Angus Club Steakhouse is winning high praise for a fresh-faced newcomer celebrating its first anniversary. Named one of the Ten Best Places to Sink Your Teeth Into a Juicy New York Steak by USA Today, Angus Club consistently earns five-star reviews on OpenTable and was spotlighted in the Wall Street Journal. With more than a century of combined experience among them, owners Executive Chef Edward Avdyli, General Manager Dino Gacevic, Sommelier Margent Maslinka, and Host Zef Makaj, honed their craft while working together at Benjamin Steakhouse, leading them to the success that is Angus Club today. Guests are treated like family, with warm, attentive service—the partners run Angus Club as a passionate, hands-on team.

The four friends and owners updated the two-floor, 9,500-square-foot space that was once Cuvée nightclub, steering away from the typical brass-and-mahogany steakhouse decor for a more welcoming, contemporary feel. Angus Clubʼs rustic chic interior is one of reclaimed timber walls, wood floors, custom-made metal chandeliers, and black-marble bar tops. Abstract woodblock artwork hangs over the staircase that leads to the open, beautifully-lit downstairs, anchored by a marble statue of a gaucho wrestling a steer.

The star of the show is the steak at Angus Club, where only the best USDA Prime Black Angus cuts are hand-selected, dry-aged for 35 days to produce a much more tender cut of beef, and prepared on the premises. USDA Prime cuts make up less than 2 percent of the meat served in the United States, but 100 percent of the cuts served at Angus Club. With years of experience in procuring only the best cuts from New Yorkʼs famed meat markets, Executive Chef Avdyli experimented to fine-tune the dry-aging process to produce the most tender and best-tasting steaks possible. To achieve this exacting level of excellence, Angus Club dry-ages steaks 35 days, instead of the standard 27.

Appetizers that prime the palate for Angus Clubʼs exquisite steaks include a succulent Crab Cake, with six ounces of pan-seared luscious whole lump crab meat. Baked Clams have panko breading for a light and crispy texture. Thick Slabs of Canadian Bacon are a juicy, crispy, flavorful classic, while Yellow Fin Tuna Tartar and Prime Steak Tartar take raw to a whole new level of flavor, and Roasted Marrow Bones are rich and soul-satisfying.

Of the entrees, the Porterhouse, one of Angus Clubʼs signature steaks, is served in portions for one, two, three, or four. The meat arrives at the table sizzling, thick, and rich in flavor, perfectly seared with kosher salt and a hint of butter, so that its melt-in-your-mouth flavor is unadulterated, and so tender that it can be cut with a spoon. Angus Clubʼs second signature steak is a blockbuster Bone-In Rib Eye, while Bone-In Filet Mignon and Sirloin Steak,Double-Cut T-Bone Veal Chop and Colorado Lamb Chops round out the choice cuts for carnivores with the highest standards. For seafood lovers, Lobster Tails are steamed or broiled, sushi-grade Yellow-Fin Tuna is blackened, with a side of wasabi mayo, and Surf and Turf is a 10-ounce filet mignon with lobster tail.

Of the sides, Truffle Cream Corn has a delightfully crispy texture; Angus Home Fries are New York-style; and Steak Fries are served with truffle oil and Parmesan. Truffle Mac and Cheese rachets up the pleasure quotient by adding Lobster. Flavorful Spinach is served creamed, sautéed, or steamed, and Peas and Onions is a crowd-pleaser. Even Mushrooms, served sautéed or steamed, get a touch of truffle oil.

Lunch entrees at Angus Club are already paired with vegetable and mashed potato sides to save customers time, and include a twist on surf and turf—Filet Mignon with Pan-Seared Crab Cake. Lunchtime customers can also wrap their hands around the hearty Angus Club Steak Sandwich and the Angus Club Classic Burger. Junior New York Sirloin and Rib eye weigh in at 14 ounces each, and three-piece Rack of Lamb ensures that no one leaves hungry.

Angus Club desserts are equally decadent and generously portioned. Crème Brûlée and Tiramisu are made in-house, the tiramisu topped with coconut flakes. Classic Cheesecake, a steakhouse standard, is the perfect coda to an exquisite steak experience.
Angus Clubʼs wine cellar specializes in California Cabernets, many from selectively curated small producers like Venge Silencieux, one of Forbesʼ Wineries to Watch, as well as top-name wineries like Neyers, Caymus, Plump Jack, and Silver Oak. Merlots, Zinfandels, Malbecs, and Pinot Noirs are also on the list that includes best-selling Italian and French producers. And Angus Clubʼs expert mixologists have concocted a new summer cocktail, the Russian Mule— Russian Standard vodka, ginger beer, and fresh lime juice—served in a shiny copper mug that keeps this perfect summer refresher cool.

Distinctive dining areas can be configured to suit a variety of event and meeting needs, including corporate gatherings and parties. Walls of Parisian cork treated with aluminum shimmer in the elegant Cork Room, which can host 16 for sit-down dinner. The elegant, soundproof Leather Room offers a very private space for presentations and closed-door discussions for parties ranging between 25 and 40 guests. The rustic chic Oak Room can accommodate 25 for a sit-down dinner, and in the Chefʼs Room, a massive round wood table is the centerpiece for more intimate gatherings of up to 8 guests.

Angus Club Steakhouse is located at 135 E. 55th Street at Lexington Avenue, New York, NY 10022, tel. 212-588-1585, and is open for lunch Mon – Fri: 11:30 a.m. to 4 p.m. and for dinner Mon – Sat: 4 p.m. - 11 p.m.; Sun: 4 p.m. – 10 p.m. On Fridays, Saturdays, and Sundays, a pianist entertains downstairs at Angus Club, performing standards and original songs.,


For more information, please contact Natalie Barton at