The Sushi Counter at The Grill NYC
The Grill NYC, under Mario Carbone, Rich Torrisi, Jeff Zalaznick's direction, is one of the fifty best steakhouses outside Japan. The beef program: USDA Prime dry-aged, mid-century Manhattan steakhouse style.
The aging method: Dry-aged 28 days in-house.
The counter format: The Grill prime rib trolley; the Dover sole tableside service. The sides format: Centre dining room banquette under Philip Johnson's original 1958 ceiling.
The signature cut: Mid-century Manhattan sides: hashed brown potatoes, creamed spinach, the famous duck press service.
How to Book The Grill NYC
The booking lead time: 8 to 12 weeks for prime weekend tables.
The best seat: Centre dining room banquette under Philip Johnson's original 1958 ceiling. Order the signature cut; the chef calibrates the sequence to the diner's pace.
The kitchen at The Grill NYC is rated 10/10 for food and 10/10 for ambience in our editorial scoring.
Why The Grill NYC Is Worth the Pilgrimage
"Major Food Group's mid-century Manhattan steakhouse revival inside the Seagram Building. Philip Johnson's original 1958 dining room preserved; the Mario Carbone, Rich Torrisi, Jeff Zalaznick reinvention."
Our editorial scoring places the food at 10/10, 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 The Grill NYC on Restaurants for Kings →
Related Reading
- Top 50 Steakhouses in the World. The full editorial ranking, of which The Grill NYC is #13.
- 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.