Butcher & Banker

This creative new steakhouse at the historic New Yorker Hotel in Hell’s Kitchen is housed within a former underground Manufacturers Trust Company vault that had been closed to the public for more than 35 years.

The kitchen is headed up by chef Scott Campbell – ex Le Cirque, Windows on the World and Union Square Café – who worked with NYC consulting firm Baum & Whiteman to devise a menu that features traditional steaks along with cuts like prime-rib cap fillet and coulotte. Other indulgent dishes include seared foie gras with grilled pineapple, a pork spread for two and a smoked long-bone short rib.

Butcher & Banker have enlisted the help of consulting mixologist, Allen Katz, the founder of New York Distilling Company, who has put together a list featuring classics like aBountiful Martini and Raffles Singapore Sling as well as a 100 bottle strong wine list.

Billed as a “steakeasy” Butcher & Banker is a clever reinvention of the classic steakhouse that is not to be missed.

Ideal For


Signature Dishes

Steak. Other options include sea scallops with foie gras, five-spice duck and vegetable choices, including risotto primavera, whole cauliflower and a platter of roasted and braised vegetables.

Signature Drinks

The Dandy: Elijah Craig bourbon, Dubonnet rouge, triple sec, bitters 14