Steak Houses

Porterhouse. Rib Eye. Filet Mignon. Are you hungry yet? From city-style hot spots to down-home dining rooms, here are eleven of the Valley’s best places to find the beef


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Skytop Steakhouse and Brewing Company

237 Forest Hill Dr., Kingston

It didn’t take long for Skytop co-owners Anthony and Joey LoBianco to carve out a top spot in the local pecking order: The father-son duo (who also operate the Hyde Park Brewing Company and Steakhouse) opened the Kingston eatery in 2005, and within three years Hudson Valley readers had voted it the region’s best steakhouse. Already legendary for its dramatic views, the restaurant’s dining room showcases downtown Kingston and, emerging in the distance, the Shawangunks and Catskills. The tap room, meanwhile, offers patrons a peek at the family’s beer-making vats, separated from diners by a wall of glass. The owners acquire their stock (all Choice) from Tyson Fresh Meats, a large beef-and-pork provider in the Midwest, for reasons of “quality, consistency, and price,” Joey LoBianco says.

Skytop’s specialty is its grilled hanger steak, a dense portion that packs the firm texture of flank steak into the tubular shape of a filet mignon. Cut from the steer’s diaphragm, hanger steak readily absorbs marinade, which makes it an especially flavorful slice of meat (the chefs regularly wrap it in a puff pastry as a special). “Years ago, it was one of those cuts the butchers would keep for themselves,” LoBianco says. Patrons can combine their steaks with crab cakes or shrimp to create a surf-and-turf entrée; the establishment’s deep-fried Skytop fries, seasoned with garlic and parsley, are the side dish of choice.

Crowd pleaser: The Porterhouse for two, a 32-ounce New York sirloin, and filet mignon.
Special appeal: Breathtaking views and ample opportunity to enjoy homemade brew with your beef.
The bottom line: The hanger steak costs $21.95, while the 18-ounce T-bone goes for $26.95. The menu tops out with the massive porterhouse at $41.95.


► Keep clicking to read about local Valley butcher (and consistent Best Of winner), Fleisher's Meats


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