They’re bringing the heat, the meat — and the clean-up duty.
City employees Peter Annarumma, a firefighter at Engine 284 / Ladder 149 in Dyker Heights, and Joe Fraschilla, who works for the Department of Sanitation, have cooked up a sizzling side hustle: a steakhouse on demand.
The so-called Porterhouse Party turns up with bone marrow shots, champagne guns and charcoal grills, charging $100 per head and available in the tri-state area.
“What separates us from most chefs is, a chef will come to your house [and] cook, but for us it’s about entertainment as well. We bring the music, shots off bone marrow — it’s an immersive experience,” Annarumma, 37, told The Post.
Guests can indulge in appetizers like shrimp cocktail, caviar bumps and thick-cut bacon and tomato sandwiches before the main event: 45-day dry-aged steaks sourced from a purveyor in the Meatpacking District and grilled on site.
The pair, who grew up on Staten Island and still live there, came up with the idea during COVID, after taking up dry-aging steak as a way to take the edge off their stressful essential-worker jobs. That led to them hosting dinner parties for friends and family and, in 2023, catering private parties — including one for “The Real Housewives of New Jersey” star Melissa Gorga and her staff and another for the NHL’s Florida Panthers.
Gramercy-based event planner Amanda Orso heard about the Porterhouse Party through word of mouth and hired the crew a few months ago for a 60-person, Western-themed barbecue in Sands Point, Long Island.
“They brought a small charcoal grill. I was thinking, there’s no way they’re going to make all this steak for 60 people on that charcoal grill. But the steak was incredible — I had guests remark it was some of the best steak they’ve ever had,” Orso, 45.
She added that the raucous spectacle of it all — including her 70-year-old father doing bone marrow shots — took it to the next level.
“I hadn’t done anything like that before. My dad was having the time of his life,” Orso said. “It was fun to see everyone get into it.”
The standout, however, is one carnivorous party favor — beef marrow bones that double as shot luges for whisky, tequila or any spirit of the host’s choice.
“We scoop out the contents and you’re left with the half-shell bone, so it looks like a luge,” Fraschilla 38, said of the beef marrow bones. “The pure fat content of the bone marrow brings out the smokiness of the whisky.” (Or, if you prefer, tequila.)
Customers who have hired them say Porterhouse Party’s steak rivals New York’s most storied steakhouse institutions.
Doria Mina, a Staten Island-based dog groomer, raved the quality chuck was “better than Peter Luger” when she threw a Porterhouse Party birthday bash for her husband, Rob, after a friend raved about the experience.
“They come in with a grill, set up with a tent [and]music, they clean up start to finish and do the dishes. I usually like to be the hostess, but how are you going to beat that?” Mina, 33, told The Post, praising the playlist that ranged from Whitney Houston and Donna Summer to techno dance-floor hits.
“The way they prepare it, it was better than Peter Luger, better than Old Homestead,” she said of the steak. She even booked a second party this fall.
The Porterhouse Party concept has been so in-demand, Fraschilla and Annarumma have started slling their dry-aged meats and signature bone marrow online, and tey’re planning to host ticketed dinner parties, open to the public, at NYC venues like Slate Clinton Hall and Fornino at Pier 6 in Brooklyn Bridge Park in 2025.
They’re also now up to 25 employees.
“We run multiple parties per night. It’s been quite a ride,” Fraschilla said — nothing he and Annarumma love getting the party started. “We’re always going to be up dancing having a good time.”
