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The name nods to the culinary slang for "out of stock," and supposedly the slang nods back to this building. That circular logic fits a steakhouse so committed to provenance it sources mature Spanish Vaca Vieja cattle from a New Jersey farm and reads its beef list less like a menu than a position paper. A Himalayan salt ageing room sits below the original Prohibition-era bar. The cut gets cooked on a Spanish plancha, a broiler, or Japanese binchōtan, whichever suits that particular animal.
The awards strongest first
- World's 101 Best #12 · World's Best Steak Restaurants
- Eater The Best Steakhouses in New York City
One number, weighted & current 70
How we scoreThe dishes from the writeups
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Cheesesteak
“even a cheesesteak made from 72-hour Australian rib-eye.”
Eater, 2026 -
Foie gras-topped filet
“From there, it’s a march into steakhouse territory: rib-eyes and porterhouses cut and aged beneath the century-old bar, a foie gras-topped filet, and even a cheesesteak made from 72-hour Australian rib-eye.”
Eater, 2026 -
Shrimp cocktail
“dressed shrimp cocktails topped with horseradish snow”
Eater, 2026
Reviews
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The neighbors closest first
- Sushi Nakazawa New York Sushi Eat · 93
- Sip & Guzzle Japanese Drink · 97
- Zimmi's French Eat · 77
- The Commerce Inn American Eat · 69
- Wild Cherry French Eat · 80
- Buvette French Eat · 67
- Red Paper Clip Eat · 69
- L’industrie Pizzeria NY-Style Pizzeria Eat · 81
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