The Mutton Chop is Keens' signature dish and one of the most famous lamb preparations in New York. This massive cut—nearly two inches thick—arrives beautifully marbled and seared to develop a crunchy, golden exterior while staying pink and tender inside. The kitchen serves it with bright sautéed escarole and tangy mint jelly that cuts through the richness. This dish has been on the menu for over 140 years and is the reason many diners visit Keens.
A classic preparation that pairs well with the steaks. Fresh oysters are topped with herbed spinach and breadcrumbs, then baked until golden. The heat brings out the oyster's brininess while keeping the meat tender.
For diners intimidated by the massive 26-ounce saddle, Keens offers an appetizer-sized taste. This smaller cut still showcases the quality of the lamb and the kitchen's sear, allowing you to experience the signature dish at a lower price point.
Keens' dry-aged Prime beef is excellent. The 8-ounce filet mignon arrives perfectly seared with a peppery crust and pink, tender center. Choose from four classic French sauces, with the au Poivre being the most popular. The butter used in all preparations is generous and of the highest quality.
Fresh Maine lobster prepared simply—steamed or broiled—allows the sweet meat to shine. Served with plenty of drawn butter for dipping. A classic choice that demonstrates Keens' commitment to ingredient quality.
A heftier portion of the same excellent dry-aged filet. This cut is perfect for diners who want more meat without the lamb. The same sauce options apply, and the beef quality is excellent.
Keens Steakhouse, operating since 1885, is an institution in Manhattan. The dining room features white tablecloths and wooden beams, with clay pipes hanging from the ceiling—a tradition from the early 1900s. The mutton chop is the main event: a massive, beautifully marbled cut of saddle of lamb that arrives nearly two inches thick, seared with a crunchy exterior and served with mint jelly and sautéed escarole. The dry-aged beef program rivals any steakhouse in the city.
Make a reservation well in advance—Keens books up quickly. The dining room is intimate and formal, so dress accordingly.
The Mutton Chop is the dish to order if you eat meat. Even if you normally avoid lamb, try it—the quality and preparation are excellent. Ask for it cooked medium-rare.
All sauces arrive on the side so you can control the amount. The Bearnaise is rich; the au Poivre is peppery. Try the Mushroom if you want something different.
The wine list is traditional with excellent representation of Bordeaux and American wines. Ask your server for suggestions—they're knowledgeable.
Page last updated: