decades, we’ve spent many years along with family members in an
apartment building on 55th Street between Lexington and Third
Avenue and saw the comings and goings in a space on the ground floor
across the street. That space saw many different businesses attempt to
make a go of it only to fail -- among them a Russian nightclub
|Now in that
location is the beautiful, relatively brand new (its grand opening was
on February 6, 2014), totally re-designed space that houses the Angus
Club Steakhouse. Four savvy guys from Albania: Zef Makaj, Margent
Maslinka, Dino Gacevic and Chef Edward Avduli are partners in this
“We were all
involved in construction,” says Margent Maslinka “which took almost five
months. We worked every day, from nine A.M. until two A.M., non-stop,
The hard work has
paid off. In this All-American steakhouse is a highly appealing
environment created by an Albanian quartette who are expert in creating
a hearty menu of excellent steaks (dry-aged for 30-35 days on the
premises) and carefully prepared fish. Steaks are not smothered with
interfering seasoning or sauces. Fish dishes are ample, not -- of course
-- as ample as the steaks, but standard, simple unadorned fare from the
Blue Point oysters to the amply-filled crab cakes, to the Chilean sea
bass enhanced with herbs, peppers and the Norwegian salmon with a
lightly fried breaded crust.
We were there with
our daughter who still lives across the street with her husband. They
had been happy diners at the Angus Club Steakhouse nearly ten times
before she prevailed on us to dine there with her. It was a windy and
chilly April night, just the kind of evening perfectly suited for a
steakhouse visit at Angus. The restaurant’s quiet, comforting ambience
immediately impressed us. Spacious leather chairs, graceful, although
not intrusive, chandeliers providing subdued light, wooden paneling on
walls and floors added up to a fine place to enjoy a good meal in a
“When we decided to open a
steakhouse,” Margent explained, “we wanted to be different. We didn't
want to use the same red mahogany wood that pretty much everyone uses.
Instead, we went for re-claimed barn wood and warm, earth-tone colors.
And we decided to have a visible wine cellar with over a thousand
bottles of wine, all carefully stored on the lower level.”
From the bottle of
Malbec wine we consumed with great pleasure, through the Bluepoint
oysters, classic Caesar salad, lobster bisque, side of mashed potatoes
that swiftly disappeared, filet mignon (one of us raved it was the best
ever), and Norwegian salmon - - it proved a dinner to remember.
If there were a
“Rookie of the Year” award for a midtown Manhattan restaurant, we would
vote for the Angus Club Steakhouse. Everything works. The food is
terrific food, the staff efficient and appealing, and there is the
wonder of it all : good old fashioned American cuisine created and
watched over by four guys from Albania. Go there – you will enjoy!
136 East 55th Street
New York, N.Y. 10022
Photographs by Harvey Frommer
# # #
About the Authors: Myrna Katz Frommer and Harvey Frommer are a wife and husband
team who successfully bridge the worlds of popular culture and traditional
scholarship. Co-authors of the critically acclaimed interactive oral histories
It Happened in the Catskills, It Happened in Brooklyn, Growing Up Jewish in
America, It Happened on Broadway, It Happened in Manhattan, It Happened in
Miami. They teach what they practice as professors at Dartmouth College.
They are also travel writers who specialize in luxury properties and fine dining
as well as cultural history and Jewish history and heritage in the United
States, Europe, and the Caribbean.
about these authors.
You can contact the Frommers at:
This Article is Copyright © 1995 - 2012 by Harvey and Myrna Frommer. All rights