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Beefbar Tribeca Redefines the
New York Steakhouse
Where Monaco’s culinary cool lands in Manhattan
with marble, mezcal, and unapologetic opulence.
REBECCA ETORIA
PHOTOGRAPHY: HUBERT & POYET
Every year, as the Prix Versailles unveils its list of the world’s most beautiful restaurants and hotels, I mark my calendar with almost ritualistic precision. For 2025, my design-driven pilgrimage begins at Beefbar Tribeca—the New York debut of Riccardo Giraudi’s internationally acclaimed concept. It’s bold. It’s confident. And yes, it’s devastatingly beautiful.
Born in Monte Carlo, Beefbar has made a name for itself by transforming the traditional steakhouse into something far sleeker, sexier, and infinitely more global. In Tribeca, it has found a perfect counterpoint—a neighborhood that shares its taste for layered luxury and artistic cool. Designed by Monaco-based firm Humbert & Poyet, the space is more than just a backdrop
for dinner; it’s an immersive, architectural seduction.
Step inside and you’re immediately enveloped by the details: high, arching windows that filter in softened city light, garnet marble cladding that glows beneath the golden tones, and terrazzo floors that give Versailles parquet a downtown edge. The lighting is warm and low—the kind that makes cocktails shimmer like polished gems and conversations linger just a moment longer. A table for two becomes a stage for flirtation; a corner banquette, a command post. There’s a quiet electricity in the air—perhaps the charge that happens when Old World opulence brushes up against Manhattan’s moody cool. It doesn’t scream for attention. It simply owns the room.
What I love most about Beefbar Tribeca, and why it earns its place on this year’s Prix Versailles trail, is that it doesn’t try to be everything to everyone. It’s tailored. Confident. Singular in vision. It understands that luxury isn’t about excess—it’s about execution. And it delivers, course after course, detail after detail.
The menu speaks a similar language—equal parts precision and pleasure. Begin with a dish that plays against expectations: the Wagyu gyoza, tender and seared just so, or the hamachi pastrami laced with miso mustard and nestled in cabbage slaw.
For something unapologetically indulgent, the Roasted Bone Marrow arrives crowned with Ossetra caviar and a dollop of smoked crème fraîche. It’s not just delicious—it’s theatrical.
Then comes the main event: a 40oz Snake River Farms Tomahawk, charred with reverence and finished with one of Beefbar’s signature sauces—Shiso Chimichurri if you lean bright, Kampot Peppercorn if you favor bold. For those who require their indulgence with heritage, the Beef Wellington, made from Black Label Wagyu, is pure decadence draped in nostalgia and served with bordelaise.
But the true surprise lies in dishes that elevate the humble to the haute. The Truffle Wagyu Burger, for instance, is a symphony of caramelized onion, comté, and truffle mayo, capped off with a brioche bun that would make any Parisian boulanger weep. It’s refined hedonism on a plate.
The bar program takes no back seat. The Beefbar Mezcalita—rosemary-kissed and radiant with yellow chartreuse—balances smoke and citrus like a slow dance at midnight. The “I Never Miss”, a heady trio of vodka, navy gin, and botanical foam, flirts with Bond-level sophistication. Even the zero-proof offerings, like the Key Lime Pie Fizz, arrive with nuance and flair.
For dessert, the Passionfruit Soufflé is practically weightless—until a spoonful of vanilla ice cream melts into its center and reminds you why restraint is overrated. Or try the Marbled Chocolate Bar for Two—a glossy, layered indulgence of caramel, hazelnut, and everything you loved about your childhood candy bar, just reimagined for adults with impeccable taste.
So here in 2025, as I continue my design-forward dining tour around the globe, Beefbar in Tribeca sets the bar high. It’s a steakhouse, yes. But it’s also a statement—a reminder that in a city full of noise, the most beautiful spaces still know how to whisper.