I love this place and I love the unassuming location in Tribeca. This is a different kind of steakhouse, not your traditional and overly masculine steakhouse, and that's part of what makes it special and worth a visit even though I won't argue it to have the best steak in town. We were seated promptly but I wish that we'd had a second longer to linger at the bar because it looked pretty inviting. We started with the cheese fondue accompanied by apples, bacon, and cubed bread. It was bubbly, luscious and a perfect starter to complement Dylan's atmosphere. The Jumbo Lump Crab Cakes were very crabby and too much for one person alone, so splitting this would be the best option. I had the Filet with the Black Pepper Buerre Rouge Sauce. The filet was cooked a perfect medium rare but I found it to be a little boring without the sauce. WITH the sauce, which was full of spice and edible by itself, it was fantastic. Our sides were also great. We ordered the Baby Baked Potatoes and the Lobster and White Truffle Mac n' Cheese. I strongly recommend both. The Mac n' Cheese was so creamy, truffle-y, and wonderful that it inspired me to spend an entire day in the kitchen trying to design my own rendition. The wine list was great as well, I will definitely be back!
Pros: Interesting sauces, mac & cheese, great ambience
Cons: Pricey
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