New York is home to the oldest steakhouse, which has been in business since it opened in 1868.
The Old Homestead Steakhouse, located on 9th Avenue in New York City, has been serving steaks for over a century. According to Mashed, when the restaurant started it had just five tables and is now capable of serving up to 800 people for dine-in service.
At the entrance of The Old Homestead Steakhouse it is possible to see Annabell, a cow statue that welcomes the restaurant. Patrons dine in red booths while listening to jazz music.
The old restaurant has specialized in beef. According to the Old Homestead website, the place is legendary for its premium USDA Texas-size cuts of beef, whether it’s their signature sirloin, porterhouse, or filet mignon.
While it has grown, the 150-year-old restaurant hasn’t changed much in terms of the quality of food service it offers. “Customers come here for a reason: gigantic cuts of prime dry-aged beef… They know they’re getting quantity and quality,” says Greg Sherry, one of the restaurant’s co-owners.
giant steaks
“For sheer quantity, nothing can beat Homestead. When you order a steak for two, a prodigious steak arrives, thicker than the Manhattan phone book and twice as heavy,” says culinary writer Ruth Reichl in a feature on Old Homestead Steakhouse for The New York Times.
Kobe and Wagyu beef
The Sherry brothers, current co-owners of the restaurant, have been pioneers in the meat industry, helping the Japanese comply with USDA regulations to lift the ban on importing Kobe beef and bring in this type of beef imported into US territory.
Relationships in Japan allowed Greg to gain access to Prized Wagyu, sold only at special auctions in Japan, becoming the only foreign restaurateur or meat supplier allowed to participate in these exclusive auctions.
Old Homestead can offer its customers Wagyu beef, an expensive Japanese beef prized for its flavor, juiciness, and tenderness.
Family business
70 years ago, The Old Homestead Steakhouse became a family business when Harry Sherry, grandfather of current owners and brothers Greg and Marc Sherry, bought the establishment after starting out as a dishwasher at the restaurant.
The current owners, like their grandfather, started from scratch as dishwashers, busboys and food preparation assistants, even though they have degrees in the restaurant and hospitality industry.
The Old Homestead family has been very protective of their brand, which is why they have turned down several business offers to franchise. Although the restaurant has already spread to two other locations, both in casinos: one in Atlantic City and one in Las Vegas.
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