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$100 for a Four-Course Steak-House Dinner for Two
Aging a steak is an act of precision; whoever oversees the process must be sharper than the knife that cuts the final product. That's why Mike and Pat Cetta have shrouded their proprietary aging process in secrecy since the late 1960s, only training their most trustworthy confidantes. Today's Reserve selection invites you and a guest to sink your teeth into Sparks Steak House's secrets with a four-course feast. Duos may choose the following from the dinner menu:
Two appetizers
Two salads or vegetable dishes
Two entrees
Two desserts
Some say that time stands still inside Sparks Steak House. Here, dark mahogany panels and Hudson River School paintings transport diners back to the 1960s, when meat and potatoes ruled America's dinner plates. The restaurant doesn't serve just any meat, however. It's home to the king of the beef family: the prime sirloin, plated beside à la carte salads and veggies such as hash brown potatoes, creamed spinach, and mushroom caps.
Each prime sirloin steak is aged in secrecy by Sparks' kitchen crew, which still adheres to the founders' signature blend of wet and dry methods. Though the diners who crave the steak have changed over the years, this recipe hasn't. It probably never will, and with good reason: it's been crowned the best in the city by critics such as New York magazine's Gael Greene, who deemed its flavor "explosive." The bill of fare also tempts diners with cuts of veal and fillets of wild salmon, as well as appetizers in which prosciutto adds salty balance to sweet melon and oysters await their fate in the half shell.
Although the restaurant boasts three bars, even the trio can barely contain Sparks' vast collection of vintages, which earns Wine Spectator's Grand Award year after year. Nearly every shelf teems with bordeaux and cabernet, whose flavors brim with complexity, like a calculus problem's dreams about its mother.
Guests may also choose to apply the value of this Reserve selection ($194) toward anything on the menu.
GROUPON . RESERVE
Aging a steak is an act of precision; whoever oversees the process must be sharper than the knife that cuts the final product. That's why Mike and Pat Cetta have shrouded their proprietary aging process in secrecy since the late 1960s, only training their most trustworthy confidantes. Today's Reserve selection invites you and a guest to sink your teeth into Sparks Steak House's secrets with a four-course feast. Duos may choose the following from the dinner menu:
Two appetizers
Two salads or vegetable dishes
Two entrees
Two desserts
Some say that time stands still inside Sparks Steak House. Here, dark mahogany panels and Hudson River School paintings transport diners back to the 1960s, when meat and potatoes ruled America's dinner plates. The restaurant doesn't serve just any meat, however. It's home to the king of the beef family: the prime sirloin, plated beside à la carte salads and veggies such as hash brown potatoes, creamed spinach, and mushroom caps.
Each prime sirloin steak is aged in secrecy by Sparks' kitchen crew, which still adheres to the founders' signature blend of wet and dry methods. Though the diners who crave the steak have changed over the years, this recipe hasn't. It probably never will, and with good reason: it's been crowned the best in the city by critics such as New York magazine's Gael Greene, who deemed its flavor "explosive." The bill of fare also tempts diners with cuts of veal and fillets of wild salmon, as well as appetizers in which prosciutto adds salty balance to sweet melon and oysters await their fate in the half shell.
Although the restaurant boasts three bars, even the trio can barely contain Sparks' vast collection of vintages, which earns Wine Spectator's Grand Award year after year. Nearly every shelf teems with bordeaux and cabernet, whose flavors brim with complexity, like a calculus problem's dreams about its mother.
Guests may also choose to apply the value of this Reserve selection ($194) toward anything on the menu.
GROUPON . RESERVE