Tad’s Steaks finally closing its last NYC outpost
Tad’s Steaks is finally cooked in the Big Apple.
The cut-rate meat slinger will shutter its last New York City outpost — which opened its doors off Times Square in 1960 — in January, according to a government filing that cited “economic” troubles as the reason for the closing.
The cafeteria-style chophouse is known for hawking inexpensive meat-and-potato dinners on red trays — meals that cost little more than $1 each when the first one opened in 1957. A steak lunch today can be had for as little as $9.
At its height, Tad’s had eight New York locations out of 28 nationwide. But come Jan. 5, 2020, the red neon sign in the window advertising “broiled” steaks at 761 Seventh Ave. will go dark — as will the vast grill that played host to smoky “steak shows,” where dozens of cuts could be grilled at once during the thick of lunch hour.
On Wednesday, a patron identifying himself as “Bosco” said the fare at Tad’s, known for its red velvet wallpaper and fake Tiffany lamps, still compared favorably to that of other fast-fooders around Times Square.
“The burgers have a better taste than McDonald’s,” he said. “It’s a step above” a Big Mac.
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The closing of the Seventh Avenue location at the corner of West 50th Street follows earlier shutterings in Philadelphia, Chicago and New York. Come next year, the only Tad’s Steaks left in the country will be based in San Francisco. The Golden Gate City operation falls under different ownership than the ones in New York, which have been operated by the Riese Organization.
President Dennis Riese declined to comment.
“I believe they are closing because they didn’t change — they didn’t evolve,” said Phineas Ng, a partner in Tad’s Steaks San Francisco, which is adding all-day breakfast to its menu and table service in the coming months.
“We cater to families and tourists who are looking for a relatively affordable meal,” Ng told The Post.
At the Big Apple outpost, diners can get a boneless sirloin steak with a baked potato, garlic bread and salad for $14.99, or a filet mignon with sides for $17.99. A fish and chips platter costs $11.99, or $17.54 with bottle of Budweiser.
On Wednesday, a couple from Finland ducked out of the rain into Tad’s, ringing up a $67 bill after they added a bottle of cabernet sauvignon for $22. “I think the meal will be just OK,” said the woman, who identified herself as “Marge,” as she carried her tray to a table in the dining room.
Tad’s Steaks is finally cooked in the Big Apple.
The cut-rate meat slinger will shutter its last New York City outpost — which opened its doors off Times Square in 1960 — in January, according to a government filing that cited “economic” troubles as the reason for the closing.
The cafeteria-style chophouse is known for hawking inexpensive meat-and-potato dinners on red trays — meals that cost little more than $1 each when the first one opened in 1957. A steak lunch today can be had for as little as $9.
At its height, Tad’s had eight New York locations out of 28 nationwide. But come Jan. 5, 2020, the red neon sign in the window advertising “broiled” steaks at 761 Seventh Ave. will go dark — as will the vast grill that played host to smoky “steak shows,” where dozens of cuts could be grilled at once during the thick of lunch hour.
On Wednesday, a patron identifying himself as “Bosco” said the fare at Tad’s, known for its red velvet wallpaper and fake Tiffany lamps, still compared favorably to that of other fast-fooders around Times Square.
“The burgers have a better taste than McDonald’s,” he said. “It’s a step above” a Big Mac.
SEE ALSO
Houston Rockets owner buys Del Frisco's steakhouse chain
The closing of the Seventh Avenue location at the corner of West 50th Street follows earlier shutterings in Philadelphia, Chicago and New York. Come next year, the only Tad’s Steaks left in the country will be based in San Francisco. The Golden Gate City operation falls under different ownership than the ones in New York, which have been operated by the Riese Organization.
President Dennis Riese declined to comment.
“I believe they are closing because they didn’t change — they didn’t evolve,” said Phineas Ng, a partner in Tad’s Steaks San Francisco, which is adding all-day breakfast to its menu and table service in the coming months.
“We cater to families and tourists who are looking for a relatively affordable meal,” Ng told The Post.
At the Big Apple outpost, diners can get a boneless sirloin steak with a baked potato, garlic bread and salad for $14.99, or a filet mignon with sides for $17.99. A fish and chips platter costs $11.99, or $17.54 with bottle of Budweiser.
On Wednesday, a couple from Finland ducked out of the rain into Tad’s, ringing up a $67 bill after they added a bottle of cabernet sauvignon for $22. “I think the meal will be just OK,” said the woman, who identified herself as “Marge,” as she carried her tray to a table in the dining room.