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Entries tagged with 'Smith and Wollensky'

Steakcraft: Smith and Wollensky's Dry Aged Short Loin Steaks

New York Nick Solares 5 comments

While Smith and Wollensky's most popular dry aged steak remains the restaurant's signature item—the 32 oz. rib steak—the steaks they fabricate from the short loin are not far behind in sales. More

Steakcraft: Smith and Wollensky's 32 Ounce Rib Steak

New York Nick Solares 25 comments

It is curious that Smith and Wollensky's signature steak was not even listed on the menu until recently. Yet the Colorado rib steak—a masterful 32 oz slab of corn fed USDA Prime beef dry aged for 28 days—has been available since the restaurant opened back in 1977. More

5 Coconut Desserts We Love

New York Kathy YL Chan 1 comment

From a decadent slab of coconut milk-soaked cake to a favorite Thai dessert of mango and warm sticky rice, coconut plays an integral role in so many desserts we love. Here are our five of our favorite coconut desserts; let us know if we've missed yours! More

5 Carrot Desserts We Love in NYC

New York Kathy YL Chan 1 comment

For such a virtuous vegetable, carrots make some mighty tasty desserts—from a carrot cake doughnut with a tunnel of cream cheese frosting, to a carrot cake spoon bread baked in a ramekin, and so much more. Carrot-lovers, check out our five favorites in the city! More

Sugar Rush: Smith & Wollensky's Carrot Cake

New York Kathy YL Chan 1 comment

Smith & Wollensky has unexpectedly become my go-to spot for dessert in Midtown East. First I discovered that insanely lush and fluffy Coconut Cake, and today we're back for their "famous" Carrot Cake. More

Sugar Rush: Smith & Wollensky's Coconut Cake

New York Kathy YL Chan 2 comments

You don't need to come for a full meal to have the cake; just drop by the Grill room at off-hours for dessert. The coconut cake is served by the slab with vanilla ice cream. More

Behind the Scenes Look at Smith and Wollensky's Prime Rib

Nick Solares 34 comments

If I had to choose one final beefsteak dinner it would be the prime rib at Smith and Wollensky, a cut that I have been enjoying since moving to New York City in the mid 1980s. More

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