The brand spanking new Union Trust Steakhouse, a project two years in the making, opened its doors this February. It was well worth the wait.
Chef and co-owner Terry White presents steakhouse basics, including luxuriously large steaks, hearty side dishes and a wide selection of both raw and cooked seafood; twists on these classics run throughout the menu as well. The ribeye filet mignon ($45) had all the flavor of a well marbled ribeye and the tenderness of a filet. Other interesting cuts include a lamb strip steak, a swordfish chop and filet mignon. The menu also offers many unique options for a steakhouse. Guacamole chock full of lobster ($16) transports diners straight to Mexico and the lump crab cakes ($15) would make any Maryland native homesick. A full raw bar as well as caviar, cheese plates and a charcuterie are all available as starters. In the “ruffage” category, the sweet and savory beets with gorgonzola ($8) are delicious and beautifully presented. The cold water Australian lobster tail is a force to be reckoned with; perfectly cooked, incredibly succulent and served simply with butter and lemon, this is a can't miss dish.
And what is a steakhouse without the side dishes? The list is extensive and includes five different types of potatoes, cooked every way imaginable: fried, baked, mashed, roasted and of course covered with cheese. The creamed spinach with shiitake mushrooms ($10) is also a standout.
When the restaurant opened, the owners recruited Christina Diekewicz, a well-known Florida pastry chef who brings her unique twists to the dessert menu. Bread pudding, crème brulee, carrot cake, homemade gelato and sorbet, and a three-part chocolate ending are just a few of the choices on the impressive list. Although the trio of chocolate was lacking in chocolate, it was delicious nonetheless. The key lime pie definitely highlighted Ms. Diekewicz’s Floridian background.
The building itself is a sight to behold. The massive 20,000 square foot space was once a federal reserve (hence the name) which was later transformed into a jewelry store. Now it is a sprawling dining hall with two bars, two dining levels, three private rooms and an elevator for those who eat too much to take the stairs. The restaurant is not fully complete, as the wine and champagne bars are both in the works.
Service at Union Trust is impeccable. An attentive, professional and knowledgeable staff makes the experience just that much more enjoyable. But the steak, service and space come with a price. Steaks range between $29-$100, and a special steak tasting menu serving up 72 ounces of prime meat costs a hefty $500. Make your reservations now for when the ‘rents come to town. Graduation weekend, anyone?
Union Trust 717 Chestnut St. (215) 925-6000
