Have your steak and eat it, too.

Call me old school, but I genuinely believe that it is every young, hardworking New Yorker's divine right to occasionally enjoy a fine-dining steakhouse experience. If nothing else, this city is one intricate culinary expedition. When it comes to steakhouses, there are the tried-and-true antique gems entwined with booming new-comers and, well - simply put, it would be a crying shame to not go out for a fancy dinner every now and then. 

For a family visit, The Palm is an undeniable staple. For romance, there's Quality Meats. Pre-theatre, there's Commerce. Post-work, there's Capital Grille. But rarely is there a place that fits naturally and spectacularly into all four categories. Until now, of course.

Last night I had the pristine pleasure of dining at Charlie Palmer Steak on 54th between 5th and Madison. Located steps from Central Park South, 5 minutes from Grand Central, and a stone's throw from the theatre district, CP Steak seems to have found the perfect home. Better yet, it's found the perfect rhythm. Situated on a side street as opposed to an Avenue (amen, to anyone who gets how much of a difference that makes), the restaurant boasts outdoor seating and 3 unique, flowing spaces inside. It feels undeniably special while still feeling... welcoming. It's hard to explain, but it's a mix of the warm decor and subtle ambience, the ease in which the staff glides about, and the modern twist on the music that makes the experience so versatile while still so full of character.

Besides the space, of course, there's the food. CP Steak delivered above and beyond expectations. First off, ingredients are bar none. We had the pleasure of speaking with Chef Ryan Lory just after he finished a conversation with their fish purveyor. He explained the diligence that goes into the selection process and clued us in to their weekly locavore tasting menus, offered on Fridays and Saturdays. I mean, you can truly, actually, honestly taste the freshness and quality of each ingredient. Then there's the execution. The light sauce beneath the tuna tartare is perfect. The quail egg atop the thick-cut bacon is to die for. The truffles? Shaved just right.  And just thinking about the char on the porterhouse is making my mouth water right now. 

I could go on, but I think I'll let the pictures do the rest of the talking from here. Plus, I've still got some of that 40 oz porterhouse to work on ;-).