About the Restaurant

Michael Lomonaco's New Home 
Porter House New York at Time Warner Center 

Michael Lomonaco, formerly of '21' and Windows on the World, has been delivering the epitome of great American flavors and ingredients since opening his newest venture Porter House New York in the fall of 2006. Joining the prestigious Restaurant Collection in Time Warner Center, Porter House New York is Lomonaco's take on a traditional steakhouse: big succulent meats in tandem with a premium seafood program. 

Since its opening, Porter House New York has been named one of the 'Best New Restaurants 2007" by John Mariani of Esquire Magazine. The 2008 Zagat Survey praises the restaurant for "meats perfectly prepared", "sides that live up to the main event" and "attentive" service "without airs". The 2008 Michelin New York City Guide claims that the menu "raises the stakes for meat lovers" and "takes the concept of a classic steakhouse and hones it with a modern edge." 

Executive Chef Michael Lomonaco

…has been revitalizing American cooking for years. From his award-winning cookbooks and acclaimed television series to the restaurants where he rose to stardom, Lomonaco's name is synonymous with the rise of New American Cuisine.

After an early training with Chefs Alain Sailhac and Daniel Boulud at Le Cirque, Lomonaco took over as the Executive Chef at '21' Club. His vibrant ideas and attention to flavor details transformed the menu, advancing '21' from staid and clubby sanctum into a world-class dining destination. In 1997 Lomonaco took his talents to Windows on the World. With an inspired menu, he garnered critical acclaim and helped make Windows one of the country's highest-grossing restaurants. In the midst of devising menus there, Lomonaco also conceived and created Wild Blue as an intimate and accessible sister restaurant to Windows on the World. Knowing the appeal of culinary excellence combined with true dining ambiance, Lomonaco's expertise has been a key success factor for some of New York's most loved restaurants. And now he is bringing his bold American cooking style and fresh vision to the steakhouse format and his own new restaurant.

A concept based on a tradition of welcome

Porter House New York captures the spirit of American generosity – big juicy steaks, warm generous welcomes, the best products, filling a wide-open space with light, luxury and comfort. A New Yorker to the bone, Lomonaco also delved into the history of New York City's food and commerce. The porterhouse steak is a quintessential New York story. Before a porterhouse was a favorite steak it was the name for a meeting place. Convivial and welcoming "porter houses" dotted the New York landscape, bringing together businessmen, merchants, sea captains and travelers to enjoy a glass of porter or ale and a substantial meal. The porterhouse steak was born when, in 1814, the proprietor of Morrison's Porter House on Pearl Street ran out of beef steaks with a hungry customer at the door. Rather than turn the patron away he cut into the meat being saved for the family. Cut from the short loin, it was delicious. The patron told friends who wanted the same thing, and the porterhouse steak was born. Lomonaco has reinvented the steakhouse genre, mixing modern style and culinary insights with the congeniality and hearty welcome of the porter house of old.

American sources 

Diners can expect delicious USDA aged prime beef sourced from the highest quality ranches in particular Brandt Farms in Southern California. Porter House New York's Brandt Farm Chile-Rubbed Prime Rib Eye has been consistently distinguished by New York Magazine for being the "best boutique cut of beef in midtown". There is also plenty of flavorful, fresh seafood to choose from: Maine Lobster, wild Alaskan salmon, local tuna and striped bass.

From raw offerings such as briny fresh oysters, razor clams, and king crab to starters like crisped corn fried oysters, beefsteak tomato salad with Maytag blue cheese and thick-cut bacon, and jumbo lump crab cake to mains like dry-aged prime New York strip, porterhouse and filet mignon, diners can expect the finest ingredients impeccably prepared. The lively flavors of organic vegetables appear in sides like fresh leaf spinach saut é ed with garlic, asparagus and pan roasted mushrooms. And no steak house would be complete without potatoes. Crisp buttery hash browns; thick-cut twice fried french fries, creamy mashed Yukon potatoes and big bakers are all ready to be enjoyed. 

Complementing Michael's big flavors is an abundant wine selection. With a spotlight on great American wines well-suited to American ingredients and flavors, Porter House New York's wine list is broad and deep, drawn from the country's most prestigious wineries and growing regions. Lomonaco is adamant about the importance of an excellent cellar, and Porter House New York's American selections are fully rounded out by a broad offering of international wines that pair perfectly with this flavorful menu.

Wayne Harley Brachman's fun, famous desserts bring the meal to a sweet ending. Wayne, a seasoned veteran of New York's restaurant scene and beloved personality from Food Network, is cited as among the best in New York by Gael Greene (New York magazine) and Time Out New York, and in the nation by Chocolatier and Pastry Arts & Design magazines. His dessert menu revives American classics presented with his signature flair.

The restaurant

With spacious seating for 140, the room is as ample as the food is in its sense of welcome and luxurious modern casualness. Created by Jeffrey Beers, designer of Daniel Boulud Brasserie at the Wynn Hotel in Las Vegas, Daniel Boulud's DB Bistro Moderne in New York, and Jeffrey Chodorow's Ono at the Hotel Gansevoort, the dining room has been critically praised for its handsome, polished design and panoramic views of Central Park. Dominating the entry is a long, sleekly gleaming cherry wood bar. Deep butter-soft leather banquettes range along the opposite wall with comfortable caf é seating in-between. The wide-grained wood floor runs the length of the bar into the formal dining room. Diners relax beneath beams of warm, slatted cherry wood and mellow, meal enhancing lighting. Wooden tables are draped with crisp white tablecloths and encircled by big, roomy arm chairs that mix American clubhouse with American opulence. The private dining room seats and additional 50, and can be divided into two more intimate and quiet spaces, providing a perfect venue for a variety of events and activities.