All Reader Reviews of...
72 W. 36th St., New York, NY, 10018
at Sixth Ave.
Not keen about Keen's Chophouse
By LizaEater on 10/31/2010
I made reservations for Keen's for last Thursday for my birthday celebration with 2 other middle-aged women and experienced a very unpleasant dinner surrounded by loud and drunken business groups. The maitre d' actually lied to us about our not being in the same room as a noisy group coming in. He assured us they were in a separate room. True, they had a cocktail hour in a separate room but were seated for dinner 10 minutes after we were -- right behind us! And, already feeling no constraints. There were a number of other out-of-control tables so it seems to be the ambience of the place. Despite an obvious mobility handicap, I was told that we'd be seated upstairs but not to worry 'cause there was a bathroom there, too, but they forgot to mention that the loo on that floor was another flight up. We waited 20 minutes for a menu from the surly waiter and then 1/2 an hour for the appetizers to be served (salad). It was so raucous and unwelcoming that I had no drinks and no dessert or coffee. Couldn't wait to get out of that place. The food was okay but I had to fight with the waiter to get a rare mutton chop. We'd had a lovely dinner last spring but I would really warn people looking for a pleasant and gracious restaurant to avoid Keen's. The quality of the food did not match the pricey menu. And, definitely it's NOT handicap sensitive, much less friendly.
cigar pipes on ceilng
By missoverrated on 2/16/2010
I took my boyfriend to Keens for this Valentines Day. He is an ultimate carnivore and had dined in peter lugers, strip house, sparks and others around the city and pretty hard to please when it comes to steak. The decor was very antique but artsy with cigar pipes covering the whole ceiling and black and white photos plastered everywhere. I had the roasted buttermilk chicken and side of mushroom. It was delicious, a little hard to eat (not use to eating chicken legs with fork) but juicy and delicious none the less. My Boyfriend got the ny sirloin with side of hash potatoes, and a fudge sunday. After dinner what the boyfriend have to say? "It was good, i would definitely recommend it"
Back to the Future - Turn of the Century Dining
By martin_chamois on 4/7/2007
Keens is a bit of an anachronism. Its decor, menu and waitstaff look like 1900. But the place seems filled with young investment bankers, hip urban and suburban couples and a few European toursits. The mutton and lamb, as well as aged beef, are first class. The waiters are great. the front of the house is spectacular. Enjoy a wonderful American meal and a Back to the Future event.
Keep it simply with quality brings perfection
By lordnelson on 2/28/2009
11 of us from Denmark feasted at keens on 20/02/09. The decor was cosy and the feeling was that of a relaxed atmosphere. The service was simply great and we never had to wait for service nor were we pestered. The menu provides a meat lover with a mouth watering selection headache but that is due to the wonderful products being simply. The Prime Rib Kings Cut was the best steak we have ever eaten. As for the rest there was no disapointment in our ranks. We return to Denmark disapointed that we will not enjoy such quality beef products prepared to perfection unless we travel back to Keens, NY.
By Abbey on 1/27/2014
After much hesitation, but yearning for a steak, we made our reservation. It was great. Straight forward steak house. Good ambiance, great waiter and it was not loud. We ordered salad and oysters to start (waiter made great suggestions) followed by NY sirloin and their famous mutton chop. Literally the best piece of lamb I have ever had. No fuss, well seasoned, well cooked. Steak was equally good. Side of hash browns (were they cooked in duck fat or something, they were great) and spinach. Wine list okay. Single malt whisky selection OUTSTANDING. Will definitely go back and highly recommend. Such a great New York experience after going to way too many trendy new Brooklyn places.
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