Manhattan Ocean Club

Smith & Wollensky Restaurant Group has launched this new venue in the space formerly known as the Manhattan Ocean Club. Think Meatpacking District (as in meatpacking operations) meets haute cuisine in a post-modern setting, with room for 150 diners.

Chef Craig Koketsu, known from his earlier role at Lespinasse, features New American steakhouse menu with a distinctive Quality Meats style: from the designer potato chips to the innovative appetizers, shellfish and seafood starters as well as side dishes, Koketsu really shines when it comes to the enormous main courses. For example, The Three Filets offers a sampling of three classic steak preparations: Beef Wellington, Filet au Poivre, and Filet Oscar. Also delightful are the pan-roasted lamb T-Bones with black mission figs, as well as the hulking and juicy 64-ounce QM double rib steak. Pastry chef Cory Colton’s desserts are fueled by his “A Pie of My Own” concept, a dessert menu entirely of individual pies and tarts designed for one to enjoy. Of course, these pies are augmented à la mode with a great selection of housemade ice creams served by the pint or by the scoop.

Finally, the second floor of Quality Meats feature two unique private dining rooms, which can fit 40 diners seated or 60 guests at a reception.