updated - May 21, 2013 Tuesday EDT
By Zanub Saeed
NYY Steak, the upscale Yankee Stadium-located steakhouse, announced that it will be opening a new restaurant in Manhattan in early 2013.
The new NYY Steak will be located on 7 West 51 St., between Fifth and Sixth Avenues in Manhattan, said a press release by NYY Steak on Friday. The restaurant will be able to occupy a maximum of 265 guests for which there will be seating, as well as feature private function and party spaces in the facility that is around 16,000 square feet in size.
The first NYY Steak house¸said the press release, was established a a joint venture between the New York Yankees baseball team and Hard Rock International; it opened with the Yankees' new stadium in The Bronx in 2009.
"NYY Steak on 51st Street is in an ideal location in NYC," Yankees Chief Operating Officer Lonn Trost was quoted as stating for the press release. "It's easily accessible for business people, tourists and of course all sports fans."
NYY Steak in Manhattan, like the first restaurant in The Bronx, will feature an on-premise butcher shop from which it will get its steaks, USDA Prime steaks dry-aged to 21-28 days, noted the press release, which would include a 27-ounce bone-in rib eye steak which can incidentally be ordered with a personal message or inscription carved into the bone.
The menu for the new steakhouse will include appetizers, soups, fresh seafood, specialty entrees and thematic desserts, as well as 400 wines from around the world, listed the press release.
The walls of NYY Steak will be decorated with personalized steak knives, noted the press release, with autographs from celebrities, athletes - including those of course from the New York Yankees themselves - and VIP customers etched into them. Those knives can be used when the celebrated figures and noted guests come to make repeat visits to the restaurant.
"NYY Steak has been embraced by premier diners and sports fans alike," David Miller, COO of NYY Steak said for the press release. "We look forward to offering this fine dining experience to an even wider audience."
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