Will H.

Well, the hype is real at Lobel's! I'm always skeptical of "must try" places, but six generations in, I've seen firsthand that these folks sell a quality product and (just as important) provide stellar customer service. We got a box of their Wyoming blend ground beef. From what I learned in a Forbes magazine article about the Lobel's; the Wyoming blend is a mix of sirloin, short rib, porterhouse tail, and center cut chuck. Whatever is in there, it's the best damn homemade burger I've ever had, and I've eaten quite a few as my dad has always been quite the carnivore and raised us to be the same. Dad even grinds his own meat. Sorry Pops. While I love your burgers, they don't hold a candle to the patties we got from Lobel's. All they took to cook in our apartment (no grills allowed) was a skillet, salt/pepper and a tiny bit of butter for greasing the pan. That's all you need with this meat, it's so delicious that it truly stands on its own. Call me a weirdo, but I ate a bare Wyoming blend patty on a plate with a spoon. That said, my boo did enjoy hers on a whole grain bun with freshly sliced onion, ketchup/mustard and American cheese. So you can't go wrong with that if you wanna go "all American." Juicy without being greasy and fatty. A meaty flavor unlike any other. Next day shipping via fedex and the packaging was great: the precious beef was surrounded by ice packs inside a foam cooler. Everything was cold despite it arriving amidst a heatwave. Patties come enveloped in parchment paper with a plastic inner layer, so they're ready to pop in the freezer if you don't want to cook them right away. I'm now very curious as to how their steaks and other meats are. Maybe we'll hop on a train to the upper east side and check out their store IRL. Perhaps I'm plebeian, but their burger wowed this (sometimes unnecessarily) harsh critic. Give Lobel's a try and treat yourself!

Sandy R.

Look at this beautiful...simply gorgeous 4 pound naturally aged prime rib. As you can see by the pictures, Lobel's did all the work cutting out the bones and then tying them back to the prime rib so that we didn't lose any of the flavor. Seasoned it with black pepper, 1 teaspoon of "Herb de Provence", and whisked together with 1/4 c softened butter; rubbed it all over the meat. Finished it up with kosher salt on the bottom and sprinkled over the meat. I preheated the oven to 500...placed the prime rib on the middle rack and cooked it for 20 minutes (5 minutes per pound), then shut the oven off; 2 hours later it was done. DON'T OPEN THE OVEN DOOR UNTIL THE ENTIRE COOKING TIME IS OVER (including the initial minutes). The crust on the meat was PERFECT...and the inside was cooked to the exact color I love my neat...not raw...but still a little red (pink). You could cut it with a fork...the meat was that tender. Outstanding...the best prime rib I have ever tasted...it was delicious. I do this every year and Lobel's never disappoints...the Prime Rib for Christmas and Turkey for Thanksgiving...best parts of the holidays. Now if they can get my favorite bacon (fruitwood smoked - the best ever) back in so I can order it...soon I hope. Thanks Lobel's...and to all your families and friends...I hope your holidays are as happy & prosperous as you have made ours.

Jason B.

If I may take a moment from your day, fellow Yelper or prospective customer, I would like to share our story. Ours is a testament of how Lobel's came to be a very important and very personal facet in one of the most challenging times in my family's life. Many years ago, my wife experienced a rapid and severe decline of health. Though we had the good fortune to have excellent physicians, she had come to the point that our care providers felt that a mortal juncture was upon us: undergo radical treatment or risk death from complications of the underlying condition. We were a young couple but I watched over my wife during the course of a year of treatment as she lost much of her hair, could scarcely hold any food down, and her regimen of daily medicine had escalated to a count of over 40 pills. About 10 months into her course of treatment, my wife had become anemic, partly as a result of the medicine and partly because she was having so much difficulty eating enough due to the nausea. Our doctor's recommendation was to prescribe Epotin alpha, a drug specifically engineered to address this condition. Aside from the potential side effects, this was to be yet one more pill my wife would need to choke down every day. I looked to her for a reaction and, to my heartbreak; I saw a flash of sadness followed quickly by the bravest attempt to muster a smile. I cannot honestly tell you that my next action was wise. I can only share what any spouse must feel when the one we love is at their most vulnerable. "NO! Wait.... I mean. Can't there be?" The doctor paused a moment and then began to look as though he was going to reply. Again - I interjected. "Doc, I can't. I just. You give me TWO weeks. That is when we see you next, yes? That is when we pull the next blood test, right?" The doctor checked the chart and agreed. He asked me, "Jason - I appreciate your frustration. I know your wife is brave and she can handle this. We're going to take very good care of her. I am not sure what you hope to achieve in two weeks." I became flush with a mix of fear and embarrassment. I was not entirely sure what I was going to do either, but I had to try - something. Food science to the rescue! Beef, when subject to dry aging, results in steaks that are not only incredibly juicy and flavorful, but are also remarkably easy to digest - owing to the enzymes that break down and naturally tenderize the meat. With my "Eureka!" recollection in hand, I dialed the ONLY place I trusted - Lobel's. When the steaks arrived, my wife's initial reaction was surprise. She asked me if I was planning a celebration. I smiled, touched her cheek, and assured her that this was simply a husband doing his job and taking good care of his wife. She gave me a big hug and went into the living room and sat expectantly as I prepared one of the steaks. I was not sure if she was hungry (the crackers I had left out for her earlier were still untouched). I had a moment of apprehension as I very lightly salted each side of the meat. Once it touched the hot skillet, all worry was set aside. That glorious nutty umami began to waft throughout the kitchen and somehow I felt at ease -as though we were turning an important corner for the better. I brought the steak over to her. Her tired eyes fluttered shut with a quiet smile. "Mmmmm... smells good." As I watched her take a small bite, I did not see any of the regular apprehension like a bout of nausea might take over. Slowly she chewed. She ate all but two bites! I gulped down the remaining piece of steak at her strong insistence (waste not want not ;-) That night, there were no panicked runs to the bathroom. Nausea, that ugly usurper of appetite, had bowed its head low in defeat. Over the course of the next two weeks, those steaks became a string of small but constant victories. The rosiness that I cherished so much in my wife's cheeks had slowly returned. I tamped down the excitement of my observation because I still dreaded the return visit to the doctor. To this day I do not know if it was the steak, the pleasant distraction from illness, or some combination of the two that brought us so much happiness. What I can tell you is... my wife never did have to take that new pill. Eat well, live well, and love well my friends.

Bob F.

When the steak arrived I immediately knew this was a class act and one of the finest pieces of meat I had ever had (NY Strip). I cooked it sous vide to 118 degrees, then seared each side over very very hot charcoal coals, one minute each then 1/2 minute on each edge. Let it rest 5-6 minutes. Served simply with garlic mashed potatoes, caesar salad(sort of), and a nice Petit Verdot wine. It just doesn't get any better than this. thanks, we'll be back. Expensive, well......yep, so are Ferraris and Bentleys. You get what you pay for. this was one of the best steaks we have ever had. Perfect for two. Delicious. Super tender. Perfect.

Marianne W.

Wonderful meat market in business since 1840. Everyone is nice behind the counter. The meats are fresh and tantalizing. You can buy a single piece of prepared chicken for lunch. What's not to love about this place. I'm a fan!

Ilya V.

Prices are outrageous (17 dollars per pound for prepared mashed potatoes). 80 dollars/pound for a filet (walk into any good steakhouse in the city and the best steak on the menu will be that). But, worst of all. I bought some prepared fried chicken for lunch and it was pink in the middle. I like my steaks rare, not my poultry! Stay away from this place.. Update. Lobel's reached out to me and were very nice... as the comment states they say they are took action to resolve the situation and are crediting my credit card for the cost.