There's never a bad time to have a great steak, but with the seasons about to change to the fall, heading to Vinyl Steakhouse is on our list. From enjoying a fantastic steak and having a soundtrack filled with vinyls as we eat and a cool vibe - we're already making our reservations! We take some time to chat with the owners of this experience, Kevin and Sofia Flannery to find out about this concept, what we should eat on our next visit and of course cocktails that we need to have!
ATHLEISURE MAG: Kevin and Sofia, I’d like to know more about your culinary/sommelier background and where you previously worked which led to Vinyl Steakhouse.
KEVIN FLANNERY: I have been in the industry my whole life. I started as a dishwasher at a small BBQ joint in Akron, Ohio, worked my way up to General Manager of Morton's Steakhouse, the youngest (at the time). I was GM of Morton's Steakhouse in Burbank California and Washington D.C, and finally on to General Manager/Regional Director of Ocean Prime New York City. It was very exciting, and I worked very hard, but ultimately my goal was to always open my restaurant. And I did! I got my certified sommelier certificate in 2008.
SOFIA FLANNERY: While Vinyl has been my first foray into the industry, I have been around restaurants my whole life. I became very interested in wine about 3 years ago, and decided to get my certification earlier this year. Albeit under the tutelage of my husband, we are still very different sommeliers.
AM: What was the thought behind opening Vinyl Steakhouse as that’s 2 interesting concepts being brought together?
KF: I always wanted to have a fine dining steakhouse that played rockin' music. Loud and present music. That juxtaposition was always intriguing. The vinyl aspect came into play simply because I thought it is not something you ever see at fine dining restaurants and how amazing it would be to listen to crackles of tangible music in the order the artist intended you to listen to their records. It really is an experience day in and day out. Combining fine dining and an approachable and entertaining setting was always something I wanted to accomplish.
AM: What kinds of music do you play, how you go about curating your collections and how will this experience be shared to diners?
KF: We play all genres, but definitely lean into classic rock from the 60's/70's. That's what we have most of. However, nothing is off the table: Rock, Funk, Jazz, Soul, Punk, RnB, Rap, Disco, and Hip-hop. We'll usually pull a setlist at the beginning of the night and select from there as the night trickles along. People are still always shocked to walk in and see the music they are hearing being played on a record player.
SF: Our selection definitely corresponds with the vibe of the room at that time, the time of night we're at, and sometimes even the weather! Does anything go together more than rain and jazz?
AM: In terms of the ambiance of Vinyl Steakhouse, what can guests expect in terms of the look and the feel of the space?
SF: It's very glam meets grunge. We have 2 gorgeous bars wrapped in copper, which when the lights go down, always stands out. We have a wheat paste wall in the front of the restaurant which is our record library. The wall is adorned with vintage posters of music venues, artists, iconic photos, landscapes, and movie posters as a full-size collage. That was very fun to put together. Moving inwards, we have a huge 14 seat cocktail bar right in the middle of the restaurant. As you move past the bar you enter our intimate dining room which seats about 30 people. The walls in the dining room boast huge black and white photos of The Beastie Boys with Run-D.M.C. on one side and the other side is Debbie Harry and her guitarist Chris Stein. The massive, tall press tin ceilings give the space an impressive look as well. There is an intimate kitchen right next to the dining room as well, making the setting epically New York. In short, we wanted a space that provided a stunning setting worthy of fine dining and the best steakhouse experience in town, but still is very relaxed and not stuffy.
AM: For those who opt to eat at the bar what are 3 items from the bar menu that you suggest for those looking for a bite to eat?
KF: Easy. Our Sliders, Crispy Sushi, and Shoestring Fries.
AM: For those coming in for dinner with friends and/or family what are 3 appetizers that you suggest?
KF: Our Crabcake is phenomenal. It's inspired by the state of Maryland. So you can find hints of sweetness, and Old Bay seasoning. The Torched Teriyaki Salmon Nigiri is a great choice as well. I just love the idea of having a few bites of sushi before a steak dinner. I would also recommend our Kale Salad.
AM: For those who are coming for a great steak, what are 3 entrees that you suggest?
SF: The Porterhouse is one of the best you can get in the city. Our Cajun Dry Rubbed Ribeye is just the right amount of spice for a little something extra on a steak. And lastly, our Flatiron Steak which is a great value at $49 for 10 oz and delicious.
AM: For those that are either looking for chicken or vegetarian options, what are 3 entrees that you suggest?
KF: We have a Chicken Parmesan with Homemade Tomato Sauce as well as fresh rolled pasta. For pescatarians, we have a Scallop or Salmon Dish. We are always happy to whip up a specific dish to dietary needs as well!
AM: A great steak needs amazing sides what are 3 that we should have to complete our meal?
SF: Loaded Potato Pavé. It's like a constructed scalloped potato. Our Creamed Spinach Carbonara is a super unique take on creamed spinach and is actually served with the yolk in the middle. The idea is to blend it in while the spinach is hot to make a very creamy, true carbonara. Then, our Bone Marrow Corn. It's grilled corn served on a husk with bone marrow butter.
AM: What are 3 desserts that we can end our meal with?
KF: Our Upside-Down Apple Pie is fantastic. We have a Key Lime Mousse that is layered with graham crackers, as well as a towering Red Velvet Cake - someone said the other day that it reminded them of the Flatiron Building, which is nearby.
AM: In terms of your cocktail program, what are 3 drinks that we should enjoy on our next visit?
SF: Without a doubt the Vinyl Martini is a standout. Grey Goose is the base spirit and it has olive bitters that makes it like a clean dirty martini. Our Rose Negroni is also very unique: Bombay Gin as the base with a plethora of Martini & Rossi Vermouths. It is a stunning deep rose color when presented to you. I would also suggest our 1987 Cosmo. Cosmos are back and ours is it.
AM: Steak and wine are always a great combination. What are 3 wines that people may not think pair well with a steak but are actually perfect to do so that are offered at your restaurant?
KF: We have a Beaujolais that can pair quite nicely with a filet mignon. A Chianti, which is generally paired with pasta and pizza, actually has great tannins from the Sangiovese grape that match very well with a marbled steak. Also, from the Southern Rhone Valley, Chateau Mont Redon whose main varietal is Grenache - the smokiness and cured meats on the nose of these wines go particularly well with dry-aged beef.
PHOTOS COURTESY | Vinyl Steakhouse
Read the SEP ISSUE #81 of Athleisure Mag and see THE ART OF THE SNACK | Vinyl Steakhouse in mag.
