Behind an unmarked door in the West Village sits The Eighty Six, a 35-seat steakhouse that feels like a secret society for beef lovers.
The space? The former Chumley's speakeasy. The vibe? Prohibition-era glamour meets modern steakhouse excellence. The beef? 30-day dry-aged in-house and possibly the best you'll taste in Manhattan.
But getting a reservation requires strategy, patience, and maybe a little luck.
Here's everything you need to know about The Eighty Six.
The Story Behind The Eighty Six
The location alone makes The Eighty Six special. The space once housed Chumley's, the legendary speakeasy that attracted writers like F. Scott Fitzgerald and John Steinbeck during Prohibition.
When the building underwent restoration, the team behind The Eighty Six saw an opportunity: create a modern steakhouse that honors the space's speakeasy roots while serving world-class beef.
The name itself is a nod to both the address and speakeasy slang. "86" meant something was sold out or a patron should be removed. Here, it means you're part of something exclusive.
What Makes The Eighty Six Special
The Eighty Six doesn't try to reinvent the steakhouse. Instead, it perfects every element.
The beef is sourced from small family farms, dry-aged for 30 days in their custom aging room, and cooked over white-hot coals. The sides are classic but elevated. The cocktails are theatrical without being gimmicky. And the space makes you feel like you've time-traveled to 1920s New York.
At just 35 seats, everyone gets attention. Service is attentive without hovering. The pace is relaxed but purposeful. It's romantic, celebratory, and indulgent in all the right ways.
The Menu: Beef, Beautiful Beef
Make no mistake: you're here for the steak. Everything else is excellent, but the dry-aged beef is why The Eighty Six has become one of NYC's toughest reservations.
The Steaks
30-Day Dry-Aged Ribeye - This is the signature. Richly marbled, intensely flavored from the aging process, with a crust that shatters when you cut into it. The 20-ounce ribeye can easily serve two, but good luck sharing.
Porterhouse for Two - A massive 40-ounce cut combining strip and filet. This is what you order for celebrations. Perfectly cooked, seasoned simply, and carved tableside.
New York Strip - For purists. The 16-ounce strip has less marbling than the ribeye but concentrated beefy flavor. Dry aging intensifies everything.
Filet Mignon - The most tender cut, butter-soft, available in 8-ounce or 12-ounce portions. Less flavor intensity than the ribeye or strip, but melt-in-your-mouth texture.
Dry-Aged Burger - Available only at the bar and at lunch. Made from dry-aged beef trimmings, this might be NYC's best burger. Juicy, funky, rich, and served with perfect fries.
All steaks are cooked over charcoal and finished with compound butter unless you request otherwise. Trust them on the temperature. They know what they're doing.
Starters Worth Ordering
Beef Tartare - Made from dry-aged beef trimmings. Rich, funky, seasoned perfectly, served with toast points. If you love beef, don't skip this.
Oysters Rockefeller - Classic preparation done right. Creamy, indulgent, with just enough spinach and Pernod to balance the richness.
Wedge Salad - Yes, it's a cliché steakhouse starter. Yes, you should order it anyway. Iceberg lettuce, blue cheese dressing, bacon, tomatoes. Sometimes classics are classic for a reason.
Bone Marrow - Roasted until soft, served with toast and pickled onions. Pure decadence. Perfect for sharing before your steak arrives.
Sides That Matter
All steaks come solo. You'll need sides, and these are the ones to get:
Creamed Spinach - Rich, garlicky, everything you want from classic steakhouse creamed spinach.
Duck Fat Potatoes - Crispy fingerling potatoes roasted in duck fat. Dangerously addictive.
Bone Marrow Mashed Potatoes - Mashed potatoes enriched with bone marrow butter. Yes, they're as rich as they sound. Yes, you need them.
Charred Broccolini - Something green to convince yourself you're eating vegetables. Actually excellent, with garlic and lemon.
The Cocktail Program
The Eighty Six's cocktails match the speakeasy setting. Theatrical presentations, classic recipes, and serious attention to detail.
The Eighty Six - The signature cocktail. Bourbon, amaretto, lemon, served smoking under a glass dome. The smoke is applewood, and it actually adds something rather than just being for show.
Classic Martini - Gin or vodka, stirred to perfection, served very cold. They take this seriously.
Old Fashioned - Multiple whiskey options, house-made bitters, one large ice cube. Simple and perfect.
Champagne Service - Excellent selection of grower Champagne and vintage bottles if you're celebrating.
The Space and Atmosphere
Walking into The Eighty Six feels like stepping back in time. Exposed brick, vintage light fixtures, leather banquettes, and dark wood everywhere.
The 35-seat dining room is intimate without being cramped. Tables are spaced for privacy. Lighting is low enough for romance but bright enough to see your perfectly cooked steak.
The bar seats about 10 and offers the same menu plus the exclusive dry-aged burger. Bar seats are easier to book and perfect for solo diners or couples who enjoy the energy.
One unique detail: the walls are lined with vintage books, a nod to the literary history of Chumley's. You can actually pull them down and read them while waiting for your table.
How to Get a Reservation
The Eighty Six books through Resy, releasing reservations 30 days in advance at 9:00 AM.
Prime slots (7:00 PM to 8:30 PM on Friday and Saturday) disappear within minutes. This is one of NYC's most sought-after reservations.
Reservation Strategy
Book at 9:00 AM sharp - Have Resy open and ready exactly 30 days before your target date. Weekend evenings require precision timing.
Try weeknights - Tuesday through Thursday offer better availability. The experience is identical, just less competition.
Early or late slots - 5:30 PM and 9:30 PM reservations are easier to secure. Early dinner means a relaxed pace. Late dinner often extends past midnight if you want it to.
Bar seats - The Eighty Six holds bar seats for walk-ins and easier bookings. Arrive at 5:00 PM when they open, or book bar seats through Resy (more availability than tables).
Lunch option - The Eighty Six serves lunch Tuesday through Friday. Much easier to book, and you get access to the exclusive dry-aged burger.
Cancellation tracking - Use Modjo to monitor multiple dates and get instant alerts when tables open from cancellations.
Practical Details
Location: 86 Bedford Street, New York, NY 10014 (former Chumley's location)
Hours:
- Lunch: Tuesday through Friday, 12:00 PM to 2:30 PM
- Dinner: Tuesday through Saturday, 5:00 PM to 11:00 PM
- Closed Sunday and Monday
Price Range: Starters $18 to $28, steaks $52 to $165 (for the porterhouse), sides $14 to $18. Expect $150 to $250 per person with cocktails and wine.
Dress Code: Business casual to dressy. Think dress pants or nice jeans with a button-down or blouse. The Eighty Six has an upscale vibe that warrants dressing up a bit.
Vibe: Speakeasy glamour meets modern steakhouse, romantic, exclusive, celebratory.
What to Order
For your first visit, here's the playbook:
Start with the beef tartare and oysters Rockefeller if you're sharing. Both showcase the restaurant's attention to quality and preparation.
For your steak, the 30-day dry-aged ribeye is the signature for good reason. Get it medium-rare unless you have strong feelings otherwise. Share it if you're dining with someone, or commit to taking home leftovers.
Order the duck fat potatoes and bone marrow mashed potatoes. Yes, it's a lot of potatoes. Yes, you need both.
Add the charred broccolini so you can pretend you're eating balanced meals.
Start with The Eighty Six cocktail (the smoking dome presentation is fun), then switch to wine. Their wine list focuses on big, bold reds that can stand up to aged beef.
The Wine List
The Eighty Six's wine program focuses on what works with beef: big California Cabernets, Bordeaux, Barolos, and Argentine Malbecs.
Bottles start around $75 and climb into the thousands for rare vintages. Several excellent by-the-glass options run $16 to $24.
The sommeliers know their stuff. Tell them what you're ordering and your budget, and they'll guide you perfectly.
Tips for Your Visit
Arrive 10 minutes early - The unmarked entrance can be tricky to find. Look for the dark door at 86 Bedford Street with no signage.
Trust the temperature - When they ask how you want your steak, go with their recommendation. They know how each cut handles the dry aging.
Share strategically - Steaks are large. Splitting a ribeye or porterhouse for two lets you save room for starters and sides.
Ask about the aging room - If you're interested, the staff will often explain their dry-aging process. Some nights they'll even show you the aging room.
Save room for dessert - Not required after all that beef, but the chocolate soufflé (order it when you order dinner) is worth the wait.
Is The Eighty Six Worth the Hype?
For beef lovers, yes. Absolutely.
The dry-aged beef here rivals anywhere in NYC. The space is gorgeous and historically significant. The service is polished without being stuffy. And the overall experience feels special in ways that most steakhouses don't.
Is it expensive? Yes. But it's also excellent value for what you're getting: prime real estate, premium ingredients, expert aging and preparation, and an atmosphere you can't replicate.
Consider The Eighty Six for celebrations: anniversaries, promotions, milestone birthdays. It's not a casual dinner spot, but it is the kind of place that makes occasions feel even more special.
Alternatives If The Eighty Six Is Booked
Can't get a reservation? These NYC steakhouses offer similar quality:
Cote - Korean steakhouse in Flatiron with a different vibe but equally excellent beef.
4 Charles Prime Rib - Just a few blocks away in the West Village, focusing on prime rib rather than dry-aged steaks.
Ferrara - Italian steakhouse in the East Village with a more casual approach but great beef.
FAQ
How far in advance should I book The Eighty Six?
Book exactly 30 days ahead when reservations open at 9:00 AM on Resy. Weekend prime times (7:00 PM to 8:30 PM Friday and Saturday) book out within minutes. Weeknights are easier but still require advance planning.
Can I walk in without a reservation?
Bar seats are held for walk-ins. Arrive right at 5:00 PM when they open for the best chance. The full menu is available at the bar, plus the exclusive dry-aged burger. Tables without reservations are extremely rare.
What should I wear to The Eighty Six?
Business casual to dressy. Think dress pants or nice jeans with a button-down, blouse, or dress. Avoid athletic wear and very casual clothing. This is an upscale environment.
How much does dinner cost at The Eighty Six?
Expect $150 to $250 per person with cocktails or wine. Starters run $18 to $28, steaks $52 to $165, sides $14 to $18. The experience is expensive but reflects the quality of ingredients and preparation.
Is The Eighty Six good for vegetarians?
Not really. While there are salads and vegetable sides, this is fundamentally a steakhouse. Vegetarians can eat here but won't find the experience as compelling as meat eaters will.
Can I order the dry-aged burger at a table?
No. The burger is exclusive to bar seats and lunch service. If you want it at dinner, you need to sit at the bar.
What's the best steak to order?
The 30-day dry-aged ribeye is the signature for good reason. Rich marbling, intense flavor from aging, and perfect execution. The porterhouse for two is excellent for celebrations.
Do I need to tip on top of the bill?
Yes. Standard gratuity (18-20%) applies. The Eighty Six does not include service charges automatically, so factor gratuity into your budget when planning your visit.
