First, I think we are very lucky that the Rahman family has decided to invest in Tribeca — especially by rescuing two of the most prominent and charming storefronts in the neighborhood. (They will open another concept in the Sarabeth’s space this fall.) They could have gone anywhere in the city — they are originally from Toronto — and they came here.

Plus, the Powell Building has never looked better. It’s been shrouded by scaffolding for not sure how long — years? — and just won a preservation award from The New York Landmarks Conservancy. The main restaurant space has been empty since 2016, when Nobu went south to Fidi. (Tribeca and famed photographer Martin Schoeller had a gallery there briefly.)

So to Beefbar: I had delayed visiting because I was not feeling up for the ticket price. But I was so pleasantly surprised I saved my receipt. This was a top-notch girl dinner, especially since we were seated at the bar tables, which are comfy and low and perfect for dinner for two. (I will always choose a bar room over a main dining room and in this case I was right — it is cozier and less formal/corporate, but still luxe.)

We were not drinking, but our tab for the Korean BBQ, crispy rice with tuna tartare and charred brussels sprouts came to $105 with tax. (The manager sent over a carrot cake, which I would not skip if you make it in there.)

There’s a good reason they had the longest line at Taste of Tribeca last week.

The menu only makes sense if you know the history: Giraudi Meats was founded in 1968 in Monaco as an importer of Dutch and French veal to Italy, and over the decades grew to be one of the biggest importers of meats to Europe. When the founder’s son, Riccardo Giraurdi, joined the company in 2001, he started importing American Black Angus and Japanese Kobe beef; as a PR tool, he hired a chef to prepare the meats in an array of global methods as samples for his customers. That all took place at a bar, and the popup acquired the name of beefbar. The sob has since become a creator of all sorts of restaurant concepts; there are dozens of Beefbars around the globe.

So that’s why 1) they serve mostly beef and 2) there is so much street food on the menu — this was the concept of global tastes as a demonstration.

The menu is divided by grilled steaks (including the dry-aged, 32-ounce Porterhouse for $275); comfort food (that’s where you will find the roasted chicken, $32); and street food (bao buns, samosas, quesadillas — all with beef). We found the tuna tartare in the “reef” section of the street food page; the Korean BBQ in the robata section of street food; the brussels sprouts were on the list of sides on the page with the grilled meats, along with truffle french friends and blistered shishito peppers. There’s a separate bar menu to keep things simpler; see below.

Every thing was beautifully presented and prepared — they are not messing around and the staff seems excellent. (One glitch: the cases that were designed to hold cuts of beef are now holding wine — Department of Health was not playing.)

Oh, and watch for the plates. They are are adorable.

Beefbar
105 Hudson at Franklin
646-663-6050
reservations@beefbarnyc.com