Bobby Van’s Steakhouse has earned its place as a venerable New York institution, thanks in part to a continued commitment to cooking techniques perfected years ago by the founding fathers of New York steakhouse cuisine. Celebrating its 49th Anniversary in 2018, Bobby Van’s grew from its original home in Bridgehampton to their first New York location near Grand Central Station “The Original” and now includes a repertoire of fine restaurants that offer the refined style of a classic New York City steakhouse.
A quintessential steakhouse, Bobby Van’s lies at the roots of the New York steakhouse family tree, with strong employee connections to original famed eateries. It is restaurants like Bobby Van’s that have inspired a legion of imitators, but Bobby Van’s still shines as a premier authentic steakhouse.
When restaurateur and Chef Robert Dickert – the great-nephew of steakhouse legend Peter Luger – joined the Bobby Van’s team in 1996, he brought with him a wealth of family knowledge and tradition. These traditions of quality food and superior customer service are still the hallmark of Bobby Van’s dining experience today.
The process of dry aging its USDA prime quality beef is key to developing the superior flavor of Bobby Van’s’ steaks, Executive Chef Craig Jermin says, which they do “the old-fashioned way”. Once the team carefully selects well-raised and well-marbled steak, they age it in a specially-designed, humidity-controlled room for up to 28 days, which tenderizes it and enriches the flavor. Prime beef aside, the kitchen imports the majority of their seafood from overseas. “If you want to serve the best, you have to source and buy the best,” Jermin says. The tuna is flown in from the Maldives, the Branzino comes from Spain, and salmon from Scotland. Locally, Bobby Van’s seafood supplier has a fleet of 30 fishing boats providing the kitchen with the freshest fish and shellfish daily. The restaurant offers guests a wide variety of dining options outside of prime beef and seafood, including supremely-prepared pastas and wood-fired pizza.
In New York City, where restaurants tend to shine brightly then fade like a show on Broadway, Bobby Van’s Steakhouse has more than passed the test of time. Each night the restaurants clientele descends with Wall Street tycoons, famous athletes, New York’s political tycoons, celebrities, and others rubbing shoulders, soaking up the elegant atmosphere and impeccable service.
About Bobby Van’s Steakhouse
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For more information, please visit: www.bobbyvans.com
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Filet Mignon
Seabass
