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.
'Smith and Wollensky' on Serious Eats
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.
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!
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!
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.
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.
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.