First thing’s first. New York steakhouses will never go out of style as they are timeless, culinary institutions. What will go, you ask? Expensive red wine served with your dry-aged steak (by your stuffy waiter) – #BoyBye.
At Maxwell’s Chophouse, appointed mixology master Juan Arboleda (Employees Only) introduces animal-fat cocktails, and other creative concoctions, to accompany the thick beef.
It was last November that mother-daughter duo Babette Haddad and Melissa Haddad Malaga opened the doors of the acclaimed steakhouse – formerly operating in Boca Raton, FL – to the dynamic NoMad ‘hood. Together, they serve hand-picked, 40-day, in-house, dry-aged, corn-fed USDA Prime beef cuts including Porterhouse, New York Strip, Bone-in Rib Eye and Classic Prime Rib Oh sh*t! Not a meat-lover? Choose from a variety of salads, shellfish preparations and fresh seafood dishes such as Seared Big Eye Tuna and Live Maine Lobster.
Oh sh*t! Not a meat-lover? Choose from a variety of salads, shellfish preparations and fresh seafood dishes such as Seared Big Eye Tuna and Live Maine Lobster.
Like the full-scale dinner menu, the upscale drink menu at Maxwell’s Chophouse offers everything for everyone. “I wanted to showcase everything,” says Arboleda.
From staples like Manhattan and Martini to signature, reimagined drinks like Duck, Duck, Goose – a Sazerac spin-off – highlighting the deep duck fat-infused whiskey. That’s enough to ‘wow’ your mouth, yeah?
For another ‘wow’ moment, check out the stunning, custom-made décor within the 126-seat steakhouse. Designed to “evoke an ambiance of grand luxury,” the 22-foot high ceilings are dressed with dramatic, geometric chandeliers while the eye-catching bar is decked out in gold leaf and marble. Damn.
Below are a few stiff-to-sweet ‘tails. “We have a drink for everyone here,” states Arboleda.
Note: The (animal) fat ain’t going anywhere this upcoming season. Expect to see some current concoctions come spring.
What to Drink at Maxwell’s Chophouse
Duck, Duck, Goose
A solid rendition of a Sazerac featuring duck, the neat, stiff drink combines actual duck lard – strained and infused – in Michter’s Straight Rye whiskey, as well as fired St. George Absinthe Verte (to emphasize botanical aromas), sweet demerara sugar and bitters plus a lemon twist around rim for added scent. Sweet and palatable following a long, mild aftertaste. Just order and adore.
Maxwell’s Old Fashioned
Your classic cocktail – that is, Old Fashioned – with bacon fat infused in light-bodied Basil Hayden bourbon, natural pineapple sweetener, bitters and burnt orange twist. Strong on the nose. Nice balance of smoky and orange hints on the palate. Best part: The sixteen-hour dehydrated pineapple wedge as a garnish.
“Think of pig roast. The bacon fat is from the kitchen, literally. The fat is refrigerated for six-to-eight hours; lard is scraped at the surface, strained and infused in bourbon. Same deal as the duck,” adds Arboleda. “Eat the pineapple.” — If he said it, you do it.
White Manhattan “Day Man”
For the Martini-drinkers: Served in a chilled (feminine) martini glass, the “Day Man” mixes Ketel One vodka, oregano-infused Cointreau orange spirit, citrusy – like vermouth – Lillet Blanc and orange bitters; Orange twist floating in center. Sweetness from Cointreau meets bitterness from well, orange bitters. Basically, it’s hard versus soft…
Note: There is a Black Manhattan “Night Man” too, with Woodford Reserve Rye whiskey and black walnut bitters.
A high-class Whiskey Ginger with 12-year-old Macallan Single Malt Scotch whiskey, ginger sweetener, lemon juice and ginger beer. Served tall and long on draft cubes and topped with an edible – sliced, grilled, charred and sugared – lemon wheel. “Eat the whole thing, seeds and all,” demands Arboleda. He’s right, again. Yum.
A “people’s choice” cocktail at Maxwell’s Chophouse, includes Barbados-based Mount Gay Black Barrel rum, ginger and mint-infused sweetener, lime, mint, and splash of prosecco atop the daiquiri. Mint is key here. Try not to lose the mint leaves and lime wheel when sticking your nose in it. “Simple ingredients to ‘wow’ your mouth,” mentions Arboleda.
A Pansy for your Thoughts
Before dinner, enjoy the delicate, floral libation blends elderflower-flavored St. Germain liqueur, orange-y Aperol, bubbly prosecco, egg white for frothiness, club soda, and Peychaud’s Bitters; Spritz of pansy flower fragrance to release aromatics and served in an “on-the-rocks” glass to hold in those sweet scents. “It’s all about balance,” says Arboleda.
No, that is not the name of the virgin cocktail. Debuting April 1st, the “play-on” Gin Fizz for the under-21 set will consist of heavy cream, lemon juice, soda, water, sugar and egg white. The frothy, non-alcoholic treat will satisfy your sweet needs, and steer you away from ordering dessert after the Chophouse Burger.
Maxwell’s Chophouse details
1184 Broadway (between 28th & 29th Sts), 212-481-1184, maxwellschophouse.com
Connect Socially: @maxwellschophouse
Monday – Friday 11:30AM – 1:00AM
Saturday & Sunday 5:00PM – 1:00AM
Coming Soon: Weekend Brunch
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