Steak: From "Style" to "Experience" ─ The New York Steakhouse Revolution: Exploring Three Evolving New Concepts

In 2025, a new wave of "next-generation steakhouses" is emerging in NYC, revitalizing classic styles. At the Rockefeller Center, Cuerno centers its experience around the open-fire culture of northern Mexico, incorporating the act of "wrapping" meat with salsa and tortillas. In Times Square, Gui connects Korean fermentation and acidity wisdom, such as koji and makgeolli, to steak. Meanwhile, La Tête d’Or in the Flatiron District re-enchants the classic with French sauces and tableside rituals. On social media, there's a buzz with comments like "Gui gives a reason to visit tourist spots," "La Tête d’Or offers photogenic rituals," and "it's something people want to discuss, for better or worse." For different purposes, Cuerno is ideal for conversation-focused dining, Gui for flavor exploration, and La Tête d’Or excels in business meetings and celebrations.