Bobby Van’s is opening their latest restaurant at 40 Central Park South in late March, inviting diners to enjoy exquisitely prepared dishes while taking in breathtaking views of Manhattan’s most beloved park. The new location sits just steps away from the famed Plaza Hotel, which is exciting news for midtown residents and NYC visitors who will be staying in the area.
The Menu
Executive Chef Ted Rozzi has crafted a menu that is sure to impress every diner that comes through the doors of Bobby Van’s. Appetizers include a zesty Lemon Pepper Shrimp, a loaded Shrimp Cocktail, delectable Maxie’s Meatballs, and even Thick Cut Applewood Smoked Bacon for all the pork-lovers. And things just keep getting better as patrons move on to their entrées, where they can choose between pastas, seafood, pizza, burgers, and of course, steaks for their main dishes. Veal Milanese, Chilean Seabass, and N.Y. Sirloin Steak are sure to be popular, along with the Robiola & Truffle Oil Pie (cooked in a wood-fire) and the Handkerchief Pasta (topped with hazelnuts, parsley, and white Bolognese).
The Beef Drying Process
Bobby Van’s uses a dry aging process that results in some of the most mouth-watering USDA prime quality steaks in the city. Once the well raised and well marbled beef has been selected, it’s aged in a humidity-controlled room for up to 28 days to achieve perfect tenderizing. Also during the aging process, the flavor is enriched and enhanced, making a Bobby Van’s steak a one-of-a-kind delight that’s worth coming back to again and again.
The Seafood Shipments
Seafood fans will be happy to know that Bobby Van’s sources its fish from overseas, only selecting the freshest and highest quality seafood on the market. The tuna is sourced from the Maldives while the Branzino comes from Spain. As for the salmon? It is sourced from Scotland. Additionally, Bobby Van’s seafood supplier has a fleet of over 30 fishing boats that provide the kitchen daily with the freshest fish and shellfish.
The People
Bobby Van’s has always been rooted in family, and that hasn’t changed. Restauranteur and Chef Robert Dickert (who is the great-nephew of steakhouse legend Peter Luger) joined the Bobby Van’s team in 1996, bringing along with him a wealth of family knowledge and tradition that’s evident in the superior customer service and high quality foods. Dickert remains at Bobby Van’s to this day, helping to oversee the vital process of selecting and dry aging the restaurant’s quality prime beef “the old fashioned way."
Bobby Van’s at 40 Central Park South will be open daily from 11:30am to 10:30pm. Additional Bobby Van’s locations can be found on Park Avenue, East 54th Street, West 50th Street, 25 Broad Street, and in Times Square. Bobbyvans.com.
