Quality Meats

Quality Meats, the new restaurant created by Fourth Wall Restaurants and designed by AvroKO (PUBLIC, Stanton Social, Sapa), is open for business in midtown Manhattan. Chef Craig Koketsu presents a rustic New American menu. Koketsu distinguishes the menu and concept by creating modern interpretations of familiar dishes and flavor combinations, resulting in unique tastes, innovative...

The Extras: Classic steak sides are updated--crispy potatoes cooked in duck fat are served on a sizzling iron skillet drizzled with garlic-herb butter.

Where to Sit: Downstairs offers a great view of the two-story fully functional wine rack, while upstairs is a bit less scenic at the tables near the staircase.

Merge the know-how of the Smith & Wollensky empire with an interior designed by NYC firm AvroKO, and you have a recipe for one of the better steakhouses in Midtown: Quality Meats. By trimming the fat from the typical steakhouse experience, this restaurant becomes a wry spin on the customary beef emporiums that pepper the city. The interior hits the usual AvroKO notes: light bulbs with exposed...

Conceived of by the man behind Smith & Wollensky and designed by the intimidating AvroKO, Quality Meats takes the steakhouse to the next level with a contemporary take on the American carnivore's deepest fantasies, complete with an industrial restaurant meets Rocky practice room vibe.

Might as well start from the top: there's a double rib steak on offer at Quality Meats to the tune of 64oz....

In a city populated by "classic" chop shops, this "sexy", "modern" Midtowner is a "breath of fresh air", teaming "skilled" service with a "creative" American steakhouse menu that runs the gamut from "fabulous" cuts of beef to "killer ice cream"; sure, it's something of a "splurge", but it certainly "lives up to its name."

Until Quality Meats opened in 2006, the New York steak house as a classic manly institution hadn't changed a lick in more than a century. But this youthful restaurant, with interiors by design stars AvroKO, pays homage not to the smoke-filled rooms of yore but to the mom-and-pop butchers who once supplied the whole city. That means white-tiled walls and butcher-block tables and portraits of...

New American cuisine in a great setting and an even better neighborhood.