Keens "Nice to Meat You" Apron
Ships to U.S. & Canada
Some restrictions applyKeens ‘Nice To Meat You’ Apron is perfect to wear while cooking their dry-aged steaks. It has a good sized pocket, adjustable neck strap and ties at the waist.
This legendary New York steakhouse was founded by Albert Keen in 1885 and quickly became a hangout for actors in the surrounding Herald Square Theater District as well as politicians, producers, newspapermen, and sports stars. The Theater District may have moved uptown since then, but Keens remains relatively unchanged, down to the historic prints and playbills lining the walls and regulars’ old churchwarden smoking pipes displayed on the ceiling. On top of being one of New York’s most historic restaurants, Keens Steakhouse is also one of its very best steakhouses. The steaks are dry-aged and USDA Prime, the burgers are a blend of chuck and dry-aged beef and ground fresh daily, and the mutton chop — a whole saddle of mature lamb, with the loin, tenderloin and belly — has been the signature dish for more than 100 years. Keens Steakhouse has been featured on Food Network’s The Best Thing I Ever Ate, Anthony Bourdain’s No Reservations, and, Delicious Destinations with Andrew Zimmern.
This package includes 1 “Nice to Meat You” Apron
- Each apron measures approx. 33″ × 28″ (excluding the ties)
Babe Ruth's Favorite Steakhouse, Est. 1885
No other restaurant is quite like Keens. The legendary New York steakhouse was founded by Albert Keen way back in 1885, and it quickly became a hangout for actors in the surrounding Herald Square Theater District as well as politicians, producers, newspaper men and sports stars. The Theater District may have moved uptown since then, but Keens remains relatively unchanged, down to the historic prints and playbills lining the walls and regulars’ old smoking pipes displayed on the ceiling.
On top of being one of New York’s most historic restaurants, it’s also one of its very best steakhouses. The steaks are dry-aged and USDA Prime, the burgers are a blend of chuck and dry-aged beef and ground fresh daily, and the mutton chop — a whole saddle of mature lamb, with the loin, tenderloin and belly — has been the signature dish for more than 100 years.
