On November 29, 2012 by Sal Desai


At Sparks we cook them a little different. First we steam them, then we broil them. This requires more time and more effort but is well worth it as it produces a tender, juicy Lobster. At Sparks each lobster is taken from the tank live. First it’s steamed and than it’s broiled after you order it. None are cooked in advance.

210 East 46th Street. New York City
(Between 2nd and 3rd Avenues)
(Closed Sunday)

Free WI-FI Access at Sparks Steak House

On November 24, 2012 by Sal Desai

Sparks Steak House now offers Free WI-Fi access on the entire first floor.
Connecting is simple;
Select Sparks network from the list of available networks and enter the password: greatsteaks
So get connected and enjoy your Business Lunch meeting or just a cup of coffee.

The Best Restaurants in America – Award for Sparks Steak House

On December 2, 2010 by Sal Desai

Where The Locals Eat.

Top 100 Restaurant ~ 2010
Sparks Steak House

New York Magazine Award – 101 Best Restaurants in 2006

On January 9, 2006 by Sal Desai

New York Magazine Award – 101 Best Restaurants in 2006
Recognizes Spark Steak House on being chosen as New York magazine’s 101 Best Restaurants in 2006.

10 Restaurants That Still Matter

On March 1, 2005 by Sal Desai

Feed up with trendy “Eaters” full of attitude and annoyances?
Had enough of martini menus, communal tables, and intimidating concept food. Its time to rediscover these classic American joints that never go out of style

I like steaks. I don’t like steak houses. They’ re either too glittery and expensive or too crude end dumbed down. It’s easy to make a lot of money selling steak that’s because the boys come In homes and order Cabernet Sauvignon by the tub. Sparks is an exception to that rule that steak houses don‘t have to be smart. The sirloin strip is consistently the best in the city. The service is polished (when the place frantically overcrowded). the wine list is wonderful, with some of the best Bordeaux bargains in America.

That’s probably the lure that doomed Paul Castellano, longtime Mob boss and budding wine connoisseur. Twenty years ago, he was famously shot down outside the front door.

By Alan Richman

Link to Original Article:

New York Magazine – Adam Platt’s – Where to Eat 2005

On January 2, 2005 by Sal Desai

Adam Platt’s Where to eat 2005 – The best restaurants for every taste and the best single meal in New York.

Best places to eat – Best for a group of ten

We wouldn’t be surprised to stumble upon Tony and Carmela Soprano celebrating an anniversary (or an acquittal) on these saloon-like premises, where matter of-fact waiters whee carts of precisely aged prime beef up to each table. Management takes personal pride in the wine list, which classifies the voluminous bottlings of Bordeaux by vintage.

For the grandiose Manhattan-steakhouse experience, I’ll still take the New York strip at Sparks!

New York Magazine 2004 – Best Places to eat

On January 5, 2004 by Sal Desai

Best Places to eat 2004- From Divine French to soulful street food, a culinary tour of the city (by Adam Platt) ” I’LL take the New York strip at Sparks.”

2003 Restaurant Awards – WINE SPECTATOR

On January 7, 2003 by Sal Desai

The best restaurant for wine lovers, Spark Steak House in New York city has held a Grand Award for it’s wine list since 1981, the first year of our Restaurant award program.


Dirona – Distinguished Restaurants of North America

On October 25, 2000 by Sal Desai

At the Grand Awards Gala held in the grand Ballroom of the Waldorf-Astoria Hotel in New York on Wednesday, October 25, 2000. Dirona paid tribute to three exceptional individuals whose lifetime achievements are an inspiration to us all. The 2000 Hall of fame inductees were wine patriarch, Robert Mondavi , well known restauranteur Jean-Jacques Rachou and Posthumously, Pat Cetta, the gregarious host of Sparks Steak House in New York. Michal Cetta accepted the award on be half of his brother. The Hall of fame.

Gourmet – The Magazine of Good Living

On March 2, 2000 by Sal Desai

Table Talk – Gripes of Wrath – Suzanne Hamlin
Anyone who has ever seen the the wine list at Sparks Steak House, a meat mecca in Manhattan with a breathtakingly deep list of reds. knows that size doesn’t really matter. The Sparks menu and wine list are one. a printed miracle of sorts that sets an industry standard. Really though. how difficult would it be for most restaurants to simply hand one menu and one wine list to each diner? If you’re not interested. don’t bother to look at it. Maybe someday you’ll get tired of not looking at it. Mary Ewing-Mulligan is convinced that if someone hands you something over and over again, you’re eventually
going to read it. Maybe you’ll learn something and maybe you’ll lose the feeling that wine is a subject open to only a few. Maybe it will even lead to a spirited discussion around the table about wine.
(Gourmet-March 29, 2000)