A Meal Well Done
Aged Steakhouse
107-02 70th Road Forest Hills, NY, 11375
(718) 544-2433
Mon – Wed: 11:30 a.m.–11 p.m.; Thur-Fri: 11:30 a.m.–12 a.m.; Sat-Sun: 10 a.m.–12 a.m.
CUISINE: Italian
DELIVERY: Yes
CREDIT CARD: Yes, all major
Located in the heart of Forest Hills, Aged Steakhouse sets the precedent for fine dining near Austin Street. Amongst several restaurants located nearby, Aged surely stands out for its unique interior décor and original flavoring and spins on classic dishes.
My colleague Joe Marvilli and I were immediately greeted with warm smiles before we reached our seats. The staff was incredibly pleasant and attentive, but the ambiance of the restaurant truly set the mood for a great dinner.
We began our three-course meal with two fairly simple appetizers – baked clams and French onion soup. I would consider myself to be picky when it comes to seafood, but Aged’s baked clams may very well be the best I have ever had. They did not have an overwhelming clammy taste as some baked clams do and, almost as important, the clams were in no way chewy. The clams had a very unique taste – a combination of flavors that truly made for a superb zingy dish. The French onion soup was also a delight, featuring a nice sweet and sour combination for contrast.
Eager to see what more Aged had in store, our second course consisted of golden fried calamari and braised sore ribs. The golden fried calamari was fried to perfection and served with marinara sauce. The marinara sauce, however, had a hint of red pepper that gave the calamari a pinch of spice, setting it apart from other calamari dishes. Joe took a stab at the ribs and was similarly impressed. The meat was slow cooked for four hours and served atop mashed potatoes, one fried onion ring and finished with a wasabi sauce. The ribs, Joe described, nearly melted in his mouth as easily as the mash potatoes. It was love at first bite.
Our last course featured two Aged Steakhouse specials, one of which included - you guessed it – steak. While Joe was busy devouring the skirt steak, I tried my hand at the Chilean sea bass. The steak was phenomenal and had a unique sweet sauce that complimented the tender meat. The sea bass also had a unique taste, served with a sweet carrot sauce to contrast the salty fish.
-Natalia Kozikowska