Danny’s Steakhouse and Oyster Bar
13-46 127th St.,
College Point
(718) 961-1688
Cuisine: Steakhouse and Oyster Bar
Credit Card: Yes
Reservation: Yes
Hours: Sun-Thurs 11:30 a.m.-10 p.m., Fri/Sat 11:30 a.m.-11 p.m.
www.dannysteakhouse.com
Danny’s Steakhouse and Oyster Bar in College Point offers guests a variety of delectable choices from the sea floor to select cuts of meat that are aged to perfection.
The rustic dining room immediately conveys a country atmosphere with a gigantic fireplace and wood-framed windows. Owner Danny Lye opened his new steakhouse in July, retaining the feel of a traditional German restaurant.
With a vast array of raw oysters on the menu, about 15 during our visit, my guest and I decided to let our host, Edith, choose the optimal selection of these saltwater delicacies. We started with the wild-caught Belon oyster from Maine, which provided a delicate and creamy start to the tour. Next up was the Shigoku oyster from Washington, which had a deceptively deep shell and a clean and sweet flavor with a briny bite to it. For the finale, there was the Kaipora that came all the way from New Zealand. The Kaipora had an even deeper cupped shell than the Shigoku, and its creamy texture and citrus notes were a delightful mouthful that completed the oyster adventure perfectly.
The standout appetizer was the thick-cut bacon, which was cooked with a crispy outside and a juicy, salty center that was sliced like two thin steaks and could feed a small group of guests while they await their main course.
Speaking of the main course, we were served the 36-ounce Porterhouse, which was aged for 27 days before it found its way onto our dinner table. The large steak for two was cooked perfectly to a medium rare temperature. The strip portion was tender and mouthwatering, while the tenderloin was a luscious, tasty compliment to its neighboring cut of meat. An interesting side choice that went well with the savory steak was the wasabi mashed potatoes that added a nice, subtle kick to the classic side dish.
For dessert, we went with the classic New York cheesecake. The light and fluffy slice resting on a bed of chocolate syrup was the ideal way to finish off an excellent meal.
Danny’s also offers a three-course prix-fixe lunch for $19.99. Guests can choose an appetizer, soup or salad, an entrée and a dessert. They also have special Prime Rib cuts from Thursday to Saturday.
– Jordan Gibbons
