Private Air New York

www.privateairny.com Private Air | Summer 2025 98 en comes the main event: a 40oz Snake River Farms Tomahawk, charred with reverence and finished with one of Beefbar's signature sauces—Shiso Chimichurri if you lean bright, Kampot Peppercorn if you favor bold. For those who require their indulgence with heritage, the Beef Wellington, made from Black Label Wagyu, is pure decadence draped in nostalgia and served with bordelaise. But the true surprise lies in dishes that elevate the humble to the haute. e Truffle Wagyu Burger, for instance, is a symphony of caramelized onion, comté, and truffle mayo, capped off with a brioche bun that would make any Parisian boulanger weep. It's refined hedonism on a plate. e bar program takes no back seat. e Beefbar Mezcalita— rosemary-kissed and radiant with yellow chartreuse—balances smoke and citrus like a slow dance at midnight. e "I Never Miss", a heady trio of vodka, navy gin, and botanical foam, flirts with Bond- level sophistication. Even the zero-proof offerings, like the Key Lime Pie Fizz, arrive with nuance and flair. For dessert, the Passionfruit Soufflé is practically weightless—until a spoonful of vanilla ice cream melts into its center and reminds you why restraint is overrated. Or try the Marbled Chocolate Bar for Two—a glossy, layered indulgence of caramel, hazelnut, and everything you loved about your childhood candy bar, just reimagined for adults with impeccable taste. So here in 2025, as I continue my design-forward dining tour around the globe, Beefbar in Tribeca sets the bar high. It's a steakhouse, yes. But it's also a statement—a reminder that in a city full of noise, the most beautiful spaces still know how to whisper. PASSPORT

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