Gannett Suburban Newspaper:

A handsome new steakhouse that offers remarkable value for very good food."

"Flames proves once again that simple, unadorned American food prepared with care and attention to details can be as good as any cuisine on earth."

by John Mariani

and on...

Ambiance "Simple pleasures are the mainstay at Flames, a new steakhosue in premises last occupied by the Giardino, whose beautiful decor of salmon-colored walls and graceful architecture remains intact, thereby making Flames one of the most attractive examples of its genre around."

Service "Owner .... couldn't be more affable, and his attentiveness has obviously been impressed upon his waitstaff."

Wine "The wine list is excellent, with a strong range of big name Italian bottlings .... along with California stars. There is also a judicious selection of lesser-priced wines, all served in delightfully thin wine glasses"

Dine "The menu is brief, with a couple of specials: This is classic steakhouse fare of a kind pioneered by the Palm and Gallagher's in Manhattan and Peter Luger in Brooklyn, yet prices here are admirably below those you'll find in the city or at some of the other overpriced Westchester steakhouses."

Seafood "My 3 1/2-pounder (lobster) was a beauty, perfectly steamed (not boiled) and impeccably drained.... and it comes with good clarified butter on the side."

Crain's Magazine:

"In blazing a hot hospitality trail in Westchester, Flames burns brightly."

Wine Spectator:

"Easily the best, beefiest, most richly flavored sirloin I've had this past year was at Flames, a gem of a steak house in New York state's Westchester County.

Owner Nick Vuli will do everything possible to make you feel at home here. Vuli handpicks his dry-aged beef daily, and cuts it on premises. A few minutes on a 1,200°F grill gives the steaks a glossy searing, yet they remain succulently tender within. As at Peter Luger in Brooklyn, NY, the featured cut here is porterhouse, which is sliced at the table on a plate tilted to gather the buttery juices. The double veal chop is massive; the lobsters are full of fatted meat; and soups such as lobster bisque and leek-and-potato are well rendered. All the side dishes-home fries, french fries, onion rings, and creamed spinach- are first-rate. There's even a "kid friendly" section on the menu.

Flames' dining room has pretty archways and marbleized columns, with plenty of room between tables broad enough to accommodate the huge portions served here. Ask to see the downstairs private dining room in the temperature controlled wine cellar. The cache is stocked with every significant name in winemaking: Italian producers suck as Gaja and Ca' del Bosco; California offerings include 17 vintages of Opus One, eight of Dominus and four of Heitz Martha's Vineyard from Napa Valley; Bordeaux classics range from Lafite Rothschild to Chevel-Blanc. In a genre that too often goes through the motions of cooking and delivering steaks, Flames is a place with rare personality and refreshing attention to hospitality."

John Mariani from American Food and Drink