In 1885 Keens Chophouse opened independently under the ownership of Albert Keen, by then a noted figure in the Herald Square Theatre District. Keens soon became the lively and accepted rendezvous of the famous.
Actors in full stage make-up hurried through the rear door to "fortify" themselves between acts at the neighboring Garrick Theatre. By the time Keens celebrated its 20th anniversary, you could glance into the Pipe Room and see the jovial congregations of producers, playwrights, publishers and newspaper men who frequented Keens.
Today, Keens is the only survivor of the Herald Square Theatre District. In an age which tears down so much of the past it is comforting to find one landmark which survives.
to Pennsylvania Station/34th Street Station
to Herald Square/34th Street Station
MONDAY - FRIDAY
11:45AM - 10:30PM
SATURDAY
5:00PM - 10:30PM
SUNDAY
5:00PM - 9:30PM
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I'm thinking of places like the bar at Keens Steakhouse, where I long to sit with one of its signature bloody Marys (with balsamic vinegar) during happy hour as the bartenders whirl out tiered trays of hard-boiled eggs for all to try.
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Holy ****!
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An "Olde Standby" in the Garment District, this "Historic", circa 1885 steakhouse is renowned for it's collection of 90,000 clay pipes hanging from the ceiling . . .
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Bar for Grown Ups: Extraordinary selection of scotch, great house ale . . . Plus: mutton chops.
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My evening at Keens was certainly one of unlimited indulgence! I am thankful that I was introduced to a classic restaurant that brought unique hallmark to everything from decor to dessert. And, if you love whisky like I do, you will certainly be in your element
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Superb steaks, wonderful Dover sole, choice-and legendary-mutton chops and what may be the best green salad in town.
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The Mutton chop on the menu, actually a 26-ounce saddle of lamb, skirted with fat and nearly two inches tall, can wear whatever label it pleases because it provides as much pleasure as a carnivore could want.
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Keens Today: Keens gigantic mutton chop is still a magnificent piece of meat, flanked on each side by flaps of meat whos shape leaves no doubt where the term "muttonchop" sideburns come from.
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