Since opening its doors in 1996, Bobby Van’s Steakhouse at 230 Park Avenue has become known as “the original” Bobby Van’s in New York City. Housed within the landmark Helmsley Building, the venue boasts scenic views of iconic Park Avenue. With its elegant menu options, award-winning wine list, and dark wood paneling against sleek white linens, the restaurant attracts guests looking for a luxury dining experience.
A quintessential steakhouse established in 1969, Bobby Van’s is at the roots of the New York steakhouse family tree, with strong employee connections to original famed eateries. It is restaurants like Bobby Van’s that have inspired a legion of imitators, but Bobby Van’s still shines as a premier authentic steakhouse. When restaurateur and Chef Robert Dickert—the great-nephew of steakhouse legend Peter Luger—joined the Bobby Van’s team in 1996, he brought with him a wealth of family knowledge and tradition. These traditions of quality food and superior customer service are still the hallmark of Bobby Van’s dining experience today. Dickert remains at Bobby Van’s where he helps to oversee the all-important process of selecting and dry aging the kitchen’s quality prime beef.
The process of dry aging its USDA prime quality beef is key to developing the superior flavor of Bobby Van’s’ steaks, done the old fashioned way. Once the team has carefully selected well-raised and well-marbled steak, it is aged in a specially-designed, humidity-controlled room for up to 28 days, which tenderizes it and enriches the flavor. Prime beef aside, the kitchen imports the majority of its seafood from overseas, selecting only the best. The tuna is sourced from the Maldives, the Branzino from Spain, and the salmon from Scotland.
Bobby Van’s serves a variety of steak dishes including the traditional Porterhouse Steak, a premium cut of beef that can be shared between two people, and its signature Filet Mignon, a prime, tender cut of beef with exceptional taste and texture, as well as fresh seafood options such as Chilean Sea Bass prepared with Miso and Tamari glaze and served with asparagus, Bok Choy, and Shitake mushrooms in a white truffle fish broth. Each of Bobby Van’s five New York City locations offers a unique experience for Bobby Van’s customers, while upholding the superior qualities that make Bobby Van’s Steakhouse a New York icon.
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