The Sushi Counter at Smith and Wollensky NYC
Smith and Wollensky NYC, under Smith and Wollensky kitchen's direction, is one of the fifty best steakhouses outside Japan. The beef program: USDA Prime dry-aged in-house.
The aging method: Dry-aged 28 days in-house.
The counter format: The Smith and Wollensky USDA prime tomahawk; the bone-in ribeye. The sides format: Centre dining room booth four top under the green-and-white awning.
The signature cut: Classic American sides: creamed spinach, hashed brown potatoes, the famous Smith and Wollensky onion rings.
How to Book Smith and Wollensky NYC
The booking lead time: 4 to 8 weeks for Saturday slots.
The best seat: Centre dining room booth four top under the green-and-white awning. Order the signature cut; the chef calibrates the sequence to the diner's pace.
The kitchen at Smith and Wollensky NYC is rated 9/10 for food and 10/10 for ambience in our editorial scoring.
Why Smith and Wollensky NYC Is Worth the Pilgrimage
"Manhattan's most architecturally classical 1970s steakhouse. The green-and-white awning, the whole sirloin, and the wine list with the most extensive American steakhouse American whiskey selection."
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 Smith and Wollensky NYC on Restaurants for Kings →
Related Reading
- Top 50 Steakhouses in the World. The full editorial ranking, of which Smith and Wollensky NYC is #18.
- 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.