Restaurant in New York City, United States
Old New York done right. Book it.
Keens has been the standard-setter for New York steakhouses since 1885 — James Beard America's Classic Award, ranked #150 on Opinionated About Dining's 2025 North America Casual list, and the mutton chop and porterhouse remain the benchmarks in Midtown. Book three to four weeks out minimum; this is a hard table to get at short notice.
If you are planning a business dinner, a milestone celebration, or a first proper New York steakhouse experience, Keens at 72 W 36th St. is one of the clearest yes-decisions in Midtown Manhattan. The combination of 140 years of operation, a James Beard Foundation America's Classic Award (2013), and consistent placement on Opinionated About Dining's North America Casual list (#150 in 2025, #166 in 2024, #146 in 2023) gives you more verifiable quality signal than almost any steakhouse in the city. Book it for the occasion that deserves a room with real weight behind it.
Walking into Keens is one of the more distinctive ambient experiences in New York dining. The ceiling is lined with churchwarden clay pipes — thousands of them , collected over decades by members of the original pipe club. The oak panelling, white tablecloths, and vested bartenders create a sound environment that is convivial rather than loud: the low roar of a room that has been full every night for well over a century. The pub room in particular delivers the kind of close, clubbable energy that makes a solitary lunch or a two-person dinner feel equally comfortable. For a special occasion, request the dining room; for a more casual meal, the pub room is the better call.
The core proposition is USDA Prime beef, self-dried and broiled on a high-temperature broiler. The porterhouse is the standard order for the table. The mutton chop , technically a saddle of lamb , is the signature and the reason Keens appears on every serious steakhouse shortlist. The supporting cast is canonical: creamed spinach, shrimp cocktail, and martinis served properly cold. None of this is reinvented or repositioned. That is the point. Keens has been open since 1885 and remains the sole survivor of the Herald Square Theatre District's original dining establishments. The wine list runs deep in Cabernets, Bordeaux, and Napa reds , straightforwardly matched to the menu's demands.
One material development worth noting: Keens changed ownership in 2025. The menu and room are currently unchanged, but longtime regulars are watching the transition. There is no evidence yet of a shift in direction, and the kitchen continues to operate as it has. Book now with confidence, but be aware that the post-transition picture is still forming.
Keens is a hard book. Demand is consistent year-round, and the combination of a loyal regular base and strong tourist interest means tables at peak hours , weekday dinner, Friday lunch , fill well in advance. Plan three to four weeks out for a weekend dinner or a weekday evening. Lunch Monday through Friday offers a more accessible entry point and is worth considering for business meals where a quieter room matters. Saturday and Sunday dinner only (from 5 PM); no weekend lunch service.
Keens is open Monday through Friday from 11:45 AM to 10:30 PM, Saturday from 5 PM to 10:30 PM, and Sunday from 5 PM to 9:30 PM. The Google rating of 4.6 across more than 9,000 reviews is unusually consistent for a venue of this volume.
| Venue | Price Tier | Booking Difficulty | Leading For |
|---|---|---|---|
| Keens | $$$ | Hard | Special occasions, classic NYC steakhouse experience |
| 4 Charles Prime Rib | $$$ | Very Hard | Intimate prime rib dinners, downtown crowd |
| Benjamin Steak House | $$$ | Moderate | Easier booking, solid dry-aged beef |
| Bobby Van's Steakhouse | $$$ | Moderate | Midtown convenience, business lunch |
| Bowery Meat Company | $$$ | Moderate | Downtown setting, younger crowd |
| Carne Mare | $$$ | Moderate | Seafood-forward steakhouse hybrid |
If Keens is fully booked or you want to build a broader New York itinerary, explore our full New York City restaurants guide, hotels guide, bars guide, wineries guide, and experiences guide. For comparable quality at other US institutions, see Emeril's in New Orleans or Lazy Bear in San Francisco. For a different tier of special-occasion dining, Alinea in Chicago, The French Laundry in Napa, and Per Se in New York are the reference points. If you are travelling internationally, A Cut in Taipei and Capa in Orlando offer steakhouse experiences worth benchmarking against Keens.
| Venue | Awards | Price | Value |
|---|---|---|---|
| Keens | Opinionated About Dining Casual in North America Ranked #150 (2025); ★★ Who needs any other steakhouse? The dry-aged U.S.D.A. Prime cuts are expertly handled. (Get a porterhouse for the table). The supporting cast — canonical creamed spinach, plump shrimp cocktail, icy martinis served by vested bartenders — are as they should be. The specialties — the signature mutton chop and prime rib hash — are rightfully renowned. And the 140-year-old, oak-paneled atmosphere invites you to tuck in. Between the hale-fellow-well-met bustle of the barroom and the convivial expanse of the dining rooms lies the cozy, clubbable pub room. Scatter my ashes there. Midtown, Manhattan; A New Chapter for a New York Legend In a city built on institutions, Keens Steakhouse has always stood apart—a relic of old Manhattan, rich with history, character and the unmistakable aroma of perfectly broiled beef. Founded in 1885 and revered for its mutton chop, pipe-lined ceilings and clubby charm, Keens is more than just a restaurant—it’s a time capsule of New York dining at its most iconic. In 2025, however, Keens enters a new era, following a recent change in ownership. While the walls remain lined with clay pipes and the air still carries the scent of dry-aged meat and legacy, there is a quiet shift underway. With the transition still fresh, longtime patrons and newcomers alike are watching with curiosity to see how this beloved institution will evolve under new stewardship. At the heart of the experience, Keens continues to deliver bold, unapologetically classic cuts, with its legendary Prime Rib, Porterhouse and the famed Mutton Chop (a beautifully marbled saddle of lamb) still taking centre stage. The steaks are USDA Prime, expertly broiled and served simply—unchanged, unpretentious and unforgettable. For now, the menu retains its signature offerings, a nod to the weight of tradition that surrounds every plate. The space remains much as it always has: dark wood, white tablecloths and walls that whisper stories of playwrights, presidents and Wall Street titans. It’s a room that breathes with the soul of New York. The wine list is extensive and well-anchored in robust reds—Cabernets, Bordeaux and old-school Napa—all chosen to match the richness of the meat. Service, still seasoned and sharply professional, adds to the comforting rhythm of a place that knows exactly what it is. Yet with the change in ownership, the future of Keens is quietly in motion. Will the new proprietors preserve its storied legacy or steer it toward a more modern identity? Only time will tell. For now, the essence of Keens remains intact and guests continue to return for the flavour, the nostalgia and the sense that some things—at least for the moment—are just as they always were. Keens stands not only as a steakhouse but as a cultural monument. The steaks are still excellent. The room is still magic. But all eyes are on what comes next. Age Method: USDA Prime Beef Type: Mainly self dry aged beef Grill Type: High temperature broiler; Established in 1885, Keens Steakhouse is a historic New York City chophouse, and the sole survivor of the Herald Square Theatre District. Famed for its legendary Mutton Chop and extensive collection of churchwarden pipes, it offers a classic, old-world dining experience. It was a recipient of the James Beard Foundation's 2013 America's Classic Award.; Opinionated About Dining Casual in North America Ranked #166 (2024); Opinionated About Dining Casual in North America Ranked #146 (2023) | — | |
| Le Bernardin | Michelin 3 Star, World's 50 Best | $$$$ | — |
| Atomix | Michelin 2 Star, World's 50 Best | $$$$ | — |
| Eleven Madison Park | Michelin 3 Star, World's 50 Best | $$$$ | — |
| Masa | Michelin 3 Star, World's 50 Best | $$$$ | — |
| Per Se | Michelin 3 Star, World's 50 Best | $$$$ | — |
How Keens stacks up against the competition.
Order the porterhouse for the table — it is the standard move and the right one, with USDA Prime beef self-dried and broiled on a high-temperature broiler. The mutton chop (a saddle of lamb) is the signature dish and the reason many regulars come back. Round out the table with creamed spinach and a shrimp cocktail, and start with a martini at the bar if you arrive early. Opinionated About Dining has ranked Keens in its top 166 casual North America picks since 2023.
Keens is a 140-year-old chophouse with oak paneling, white tablecloths, and a clubby atmosphere — dress accordingly. Business casual is the floor: a collared shirt and trousers will fit in comfortably at both lunch and dinner. You will see everything from suits to smart jeans, but arriving underdressed in a room this storied feels off.
Keens has multiple dining rooms including a pub room, which gives it more flexibility for groups than a single-room steakhouse. For parties of six or more, call ahead and request a dedicated section — the dining rooms can handle larger tables where the bar area cannot. The venue opens for dinner at 5pm on weekends, which is the better window for groups wanting unhurried service.
Yes — Keens is one of the stronger calls for a milestone dinner in New York. The James Beard Foundation gave it an America's Classic Award in 2013, the room has genuine history, and the food delivers. It holds up as a special occasion venue because the combination of atmosphere, serious beef, and old-school service is hard to replicate elsewhere in Midtown. Book well in advance; demand is consistent year-round.
For a comparable classic-steakhouse format, Peter Luger in Brooklyn and Smith & Wollensky on 49th Street are the natural peers. If the draw is specifically the history and atmosphere rather than the beef alone, neither fully replicates Keens — the 1885 founding and churchwarden pipe collection are specific to this address. For a more modern steakhouse experience at a higher price point, look at Carbone or Cote. Keens sits in a category of its own for old New York chophouse character.
Lunch is a practical option Monday through Friday — the kitchen opens at 11:45am and the room has a different energy, busier with Midtown regulars and business diners. Dinner is the better call for a special occasion: the room settles into its full atmosphere in the evening and you are less rushed. Saturday and Sunday are dinner-only (from 5pm), so weeknight lunch is the only way to experience Keens affordably on a tighter schedule.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
