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Savor the finer things in life with perfect portions of juicy, mouthwatering A5 Wagyu at these Westchester County restaurants.
By Cristiana Caruso and Michelle Gillan Larkin
Ah, the illustrious Wagyu. While the term literally means “Japanese cow,” it specifically refers to the name given to the cattle that have been expertly bred and developed in Japan over centuries. The A5 grade is the highest quality of Wagyu available — and it comes exclusively from Japan.
The cows live lavishly before, well, you know. They drink beer, listen to classical music, and have daily massages — and it’s all to develop the marbling that the meat is famous for. If a 14-hour flight is out of the question, these Westchester restaurants allow you to experience the richness of the famed cut of meat, without the jet lag.
Flames
121 E Main St, Elmsford; 914.592.3500
The menu at this meat-lovers mecca boasts a mammoth porterhouse for four, but A5 Wagyu is often on hand and is a frequent special. Other customer faves include filet on the bone and French-trimmed tomahawks, butchered and dry-aged (five and a half to six weeks) on premises by old-school restaurateur Nikolla Vulaj.
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Gyu-Kaku
156 Main St, White Plains; 914.358.5206
This Japanese barbecue experience is as fun as it is delicious. Cook your own A5 Wagyu Kalbi short rib cuts on the personal grill installed in the table. This bovine boasts rich umami with a subtle sweetness thanks to the extreme marbling. Season the cut yourself with a pinch of salt and pepper, while finishing the meat off with a dash of wasabi to slice through the fattiness of the meat. With short rib this tender, that’ll be the only cut taking place.
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Hudson Prime Steakhouse
5 N Buckhout St, Irvington; 914.231.6800
Framed within the walls of Gino and Floria Uli’s resplendent Italian steakhouse is a certificate declaring the authenticity of the A5 Wagyu steaks they serve. Not only are the steaks regularly flown in from Japan to Manhattan, they are hand-selected by the butcher and then aged in-house. When the 12 oz. steak hits your table, it won’t stay there for long. The tender, buttery cut of meat is cooked to perfection by the expert hands at Hudson Prime. Here’s a pro tip for you: Instead of an entrée, make the Wagyu the most luxurious appetizer of your life. (Oh, and while you scan the walls for that certificate, luscious meat settling in your belly, your eyes will surely double-take on the fantastic centerpiece chandelier above, designed by chef/owner Gino, himself.)
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Sea Flame Seafood & Steakhouse
709 White Plains Rd, Scarsdale; 914.874.5366
Serious carnivores who want just a taste of this tender delicacy settle into this exquisite strip mall standout and select a serving by the ounce. “They can share it as an appetizer,” says co-owner and general manager Peter Bicaj, who spent a decade as GM at Wolfgang’s Steakhouse in NYC. A four-ounce minimum is required, and it will surely spark an appetite for an eye-popping 28-ounce bone-in ribeye that’s USDA Prime and aged in-house under the expert and watchful eye of Bicaj and his accommodating staff.
tredici NORTH
578 Anderson Hill Rd, Purchase; 914.997.4113
A modern Italian restaurant such as tredici wouldn’t automatically register as a place that dishes out the revered cut of meat, but Chef Giuseppe Fanelli makes an exception. You have to catch it on special, but when you do, Wagyu carpaccio awaits you. Sourced from Idaho’s Snake River Farms, the highest quality and most trusted purveyor of American Wagyu, Chef Fanelli creates an approachable experience for those who may be hesitant to eat the meat raw. “I prepare it that way for two reasons,” says Fanelli. “First to make the dish affordable to everyone, and second to showcase the gorgeous marble that an American product has.”
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Z Prime Italian Steakhouse
189 Post Rd, White Plains; 914.682.0011
If a hunk of opulent meat is what you seek, find your deepest indulgence at Z Prime Italian Steakhouse. Dishing out an almost unheard of 16 oz A5 Wagyu ribeye steak, the gilding of the walls of the restaurant is a full indication of the deluxe experience you’ll have.
Bonus:
Fogo de Chao
235 Main St, White Plains; 914.697.8600
This internationally renowned steakhouse offers domestically raised A4 Wagyu, in an ancho ribeye cut and a New York strip, both aged for 21 days. It’s still decadent, still delicious, and always available as an add-on to the Full Churrasco Experience, which makes Fogo famous in our book.
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And… when the urge to enjoy a good steak in the comfort of your own home strikes, consider this trusted, top-tier purveyor of all things beef:
Village Prime Meats
475 Main St, Armonk; 914.273.5222
Those in the know flock here for fresh, unfrozen turkey for Thanksgiving, but career butcher John Rubio never fails to delight regulars and newcomers alike year-round with his broad selection of 100% USDA Prime beef, including A4 Wagyu, A5 by special order, plus filet mignon, shell steaks, prime rib, and burgers.
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Related: Where to Find Truly Great Steaks in Westchester County
