We're not alone in loving Strip House. The New York Times gave it two stars a while back, and the review was mostly accurate...but it just didn't really get to the heart of why we like the place so much.
The steaks are definitely great, and sides like goose fat potatoes and black truffle creamed spinach make us very happy as they slowly narrow the path of blood to our heart.
But we also like the place for the simple fact that it's just about the only steakhouse town that isn't either full of grandpas, dudes wearing holsters for their smart phones, or rude made-for-TV Italian waiters.
Strip House is a vibey downtown bordello of goodness, and is the antithesis to the things we hate about a place like Sparks or The Palm (AKA upscale Applebee's). When you're in need of a steak, but want something a little sexier than Luger's, Strip House should be your stop. You might wait a little while, even with a reservation, but it's worth it. This is one of the best steaks in town.
The steak you should be ordering at The Strip House. It's twenty ounces (and fifty dollars worth) of perfectly charred goodness, with the ideal balance of lean meat to fat.
A butterflied 10 ounce filet is a nice way to go if you're looking to do anything other than sleep in the bathroom after dinner.
Now, we're not going to claim that this porterhouse is as good as the famous Peter Luger's, but it definitely does the job if you don't feel like making the trip to Brooklyn. The filet side is about as tender as a piece of meat can possibly be.
Either for one or two, the ribeye at Strip House is also an excellent piece of meat. Probably our second favorite cut behind the bone-in strip.
Just in case basic spinach sides aren't getting it done for you, here comes a little copper pot full of creamed spinach with black truffle. Amazing.
Another side that Strip House is known for, this is a mound of crispy, duck fatty potatoes that probably just took a year or two off your life. Eat and pray for speedy advances in stem cell treatments.