Seat us in Nick's section at Ben & Jack's Steakhouse

Dry aged prime beef for meat lovers photos by Mary MacRae Warren

Ssssssshhhh.  I’m getting ready to tell all.

Last night I had a memorable meal at Ben and Jack’s Steakhouse, the Peter Luger spin-off started in 2005 by the two former Luger waiters of the same names. 

We started with the chilled Seafood Platter – baby lobster, sweet lump crab meat, truly huge jumbo shrimp .  And really I could have stopped there. 

But I’m so glad I didn’t because I would have missed the most savory, meaty and melt-in-your mouth lamb chops ever.  My friend had the filet mignon.  There’s only one phrase to describe this richly marbled prime beef – like butter.

 

Succulent and sweet chilled seafood platter for seafood lovers

 

But that’s not the secret.  Nor is the fact that the entrepreneurs lured away the iconic Brooklyn steakhouse’s chef Burim Barjami and the rest is prime beef history. 

The real nugget is this: maitre d’ Jeff Sinanaj and waiter Avni (Nick) Gocaj.  Sinanaj -- a feast for the eyes, ladies  -- is super smooth and uber-fantastic at making sure your meal is magnificent from start to finish.  Gocaj is incredibly attentive without overdoing it and knows his menu.  If that isn’t enough, they’re both charming.

Toast your good fortune with a pomegranate martini!

 
Potent pomegranate martini

 

For more info: Ben and Jack's Steakhouse 219 E 44th St 212.682.5678 All major credit cards www.benandjacks steakhouse.com