Beast

Thanks for taking the time to write what appears to be a restaurant review, a parking survey, and a seminar on brisket anatomy all in one. As for “strike one,” you were a party of two requesting one of our four-top tables during the start of dinner service. We reserve larger tables for larger parties whenever possible. That’s not being unaccommodating—it’s simply how restaurants operate. Taste is subjective, but a few of your conclusions aren’t. Our brisket and pastrami are prepared in-house, not microwaved, and they’re sliced the way we intend them to be for the sandwiches we serve—not to imitate Katz’s, Arby’s, or anyone else. Comparing a local independent restaurant to a New York deli, a fast-food chain, and then dismissing an entire county’s dining scene says more about your expectations than it does about our food. Fortunately, our guests come to Beast to enjoy Beast—not to grade us against chain restaurants, Manhattan institutions, or an imaginary version of what they hoped we’d be. We’ll continue saving four-top tables for groups of four and making our food the way we make it! #delicious