Reviews

“[..] What truly sets the stage, though, is the wood-burning grill in the kitchen, which allows Central to prepare some of New Haven's tastiest beef [..]”
10Best.com Editor's Pick

There are times when the aroma of steak jolts the memory and wish the BBQ already under wraps, a trip to New Haven will answer this calling perfectly.”
Angela Lehman, Shoreline Magazine

When I first set foot in the new Central Steakhouse, I felt like singing. Specifically, I felt like singing "At Last" (the Etta James version), and waltzing myself through the high-style dining rooms, the downstairs lounge, the wine cellar, and the open kitchen.”
Todd Lyon, New Haven Register

Finally, a steakhouse worthy of the title. Finally, we don't have to drive out of town for a decent porterhouse.”
Colleen Van Tassell, New Haven Advocate

About Us

A project that took almost two years to finish, finally opened its' doors on May 21st, 2003.

The two owners of Bentara Restaurant (a Malaysian inspired restaurant), William Christian and Chef Hasni Ghazali, decided to venture into a steak house two years after opening Bentara. Daily, amazingly enough for an Asian restaurant, their top selling item at Bentara has been an Asian inspired Filet Mignon, Bentara Filet, prepared with dry rub of cracked coriander seeds and black pepper and a cabernet sauvignon reduction.

Central Steakhouse dining room features an open kitchen and seating capacity of 75 persons on the first floor and on the lower level up to 40 persons including three cellar rooms up to eight each.

Victoria Jessen Pike of David Chipperfield Architect Design firm in London design the space and Managing Partner William Christian was the interior designer for the restaurant. Marrying Mahagony wood for the bar, doors and cabinetry with deep blue tiles backdrop of the kitchen, beautiful shimmering glass tiles for the columns, black granite in the restroom on the first floor, slate floor in the cellar, every intricate detail well thought out including the paint on the wall.

Our Steaks

Chef Hasni Ghazali and Managing Partner William Christian, created the first "New England" steaks by using unique ingredient that's native to this region in the preparation. The steaks are carefully selected and aged for a minimum of 60 days. This process resulted in the juiciest, tenderest and the most flavorful steaks. Our "Chipwood Grill" allows us to smoke the steaks with mesquite woods while cooking them.