Answers from Our Experts (1)
When you tuck into a perfectly cooked New York strip sirloin — tender on the inside, crusted and crispy on the outside — it’s hard to remember to save room for dessert. The desserts at Roosevelt Prime Steakhouse are the perfect sweet contrast to all the savory items found within your main meal. Pastry chef Gary Tang, who has been at the recommended restaurant since it opened five years ago, churns out expert renditions of American steakhouse favorites. The dessert menu at Roosevelt Prime Steakhouse includes banana rum soufflé with crème anglaise, chocolate fondant cake with raspberry coulis and vanilla ice cream and “Sweet Dreams” — homemade cookies with a cup of hot chocolate. Along with dessert food items is a selection of port and sweet wines available by the glass or bottle. We humbly suggest a 1995 bottle of Barros Porto Vintage from Portugal or a 2000 bottle of Disznoko Tokaji Aszu 5 Puttonyos from Hungary, and Payton Smith, the restaurant’s American sommelier, is happy to offer recommendations.