Wollenski.
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