The invitation promised seasonal cocktails, light bites and an elevated outdoor patio experience from 3 to 5 p.m. By the time we visited, however, the publicist had changed the start to 5 p.m.

What we discovered upon arrival was something entirely different: no patio, no light bites and instead, Andrew’s Steak Society, a new steakhouse specializing in dry-aged prime beef cooked over a red-hot oakwood flame in the dining room fireplace. The aging process og sy least 28 days enhanced the flavor and tenderness.

We had a wonderful experience. Just two weeks after opening, with the restaurant still finding its rhythm,  the service and food were impressive from start to finish.

Alex, our server, bartender and all-around hospitality pro, made sure we stayed hydrated with both water and libations. Looking for a little caffeine boost, I ordered his espresso martini. As promised, it wasn’t overly sweet.

My dining companion opted for an icy-cold Monkey 47 gin, the premium Black Forest spirit distilled from 47 botanicals and bottled at a potent 47 percent ABV, served with a twist.

In the open-fire grilling station at the back of the dining room, chef Nick prepared our lamb ($46) and ribeye ($47 / 10 ounces), both cooked perfectly medium-rare over the oakwood flame.

We started with charred lamb chops, truffle fries ($12) and the Blue Iceberg salad ($18). The wedge came with just enough blue cheese dressing to lightly coat the lettuce rather than drown it, topped with crunchy bacon and grape tomatoes.

Next came the sliced ribeye, accompanied by grilled asparagus ($14) and thick-cut slices of onion and tomato ($18). Alongside our meal, we sipped a California Cabernet.

Happily satiated, what stayed with us most, however, was the hospitality. Throughout the meal, the staff kept us smiling. They were genuine, welcoming and, yes, real.

I highly recommend a visit.

Andrew Steak Society
East Village
51 Avenue B
New York, NY, 10009
212-777-5151
andrewsteaksociety.com