Eat Heavy! Because sometimes a carnal need arises in all of us (and although you probably look quite nice in a loin cloth with a knife clutched between your teeth; you can’t very well go crawling through the trees in Jing’An Park looking to capture prey. Even if you could –Pomeranian isn’t the most flavorful meat.) New York Style Steak & Burger is here to satisfy your primal needs! Serving imported Black Angus Beef, we cut all of our steaks to order and grind our burgers fresh every day. Come sink your teeth into a 20oz (570g) T-bone or a one-pound Ribeye (450g). We offer smaller cuts for the more delicate eaters. We also have a selection of non-beef main dishes for your less carnivorous dining companions. You’re hungry, you want meat, we want to feed you! And for a price that won’t break the bank.

And since you are a warrior hunter-gatherer type, you’ll love the challenge of finding us! We are located in the winding labyrinth of Tianzi Fang (Taikang Lu area). If you arrive from Taikang Lu enter on lane 274 follow the lane past Origin Restaurant and turn left at Q’s Coffee walk to the end of the lane, it’ll be on your left next to Bacaro Italian Restaurant. If you arrive from Jianguo Lu enter on lane 155 walk down and turn right at Q’s Coffee. And if you still can’t find us….well, we’ll come and get you! 5465-1676

New Eats | Meat-tastic

This restaurant has a sinister business plan: offer all steaks (which might be from the U.S., the chef adds) for under ¥298 and a tempting wine list of 15 bottles, each bottle at less than ¥350, to draw diners like bees to honey.

We were surprised when a deconstructed mushroom (¥30)–a deep bowl with a scoop of thyme scented minced mushroom–was brought to our table. Our waiter poured a flavorful mushroom consommé from a porcelain teapot, swirling the mixture to create an earthy soup with a rim of extra virgin olive oil. The seafood bisque (¥30), however, failed to impress. The dark orange soup had a texture like watery cream-of-wheat and the seafood flavor was further downplayed by lack of salt, although the chef promptly replaced it.

A spinach salad (¥35) with fresh, dark leaves, spiced baby walnuts, mild bleu cheese and an olive oil and balsamic dressing opened our appetites and went perfectly with our tart and fruity 2006 Nero d’Avola red (¥189). Then we lunged into meat mania, ordering the bleu cheese burger (¥55, 8 ounces of meat), a medium-rare grilled ribeye (¥198, 16 ounces) and a cajun-spiced pork tenderloin. All that protein came with roasted vegetables and a choice of creamy mashed potatoes or thick-cut fries. The pork was smoky with flavor and cooked without sacrificing the tender texture.

But it was a toddler-sized portion. The burger, so big we had to mash each bite into our mouths, had a subtle taste of stinky cheese infused into the meat and authentic buns. The best came last–a juicy, buttery steak of Flintstonian proportions with just the right amount of chargrill and pools of steak sauce. From the first bite, it was deliciously tender, with a subtle grilled taste and a fat to meat ratio befitting a juicy rib-eye. We'd go back just for that steak, especially when it's half the price of the only other "maybe American" steak place in town.

Joanne Yao