Press

The Bobby Van's formula is mostly about the classics—big cuts of beef with sides like creamed spinach and a baked potato. Rick Passarelli, one of the owners, says he finds the idea of merging a steakhouse with another concept a little much. 'The whole thing is a gimmick,' he said.

An old-school look prevails: forest green walls, burgundy booths and same-colored menus doled out by servers in beige jackets. While the wine glasses are jam-jar thick, the right-this-way greeting at the door and the crab cake that’s mostly seafood make up for it. Same for the reason you’re probably here. The prime New York strip — shiny with butter, nicely crisp and general manager Emmanuel Quinn’s cut of choice — is propped up with shoestring fries on its plate. Bobby Van’s is among the few steakhouses in town to serve meals outdoors as well as in.