FRESNO, Calif. (KFSN) — The Manhattan Steakhouse in Northwest Fresno continues to draw diners with its old-school ambiance, long history and menu centered on premium steaks and seasonal dishes.<\/p>\n
Located at Bullard and West avenues, the restaurant aims to deliver a New York-inspired dining experience, according to General Manager David Gobeli.<\/p>\n
“You’re going to get the Manhattan experience when you come here. You’re going to feel like you’re actually in Manhattan. Down to the lighting, the music and the drinks and the food,” Gobeli said.<\/p>\n
Co-owner Heather Richards said the restaurant’s atmosphere is part of its appeal.<\/p>\n
“Like Sinatra, the old Rat Pack. It’s just a really nice vibe in here,” Richards said.<\/p>\n
The steakhouse is known for its beef offerings, particularly its New York strip steak. Executive Chef Lawrence Hurtado said steaks remain the restaurant’s top seller.<\/p>\n
“Obviously steaks are the big sellers. We have Brandt beef. It’s the best prime beef you can get,” Hurtado said.<\/p>\n
Gobeli added, “We’re known for our steaks. Best steaks in town for sure.”<\/p>\n
According to Hurtado, the restaurant sells more New York steaks than any other entr\u00e9e.<\/p>\n
“We sell more New Yorks than anything. Really,” he said.<\/p>\n
The restaurant’s New York steak is a 14-ounce cut served with house-made garlic butter and Yukon mashed potatoes.<\/p>\n
Beyond steaks, the menu features seasonal ingredients and seafood selections. Hurtado highlighted the restaurant’s street corn dish.<\/p>\n
“This is our take on street corn. We got some corn, we go some roasted poblano,” Hurtado said.<\/p>\n
Gobeli said the dish was originally created using locally grown Fresno State corn during its season.<\/p>\n
“We actually did it when Fresno State corn was in season, so we wanted to use that local corn that everybody loves,” he said.<\/p>\n
Seasonal vegetables currently include zucchini and squash, while the restaurant’s halibut remains a popular menu item.<\/p>\n
Gobeli said the dish features fresh Alaskan halibut prepared in-house.<\/p>\n
“It’s fresh Alaskan halibut. We bring it in, we cut it. We pan-sear it and top it with lemon caper sauce. We sell a good amount of halibut, you know what I mean,” he said.<\/p>\n
The halibut is served over Yukon potatoes and vegetables.<\/p>\n
The restaurant’s history also remains an important part of its identity. Richards and her husband purchased the Manhattan Steakhouse from Dave and Karen Milutinovich, who owned the business for 33 years.<\/p>\n
“It’s got tons and tons of history in it,” Gobeli said.<\/p>\n
Richards added, “It’s such a pretty vibe. It just takes you back to another time.”<\/p>\n
Hurtado, who worked for the previous ownership group, continues to help shape the menu. One offering is the restaurant’s house-made popcorn chicken lettuce wraps.<\/p>\n
“This is our house-made popcorn chicken for our lettuce wraps. We have a hoisin soy base sauce here. It’s a little bit spicy, with wontons. Some pickled Fresno chiles,” Hurtado said.<\/p>\n
Gobeli said the preparation helps maintain the dish’s texture.<\/p>\n
“You get the crisp of the chicken because it’s not like a boiled or a fried chicken,” he said.<\/p>\n
The restaurant also offers a selection of desserts prepared by pastry chef Sarah Chai, including German chocolate cake.<\/p>\n
“German chocolate cake. I do the German chocolate filling, so it’s going to be pecans, coconut, sugar, vanilla. That’s going to be a vanilla bean chantilly cream,” Chai said.<\/p>\n
Other dessert offerings include strawberry cheesecake, while the restaurant’s bar remains a gathering place for regular customers.<\/p>\n
“It’s just such a beautiful bar. It’s really nice to look at,” Richards said.<\/p>\n
For Gobeli, the restaurant’s appeal comes down to combining food, service and atmosphere.<\/p>\n
“You really think three things, right. You think, ‘I want great service, I want great food, and I want a great atmosphere. You’re going to get the whole package here,” he said.<\/p>\n
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