Located in the middle of the multi culinary Niederdorf, directly at the Hirschenplatz, you can now enjoy extraordinary meat specialities in a dignified ambience.
The Simon's Steakhouse, which by the way bears the owner's name, sets new accents into the familiar surroundings of the Niederdorf. Looking rather inconspicuous from the outside, you will feel like you are in a hip Soho restaurant in New York as you walk inside. Visible brick walls, marble counters, velvet sofas and an open show kitchen with an oversized wine cabinet next to it – understatement looks definitely different.
The food is no less great and obviously dedicated to finest meat. The offer includes Argentine meat specialities and dry aged meat with maturation degrees from 30 to 90 days. Almost everything is available, from Bone in Rib Eye and Porterhouse steaks to exclusive Wagyu filet pieces.
The exquisite products are displayed in built-in drying cabinets and presented directly at the table when an order is placed. Once you have decided on your type of meat, your piece is prepared directly over the open fire of the show kitchen.
On our visit, we tried the Simon's salad and the Chef's Starter plate with shrimps from the grill, filet-sashimi beef, chorizo and beef empanadas for starters. We liked both dishes, whereby the Chef's Starter plate has disappointed us in the point of size; we had expected a bigger plate for this price.
Even more, we were looking forward to the main reason we were there: the meat. We had the Chef’s Dry Aged plate, which included Bone in Rib Eye, New York Club and Porterhouse steak. Together 1200 grams of meat for 4 people. In addition, we could choose 4 side dishes. We added normal and sweet potato fries, baked potatoes, grilled vegetables and grilled mushrooms. The meat was served arranged and sliced on a large platter, so that everyone could easily grab it. The taste was exceptional and excellent. The meat tasted slightly nutty with a strong original taste due to the ripening process. The various special salts, which were served with the meat, provided a varied taste experience. We were recommended a wonderful Italian wine, which went well with the meat and rounded off our evening at Simon's Steakhouse.
For dessert, we enjoyed a NY Cheesecake (of course), a warm chocolate tartlet with vanilla ice cream a tiramisu and a pineapple carpaccio with mandarin ice cream. A sweet and tasty finish.
With a well-designed restaurant, a live cooking station and a menu with a metropolitan touch, the Simon's Steakhouse brings a bit of New York to Zurich and makes all meat and wine lovers heart beat faster.
Starters: from CHF 9.00 to CHF 33.00
Main courses: from CHF 24.00 to CHF 69.00
Desserts: from CHF 5.00 to CHF 17.50
Phone: +41 44 260 56 46