Steakhouses›Steakhouses in New York›Minetta Tavern
French brasserie · Greenwich Village · New York
Minetta Tavern
A 1937 tavern of writers and boxers, turned in 2009 into a Parisian-style steakhouse that kept the murals and the bar.
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By Hugo Ledger · Steakpedia editorial voice · Who writes
Why go
Minetta Tavern opened in 1937 on MacDougal Street and, since its reopening in 2009, has served dry-aged Prime beef in a room that has barely changed: the bar, the murals, the tin ceiling, the caricatures of regulars and the boxing photographs, all kept by Keith McNally when he took it over. The house describes itself as a Parisian steakhouse meeting a New York tavern. It held one Michelin star from 2010 to 2018, and its two most-cited orders are a côte de boeuf for two and a burger made from dry-aged cuts.
What to order
- Dry-aged côte de boeuf for two
- Black Label Burger
- Bone-in New York strip
Not published: breed, price.
01What to order
- Dry-aged côte de boeuf for twoUS$189 on the current dinner menu, with roasted marrow bones and a gem lettuce salad; The Infatuation put it at about 40 oz, bone-in.
- Black Label BurgerUS$38: a selection of Prime dry-aged cuts, caramelized onions and fries. The blend is made for the house by butcher Pat LaFrieda.
- Bone-in New York stripUS$77.
- Filet mignon au poivreUS$59.
- Steak fritesUS$49, with maître d' butter or béarnaise.
- Hand-cut Prime steak tartareUS$33, with quail egg, Dijon and capers.
02The beef
The menu says Prime and dry-aged, and nothing more: no ranch, no breed, no days. En Primeur Club describes US Prime beef, mostly dry-aged, with some butcher's cuts aged in-house. The burger's blend is not published; Tasting Table, in February 2026, said it is custom-made by Pat LaFrieda and likely includes short rib, brisket, ribeye and skirt, in a patty of more than 8 oz on a brioche bun.
03The fire
En Primeur Club says the beef is cooked on a high-temperature broiler. No source read by Steakpedia names the type of broiler.
04The story
Eddie 'Minetta' Sieveri opened the tavern in 1937, naming it after the Minetta Brook, which once ran from 23rd Street to the Hudson; the house lists Ernest Hemingway, Ezra Pound, Eugene O'Neill, E. E. Cummings, Dylan Thomas and Joe Gould among its patrons. Sieveri sold to Taka Becovic, a former busboy, who served Italian food until the tavern closed in May 2008. Keith McNally reopened it in March 2009 with French-leaning cooking and the Balthazar chefs Lee Hanson and Riad Nasr as equal partners; Frank Bruni reviewed it in The New York Times that May. Anthony Bourdain named the Black Label among the city's burgers on The Layover in 2011. In December 2024 a second Minetta Tavern opened at Union Market, in Washington, D.C.
05The practical
113 MacDougal Street, at the corner of Minetta Lane; phone (212) 475-3850; bookings on Resy. Dinner every day 17:00 to 23:00; lunch Wednesday to Friday 12:00 to 15:30; brunch Saturday and Sunday 11:00 to 15:30. The fries, double-fried in peanut oil, are ordered separately with the côte de boeuf, per The Infatuation.
- Address
- 113 MacDougal Street, Greenwich Village, New York, NY 10012
- Phone
- +1 212 475 3850
- Website
- minettatavernny.com
- Directions
- Google Maps ↗
When did Minetta Tavern open?
In 1937, under Eddie Sieveri. Keith McNally reopened it in March 2009.
How much is the côte de boeuf at Minetta Tavern?
US$189 for two on the current dinner menu, with roasted marrow bones and a gem lettuce salad.
What is in the Black Label burger?
A blend of Prime dry-aged cuts made for the house by Pat LaFrieda; the exact recipe is not published. It is US$38.
Does Minetta Tavern have a Michelin star?
It held one star from 2010 to 2018.
06In New York’s selections
07Sources
en.wikipedia.org · joinpearl.co · timeout.com · minettatavernny.com · enprimeurclub.com · axios.com · minettatavernny.com · minettatavernny.com · minettatavernny.com · amny.com · theinfatuation.com · tastingtable.com
Last verified Oct. 29, 2026.
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