The restaurant and partnership was inspired by the success of the Papi Steak found on the menu of one of Grutman’s other restaurants, Komodo. The dish was created by Einhorn one night when opted for his steak to be made with his “secret sauce” in order to make the dish kosher and the Papi steak was born. The 93-seat modern steakhouse also specializes in other steakhouse favorites "embracing the flavors and cultures of Papi’s upbringing", sucg as kosher-style favorites like latkes, Wagyu pastrami, and chicken schnitzel.
Grutman enlisted the aid of ICrave on the striking design, which features red velvet seating and hardwood tables with Candice Kaye tasked with the custom-drawn wall finishes and smokey mirrors.
Papi steak - 32oz 'glatt kosher' dry aged bone-in ribeye with sweet chilli sauce