We're hitting one of the favorite times of year which is the perfect time to check off a few more restaurants off of our list. This month's The Art of the Snack is Tuscany Steakhouse. We take some time to find out more about this restaurant with restaurateur, Steve Haxhiaj. We talk about his expertise in the industry, his Executive Chef Jamie Chabla and what we should order the next time we dine in with friends and family.

ATHLEISURE MAG: As a veteran restaurateur and alumnus of Wolfgang’s Steakhouse, can you tell us about your career in the industry and what led you to creating Tuscany Steakhouse?

STEVE HAXHIAJ: With my 28+ years in the industry between Italian restaurants and steakhouses, I have combined my experiences and came up with the menu at Tuscany Steakhouse which marries flavors of Italian American fare and the classic American steakhouse, creating the perfect menu for our guests to have plenty of choices for steaks, seafood, and other Italian dishes.

AM: Tell me about Executive Chef Jamie Chabla's, culinary background and how he came to Tuscany Steakhouse.

SH: Our Executive Chef Jaime Chabla has more than 35 years experience in the industry. Chef Chabla had worked for about 20+ years at Manhattan Café & Portofino's as a chef. He also worked for 8+ years at Wolfgang's Steakhouse which is where I met him and we got the idea to get together open up Tuscany Steakhouse.

AM: How would you define the cuisine and menu that is offered at Tuscany Steakhouse?

SH: Our menu is really different from other steakhouse menus in New York City. We provide an Italian experience and flavors in our cooking and many of our dishes.

AM: What can guests expect when they come to dine here?

SH: Guests who dine with us can expect top-quality food, great ambiance, and excellent service.

AM: Can you tell me about the interior of the restaurant and what you have available for patrons who wish to eat outside?

SH: The interior of the restaurant features whitewashed brick and creates a rustic look. With large mirrors and Italian music, we also have a private room and semi-private room available for private events or business functions.

AM: What are 3 appetizers that you suggest we should order when visiting?

SH: I would highly suggest the thick-cut, sizzling Canadian bacon, cold seafood tower and the fried calamari.

AM: What are 3 main dishes that we should enjoy when visiting?

SH: Our USDA prime and dry aged steaks are highlighted by the Porterhouse Steak. Also, our fantastic Pollo Parmesan and delicious seafood pasta are other dishes that everybody really loves.

AM: What are 3 cocktails that you suggest?

SH: I would highly suggest our Midtown Mule, the Pear-tini, and the Salted Margarita.

AM: Tuscany Steakhouse has a vast wine list – can you tell us about some of the wines/regions that are available?

SH: Our wine selection is very generous; one of the most popular choices are the Californian Cabernets like Caymus, Faust, Robert Mondavi, and then also our Super Tuscany wines like Solaia and Sassicaia.

AM: To complete our meal, what are 3 desserts that you suggest?

SH: I would suggest the Tiramisu, Crème Brûlée and also the apple strudel.

AM: As we begin to enter the fall and holiday season, are there special dishes or events that will be available during that time?

SH: Yes, we will have special dishes moving into the fall and holiday season. Each night we have different specials available from off the menu including a bone-in filet mignon, pasta specials, fish specials and also a soup special. Additionally, we do have a couple different menus that we recommend for groups of larger than 10 people or for private events.

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PHOTOGRAPHY COURTESY | Tuscany Steakhouse