Executive Chef Michael Vignola may be new to Michael Jordan’s The Steak House N.Y.C., but he is no stranger to exquisite cuisine. Chef Vignola has quite the pedigree -- and he’s come full circle. A self-taught steakhouse chef with a passion for seafood, he has worked for some of the world's best steak and seafood chefs. He’s worked under Eric Ripert at Le Bernardin, for instance, under Brian Bistron at Citarella, under David Walzog at Monkey Bar, under Marcus Samuelsson at Aquavit and under Gabriel Kreuther at The Modern. He’s also been with the Glazier Group for eight years, however -- first at Monkey Bar and then at Strip House, under Executive Chef John Schenk. Interestingly enough, Chef Schenk hired Chef Vignola at Clementine, back in Chef Vignola’s blue-haired punk days! By 2006, Chef Vignola had become executive chef de cuisine for Strip House, opening restaurants in several markets as part of the Glazier Group's finely tuned expansion plan. Chef Vignola is still with the Glazier Group, but now has a new restaurant to make all his own: Michael Jordan’s The Steak House N.Y.C. And if Chef Vignola's history is at all indicative of his restaurant's future success, Michael Jordan's is set to soar even higher than Air Jordan himself! Please read on for the dinner menu. If you’d care to read the lunch menu, however, click here.

Appetizers: Warm Garlic Bread with Gorgonzola Fondue ($9); Crawfish Chowder ($11); Jumbo Lump Crab Cake with Roasted Corn Salsa ($17); Beet Salad with Ash Goat Cheese and Mache ($15); Beef Carpaccio with Baby Arugula and Pecorino Romano ($16); Maine Lobster Roll on Toasted Brioche, Arugula, Celery Root Chips ($24); Chilled Jumbo Shrimp with Cucumber and Herbs in “23” Cocktail Sauce ($17); Chilled Shellfish Platter (M/P); Chopped Caesar Salad with Anchovies and Herb Croutons ($12); Iceberg Salad with Tomato and Onions ($11).