Back in August, Costas Mouzuoras, my good friend and walking wine encyclopedia at Gotham Wines and Liquors, told me he “tasted the best kosher steak ever and one of the best in all of New York.” “Where?” I asked. “Some place in Brooklyn called The Loft,” he answered. This past week, I finally got around to visiting The Loft Steakhouse (1306 40th. Street, Brooklyn; NY 11218 – between 13th and 14th Avenues in Borough Park – Tel: 718.475.5600). 
The couple at the table next to mine were true oenophiles, but the fact that the restaurant could accommodate their tastes speaks volumes.
I started my repast with the Crispy Beef appetizer…
Crispy Beef – Looks good and tastes better
It consisted of slow braised beef, crisped and smothered in a fantastic, tangy ginger galze, with a vegetable saute of crimini mushrooms and sugar snap peas. It was a very worthy introduction to the dish to follow.
I continued with a medium well Delmonico Steak…
Delmonico Steak – Just the way I like it!
A delicately seasoned, beautifully marbled steak, cooked to perfection, tender and juicy, served over superbly seasoned mashed potatoes, and topped with thin strips of caramelized onion.
I ended the meal with a Napoleon, though beautifully presented, it was not a worthy crown for this meal. It was quite good – and more than acceptable at a lesser eatery – having been completely spoiled by the two dishes that preceded it I expected a richer taste…
Beautiful and unusual
I washed it all down with a Rum Punch…
It was made with tropical fruit juices, nutmeg, bitters, rum and strawberry syrup perfectly complementing a superb dinner.
Temur, my waiter, was very knowledgeable and made great suggestions. Service was impeccable. Prices were not cheap, but well worth it. I’ll just have to go back again and again, to taste the rest of their menu.
CS
The Kosher Scene 
I had been there recently with a group of friends who were celebrating my daughter’s recent engagement. I won’t quibble with the menu, some of which was inventive and creative. The wine experience, on the other hand, was a bit disconcerting. They offered a 2005 Herzog Napa Valley Special Reserve Cabernet, and I chose it with some reservation – I’ve found the Herzog to age inconsistently. In this case, I never found out – the sommelier broke the cork in his attempt to remove it. To his credit, he insisted on presenting me with another bottle of the same vintage, only to yield the same problem. I’d suspect that the wine was improperly stored, allowing the cork to dry out. The wine would most likely have turned as well. Perhaps these were fluke occurrences, and the wine is still featured on their menu. I substituted Binyamina’s The Cave, which went very nicely with the array of food we ordered.
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