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2017 Michelin Guide recommends Jakes Steakhouse

Lodged across the way from the expansive Van Cortland Park, Jake's has claimed its place among the city's finer steakhouses.....

2017 Michelin Guide recommends Jakes Steakhouse

 

Head for the Boroughs in 2015: 10 Must-Try Spots Outside Manhattan

Tracy's New York Life

Jake’s Steakhouse, 6031 Broadway
One of the better steak houses in the outer boroughs, Jake’s offers up great cuts of meat, from the Filet Mignon to the Porterhouse for two. Plus, you can expect a good selection of flavorful drinks, scrumptious sides, and exceptional desserts. Order the crème brûlée to top off your meal.



Jake's Steakhouse was named "Diners' Choice Winner" on OpenTable in January 2014.

Another Bronx Find: Jake’s Steakhouse in Riverdale

We Blog The World

Everyone loves a good steakhouse, if you’re not vegetarian or vegan that is. While many travel sites tend to only cover centrally located Manhattan restaurants when they recommend great foodie finds in the Big Apple, we’ve brought you everything from great coffee picks, fabulous chocolate in Brooklyn and great local foodie picks to fabulous Austrian food in an artsy neighborhood in a Red Hook loft, the creative and delicious in Bushwick, great brunch list (be sure to check out Renee’s top brunches in Harlem post) and Malaysian Street Food in the Village.

We’ve been exploring foodie treasures in the Bronx over the past six months or so, from Charlies in the South Bronx to Portofino in City Island (there’s plenty more we’d like to cover on Arthur Avenue and beyond), but our latest find is a steakhouse, but on the other side of the Bronx, on the opposite end of the city from our more recent discoveries.

Situated in Riverdale on the west side of the Bronx, the last stop on the 1 train (VanCortland) Jake’s Steakhouse not only serves up a wide array of delicious steaks, but they also offer scrumptious appetizers from Mussels Fra Diavolo, Cut Applewood Smoked Bacon, Clams and Oysters on the half shell” and Jumble Shrimp Cocktail, to name a few.

For mains, you’ve got to try one of their steaks of course, since it is their specialty. If you like a great hearty steak or chop cooked just right to perfection and also want romantic ambiance, then Jake’s Steakhouse is your place.

We had the pleasure of trying the T-Bone for Two, which is sliced off the bone with natural beef jus. Absolutely delicious! Remember they are known for their steaks, so you really can’t go wrong with any of their cuts.


Photo credits: Renee Blodgett We Blog The World Read full review and more photos!

 

We Blog The World

Zagat Survey: Jake's Steakhouse

“Sterling beef”, aged in the owners’ own facility, is “juicy and cooked right” at this comfortable, midpriced Bronx steakhouse staffed by an “attentive, friendly” crew; locals consider it a “special-occasion” destination and advise “ask for a table by the window” “overlooking Van Cortlandt Park.”
 

2015 Michelin Guide recommends Jakes Steakhouse

Lodged across the way from the expansive Van Cortland Park, Jake's has claimed its place among the city's finer steakhouses.....

So says our 2015 Michelin Guide recommendation! Come see why we are known far and wide as one of New York City's best steakhouses.

2015 Michelin Guide recommends Jakes Steakhouse

TripAdvisor recognizes Jake's Steakhouse with a "Certificate of Excellence" for 2014

Jake's Steakhouse is ranked #38 of 1,097 Restaurants in the Bronx by Tripadvisor and received a 2014 Certificate of Excellence! With 5-star reviews, patrons say:
"Always dependable for excellent steak and service. Free valet parking makes Jake's stand out among NYC restaurants. You cannot go wrong."
Come for a visit and share your experiences!
Trip Advisor recommends Jake's
Jake's Steakhouse won the Open Table Diner's Choice Award in 2010! Kick things off with the tender house crab cake, chockablock with fresh lump meat; and then move to the star of the show -- a hand-selected, wet aged slab of premium T-bone, sliced off the bone and laced in natural beef jus. Any cut can be gussied up with melted Gorgonzola, crunchy frizzled onions, and port wine sauce, but with steak this good, you might not need the bells and whistles. Open Table - Diner's Choice Award
 
 

The Bronx: Hey, Zagat! Over Here! - The New York Times

Jake's Steakhouse serves some of the best creamed spinach and mashed potatoes anywhere. Steaks are juicy and good, but the genius dish here is the full rack of pork ribs: sweet, smoky, and soft.
 

Dining Diary - NEW YORK (CBS)

Every borough of the city has its steakhouses. Manhattan has scores of them, Brooklyn has Peter Luger’s, and the Bronx has Jake’s Steakhouse, a three-year old located on Broadway in Riverdale. It has valet parking, a handsome woody, lived-in look and three levels of hospitality starting with a bustling, noisy bar at street level.

Booths and tables on the second and third decks handle casually clad neighbors cutting into wet-aged prime steaks. And good renditions of classic pastas, salads, crabcakes, fish, pork, lamb and chicken. Mussels fra diavolo as a first course are almost a main, and fried calamari gets an appealing marinara. Fried shallots crown a mache and radicchio salad with crumbled gorgonzola and balsamic vinaigrette. Jake’s staff is friendly and helpful. Prime has its price. T-bones and filets are thirty-two dollars, ditto lamb and veal chops.

Service is pleasant and professional. Jake’s Steakhouse, a worthy, at sixty-thirty one Broadway in Riverdale.

Bob Lape, (MMIV, CBS Broadcasting Inc., All Rights Reserved.)

 

Dining Out - Riverdale Review

Jake’s Steakhouse in the Bronx, one of the area’s finest destinations for wet-aged, prime quality steaks and seafood, is marking its Third Anniversary year with an upgraded menu and new specialties.

Guests at Jake’s get the full steakhouse experience plus. The multi-level 126-seat restaurant is just minutes from Yankee Stadium, the Major Deegan, Henry Hudson and Saw Mill Parkways. On the street level a handsome wood bar shines with mirror accents. Highlighting the walls are beige and wood wall accents and a combination of booth and free standing tables with green tablecloths. On all 3 levels are lovely Western prints (some Remington’s included). The upstairs dining room is accented with brick walls and designer industrial pipe. Dramatic picture windows overlook Van Cortlandt Park and the activity along Broadway. The dramatic view and beautifully designed dining rooms are a perfect palette for Chef Jeffrey S. Raimo’s bill-of-fare.

Great starters on the new menu include: Filet Mignon Tips, flame broiled and served with horseradish sauce; Jumbo lump Crab Cake, served with chipotle and Dijon mustard sauce; and Mussels Fra Diavolo, Prince Edward mussels tossed in a spicy marinara sauce. A daily Raw Bar offers such choices as: Clams or Oysters on the Half Shell, served with all the trimmings. Jake’s serves only the ëhighest quality Sterling Silver Certified Premium Beef, hand selected cuts that are wet aged and perfectly marbled. Carnivores will delight in such house selections as: 20 oz. Shell Steak, sliced off the bone, served with natural beef jus; 25 oz. T-Bone Steak, offering both shell and filet mignon, natural beef au jus; 45 oz. Porterhouse for Two, a hearty combination of shell and filet mignon, sliced off the bone; tender Filet Mignon, 14 oz. center cut, flame broiled and served with beef au jus; Petit Filet, 8 oz. center cut; Prime Rib of Beef served as 20 oz. Queen or 26 oz. King cut; classic Surf & Turf, with filet mignon and broiled Brazilian lobster tail, garlic cream sauce; Shell Steak au Poivre, with a brandy black peppercorn cream sauce; and Jake’s Filet Mignon, topped with melted gorgonzola and garnished with frizzled fried onions and port wine sauce.

Other hearty meat choices include: Center Cut Pork Chops, served with caramelized apples, Dijon mustard white wine sauce; Double Cut Rack of Lamb dusted with Jake’s seasoning and served with mint jelly; and Grilled Veal Chop, topped with sauteed onions and mushrooms, served with roasted garlic mashed potatoes.

More than a dozen addicting steakhouse sides available a la carte include: creamed or sauteed spinach, garlic mashed potatoes, sweet potato fries, sauteed mushrooms, onion rings, seasonal mixed vegetables, Basmati rice, or sauteed broccoli.

Fine alternatives to beef include: Shrimp Scampi, jumbo shrimp sauteed with white wine, garlic and fresh lemon, served with steamed broccoli; Penne ala Vodka or Penne Pesto, available with choice of chicken or shrimp; Twin Lobster Tails; and Zuppa De Pesce, clams, mussels, shrimp and calamari over linguini tossed in a marinara sauce over pasta.

At lunch the house also offers a variety of overstuffed Burgers and Sandwiches including: Prime Rib Dip, thinly sliced and served on garlic bread; and a Reuben, lean, thinly sliced corned beef on rye with sauerkraut, Swiss cheese and Russian dressing. The good Hereford ground beef burgers are served on toasted English muffin and come with a variety of toppings.
Save room for such desserts as: Jake’s Boston Cream Pie, Broadway Brownie, N.Y. Style Cheesecake, or Apple Crisp.

Partner Peggy Ryan often acts as host along with manager Jim Powers. The staff here is professional and eager to please. Chef Jeffrey Raimo, a 1991 graduate of the C.I.A., had previously worked such noted restaurants as: Gregory’s and Opus in Westchester, and Bubba’s at Mohegan Sun. The house now also offers live piano entertainment on Thursday evenings. There are private party facilities for up to 50 guests.

Jake’s Steakhouse is located at 6031 Broadway, Bronx, N.Y. The restaurant is open for lunch and dinner 7 days a week. Lunch served 11:30 a.m. to 4 p.m. Main courses at lunch start at: $8. Dinner menu available all day and evening. Dinner hours: 4 p.m. to 10 p.m., Sunday thru Thursday; to 11 p.m. Friday and Saturday. Bar and cocktails. Live entertainment Thursday evenings. T.V.’s for special events. Full take-out. Private party and catering facilities. Major credit cards. Valet parking evenings; municipal parking days. Proper casual dress.

Morris Gut is a restaurant consultant and former restaurant trade magazine editor. He has been tracking and writing about the food and dining scene in the Bronx-Westchester area for over 20 year