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Filet Mignon SL

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 47th Anniversary in 2016, Bobby Van’s grew from its original home in Bridgehampton, NY, and now includes a repertoire of nine fine restaurants that offer the refined style of a classic New York City steakhouse.

A quintessential steakhouse, Bobby Van’s is 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. Dicker remains at Bobby Van’s where he helps to oversee the all-important process of selecting and dry aging the kitchen’s quality prime beef. Executive Chef Craig Jermin, who has also been at the company some 20 years, says the culinary team are passionate about the age-old family techniques that have been passed down for generations. “We are proud of our connection to the Luger tradition and are fiercely dedicated to providing the very best steak in New York City.”

The process of dry aging its USDA prime quality beef is key to developing the superior flavor of Bobby Van’s’ steaks, 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 import 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 30 boats in the water 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 pack out with Wall Street tycoons, famous athletes, New York’s political tycoons, celebrities, and others wanting to experience to soak up the elegant atmosphere and impeccable service. Bobby Van opened his first restaurant in Bridgehampton, New York in the summer of 1969. After two successful decades, Bobby sold this restaurant to a group of four restaurateurs: Joseph Smith, Joe Phair, Rick Passarelli, and Joe Hickey who opened a second Bobby Van’s Steakhouse location in the Helmsley Building on Park Avenue.

The Bobby Van’s Family has grown to also include Bobby Van’s Park Avenue on East 46th Street, Bobby Van’s Steakhouse and Grill on Broad Street in the Financial District, Bobby Van’s Grill on East 54th Street, two Times Square locations on West 45th Street and West 50th Street, two Washington D.C. locations, an airport restaurant in JFK’s Terminal 8, and a take-out burger joint called BV’s Burger, which is also located in Times Square.

For more information, please visit: www.bobbyvans.com

 
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