The chophouse is having a moment and most of them do the same three things; Elder is doing something genuinely odd with the form, taking a very English template - chops, sole, sauces on the side - and running it through the technique of a chef who holds a Michelin star one floor up. It is also the rare Hudson Yards restaurant not inside a mall.
What to expect
A dinner-only chophouse of about a hundred seats, built around a large circular bar with a dining room and outdoor patio off it. The menu is organised around chops, sauces, Dover sole and vegetarian mains rather than a long a la carte spread. Expect a dressier Hudson Yards crowd and a bar that works as a walk-in option when the dining room is booked.
Good to know
- 517 West 38th Street is a short walk from 34th Street-Hudson Yards on the 7, or Penn Station on the A/C/E and 1/2/3
- Reservations open a month in advance, and walk-ins are welcome at the bar
- It is dinner-only, Tuesday through Saturday - there is no lunch service
- Indienne, Sarkar's Michelin-starred room, is upstairs in the same building if you want the tasting-menu version
- The patio is part of the seating count, so ask for it while the weather holds
- The room reads dressy - closer to an English club than a neighborhood spot
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Common questions
What is a British Indian chophouse?
Elder takes the format of London's old chop houses - steaks, chops, Dover sole, British classics - and rebuilds it with Indian spices, sauces and cooking techniques, drawing on chef Sujan Sarkar's heritage.
How do I get a table?
Reservations drop 30 days in advance at 9 AM. Walk-ins are welcome, and the large circular bar is the best bet without a booking.
Is it related to Indienne?
Yes. Indienne, Sujan Sarkar's Michelin-starred fine-dining restaurant, is upstairs in the same Henry Hall building. Elder is the ground-floor sibling.