The 7 Best Kosher Steakhouses in NYC (2026)

Kosher beef must come from a kosher-slaughtered animal, be soaked and salted to remove blood, and in practice almost always comes from the forequarter, because removing the sciatic nerve from the hindquarter is so laborious that most American kosher producers don't. That is why you rarely see sirloin, filet mignon or porterhouse on kosher menus, and why rib-eye, short rib and delmonico dominate.

Dry-ageing hangs beef in a controlled, cold, humid room for weeks, concentrating its flavor and tenderizing it. It is rarer in kosher kitchens because of the extra handling the meat needs, so steakhouses like Yakar and Rothschild TLV that dry-age on the premises stand out.

No. A kosher steakhouse is a meat (fleishig) restaurant, so desserts, sauces and coffee creamers are pareve — made without milk, cream or butter.

Le Marais and Talia's both serve after Shabbat ends, as do several others; opening times move with sunset through the year, so check the week you're going.