The Sushi Counter at Minetta Tavern
Minetta Tavern, under Lee Hanson's direction, is one of the fifty best steakhouses outside Japan. The beef program: USDA Prime dry-aged plus the Black Label dry-aged ground burger.
The aging method: Dry-aged 28 to 45 days; the Black Label burger uses dry-aged ground.
The counter format: The Black Label burger (the most-cited NYC burger); the Cote de Boeuf for two; the steak frites. The sides format: Booth at the back wall under the original literary photographs.
The signature cut: American tavern sides: hand-cut frites, bordelaise, marrow on toast.
How to Book Minetta Tavern
The booking lead time: 2 to 6 weeks.
The best seat: Booth at the back wall under the original literary photographs. Order the signature cut; the chef calibrates the sequence to the diner's pace.
The kitchen at Minetta Tavern is rated 9/10 for food and 10/10 for ambience in our editorial scoring.
Why Minetta Tavern Is Worth the Pilgrimage
"1937 Greenwich Village tavern. Keith McNally's revived classic with the Black Label burger that became Manhattan's most-cited burger of the 2010s."
Our editorial scoring places the food at 9/10, ambience at 10/10, and value at 8/10. The Edomae register or Nobu-style fusion register is structural; the chef lineage and the kitchen's calibration produce the dinner that rewards the booking effort.
View Minetta Tavern on Restaurants for Kings →
Related Reading
- Top 50 Steakhouses in the World. The full editorial ranking, of which Minetta Tavern is #17.
- Top 50 Hardest Reservations · Top 50 Hidden Restaurants · Top 50 Most Romantic
- New York restaurant guide. The full city directory with all occasions.
- Peter Luger. Our deep dive on the closest steakhouse peer in the city.
- Keens Steakhouse. Our deep dive on the closest steakhouse peer in the city.