La Tête d'Or

Prime Black Angus, wagyu from three countries and a porterhouse aged 45 days, in Daniel Boulud's first steakhouse, opened in November 2024.

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By Inès Vacher · Steakpedia editorial voice · Who writes

How to book

Book on Resy ↗Call Map ↗

Booking link from the restaurant’s own website, checked Nov. 1, 2026.

Why go

La Tête d'Or lists its beef by breed, grade and farm. The Prime steaks are Black Angus; the wagyu comes from Snake River Farms, Scharbauer Ranch in Texas, Rosewood, Stonefall Farms (olive-fed), Sir Harry Farm in Australia (citrus-fed) and Iwate in Japan, graded A5. Daniel Boulud opened it on Nov. 19, 2024, in the One Madison Avenue development, with a custom grill that burns charcoal, wood and gas. It was No. 17 in the World's 101 Best Steak Restaurants 2025 and No. 34 in 2026.

What to order

Porterhouse, Prime Black Angus, 34 oz
Prime rib from the trolley
Rib-eye, Prime Black Angus, 16 oz

Aged45 days, dry

Firecharcoal · wood · gas

BreedBlack Angus, Wagyu

GradeUSDA Prime

Opened2024

Not published: price.

01What to order

Porterhouse, Prime Black Angus, 34 ozUS$280 on the current menu, dry-aged 45 days. Strip and tenderloin on one bone, for two or more.
Prime rib from the trolleyUS$135 for 10 oz of American wagyu rib-eye from Scharbauer Ranch, with bordelaise, béarnaise, creamed spinach, pommes purée and a peppered popover.
Rib-eye, Prime Black Angus, 16 ozUS$126.
New York strip, Prime Black Angus, 14 ozUS$97.
Citrus-fed striploin, Sir Harry Farm wagyuUS$120 for 6 oz, from Australia.
Steak fritesUS$58: a 10 oz tenderloin tail, the queue de filet named at opening.

02The beef

Two families of beef. The Prime cuts are Black Angus: filet, rib-eye, New York strip, porterhouse and a 34 oz côte de bœuf. The wagyu is listed by producer: Snake River Farms Gold Label for the chateaubriand, Scharbauer Ranch American wagyu for the prime rib, Rosewood for the bavette, olive-fed wagyu from Stonefall Farms, citrus-fed Australian wagyu from Sir Harry Farm, and A5 from Iwate, Japan, by the 4 oz. At opening Resy described a porterhouse from RR Ranch aged 60 days and an aging room under construction downstairs; the current menu gives 45 days for the porterhouse, and Time Out reported a 45-day rib-eye in June 2025. The number: 45 days.

03The fire

Boulud designed the grill with Clay Oven, and it works with charcoal, wood and gas, per Resy at opening. The menu also lists a wood-fired bone marrow.

04The story

The name honors the park in Lyon, the city where Boulud grew up. The restaurant opened on Nov. 19, 2024, with its entrance on Park Avenue at 24th Street; Rockwell Group, led by David Rockwell, designed the rooms, and Time Out counted 120 seats and an open kitchen under an Art Deco-style hood. The Michelin Guide lists it in its New York selection, noting Caesar salads made tableside and prime rib carved from trolleys; Steakpedia could not confirm a star.

05The practical

318 Park Avenue South, Flatiron; phone 212-597-9155, LTDReservations@DanielBoulud.com; bookings on Resy. Dinner Monday to Saturday 17:00–22:45, Sunday 17:00–22:00; lunch Monday to Friday 11:30–14:00. Three private rooms: The Butcher's Table, the Chef's Salon and The Salon. Sides and potato dishes are US$18 each.