Good service including troubleshootingLoved the burger and the
February 2024
Onion Soup and Lobster Bisque for starters and a steak for two. Steamed broccoli and sautéed mushrooms.
February 2024
I ordered The broccoli and steak for two. They were nice, and a man who served us was nice also. Tax and service fee was included. I had wanted to have NY steak, so it was nice experience, thank you.
Ben & Jack’s steakhouse has been delivering the quintessential New York City steakhouse experience since opening its first location in 2005 on 44th street. Our upscale-casual 4,800 square footage restaurant is on 219 East 44th St. in New York City, between 2nd and 3rd Ave.
The menu draws inspiration from bold flavors, market-fresh ingredients, USDA prime dry-aged beef, and an extensive wine list.
The modern and elegant private dining room is the perfect venue for your private event. The space can accommodate 30 to 50 guests.
Join us for lunch from 11:30 am to 3:30 pm, and Dinner 4 pm to 11 pm. View our full menus on our website. Happy Hour from 4 pm to 7 pm. Open daily; closed on Sunday except for holidays & special events.
Other Information
Peter Luger steakhouse in Williamsburg is the stuff of legend---primarily for the quality of its buttery beef, but also for the lengthy trek that must be made before worshiping at the bovine shrine. Several former employees have escaped to open a more conveniently-located temple of carnivorous pleasure, including the titular Ben and Jack (two brothers formerly toiling as Luger waiters), in the hopes that the mythical name will extend its magic reach beyond the Brooklyn border. Here, in a brocade-and-gilt room flanked by smaller ones separated by sliding wooden panels, the sorcery begins with the usual complement of shellfish appetizers, salads or the deservedly popular Ben and Jack's salad for two, where chopped tomatoes and onions serve as a bed for nuggets of lobster and Canadian bacon (also available by the slice). The main event could be lobster, yellowfin tuna or lamb chops, but let's face it: mostly everyone is here for the beef, which comes in a choice of filet mignon, sirloin, rib-eye or simply steak (i.e. porterhouse) for two, three or four. The slabs of steak come pre-sliced on a broiling-hot ceramic platter, where the waiter finishes cooking the meat to your liking by rubbing it along the rim. The waitstaff is genial but can be overstressed. And what a completion: almost every dessert, even fresh fruit, arrives mit schlag (with whipped cream), a decadently rich bowlful of bliss.
