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Keens Steakhouse
Manhattan, New York City, United States of America
Recommended by Ed Levine and 10 other food critics.
4.6
7.9k
Recommendations
"Keens serves the biggest prime rib in the city. And quality is not compromised by quantity - it is one of the best available."
"Go to the wood-paneled bar for a burger and a Manhattan, surrounded by businessmen catching the game."
on Cheeseburger
"The thick grilled half-pound patty is made with trimmings from the restaurant’s dry-aged steaks, and it’s rich and insanely juicy, slightly funky from the dry-aged beef, perfectly crusty and salty, packed just loosely enough, and just barely held together by its soft bun. Top yours with a lone slice of red onion; no cheese or ketchup required."
on Hamburger
"Like any good steakhouse, the burger starts with meat that's ground from trim off of their dry-aged prime steak cuts. It's insanely juicy stuff—so much so that the well-toasted bottom bun (soft, slightly sweet, great for this style of burger) could have been wrung out about 3/4 of the way through the meal."
on Cheeseburger
"The 25 Best Burgers in Midtown: Keens's burger is made from dry aged beef seared in the broiler, and has all the hallmarks of the restaurant's steaks – a pronounced tang from the age box and run-down-your-sleeve juiciness."
on Cheeseburger
"The burger at KEENS STEAKHOUSE is a two-fisted wonder, best consumed at the restaurant's beautiful old bar, built in 1884."
on Cheeseburger
"All the qualities of a stellar piece of North American steak (the quality of the meat really high as you would expect from a North American steakhouse of this reputation, the standing rib roast timely cooked, its delicious fat properly rendered, the seasoning competent, the steak craveable )."
"The concentration of flavor of that porterhouse steak at Keens revealed some serious mastery of the dry aging of their meats."
on Porterhouse
"The menu still includes the steakhouse's legendary porterhouse that holds its own against any steak in the city."
on Porterhouse
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