Established in 1966, Sparks Steak House has quite a colorful history, to put it lightly. It was formerly a popular spot among mob bosses. In fact, the Gambino family put a hit on then-boss Paul Castellano outside the doors in 1985. Thankfully for the average diner, things have calmed down in the world of organized crime, and Sparks draws crowds for the right reasons: its old-school, swanky environs, choice cuts, and impressive wine list. In the great steak house wars of New York City, Sparks ranks among the best and can definitely claim to be the biggest, as this manly meat emporium can seat almost 700. Despite its vastness, you'll likely have to wait for a table, but that's nothing a dry martini can't help you through. The prime sirloin is the best seller, and other classic cuts include extra-thick lamb chops, the steak fromage (with Roquefort cheese) and beef scaloppini. Live lobsters can weigh in at about six pounds, so be forewarned of the pet-sized crustacean that will arrive on your plate.
The thick, salt-crusted prime sirloins and lamb chops are superb. Stick with the steak house classics and take time to explore the superb wine list."
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The New York Times "Sparks achieves that delicate balance between tradition and big-city chic better than any big-volume steakhouse in Manhattan."
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New York magazine "Sparks used to be a mob hangout. Now it's just mobbed. Even with a reservation, you may twist your pinky ring for an hour at the cramped bar ... It's worth the wait."
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Time Out New YorkThe New York Times:* (good)
New York magazine: ** (very good); Critics' Pick
Zagat 2012:26 food rating (extraordinary to perfection)
Time Out New York:Critics' Pick
Reservations suggested. Full bar with award-winning wine list. Serving lunch Mon-Fri, dinner Mon-Sat. Closed Sun.
Established in 1966, Sparks Steak House has quite a colorful history, to put it lightly. It was formerly a popular spot among mob bosses. In fact, the Gambino family put a hit on then-boss Paul Castellano outside the doors in 1985. Thankfully for the average diner, things have calmed down in the world of organized crime, and Sparks draws crowds for the right reasons: its old-school, swanky environs, choice cuts, and impressive wine list. In the great steak house wars of New York City, Sparks ranks among the best and can definitely claim to be the biggest, as this manly meat emporium can seat almost 700. Despite its vastness, you'll likely have to wait for a table, but that's nothing a dry martini can't help you through. The prime sirloin is the best seller, and other classic cuts include extra-thick lamb chops, the steak fromage (with Roquefort cheese) and beef scaloppini. Live lobsters can weigh in at about six pounds, so be forewarned of the pet-sized crustacean that will arrive on your plate.
The thick, salt-crusted prime sirloins and lamb chops are superb. Stick with the steak house classics and take time to explore the superb wine list."
-
The New York Times "Sparks achieves that delicate balance between tradition and big-city chic better than any big-volume steakhouse in Manhattan."
-
New York magazine "Sparks used to be a mob hangout. Now it's just mobbed. Even with a reservation, you may twist your pinky ring for an hour at the cramped bar ... It's worth the wait."
-
Time Out New YorkThe New York Times:* (good)
New York magazine: ** (very good); Critics' Pick
Zagat 2012:26 food rating (extraordinary to perfection)
Time Out New York:Critics' Pick
Reservations suggested. Full bar with award-winning wine list. Serving lunch Mon-Fri, dinner Mon-Sat. Closed Sun.