Empire Steak House Times Square

Dry-Aged Prime Ribeye

Deeply funky dry-aged crust gives way to richly marbled beef that holds its char without going gray in the center — the kitchen's calling card.

Dry-Aged New York Strip

Leaner than the ribeye but with a pronounced mineral depth from the aging process, served with a clean char crust.

Shrimp Cocktail

Jumbo shrimp, chilled firm, with classic house cocktail sauce — a reliable opener that signals the kitchen respects its ingredients.

Lobster Bisque

Rich and cream-forward with a clean shellfish base — one of the better soup courses in the Midtown steakhouse circuit.

Creamed Spinach

Classic steakhouse execution — velvety, properly seasoned, and sized to share across the table.

Hash Browns

Crispy, golden, and unapologetically starchy — the right counterpoint to a fatty ribeye.

Filet Mignon

Tender and mild — a crowd-pleaser for those who prefer texture over bold beef flavor; well-executed if not the most exciting cut on the menu.

Porterhouse for Two

Table-side presentation, properly sized for sharing, with the T-bone dividing a strip and a small tenderloin — classic chophouse format.

Grilled Whole Fish

Chocolate Cheesecake

Fried Calamari

Grilled Octopus