Andrew Steak Society has quietly muscled into Avenue B in Manhattan’s East Village, and early diners are already talking like it is the neighborhood’s next dining magnet. Inside, moody red velvet banquettes face an open wood-fired grill, while the kitchen leans hard into 28-day dry-aged steaks and polished sides like sautéed broccolini and whipped mashed potatoes. The attention grabber so far is a showpiece porterhouse that lands at the table with roasted bone marrow and a butter-poached lobster tail riding shotgun.
The restaurant opened to the public on April 30 at 51 Avenue B, according to Eater NY. Head chef Niklas Lucich, who previously cooked under Jean-Georges Vongerichten and within Thomas Keller’s restaurant group, told Patch that the kitchen focuses on live-fire cooking and dry-ages its steaks for at least 28 days. That mix of blistering wood heat and extended aging is meant to deepen the beef’s flavor while keeping the whole operation firmly in classic steakhouse territory.
Menu highlights and signature plates
The menu sticks to steakhouse comfort with a few curveballs. Basturma croquettes share space with a porterhouse finished with roasted bone marrow and butter-poached lobster, while familiar sides like sautéed broccolini and mashed potatoes round out the plates, according to early write-ups and the restaurant’s own materials. The Mirror’s May 17 review clocked the espresso martini as a crowd favorite, gave a nod to cheesecake, and noted that bar service dragged during a packed service. Diners can also expect steak tartare, grilled wagyu sliders, and smaller wood-fired dishes, per Andrew Steak Society.
Room, vibe and bookings
The dining room leans glam, clearly built for nights out and photos, with plush banquettes and warm lighting that steer things into special-occasion territory. The Infatuation pegs the spot at a four-dollar-sign price point and notes that it comes from an established East Village team. Reservations run through Resy as well as the restaurant’s own booking system, so locking in a weekend table ahead of time is probably wise.
Early coverage has already painted Andrew Steak Society as potential celebrity bait, with write-ups urging readers to “snag a table before the celebs beat you,” a line that helped light up chatter about the opening. The Mirror amplified that take alongside other early praise, so expect the room to hum on Friday and Saturday nights. If you want to cover ground in one sitting, sharing that headline-grabbing porterhouse or mixing in a few small plates lets you taste multiple preparations without waving a white napkin.
For anyone planning a visit, editors suggest splitting the porterhouse or kicking things off with basturma croquettes, then cutting the richness with brighter vegetable sides. Eater NY slotted Andrew Steak Society into its roundup of new openings, calling out the wood-fired section and 28-day dry-aged cuts. Whether it settles in as a full-blown celebrity magnet or just a reliably busy neighborhood favorite, the East Village now has one more serious destination for steak lovers.
