NYC's "MAD MEN" Era Restaurant! Is The Press Club Grill NYC's Best Steak?

[@typerk]

This is a "I ate here so you don't have to" review. Thank you

[@frankb1]

Yes

[@DabsDad]

It's refreshing to have an honest food reviewer who doesn't say that everything is amazing. Keep the content coming. You do a fabulous job UA!

[@thecomicsbear7458]

Brutal review, keep them coming UA

[@fatdoi003]

the cook was making basic mistakes even amateurs would not..... grey on the outside, raw on the inside....

[@MrCloud-ob7sh]

Not really brutal when it's the absolute truth.

[@elvenstein]

120 dollars for what amounts to a 10(?) ounce filet, mushroom duxelles, some gray looking prosciutto, and puff pastry? That's absurd.

[@JJReddick-e1d]

Thanks Joe Biden!

[@BmanNL1]

​Making a comment on a KZbin video about steak into politics. Nice one 👎​@@JJReddick-e1d

[@pbmaxman]

you can get that at any of Ramsay's restaurants for 65 and it's the same size. The Press Club's $120 for that is book definition of a rip off.

[@yourdadsotherfamily3530]

@@pbmaxmanas soon as I saw ‘mamas chicken soup’ being a soup with Matzah balls I knew this steakhouse would suckkkkkkk balls from the back..

[@svonkie]

Restaurants like this are why I cook at home. It’s so easy to grill a steak.

[@michaelstowbridge6947]

Great review. I think you showed expertise that may not have come through with a better restaurant. Your explanations were excellent and I liked how you went through the menu with us.

[@Jeff-p5i2w]

When you're paying $120 bucks you want to be overwhelmed, not underwhelmed .

[@Bert_Wayfarer]

Thank you for the review! The honesty and the best effort to give into this review was amazing. Keep it going UA!

[@Bobbydigtail17]

Great review. I won’t be going here! They need to figure it out soon or they’ll be out of business. You took one for the team UA!

[@WorksopWhiskey]

I love your channel UA. It’s all really really honest reviews and I love it

[@michaelmartino5100]

Fair review for sure! I order all my steaks medium rare and have never seen portions where the marbling is still visible! No heat ever made it deep enough to render the fat...hard to figure how they served it this way, since they sliced the portions!

[@Rockinrn]

I’m definitely crossing this place off my list.

[@ThisIsMyEgo]

As a fellow non-alcohol drinker, it might fun to add NA cocktails to your reviews if the restaurant has them!

[@sundaybest27]

Yeah. Go for it, UA!

[@badabingpixtures3675]

You need to go to Christos in Astoria. Great chars on their steaks and cooked to perfection.

[@dennist.8210]

Haha I've mentioned Christos to UA a few videos ago as well. It's been a while since I've been there but curious how it is now and if UA would enjoy it.

[@badabingpixtures3675]

@@dennist.8210 I went with my wife earlier this month. The ceasar salad was so good, Mac and cheese pretty good and steaks great. I can’t wait to go back for their cheeseburgers and regular entrees too - all their food looked good. Definitely worth it for a special occasion.

[@MbisonBalrog]

I been meaning to go there for decades

[@RFSpartan]

The salad bro... seriously....eat a fucking steak and say that's great 😂​@@badabingpixtures3675

[@Azazel2024]

Honest reviews and you are polite regardless. You deserve all the subscribers and many more

[@Snowboarder16]

Why?

[@Cheekypowpow]

Such a fun video. The sound was good. I like hearing the "natural" ambiance while you gave your opinion. Feels like we all there with you! Not the best food but the video you made out of it was quality!! 🎉🎉🎉🎉

[@DonOblivious]

I haven't had sticky toffee pudding since I was a kid and these videos keep reminding me I need to make it some time.

[@miamiwax5504]

Not cooked to temp at all. Of course it's chewy, it's raw. Lol

[@Eshabee]

How is it that a restaurant is serving raw meat 🥩 that’s crazy‼️

[@trel4504]

​@Eshabee guess you never had tartar lol

[@Kazwell111]

Thanks for the review. I remember the era, the older NY eateries with the dark woods bring me more back to those times. It's a lot brighter than they would have in a place like this 60 years ago.

[@DavidJones-fi2sl]

Good afternoon, UA. Can you do a review on Gage & Tollner in Brooklyn? I like your honest opinions. Keep up the good work. 👍🏾

[@ace858]

I love your channel nothing but class

[@Ozai75]

That wasn't rare that was straight up basically blue. The only difference is that I'm sure that center was a little "warm" but everything else was just like you said. There is no chef in the world that would look at that and go "Medium Rare, yup." Also if they have to cover the flavor of the steak with a Gravy it's not a good steak, just like you said. And the steak is tough because they didn't put it back on the grill they just freaking microwaved it which is why it was so chewy. That's a crime for as much as that steak was.

[@chaostheory16]

The server didn’t seem that enthusiastic either. Lack of morale usually comes from the top. Just seems like a tourist trap or a place for New Yorkers with too much money who care more about Instagrammable places than the actual food.

[@jholly5747]

Hooray UA! You finally changed the background music on your videos. I find this music very soothing, and it matches going to sake restaurant. Your review was very honest and I’m sure many of your viewers don’t live in the NYC area will avoid this restaurant like the plague. Keep up the good work. Looking forward to more of your reviews.

[@topkho]

Finally honest reviews. Boom. Go for it!!!

[@ChabbaChabba]

The daytime staff didn't care, plain and simple. Their first presentation of the steak was disrespectful, it was clearly raw, they didn't care and expected you to not complain. After you sent it back, it's clear they just put it under a salamander for a couple more mins, when presented to you the server said the plate was hot...it was STILL raw. Fries were average, dessert average.

[@govinda102000]

Yep. I was excited regarding the price but they snoozed.

[@alanledzep1967]

Disgraceful

[@MyVidsTwoZeroOneOne]

& is that even how you're supposed to re-cook steak??

[@ChabbaChabba]

There's no re-cook for steak, either they do it right the first time b/c they care about the craft, or they just fail. Daytime crew failed...failure is what UA's "steak" looked like. @@MyVidsTwoZeroOneOne

[@fatdoi003]

whoever was manning the pass should have their eyes and skills and salary checked......

[@vincechan455]

1st attempt: raw 2nd attempt: some slices still raw....others slices medium rare

[@spiderrico1853]

I'm glad you took it back

[@HolyDiverDio928]

The KZbin algorithm suggested your channel and what a pleasant surprise. Subscribed and am now binge watching your videos. The sever should have never let that steak leave the kitchen. Maybe those fries were frozen?

[@easydailytrades4205]

A great honest review. I think anyone watching could see your steak was not cooked very well. You are very diplomatic. I like your style. You make your videos about the food and not yourself. There are many KZbinrs who could learn from you.

[@jonsher7682]

I’ve sent back a steak twice in 35 years for severe over or undercooking , but when I did, I asked for a new steak, as you should have done. A great steak needs to rest before it is cooked, and that’s impossible when the steak you sent back was already cut. Whoever cooked the steak had no clue. He/she seared on each side, only flipping once, which left the interior raw. A steak like that should be flipped often so the heat penetrates the meat evenly - it literally takes six minutes total for a hanger steak - then rested so the center continues to cook and reach medium-rare.

[@turtlepowersf]

Thank you! I'm sick of people parroting the "only flip a steak once" line. There's no scientific or culinary basis for that. I flip my steaks as needed, and as many times as needed. But yeah, that steak was cooked "blue". When he asked for medium, he still got it rare, at least toward the center of the steak. Maybe it was a new cook. Or more likely they throw the less skilled staff on the lunch shift.

[@Mike-vi2ct]

You should give a rating out of 10. You start a series on ratings. Watch Guinness guru. I want to know what's the best if the best and then each time we watch the video we see how it compares. Love your content UA!!! KEEP IT UP!!!

[@Snowboarder16]

UA is absolutely amazing!

[@method341]

How do you have only 45k subs? ps. you got ripped off hard with that Beef Welly lmao

[@strykerhalo]

I used olives in a Wellington before. It was awesome. Black olives pureed instead of mushroom sauce works awesome.

[@edb-uz3hw]

Very little quality control there sending that out in the first place.

[@ThisIsMyEgo]

I mean besides the cook chef and expo even the server should have known better

[@Ozai75]

They freaking microwaved it. And they acted like it was "Too Raw for UA" (IE placing the blame on him) instead of saying "Oh, I'm sorry that we didn't get it right the first time, let me replace it." Good lord.

[@ramenair]

Thank you for sharing the restaurant. It looks really nice!

[@michaelrenyi848]

You really analyzed that beef wellington. Impressed with your overall knowledge of food. Keep it up!

[@dougmphilly]

When I worked in lower Manhattan the pushcarts, pre food truck, were awesome for great steamed dogs abd roasted chestnuts. That’s all o needed without ever touching my expense account.

[@RR-fg2rl]

Love honest review. One if by Land two if by sea does a great beef wellington has forever

[@beaufig]

Thank you for the awesome review. When I see your new videos, I have to immediately watch them. Great content, and often a nice taste of New York until my next visit.

[@ruthlessgoat3702]

I order hanger steak all the time, flash-frozen, and delivered to my door. I slather with Allegro, then use Lawry's Seasoned Salt and black pepper, then into the air fryer to thaw and cook to very rare/raw. Then, to finish, I slice it and put into a white-hot cast iron to medium rare, preserving the juices. Best steak ever.

[@ernestedwards4073]

221st 👍! Hi UA! You are the only reviewer I watched. Then I subbed! I really enjoy you and your channel.

[@jmicro47]

Came here a few months ago and i also walked away disappointed. Came here for dinner with my wife to try their wellington and a few other dishes. Thought it was solid overall. Not the best I've had, not the worst but definitely up there in price.

[@Galactic123]

I love my steak rare but that hangar steak was completely RAW in the middle. When you ask for medium rare and get it basically blue, that cook doesn't know what they're doing.

[@derryXDINES]

It's crazy they sent that hangar steak out like that. They even had a chance to see the inside before it got to you!

[@NoshAbroad]

11:45 that's a peppercorn sauce not a gravy. It doesn't use a thickener such as corn starch or flour that a navy would. Steak sauce is just fancy ketchup.

[@TheBonestea]

thats raw man. When the waiter said be careful the plate is hot. That's because they microwaved it.

[@davidhunternyc1]

Nah, I work in a steak house. It's because they put the plate under the broiler.

[@authentiking]

Hi UA, Have you tried The Clocktower by Madison Square Park? British place with pretty good beef Wellington imo.

[@johndefalque5061]

I always like my meat blue rare-as rare as you dare-I don't send it back for 'too rare'! I love the pineapple look of the Wellington!

[@russdale9650]

Was the cook that sliced that steak blind ? Letting rare meat go out ? Amatuer hour. They should of cooked you a new steak as well. This place will be out of business soon. Great review. FYI - This cut of meat in my experience is best medium. Great honest review. Love the channel.

[@JohnVC]

Hey UA, so watching the intro to this dining room and menu style the feel is exactly what a 60s supper club was. That font and cartoonish art on the menu is pure supper club, which was a style where it was entertainment and dinner together, currently used as a retro model, but the obvious clues are things like deviled eggs, baked Alaska, maybe an upscale meatloaf, and 60s era cocktail list. It's a fun style, but most restaurants do not do it well. A good supper club has upscale home style dishes AND a few upscale entrees, but this one looks like it confused itself with homestyle plus upscale NY steakhouse style food and prices. The concept didn't work so that's why food looks kind of forced.

[@nigel8499]

For accuracy why don't they simply pre prep 'sous vide' and finish on the grill? Preferably over charcoal. Beef Wellington, different ball game. Need thermopro probe wireless.

[@ShondaReph]

Although the food was not great, many people love paying those prices. If you've ever worked behind the scenes in restaurants, the number of people showing off by throwing money around and away is astounding.

[@genebigs1749]

The Press Club Grill? Thanks, but no thanks. Another great review, UA. Thank you!

[@joseph6948]

I respect your opinion on beef..steaks etc!

[@johntran2252]

just noticed you're at 45k subs! congrats!

[@UncleHoCM]

Because of the texture and marbling within skirt steak it is best to cook it a little more done so that the fat renders. Its the meat of fajitas after all. Quite tasty.

[@InconspicuousOwl]

Press club needs to stick to journalism 😂

[@TL....]

i'm in toronto and you can buy vacuum packed whole beef tenderloin packed by Excel (owned by Cargill) in just about every supermarket - its $18 CAD per kilogram - graded AA which is USDA Choice works out to $29 USD per pound

[@db50000]

Harry Potter and the Goblet of French Fries

[@MarkHagenson]

Beef Bourguignon is not a $20 restaurant dish. Beef Wellington is always accompanied by a sauce. You don't just eat it like a dry puff pastry. Typically a red wine demi glace of some sort. A beef bourguignon sauce sounds killer. Bourguignon means with Burgundy red wine. Perfect. Check out Le Rivage and Le Gigot for good boeuf Bourguignon in NYC.

[@willre00]

Le Rivage is fantastic!

[@acrophobe]

10:00 how absurd that you ordered a steak cooked medium rare, got it served raw, then re-ordered it cooked medium, and it comes back STILL on the raw side of rare. These people have absolutely no idea what they're doing. Must be using the EZ bake oven back there or something 🤡

[@Azazel2024]

Home boys Bluetooth grill went out

[@gfmikols]

Like your show! Hate your hat! Buffalo Bills rule. Lol. Keep up the great work man!!

[@mikeymike1854]

After paying for this meal, i would call the police and say i got robbed,

[@richardnchip1]

Brilliant review!

[@alainakunin706]

You have to try the cote de boeuf at Francie in Williamsburg. It’s the best steak I’ve ever had in my life. It’s for 2 and comes with fries and a maple hollandaise. Go for the steak, stay for the foie gras canele

[@davewarner3396]

Hanger/skirt steak not known for tenderness, but the flavor is one of the best! When you do find a tender one, you have $$$$$

[@45searay]

Wellington looks great. So hard to find…

[@alessandro21686]

Don’t rely on Eater. It’s basically an industry PR publication at this point. They just publish puff pieces from a restaurant’s press team and call it a day. They fired Ryan Sutton and they just have Robert Sietsma occasionally writing about “hidden gems” that are almost never worth seeking out and pizza places that are basically Sbarro. They’re useful for restaurant openings and the occasional excellent essay, but as a source of food criticism it is garbage now.

[@veronicajade20]

I will _never_ go to this restaurant. Thank you for your honest review.

[@Lucastello100]

No bread??

[@dougmphilly]

Don’t need it

[@MySneakersFendi]

$69 for a NY strip 14 oz is crazy. I can make a NY strip, asparagus, egg noodles AND bake 24 chocolate chip cookies for under $45.

[@xoreign]

It's kind of a given that restaurants will always cost more than the raw ingredients.

[@Chefchandreviews]

So restaurant don't make any profit? Why open then?

[@Oobaglunk]

Brick must not live in New York, L.A. or Vegas. Brick must live in some flyover red state.

[@EatingAmerica]

Would love that meal

[@RFSpartan]

​@@Chefchandreviews Make a profit ..don't rip people off like a scumbag...big difference

[@rossikc]

Huge red flag when that recook on the steak came back and the plate was hot. They either put it under the salamander or nuked it in the microwave. I would be straight up pissed paying those prices if they did that to my steak.

[@blepnir]

13:41 man asked for a sticky toffee pudding and received a lithium atom

[@rmarkley79]

No bread and butter! Mini romaine wedge salad!! $120 beef wellington!!! The bread still has me the most upset, LOL 🤣

[@dagrindzguy4250]

Thr Eagles logo is facing the correct direction!

[@elimaarfi2206]

The gravy is called "Au Poivre" 😂😂

[@christianhansen3292]

he cud be French with the emphasis of hos words always on last syllable. lol

[@elimaarfi2206]

@christianhansen3292 I like UA Eats he has some good content. As a full-time food review channel (His Job), he really should have a little bit more knowledge of food.

[@MarySklodowski]

Wow❤the new cabin, didn't expect all the indoor area but the balcony is best part. I thought it would be large enough for just a few chairs, it's massive! This will change your cruise life 🍾⛴️enjoy

[@dougmphilly]

Difference between rate and raw is whether it will cut easily.

[@Heythrre]

Shit keeps waking up my Siri lol😂😂😂😂

[@lukeschmidt]

You are a smart guy UA, that is a great review. Do people in NYC give you a hard time for that hat? Also, I hate your old timey piano background music. Otherwise love the channel.

[@AmazingChinaToday]

70 bucks for a NY Strip steak. 😄 Can go to Longhorn Steakhouse 3 times, with loaded baked potato, with salad, on each visit.

[@mylesteller]

Agreed. This is the worst steakhouse I've ever seen lol

[@Snowboarder16]

Low class

[@lesterwormley6760]

They serve Beef Wellington at Alpen Rose in Philly and it is good!

[@jasonRhawt]

Thanks for showing us a mid restaurant.

[@mattblom3990]

I'm astonished at how poorly the steak was cooked. My dad was a steak cook at a restaurant and taught me and like, you need to learn it, but it's not that difficult for the various cuts. Someone at The Press Club made poor choices in hiring and/or training.

[@fatdoi003]

the chef at the pass needs to be re-evaluated or fired.... with the kind of experience needed on that spot, he/she is a complete failure

[@Ozai75]

They also acted like it was "Too Raw for UA" IE, you, instead of saying "Oh, I'm sorry that we didn't get it right the first time sir, let me replace it." Good lord.

[@turtlepowersf]

Yea, there's no excuse for that, especially considering they slice it for you and can see exactly how it's cooked. Chef should have fired a new steak as soon as he cut into it instead of sending out and hoping the customer doesn't complain.

[@Eshabee]

Go to tad’s steaks in New York I wonder if they the same

[@TimG--]

No in this. Thank you for the content

[@Ryguyhaan]

Why don’t we make some ‘why don’t we’ merch, why don’t we? Lol. Would be pretty fire and funny.

[@MbisonBalrog]

That very rare if hard cut through

[@patriciafreeman2822]

That first steak looked really raw, that could have made yousick

[@f25mart]

In that location, That place won't be open long

[@YASTravelsEatsWell]

UA: there's a lot to cover! To begin with the theme of the restaurant is nice & comfortable! OK, your lunch with the hanger steak was passable but to get the full steak experience where was the bread & butter? I don't have a whole lot of confidence in a grill chef that can't hit medium-rare the first time! The Belgian-style fries were passable with the salad & root-vegrtable! I don't eat a lot of Sweets these days because of diabetes but your dessert didn't plate well! Pricewise it was fair! See my next comment on the Beef Wellington!

[@jaychaudhry4039]

Great review !!!!!!

[@veronicajade20]

The decor of the restaurant is _mid-century modern._

[@jackfeifer2501]

My heart sank when I saw the inside of that hanger steak… I know how super uncomfortable I would get about sending it back, so not in my nature, but it had to be sent back😢

[@Drewpost19]

Normally that might be ok, but especially with a cut of meat like that it’s going to be really tough if it’s rare

[@wilrogers8737]

We don’t actually get Beef Wellington that much in the UK either

[@marcl5048]

Another day and another steak with UA!

[@spaghelle]

I’ve made sticky toffee pudding a lot at home and never have I ever made it square. It’s pretty culturally common to see them baked (actually, steamed if it’s authentic) in round tins. It is a very syrupy dessert and needs the ice cream or cream fraiche to balance it. I think your steak was inexcusably rare but I think the dessert review was off.

[@ShadowJ20]

When they brought the steak back some of it was still too raw IMO.