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Combining excellent food with polished service in a comfortable atmosphere affords us the opportunity to make sure that each of our guests has the authentic New York City Steakhouse experience that has become synonymous with the Mark Joseph Steakhouse name.
Taking charge of the Dry Age process on site has given us total control over the quality of meat that is served. Having our owner hand select our meats and then dry aging each short loin on premise in a temperature and humidity controlled refrigeration unit, insures that our guests are always served the finest quality meats. Using a special infrared oven that heats as high as 1200 degrees allows us to perfectly char each steak serving our guests consistently prepared foods from our extensive Dinner and Bar menus. Our signature dish, a 40 oz Porterhouse, arrives at the table sizzling in its natural juices. Meat fans are in luck! Our menu boasts a 38 oz Rib Steak, a 20 oz Sirloin, and a 12 and a 16 oz Filet Mignon.
Cam here a few weeks ago for Restaurant Week and finally getting around to writing a review. We came here on the literal coldest night of the year and the...
This was the first steakhouse I came across when I moved to NYC (located in Seaport). After seeing all of the Michelin and Zagat and other miscellaneous...
We went here for ThanksGiving and were not disappointed in any way. My bone-in ribeye was done perfectly. My wife's Seabass Beurre Blanc was one of the...