SUNDAY BRUNCH AT NYY STEAK
Oh My! What a spread! You would be hard pressed to find a better treat for your eyes and your taste buds than the Sunday Buffet at NYY Steak inside the Seminole Casino Coconut Creek. The assumption might be that this is one of the best steak houses in South Florida but can their brunch live up to the reputation? We decided to put it to the test.
Before even getting to eye the array of mouthwatering foods, if you are a Yankee baseball fan, from New York or just a sports enthusiast, you’re in for a treat. You'll find touches like the autographed wall of past managers, owners, and announcers, the baseball diamond-shaped dishes and photos of famous people from the ball club that cover the restaurant walls. Dine to images of catcher Yogi Berra, Hall of Famer Whitey Ford, “the Yankee Clipper” Joe DiMaggio, “The Mick” Mickey Mantle, and a smiling Catfish Hunter (with a jaw full of chewing tobacco) right over the podium at the main entry.
You will be greeted at the entrance and led toward a table displaying colorful Bellini Champagne Cocktails offering your choice of Mango, Passion Fruit, Guava, Peach, Pear, Blood Orange or Cranberry, each flute decorated with a garnish of fresh fruit.
Next you will be led into their large open dining room with high ceilings and your choice of plushy booths or comfortable tables. You might be given ‘the tour’ for an overview of the variety of foods so you can make a mental note for which ones you’ll want to be sure to save room.
As you pass the spectacular buffet display, you’ll feel confident with the cleanliness because you can see the award-winning “open kitchen” through the wall of glass separating the kitchen and the dining room. No secrets there—like a gourmet show, you can see the cooks on the line working hard.
“Right off the bat” you can see 6 separate stations: A Bagel/Cream Cheese/ Lox Whitefish Station (with Assorted Cheeses and Salami), A Fresh Seafood Station (with Giant Cocktail Shrimp, Snow Crab Claws, Alaskan King Crab and Freshly Shucked Bluepoint Oysters on the Half Shell), Fresh Salad Station with a great choice of ‘fix’ins’ (roasted corn, candied walnuts, cranberries, slivered parmesan cheese, slivered cucumber and chickpeas) , Fresh Pancake Station, Dual Carving Station (of Charred New York Strip and Beer Brined Smoked Turkey (the most tender, browned turkey you’ve ever tasted) and Eggs and Omelet Station. In addition, there is a long table with choices of hot foods: the extraordinary Fresh Housemade NYY Steak Bacon and Sausage (made of aged and ground pork belly); Parmesan Roasted Baby Red Potatoes, Crème Brule French Toast with fresh berries and drizzled with dark chocolate, Lamb Loin Chops with sun-dried tomato toasted barley, and a real highlight: Smoked Lobster Tail Eggs Benedict (on a white cheddar polenta cake with a poached egg and sun-dried tomato Hollandaise.) Another tray, Spanish inspired, offered Smoked Pulled Pork on a crispy Johnny cake with mole sauce and plantains on the side. Just when you thought the NYY Steak omitted a fish option, there’s the Seared Almond Mahi Mahi over Citrus Rice Pilaf to try.
You won’t find better service or variety (lamb, pork, beef, fish, lobster) or more interesting special touches: Himalayan salt, Fleur de Sel (French sea salt) & Madagascar pepper, instead of 'regular' salt and pepper; a baseball scoreboard over the drink station for guests to keep tabs on the game scores in season; and a live classical guitarist who adds a peaceful, relaxing dining ambience.
Oh! There is one gorgeous station not to be overlooked—it’s real “eye-candy”: The Dessert / Ice Cream and Pastry Station. You won’t see a more decadent selection of Cakes, Brownies, Mousses, Chocolate Dipped Strawberries, Ice Creams, Crepes, 7-Layer Bars, Peanut Butter Pie, Cupcakes, Crème Brulee, Chocolate Chip Cookie Sandwiches and , oh yes, Bananas Foster, as good as you’d find in New Orleans.
Have you ever wanted to know some of the Butcher’s charcuterie secrets? Speak to Head Butcher Walter who’s been in the field for 20 years. What is HIS favorite cut of meat? (Lamb and New York Strip; he suggests instead of a small Filet Mignon, get the Porterhouse; then you get the bone and the Filet.) What is the best way to have it cooked? (No more than medium rare or rare + or it loses moisture.) And what is the best type of meat? (Only USDA Prime, not Select or Choice.) He said, “if you need to marinate a steak or use a rub, something is wrong.”
Another remarkable treat is NYY Steak’s special Housemade Bacon made with such care. You’ve never experienced any bacon like this before. They use Black Hog pork, they brine it, flip it every day, then wash off the brine and smoke it. The whole pork belly is placed into this wet mix, then a dry mix, then sealed in bags. This is a 7 day process and you owe it to yourself to give it a try.
Head Chef Alex Cruz, born in Guatemala and living in the U.S. for 9 years, enjoys cooking Chilean Sea Bass. But we learned a few more cooking secrets: The Bread Pudding is spiked with a bit of Baily’s Irish Cream Liqueur; the turkey is ultra- tender because butter is not only placed on top when cooking but under the skin; and the King Crab legs are sliced lengthwise and served open so guests can get right to the tender meat inside without mess, struggle or the need for tools to crack open the shells.
There’s no better way to celebrate a Sunday, whether it’s a special occasion or just a relaxing way to either mark with good times the end the week or the start a new one.
By Deby Goldfarb
NYY Steak- Sunday Brunch- 10:30 to 2:30pm- $60 per person-For reservations: 954-935-6699-Located at 5550 NW 40th Street, Coconut Creek FL 33073