I just have to mention one thing. The steak in the video from certain angles does look pinker than it actually was, but that was due to the indirect lighting and how my camera reacted to it. Filming in environments like that can be difficult. The times where I’m eating the steak showcased the color of the meat more accurately, albeit, it’s more difficult to see.

Hi James, Thank you for your review of Spark’s Steakhouse. I was left with a feeling that I would be best served to save my money for Keen’s and Luger. I thoroughly enjoyed your filming in the restaurant and I always like your narrative. I have watched your channel for some time now and I trust your opinion on restaurants and food. Thank you for the enjoyment that you create. Best Wishes, Peter

No music? I'm all in! Not every experience needs a soundtrack. Another superlative James Andrews production and review. Unmatched!

If you pay $70 for a steak, they should nail the temperature

The refreshing earmarks of your critiques, James, are that they are candid, objective, and informative. This one is a good example of that. Thanks.

Be careful, James, about reviewing Sparks Steakhouse. You don't want any wise guys coming after you due to a negative review, Lol. But , in your favor, you gave an honest, fair and excellent-professional evaluation of this joint. Kudos to you and keep up your labor of love.

As always, it's a wonderful review! Thank you, James!

We're posting a video on Sparks this week as well! We had basically all the same criticisms, the menu lacks the typical steakhouse variety, it was pretty quiet and empty and we were there on a Friday evening, our two steaks were cooked very differently despite ordering the same temperature and our dessert was pretty disappointing. Really great review!

I'm glad you explained about the lighting as your steak looked perfectly Medium Rare to me. I am more of a Pittsburgh Black and Blue fellow. Really James; it is always a pleasure to dine with you.

Another informative review! Thank you!

I love watching your reviews. Every time that i have warmed up pecan pie,it does tend to flatten out some...lol..now i want some pie! Great review as always!

Colorful history and steaks are to die for! Great review. Thanks James!

Good honest review James that both help customers on knowing what to expect, but also the restaurant on understanding what to improve - Keep it up 👏

I love your videos James...I just want more of them.

Another amazing review thank you

I was so pleased that you finally reviewed Sparks since I was eager to have you share your observations & thoughts with your viewers. This venue was always among my most favored spots when I was a salesman based in NYC & had a "generous" expense account & frequent clients to dine & entertain. Oh my, how things change as "time moves on"! While I no longer dine & entertain, I still always considered Sparks to be in the "top tier" category of NYC steakhouses. But, as always, I trust in your culinary judgement. My visual on your offered cut of meat inclines my to say that it appeared "medium rare" to me. However, I have read the numerous comments listed below & accept your remarks about "the room's lighting". I have no doubts that your review is accurate, and I can only express disappointment that "things never always remain as we wish it to be"!!! Memories are what we "hold on to", but new dialogue from trusted "friends" is our human suave as we "move on" in life. A final personal comment about Sparks; I grew up on 2 Ave & 47th Street in 1950's & 1960's. The physical location of Sparks on 46th Street was an A&P grocery store where my mother & grandmother shopped. This was always part of the "verbal banter" shared with my guests & clients while dining at Sparks. It's apart of my "story of life" I willingly share with others. So glad that you love food & appreciate NYC. Your offerings are always "must watch" viewing for me! This is Peter; out!

I thought the steak looked medium rare and phenomenal, the mushrooms looked incredible, and the pecan pie (without a filling) looked terrific. Nothing to kvetch about, in my opinion.

Thanks for the review, as always! I'll definitely have to pop in here one day!

Great video as always, James! I will say, cannot expect a ton of diners at a steakhouse at 12pm on a Monday in New York City, however.

You look like a younger version of Jude Law. I’m a new subscriber, I find your stylish reviews articulately fresh and simply honest. Looking forward to more content.

James, long time fan of your videos, am coming to NYC in October, can you recommend a steakhouse from the ones you've tried? Lugar? Keens? Benjamin? Would appreciate any tips!

The steak and mushrooms looked incredible! The pie dish also looked good. Great review as always.

Hi James, on this one I can truly relate. My senior partners in NYC brought me to Sparks dozens of times in the 80's and 90's. I was still an active wine collector and basic wine junkie. (I quit drinking 30 years ago now...boring...LOL) Sparks was very famous for very quietly maintaining one of the best cellars in NYC at that time. I drank many a fine bottle and had many a great meal there. It was not uncommon to see pretty well known wise guys in there by any stretch. Same with several other places we used to frequent. Great review as always. Cheers!! I really miss the old days.

Really enjoy watching you enjoy eating good food, James. I’m getting hungry, though, eating vicariously. The mushrooms looked tasty with that steak. And the seafood menu looked chockful of tastiness. You could have gotten a tuna “steak.”

another nice review from you.....been a while!

Here’s the thing that people need to get comfortable with - and that is sending back food - even at $50+ per person but definitely $100+ per person. It took me a few years to get comfortable with this and i dont do it often but at those prices we DESERVE near-perfection. The one that drives me crazy the most is when hot food is served cold - now i always send it back. But also if a steak is undercooked, overcooked, too much gristle, etc or if seafood even smells a little bit. We all work too hard to accommodate a restaurant’s laziness or lack of attention to detail. At the end of the day, a verbal or even written comment may be useful, but the ultimate vote of “worthy” is eating and enjoying the food, and conversely the ultimate “NO, not good enough” is sending it back.

James love the reviews. Do you do this "full time" or have another "day" job? Thanks!

Finally, but ugh..I'm bummed it wasn't perfect across the board - l can definitely say if you go back in the evening, the music, temperature, sides and dessert will likely not disappoint and change your opinion 360. I think it was a quiet Monday and they slipped a bit, which can happen at any restaurant.. Regardless, glad you enjoyed the positive notes, great job as always!

Brocoli 15.95. Gee whizz. Great quality video picture by the way. Had exactly the same steak cooking problem on my birthday. Always good to see you.

Hey James. Great video. Hope you have a great Memorial Day weekend. Today is a bit of a washout.

Great vlog, thank you for sharing

I agree with you on the no music. Especially when the place is empty. That pie looked disappointing.

another amazing video, kudos my friend

I love your steak reviews! If you want a good bold big red wine, go for an Australian Shiraz... Very good with steak

Id go broke in NYC. I live in Boston, and there are only so many elite restaurants that you try before you run out (which I almost have) NYC is infinate. Another great upload

Love sparks miss Ben Bensons Joey gallo was killed at DA Umbertos in the 70s . Great review

In addition to a sub-par experience, you have to watch out for the valet parking also. Just ask Tall Paul.

My mouth was watering the entire video.

Nice review again. What's your favorite hot chicken? Your'e still my favorite internet food reviewer. You might have better luck ordering a ribeye. In general, when I eat steak, it's 99% of the time ribeye. It's the best. Filet has no fat. I'll eat a skirt steak now and then but that's the one exception. Look forward to your review of Cote still. And to seeing you with a date! I used to work as a waiter with the top Chef Gerard Schmidt who won the Olympics of cooking. Now I'm a Naturopathic doctor and private Chef.

Just remember, ladies and gentlemen, that ANYONE with a phone, an appetite, and an opinion can be a food critic Don’t listen to everything that people post (hint, hint) but rather go out there and make your own assumption

Legendary, I had the privilege of eating there about 20 yrs ago! Still remember it …..

I'll stick to LongHorn and Texas Roadhouse! Safe Journey! Yellowbird Blue Agave Sriracha!!!

Sparks does not have dry aged cuts. I would try the dry aged ribeye at Benjamin steakhouse for a nice umami of buttered popcorn.

Steak and mushrooms go together like two peas in a pod. A perfect marriage. ❤

Sounds like a good, but not great, visit. By the way, some people use the generous supply of butter patties as additions to their uncut, whole steak. Maybe that was part of the reason for the bountiful supply. Too bad about that pie, though. Cheers.

I would spend my money and time other steakhouses , this should be the last option honestly , thanks for the review James !

Sparks does look like a fancy restaurant from back in the day, especially with all the dark wood deep red and black tones. Definitely wouldn't have picked a Monday, but that's me,lol. Seems like every chef has a different take on medium rare, looking at your steak from my iPad it looked more medium rare (rosy pinkish red), than medium, which is barely pink. I agree though they should definitely offer more cuts like rib eye (my favorite). Glad you ordered the mushrooms, they go so well with steak, and I thought a pino noire was a nice choice especially one from my neck of the woods,lol, if you haven't, sometime you should try Cabernet from Jordan Vineyard, they only make that and Chardonnay. Good review Andrew, thanks for the review.👍

On the pie…my guess is that they nuke’d it a little to warm it up, hence melting it.

I have eaten there many times over the years. It’s near my old apartment and near my old office. Always enjoyed it. The staff are great and the food is pretty good and not insanely priced. Probably on par with both smith and wollensky and Wolfgang’s which are both in the same area. Place is packed in the evenings. That looked pretty medium rare to me 🤷‍♂️

Totally concur about Sparks, underwhelming indeed…

Great video!

That seems expensive for a sirloin? Is there another Mid-Town steak house you could recommend James? We are coming at Christmas, and I am looking for the authentic New York steak experience.

Nice review! I had almost the exact same meal but no dessert. Glad I didn't partake. But my steak had a strange ammonia like flavor with each bite. I couldn't figure out what it was but someone who worked as a grill person in the past told me that most likely the smell came from the cleaning of the grill that hadn't burned off the chemicals yet? Who knows...It would make sense since I was the first one there during dinner service. I wasn't impressed by the flavor. Nice interior of the restaurant though.

I have no idea why I am watching this. I am eating wheat porridge for dinner.

Hey! I always avoided this place ! Thought it was a tourist trap ! I’ll give them a try I’ll try their veal chop

What’s your background in the culinary arts?

Sparks is one of my least favorite ‘steak houses’ in the city. This review is pretty spot on.

Next time send the pie back and get a new one!

I ate there. The steak was fabulous, better than Lugars, great atmosphere, service, wines, etc. I knew big Paulie, nice man, a real gentleman. My sister and I worked for him. ❤❤❤❤❤

$161 for a meal for one? Good heavens, New York restaurant prices are bonkers. Also, I couldn't help notice the menu typo at 3:24. "Gourmet's Delightsw"? What's that?

Good to know thanks for the review

Agree on that janky ass looking pecan pie. I think the pastry chef on duty that day had the mistaken belief that intact, huge chunkles of pecans would convey to the customer a sense of quality and demonstrate visually that whole and "fresh" nuts were being used. That's all fine, but a customer at a Manhattan steakhouse paying over $100 a person for a meal already knows and expects that the best quality ingredients will be used in a dessert. The nuts are supposed to be chopped to a small and consistent size so the pie bakes evenly and cuts cleanly into edible bites with a fork. That's pretty much standard practice and common sense pie etiquette. Imagine an apple pie with a pie crust and like 8 whole baked apples just sitting in there covered in caramel pie filling. Come on people do better.

Shame as the Steak selection sinks and they used to have Porterhouse, GOTO Mastro’s 1285 6th Ave for a superior Steak selection, matter of Fact the whole vibe....Dress Code Proper Attire is Required.

it looks like it needs an refurb! Those carpets😂.

Normally I’m not into food presentation, but that pie is a no no. Especially if you’ve seen reviews online and the pie didnt look like that.

had my bachelor party here. Terrific

Why they don't print out image in the menu?

They probably need to drop the steakhouse in the name.

I really like this dude’s voice. Ever think about radio or voice acting?

It should be renamed to the Sparks Wine and Steak House.

For such an imposing menu, you'd think it would be filled with a few more steak options! Maybe the lack of music was to help prevent outside distractions so you could read that whole thing in peace.

I’m sure you’ve gotten this before, but can I get an ID on those sunglasses?

The steak does not look like medium at all It loooks medium rare

At that price I will stick to Outback. Great review

I drink a shot for every "establishment" you utter, James. Somewhat of a letdown with this one. Keep em going. It's my Monday fun.

The crime is not the hit itself but the fact that they did the hit before Castellano had his dinner, that's cruel going out with a empty stomach.

Looked like a medium rare cook to me. That steak won’t be as tender as a strip steak.

About the pie, as my mom used to say, “it all goes down to the same place anyway”. 👍

Gives me Patrick Batman vibes.

Your experience makes their menu make more sense. Large number of steaks with several tasty preparations sounds like beef flavor isn’t their highest priority

Nice video, but the steak is not to die for.

A steak house with limited options is what I have always heard about Sparks for the last 10 years. Some people habe said that years and years ago, they had more selections but they took them off the menu because they weren't ordered enough a d they couldn't store the meat waiting for someone to order that particular cut. Then when beef prices went insane thanks to Biden's incompetence, they really cut back and started getting only those cuts they could get as bulk package cuts. They get a discount because they order 500-1000 pounds of beef per week and then the other cuts are pre-made with other things and heated up. Little sneaky trick some steakhouses have started using to cut costs down. They get a prepared entreel at $15 and then charge the customer north of 70-80 for it,

Lucky Luciano, Carlo Gambino, Paul Castellano, John Gotti. Legends.

So ... Gotti drove a steak through Castellano's heart ? Ha Ha ! No music playing ? Hmmm. Better to hear your assassin's footsteps. "Are you an assassin ?" Uh. I'm just the waiter" "But you've got a knife in your hand." "They forgot to cut your steak in the kitchen like they do at Lugers." James, Sparks is a pretty good restaurant. Would you make it the site of your last meal ? Probably not. I bet back in the day they also served some sausages of dubious origin. The ghosts of Castellano and Gotti might still be in one of those private rooms. "Are you gonna step outside ?" "Are YOU gonna step outside ?" Lovely NYC day, and classy review. All the best, James, and sorry for the puns !

Hi James! I believe you gave a excellent review. I'm all about presentation and there wasn't any. Plain and simple is ok but that was a zero for me. Sorry if i offended anyone.

It did look a little lonely the food looked good have a great week ❤️

In a mob related steak house you just eat it! No complaints. Otherwise “cement shoes! Sleeping with the fishes”

Steak goes nicely with a Syrah (AKA Shiraz).

UA really liked this place. You guys should collab.

This guys videos are like watching American psycho do food reviews 😂

I'm not sure if your critique about the doneness of the steak would hold up in court. It looked very close to medium rare to me. Sparks seems to get it's share of mixed reviews, but they must be doing a lot of things right to be around this long.

well. you should send it back. if you go to steak house you expect the steak to be the right temperature.

In several views of the steak the center was darker red in the middle. That would be medium rare. I think that was a NY strip not a sirloin.

Bon appétit my carniverous friend!

Sorry but you just cant officially be a “steakhouse” with 2 options. I would consider this a restaurant that happens to offer steaks. And i agree that pie was limp!! Almost always this comes down to whose running the kitchen. No inspection likely.

Nice Persols!!!!!!!

The best steaks will always come from some mom and pop restaurant in the middle of nowhere rural America.

Find a good butcher. Buy a good steak. Buy a good bottle of red wine. Go home and eat, and pour yourself a large manhattan beforehand. Steakhouses cost too much - I spent $600 for 4 in Hawksmoor in London. It was good, but $600.

Were you the only person in the restaurant? It sounds so quiet 😮

Just getting dropped off in front of this place would feel like I'm going to get whacked.