Tuscany Steakhouse Returns In Full Force

Located in the heart of Central Park South, Tuscany Steakhouse has served as a staple to the neighborhood’s dining scene since it was opened in December 2017. Owned by veteran restaurateur Steve Haxhiaj, an alumnus of Wolfgang’s Steakhouse, Tuscany Steakhouse represents a rounded cuisine experience to their patrons with a menu marrying Italian American fare and classic American steakhouse. After a months long closure during the height of the COVID-19 pandemic, Tuscany Steakhouse has returned in full force committed to serving their loyal customers with the same great cuisine and service they’ve been renowned for.

Haxhiaj opened his first Italian restaurant, Il Monello, an Italian restaurant on the Upper Eastside which opened in 2001 and operated through 2008. His career in hospitality helped to develop his passion for sharing fine food and wine with friends and family. After owning his restaurant, Haxhiaj went on to work as General Manager at Wolfgang’s Steakhouse. It was at Wolfgang’s that Haxhiaj met Chef Jaime Chabla where the two worked for eight years before joining forces to open Tuscany Steakhouse. Together, Haxhiaj and Chabla have a combined 55 years of restaurant experience and continue to build on the strong relationships developed during their long tenure at Wolfgang’s while delivering a welcoming dining experience to every single guest at Tuscany Steakhouse.

Linguini alla Vongole

Classic, Quality Cuisine

First timers at Tuscany Steakhouse can expect generous portions starting with an assortment of appetizers, including: Baked Clams Oreganata, seasoned to perfection with black pepper and oregano, Fried Calamari, crispy and light with homemade marinara sauce and tartar sauce. Tuscany’s signature salads are more than generous in portion. Highlights include the Fresh Mozzarella and Beefsteak Tomato, drizzled with an elegant and rich basil pesto and balsamic vinaigrette and the Classic Steakhouse Wedge, an iceberg lettuce wedge with tomatoes doused in blue cheese and topped with crispy bacon bits.

The main attraction however presents itself in the form of Tuscany Steakhouse’s USDA Prime Dry-Aged Steaks, which are dried in the restaurant’s signature aging box. Every cut of meat in Chef Chabla’s kitchen is carefully handpicked from Master Purveyors, who distribute for other top steakhouses across the New York City area.

Filet Mignon at Tuscany Steakhouse
Bone-In Rib Eye Steak at Tuscany Steakhouse
Bone-In Rib Eye Steak at Tuscany Steakhouse

The signature Bone-In Rib Eye Steak is a sensation, presented tableside sliced and sizzling, enough to satisfy three to four people. Veteran wait-staff then finish the steaks with a final baste of au jus. After enjoying a few bites of the steak on its own, a few dashes of the Tuscany Steakhouse Gourmet Steak Sauce add an extra burst of flavor to an already luscious cut of meat. Additionally, the New York Sirloin and Filet Mignon are just as mouthwatering and pair perfectly with any of Tuscany’s house made Steak Sauce.

Italian options and other menu favorites include Pollo Tuscany, a succulent breast of chicken with smoky undertones, topped with cheese, mushrooms, and spinach. Seafood lovers will also eat very well at Tuscany Steakhouse, which offers seven different seafood entrees, all fresh and prepared to perfection. Entrées include: Chilean Sea Bass, Grilled Yellowfin Tuna, Whole Maine Lobster, Jumbo Shrimp Scampi, and Linguini Alla Vongole.

On the side, expect choices of crispy Hashed Browns, Mac & Cheese (with the option to add lobster), and Creamed Spinach. The vegetable sides are beautifully cooked and provide a refreshing contrast to the rich meat flavors.

Tiramisu Dessert at Tuscany Steakhouse, Central Park South New York City Italian Steakhouse
Tiramisu Dessert at Tuscany Steakhouse

Select Desserts are made all in house by Chef Jaime Chabla including the creamy Tiramisu, Crème Brûlée, and the Apple Strudel. Classic cocktails including the Manhattan, Martini, Old Fashioned, and various spritzes are served from a full bar that is situated at the front of the restaurant. The wine selection is carefully curated by Steve Haxhiaj and features over 300 wines from California, Argentina, Chile, Italy, France, and Spain.

The dim lighting, white-washed brick with roman arches trimmed with rich oak, black leather chairs, and white tablecloths embody a rustic old world European ambiance that is both cozy and welcoming. The wines are showcased in a chic transparent wine cellar for diners to marvel at while they dine. Tuscany Steakhouse has an elegant private dining room that seats up to 26 and is ideal for rehearsal dinners and all celebratory occasions as well as corporate functions.

Tuscany Steakhouse Interior

ADDRESS: 117 W 58th Street, New York, NY 10019
PHONE: 212-757-8630
WEBSITE: https://tuscanysteakhouse.com/
CAPACITY: 150, including one private party room (seating up to 26)