Parlor Steakhouse

Parlor Steakhouse, co-owned by husband and wife team Michael and Susy Glick is an experience in casual fine dining with refined cuisine and welcoming hospitality. Parlor Steakhouse provides the formerly-steakhouse-starved area not only with Prime Steak Selections and other chophouse classics, but also with inventive seafood dishes care of Executive Chef Lucas Billheimer (ex Lure Fishbar, Park Avenue Cafe)--all in a contemporary setting.

Chef Billheimer's dinner menu will be divided into four parts: "Raw Bar," featuring a selection of oysters and other chilled seafood plated at the restaurant's bar-side shellfish station; "Appetizers," comprising salads, soups, and several composed plates; "Entrees," ranging from a Lobster Roll and Parlor Burger to Whole Grilled Branzino and "Steakhouse Classics"--a variety of cuts of USDA Prime beef (think: Bone-In Strip Loin, Porterhouse for Two) broiled at high heat and served with a choice of traditional sauces. Since the menu offers diners options at multiple price points and meal configurations, Upper East Siders will be able to enjoy Parlor Steakhouse for a light bite, a special occasion, and everything in between.

Parlor Steakhouse's patrons will dine at tables in two areas: the elegant mezzanine dining room (70 seats), featuring rich leather banquettes, and the airy, intimate glass-enclosed cafe room (25 seats) along 90th Street. Separating the two dining rooms will be a 30-seat mahogany bar, suitable for solo dining and outfitted with an ice-filled raw bar. The restaurant's downstairs holds a secluded private dining room (40 seats) that will host guests' functions and be of particular interest in winter: in addition to its comfortable banquettes and separate bar, the room will warm up from its working fireplace.