Category Archives: NY Strip

Carcass Club/Beast Feast, Filet Mignon, Full Points for Flavor, NY Strip, Rib Eye, Steakhouse Reviews, Union Square/Flatiron

Strip House

December 5, 2015 Johnny Prime 6 Comments

Strip House overall score: 96

I’ve heard lots of good things about Strip House over the years, and I was psyched to go there and use a gift card I received for my birthday (Thanks Jackie & Mike!). Check the verdict (about as close to perfect as you can get). On my second visit, Jackie & Mike took us out for a b-day/anniversary celebration. Things are still incredible here. See the italics text below for new updates.

Flavor: 10

This place lived up to its expectations, and then some. The ribeye was perfectly cooked. It had a great crispy sear on the outside, and it was the perfect pink color and temperature from edge to bone, no uneven cooking, no change in texture, nothing. It had a great fat cap, and all the fat was soft and edible. There was nothing left on the bone at the end of the meal. Aside from the meat, everything else was perfect as well. This place is fucking legit. On the second visit I had the bone-in strip, and it was on par with the ribeye: amazing. Perfectly cooked, very flavorful and juicy. I tried smearing some of the mushy garlic onto a few bites and it really enhhanced the taste. I suggest trying it a little bit here and there. I had a taste of the special bone-in filet as well, and it is top notch.

Choice of Cuts & Quality Available: 9

Strip house has all four of the basics covered; porterhouse (only offered for two), ribeye, filet mignon and strip. In addition they have a Chateaubriand for two. There was no mention in the menu or on the website regarding what grade or quality the beef is, but based on the flavor I’d say it is prime. On special they even had a bone-in filet (aka “the conundrum”). A wide variety of meat sizes and flavors. The only thing missing was a porterhouse for one. On special for the second trip they also had a boneless dry aged 16oz ribeye on the menu.

Portion Size & Plating: 10

Portion sizes are just right for the steaks. The strip comes in 16oz or 20oz (bone-in) portions; the filet is either 8oz or 12oz; and the ribeye is 20oz (bone-in). The porterhouse for two is 38oz, and the Chateaubriand for two is 24oz. The garnish on the plate was a nice roasted bundle of garlic, within its paper, sealing in all the heat to make it nice and spreadable. I didn’t delve into it too much, but it was a nice touch, and it even had a sprig of rosemary sticking out so it looked like a little pine tree (rosemary) with the roots wrapped (garlic bushel). Speaking of garlic, it seemed to be a common theme on many of the plates. For example, in the crispy goose fat potato dish, garlic was sliced and fried, and placed on top with a little bit of parsley. There was also some minced garlic cooked into the sear on the steak (nice!). The garlic wasn’t overpowering at all; just prevalent. The sides were a bit on the small side in comparison to other places I’ve been, but to be honest there is enough to feed two people on any one dish. The ripped potato app is a fairly large portion, however. See pic below:

Price: 9

At Strip House, the price for beef ranges from $41 to $49. The filets are $41 and $45; the ribeye is $46; and the strip is $45 and $49 – the larger of the two strips (bone-in) being the most expensive cut on the menu. The porterhouse runs $45pp, and the Chateaubriand is $43pp. The special bone-in filet was $52. Apps are $11 to $19, sides $8 to $12. A martini costs $12, which I thought was fair. These numbers are about right. The total bill, after tax, tip and deduction of gift card, came to under $200. A good deal indeed, though the sides were a bit small for their respective prices. Be sure to snack on some of the candied pecans that come in a small dish with the check – they are incredible.

Bar: 9

The bar is really nice. First, the martini was made perfectly. The bartender chilled a glass while preparing the drink, and he even had the courtesy to ask if I wanted it shaken or stirred, up, or on the rocks. The decor is awesome, and the tables and couch near the bar make for a cozy yet elegant and swanky old time feel, with a nice view of the wine room near the entrance. I can definitely see myself hanging out here for a drink. I just don’t know if anyone else would be there since it isn’t in the most jumping location (though there is plenty to do nearby). The cocktail menu has a few new style drinks; interesting mixes rather than the traditional old time types of classics, but they are still good. My wife had a “bluebird sing,” which was a nice blueberry flavored drink. On my second trip they didn’t chill the martini glass, and it only came with two olives instead of three. Also noteworthy is that it went up in price by $1. I also noticed that the end of the bar is very close to the ring-up station where all the waiters and servers hang by the registers and computer screens. It can get tight over there, but the lounge seating area makes up for that.

Specials and Other Meats: 9

Also on the menu is a Colorado lamb rack and a veal rib chop. This place is pretty much beef and seafood only; I don’t really mind so much, but a slab of pork or some chicken would round it out better. I say man up or shut up though. Off the menu, on special, they had something for each course: a spicy crab and lobster salad, the bone-in filet, and grilled asparagus. They also had two types of oysters (east and west coasters). On special for the second trip they also had the bone-in filet again, a dry aged boneless 16oz ribeye, a spicy tuna tartare, and a seafood tower for two. We tried three of those. Mike had the bone-in filet (delicious), I had the spicy tuna tartare (very nice – spicy, cold, wrapped in thinly sliced cucumber, and dressed just right), and the ladies had the seafood tower (though the waiter was helpful in telling us it is cheaper and better to order two seperate towers for one, as you get more food for less money).

Apps, Sides & Desserts: 10

I heard a lot of really great things about the apps at Strip House before going, so I was determined to make room for a serious order. It started to become really difficult to choose. Ultimately we went with the roasted bacon for an app. It was amazing, and a good portion to match the hefty $19 price tag. It came with a nice sized arugula salad, perfectly coated with a homemade thousand island type of dressing, with halved grape tomatoes on the side. Next we had the black truffle creamed spinach, which was rich and creamy but not overpowering. You could definitely taste the truffle in there, and it was served in a cool miniature copper pot. Then the creamed corn with pancetta; it was deliciously topped with a crispy crumble, like mac & cheese. And finally an order of the crispy goose fat potatoes. Yum! They seemed to be baked in a ramekin of some kind, because every side of the upside-down-pie-shaped disc was perfectly crisped to a brown color. The potatoes themselves had a rich goosey flavor, with a heavy dose of rosemary infusion. We were temped to order the ripped potatoes too (baked potato, ripped apart and deep fried with a rosemary salt). For dessert we had baked Alaska; chocolate ice cream with layers of pistachio, topped with brulee’d meringue and sitting in a pool of pistachio cream. One thing to note was that the menu online was different than the one at the restaurant (changes for the better, for the most part). One item missing was the house cured beef jerky, which I would have liked to try. For round two the only new item we tried was the ripped potato for an app. It was really crunchy on the outside, soft on the inside, seasoned just right. Delicious. It may have benefitted from a little dish of sour cream on the side though (see a pic under the “portion size” section). For dessert we had the creme brulee (which I thought was more like flan and not as thick as I like it inside). It was okay, but a little too thin for my liking.

Seafood Selection: 10

Strip House has a nice seafood selection. Shrimp, crab cakes, scallops, and a seafood plateau for apps (along with lobster bisque); Yellow fin tuna and red snapper were mentioned on the menu online, but in the restaurant they had crispy skin Scottish salmon, and a sea bass entree. Solid change up. They also had Maine lobster (2- and 3-pounders) for entrees (along with a lobster linguine). They had a good selection of oysters and shellfish too, but the real kicker was the seafood plateau. Holy shit, my friends. Here is what was on the saucer of goodness: tuna tartare on a bed of seaweed salad; grilled calamari salad; lump crab meat ceviche; shrimp cocktail; a half lobster; a generous amount of Alaskan king crab legs; east and west coast oysters; and littleneck clams. It seemed never ending, and totally worth the $49 price tag. It came with an array of amazing sauces; a home made cocktail sauce that was creamy and generous with freshly grated horseradish; a cucumber vinegar bath; and of course the steak sauce (not with the plateau), which really was amazing with the seafood rather than the meat. Let’s put it this way: it makes Luger’s sauce look like bottled ape shit.

Service: 10

The service was fantastic. The waiters (and waitress) all had old fashioned period piece white jacket tuxedos on, and they all knew their shit when it came to meat, their preparations, etc. They were attentive but not annoying, and EVERY SINGLE PERSON WE WALKED PAST said HAPPY ANNIVERSARY to us, just because we mentioned it when making an online reservation. These people are classy. Our meal came with an amuse too – a shot of hot potato soup that was bacony and smoky as heck. Really delicious, though it could have been a bit smoother. The table breads were not only good, but they were REPLENISHED after we finished them (butter was a little hard though). There was an everything style onion roll with fresh charred onions and spices on top, a crispy raisin bun, and a log of salty bagel bread. The second trip was no different as far as service goes; only this time the amuse was a cool gazpacho instead of a warm potato soup. One bonus was that the waiter informed us it was cheaper and better to order two seperate seafood towers for one instead of the special tower for two – thanks buddy! In the lead up to the meal, a BR Guest PR person on Yelp found my reviews of Primehouse and Strip House, and wrote a nice response email to me. We had a conversation and it came out that I was about to eat at Strip House again that evening. She poked around the guest list and discovered that we were celebrating a birthday, so I knew we were in for some extra attention. As it turns out, they sent us a free slice of 24 layer chocolate cake. See below:

Service here never misses the top marks. When I came with a group of five guys, our waitress Asthma really knew her stuff and was incredible. I even noticed that when the sommelier helped us choose between two bottles of wine, he didn’t try to upwell us on one just because it was $5 more. He actually told us he preferred the cheaper bottle better and told us why. I like that.

Ambiance: 10

When you walk in, you feel like you just entered a movie set, or a place ripped right out of the old days. The walls are a deep wall-papered and patterned red. It is cozy and warm, but elegant. The filigree wallpaper even matches the cloth napkins at the table, and framed portraits of old timey nekkit ladies grace the walls, covering nearly every square inch with history. The cushions on the wall seats are a pillowed red; very art deco. The only thing that seemed out of place was the high-school style speckled large-tile floor. The bathroom was nice and fancy, old fashioned too, but a little small.

On my last visit, I had the filet mignon cooked crispy on the outside and rare on the inside. It was perfectly executed to my specifications.

My buddies and I tried the burrata app, which was super soft and flavorful. I could eat this every day and never get sick of it.

As always, the bacon was incredible as well:

UPDATED REVIEW AND PHOTOS as of 12/4/2015

My wife shared an article with me that detailed Chef Michael Vignola’s new 60oz bone-in filet mignon. At a cost of $183, I immediately took to the phones to set one aside for a group of four meat enthusiasts: me, The Cake Dealer, The Dishelin Guide and Matt Bruck.

Chef Vignola passed the torch off to Chef Andreas Seidel for the evening. Really great guy – Andreas and his team treated us like absolute kings! He brought out some really nice scallop crudo with uni and yuzu cream sauce for us to try. Very smooth and bright.

We also ordered the large seafood plateau.

Everything on it was top quality, super fresh and very tasty.

Andreas also brought out some bacon for us to gnaw on. Always a great thing…

Here’s the filet – that massive hunk of delicious, tender meat – prior to the table side slicing.

60oz Filet Mignon Slicing & Serving Video:

Standard issue plating at Strip House is this buttery smooth roasted garlic with a sprig of rosemary. I love this…

Here’s my plate:

There was a ton of flavor on the outside crust, but that meant I had to cut and portion carefully so as not to have a bite of all center with little seasoning. The meat was super tender and absolutely fatless. It was aged, so any fat that may have been in there melted away, leaving behind a dense, meaty and super soft hunk of beef.

On the side we tried the Pommes Dauphine (tater tots with aged gouda and crispy parsley). These were super soft inside, like mashed potatoes, but nice and crisp on the outside. I am now in love with crispy parsley too. It actually had flavor, which is so unlike parsley!

We also ordered creamed corn with pancetta. Great side. Probably the best on the menu here.

The chef also brought out some truffle creamed spinach as well. Very earthy and savory. This went really well when slathered onto the steak with each bite.

Green beans. Simple, but really well executed.

Andreas also sent out some crispy goose fat potatoes – delicious!

The chef also sent out two desserts for us. First was this beautiful Baked Alaska. Watch the service here:

Really nicely done. You could taste the booze but it wasn’t overpowering, and the marshmallow outside was perfectly seared.

There was also more of that massive 24-layer chocolate cake!

Here’s a shot of Team Bald – me and Matt Bruck, with chef Andreas Seidel. Great guy and a great sport!

STRIP HOUSE
13 E. 12th St.
New York, NY 10003

Filet Mignon, Full Points for Flavor, Midtown West, NY Strip, Press Reviews, Rib Eye, Steakhouse Reviews

Del Frisco’s

October 25, 2015 Johnny Prime 7 Comments

I recently dined here for a fourth time, and I’ve confirmed that the wagyu long bone rib eye is by far the greatest steak I’ve ever eaten.

The quality of the flesh is just outstanding. Every bit of it is edible, juicy and savory. Del’s uses a lot of crushed pepper to get a good crust on their steaks, and that “rub,” so to speak, really permeates down to the center of the meat and imparts flavor from end to end.

Fucking unbelievable. I was even gnawing on the bone.

As you can see in the background of one of the other pics, there’s another chunk of steak on my plate. My buddy and I split both the wagyu long bone, and the boneless strip.

As you can see, it was also cooked perfectly, and crusted with that great peppercorn rub – the strip is on the left, and the wagyu is on the right. Although the strip can not hold a candle to that wagyu in terms of insane flavor, it was still one of the best strip steaks I’ve ever had. Del’s just really knows what’s up.

My wife ordered the special cowboy bone in rib eye that was on the menu. This, too was excellent.

You really can’t go wrong with any cut of meat here. Porterhouse is excellent as well:

My buddy’s wife ordered the 12oz filet, and that was great as well. Buttery, savory, peppery and juicy.

As you can see from the pics above, some of the plating wasn’t as pretty as in the past. It seems like Del’s got rid of their signature chopped parsley across the top and on the plate. They also failed to wipe up some of the juices from when they placed the steak on the plate and then adjusted the positioning. Not a big deal though, especially considering how delicious every cut of meat is at this joint.

The first app that we tried this time was burrata. I thought it was a little too light on the cheese and too heavy on the tomatoes, but the quality was excellent.

The escargot was nicely executed. While I’ve had better at French joints, this was served on toasted bread like bruscetta, and in a really nice buttery sauce.

The crab legs we ordered were super pricey, but super fresh. These are dangerous because you could really eat your entire paycheck in just a few minutes time.

After the crab legs, our awesome waiter Luke brought out some hot towels and a lemon wedge to clean up from handling the shells.

But in all honesty it wasn’t needed, because with the insane service you get at Del’s, the shells are already cracked, opened and easy for meat extracting.

The chateau potatoes we ordered on the side were a bit dry. They were skin-on mashed potatoes with garlic and some spinach greens. Perhaps if they were served with a gravy they’d be killer.

The pancetta is what made these brussels really great. I prefer a harder roast and some char on my brussels, in general, but they were nice and tiny so the surface area was coated nicely with all the seasonings and flavors. It didn’t get monotonous-tasting like brussels sometimes can.

For dessert, we tried the lemon cake, as it is a crowd favorite and secret menu gem, as well as the sweet potato casserole (with ice cream on top). I have to say that the version at Ruth’s Chris is better. That lemon cake, though, is wonderful. The cake is moist without being too heavy or dense. And while there is a LOT of frosting on this baby, it is really tasty and I didn’t think it was overly sweet.

The other cake on the plate there with the lemon cake is something that the staff sent out for us on the house, since it was my buddy’s birthday. It was a butter cake with caramel ice cream. That shit was the best desert of the night, and it’s right up there with my favorites of all time.

The outside held a nice crunchy sweet crust, but the inside was buttery sweet with a slight bit of savory to boot. Drizzled with a little bit of sweet caramel and maple syrup type of shit, it really hit the spot.

Then the bad news showed up. DAMN! But worth every penny.

The bar here is still amazing, as I remembered. It was packed out all night, really great buzz. And the bread served at the table comes with a really soft whipped butter that has just the right amount of salt content.

So Del’s ended up remaining at a 97/100. I pulled one point for the apps/sides, since the burrata and the potatoes were both somewhat failures. I considered pulling a point for the plating since the plates weren’t as pretty as the past, but I reconsidered because that seems petty and retarded. I tacked on a point for price, though, since I really feel that despite the astronomical pricing of some of the shit here, it really is worth the money. If you’re going to splurge on a steak dinner, you may as well do it the right way. That means going to Del’s and being fully aware of the wallet rape that is to come.

Del Frisco’s Overall Score: 97/100 – price moved from 8/10 to 9/10, and apps/sides/desserts moved from 10/10 to 9/10. So we evened out and remained at 97.

OLDER REVIEWS REMAIN POSTED BELOW

Del Frisco’s overall score: 97

Ever since I became obsessed with NYC steakhouses back in 2000, I have heard overwhelmingly great things about Del Frisco’s “Double Eagle” Steakhouse. I finally nailed down a time to go with a group of old friends and coworkers when one was back in town from California. A nice 25 second stroll from my office took me to one of the best steakhouses in the city. A second trip to this joint in December of 2012 solidified Del Frisco’s place in my top five. New info added on that trip is in italics. After a third trip, comments in BOLD, this place is tied for first.

Flavor: 10

I ordered the ribeye that they had on special; a 22oz bone-in cut of heaven. It had a nice seasoned crust, the kind of marbled fat that just melts away and gets really soft, and it was perfectly cooked. It could have rested another two minutes, but that didn’t alter juice or flavor qualities. My friend ordered the filet. I had a bite of that, and it was delicious and well seasoned too. Del Frisco’s certainly lived up to the hype for me in terms of flavor. On a second trip with a couple of buddies from Junior High, High School and beyond, I ordered the house special: the double eagle bone-in strip. It, too was cooked perfectly and tasted delicious. On the third trip I had the $94 wagyu ribeye, which was easily one of the best steaks I’ve ever had in my life (if not THE best). It was 32oz of pure heaven. Delicious flavor from end to end; juicy, tender, and cooked to a perfect medium rare. See the pic below:

Choice of Cuts & Quality Available: 10

Everything on the menu is prime quality. They only have the four basic cuts (filet, ribeye, porterhouse and strip), but they offer several varieties of each, like the 38oz longbone American “wagyu” ribeye and some specials (see below). This makes up for the initial point I was going to take for not having anything outside the basics. Del Frisco’s shows that when you do the basics the right way, nothing else is needed.

Portion Size & Plating: 9

The filet comes in two flavors: vaginal (8oz) and quasi-manly (12oz). They also have 16oz strips and ribeyes (boneless) – a bit on the small side but not horrific. They also offer a signature bone-in “double eagle” strip at 26oz, as well as a 24oz porterhouse, and a special bone-in filet at 16oz. The relatively smaller sizes make it easy for the eye to wander to the 38oz “wagyu” ribeye at 2x the price, or the specials at 1.5x the price. Well worth the up-charge, in my opinion. The plating is super-basic. But for real men with balls swinging between their legs, plating isn’t really something you go yammering to your friends about anyway.

Price: 8 (now 9/10)

In my opinion the price was a bit on the hefty side for the size of the cuts, but relatively on par with other NYC steakhouses of even footing. What they lack in size is made up for in taste, so you kinda even out on price value. The filets are $40 and $47, ribeye $46, and strip $48. The porterhouse comes in at $58, and the wagyu at $92. The specials ran in the mid $60 range. The signature crab cake comes in at a pricey, but worthy, $21 (crab cake went up $1 since last visit, but I guess that’s just standard inflation). My martini at the bar was $18.50 (an incredible $20 when you leave a tip). The total bill for two appetizers, three beers, a vodka tonic, two steaks, two sides and a dessert was about $300 (tax and tip included). On my second trip, I took a photo of the elusive Mr. William Price, that way you scumbags can see just exactly what everything cost:

I HAD to include the bill from the third visit, simply because it oozed manliness (with the exception of the trio of filets that was ordered… and the patron cafe’s were also mocked as well):

Bar: 10

The main bar is really beautiful. Del Frisco’s has a wide open floor plan with a nice wrap-around bar internally positioned alongside the high windows in the corner of the restaurant. There is also a nice sized second bar on the second floor with a couple of flat panel TVs for sports. The martini could have used a little less vermouth, and was a bit pricey, but overall the bar experience was great. This is definitely an after work spot worth checking out after a hard day at the office, even if you don’t eat the meat. On my second trip, the martinis were made much nicer, our incredible waiter Tim introduced me to one of the most delicious, peaty scotches I have ever tasted (Ardbeg Corryvreckan), and we also ordered a wine from the extensive wine list. I also took note of an interesting passage featured above the bar: DO RIGHT AND FEAR NO MAN. The quote, as far as I can tell, dates back to a 15th century proverb out of England, and then later common in 18th century Scotland. On the third visit I had a chat with the manager about my score for the bar. I flat out told him that I just have a personal hold-out in giving this place a 10 because the martini is so fucking expensive. It really is an awesome bar though, and there are actually two bars (there’s one upstairs with a TV)… so… in the interest of making sure this place ties for first among NYC steakhouses, I am reluctantly giving full points here despite the cost of a martini.

Specials and Other Meats: 10

Aside from the “wagyu” ribeye, the other carcasses were on the order of lamb chops, veal porterhouse, pork porterhouse and roasted chicken. That covers the whole basic range. Those are all standard menu items, so it is a good selection for people who don’t feel like being a man. On special there was the 22oz bone-in ribeye, which I had ($65). There was also the conundrum 16oz bone-in filet ($68) and trio of filets (also somewhere in the low to mid $60s range). They also had some seasonal shellfish special appetizers too.

two 8oz lamb chops - fantastic — two 8oz lamb chops – fantastic

Apps, Sides & Desserts: 10 (now 9/10)

I had been told – no ORDERED – by a friend to get the crab cake, so I did. It was a succulent 4oz ball with mostly lump crab meat and a bit of breadcrumb for texture. It sat upon a nice spicy lobster-based, peppery sauce. The creamed spinach, called “spinach supreme,” had bacon folded into it, perhaps cheese as well. Delicious. My friend recommended the skillet potato dish as well – which was like fresh homemade potato chips topped with sauteed caramelized onions; not too greasy, not too salty. Really tasty. For dessert, we ordered a massive slice of lemon cake that was not on the menu (a secret item they don’t generally offer – you have to know about it). To quote one friend, it was WAY more moist than Starbucks’ lemon loaf, that is for damned sure. I’m generally not a cake person but it was yummy, even if rumors say it is made from four boxes of Duncan Hines cake mix. On a second trip, we had a dozen oysters, lobster mac & cheese, steak tartare, and the obligatory crab cakes and creamed spinach. I must say, the lobster mac & cheese was freaking delicious. It was nice and creamy, it had great crunch for texture, and the lobster bits were pretty good too. The oysters were perfect, but the steak tartare was one of the best and largest orders I’ve ever had. It had to be a solid 2-3 inches high, and 3-4 inches on each side. A nice brick of raw meat. What better way to prime the gullet before a nice steak dinner?

Seafood Selection: 10

An impressive selection of caviar graced the appetizer menu in addition to the delicious shellfish selections. On the entree menu was sea bass, scallops, salmon, tuna and a special catch of the day, as well as lobster. They also offered some special seafood items on the appetizer angle that weren’t on the menu. If you have a bleeding vagina, these might tempt you to not get steak.

Service: 10

Our waitress may have forgotten a water here and there but it was busy. She was very nice though, thorough, and wanted to personally thank us and email us deals and things. She certainly presented the specials in such a way that they were deemed much better than the regular menu items; perhaps looking for that up charge? Hey, if she did, then it worked on me… but it was worth it. I asked her about the differences between the standard 16oz and special 22oz ribeyes. She showed a well-versed meat lingo, but essentially said that one was bone-in and one was boneless. When our steaks arrived, the server asked us to cut into the center so he could make sure it was cooked properly. There was a warm sesame bread loaf and soft whipped butter as well. Our service was excellent on the second trip. Our waiter Tim went really above and beyond expectations. Before we could even remind him that we had ordered two plates of oysters, he came by with the second. He offered great insight into our scotch selections at dessert, and he helped us navigate the extensive wine list when picking a bottle to drink while eating our steak. He certainly knew his meat too, so I am giving the full 10 points here. While settling up the bill, I handed Tim one of my cards to let him know that I’d be giving the joint a great review and adding some points on his account. After that, Scott, the regional manager of the Del Frisco’s restaurant group, came over to greet us and thank us for our business. This is the kind of top notch service that really makes me smile, and want to go back for thirds.

Ambiance: 10

Del Frisco’s is set up with a nice, classy open design. It is semi-corporate in feel, simply by virtue of the surrounding neighborhood, but it still feels like old, art-deco New York. Despite its vastness, it manages to be really warm and inviting. There are floor to ceiling windows 30ft high. Beautiful views. This place would be amazing around the holidays. There was a bathroom attendant, but otherwise it was a normal style bathroom, nothing fancy. Just clean.

UPDATE 7/23/17

Dry Aged Strip: 10/10

This baby is delicious. A bit pricey at $70 for the special “up-charge” steak, but the flavor was excellent.

DEL FRISCO’S
1221 6th Ave.
New York, NY 10020

Filet Mignon, Midtown West, NY Strip, Porterhouse, Press Reviews, Rib Eye, Steakhouse Reviews

Ruth’s Chris (NYC)

October 22, 2015 Johnny Prime 3 Comments

CLICK HERE FOR MY BUTCHER SHOP!

Fellow meat enthusiasts:

I’ve updated this review here in the top portion of the entry. I’ve indicated below where my older reviews begin, for ease of reading. I’ve also indicated below which scores have changed, by how much, and why.

This recent update is based on my 3rd visit to the restaurant for steak (I’ve been to the bar a few times other than for meals). I was fortunate to be invited to lunch by Ruth’s Chris’ marketing and public relations execs. They brought me in to get to know me, know more about my blog, my plans, etc., and to talk about and try some new menu items they are rolling out, or have already rolled out.

A testament to the customer service here, and the type of people who work with and for Ruth’s Chris, I felt comfortable and at home with these folks. We DO share a profound love for meat, after all…

We started off with some really great appetizers. First was this New Orleans style BBQ shrimp dish. Laz, a really friendly and knowledgeable waiter who’s been with Ruth’s for 15+ years, explained how the sauce was made and how it brings in the traditional Louisiana flavors you might associate with a roux or something similar. Typically when I see something labeled “BBQ shrimp” on a menu, I shy away from it. For some reason I think “BBQ sauce,” and I’m generally not a fan of BBQ sauce (or buffalo sauce) with my seafood. But as soon as I heard Laz explain that it was NOLA inspired, I was intrigued.

My curiosity paid off. The sauce was buttery and had great soulful depth to it. You could taste the shrimp essence throughout, as if they simmered the shells for hours to make a perfect reduction.

Next was this spicy lobster app. It was lightly battered with a crispy, golden coating that grabbed hold of the lightly spicy, Asian-flavored and southern/vinegar-tinged sauce.

The meat was cooked perfectly. So tender and flavorful. The briny yet sweet pickled onion, cucumber and cilantro plated in the center paired perfectly with the buttery lobster meat. The crunch from the breading gave a nod to the classic Louisiana specialty known as the “Po’ Boy,” and the asian flavors were a tribute to the vibrant Vietnamese community in NOLA (just go visit Cafe DuMonde, or a shrimp boat operator on the mighty Mississippi – it’s almost all Vietnamese people working there). I loved it.

Why all the NOLA flavors? If you didn’t know, Ruth’s Chris began there, when a woman named Ruth struck out on her own to start this incredible brand of fine dining establishments. You can watch/read all about the rich history of Ruth’s Chris on their website. Ruth was a woman of many important “firsts,” especially in the restaurant biz, breaking down all sorts of social barriers, whether it was race, gender or just good old fashioned entrepreneurship and culinary ingenuity. Fascinating stuff, actually.

Okay so now on to the meat! One of the most important additions to the Ruth’s Chris menu (just a month ago) is this psychotic looking 40oz tomahawk rib eye.

I mean, holy shit… come on…

All the meat here is prime caliber, and wet aged for at least 28 days. At $115 this tomahawk may seem expensive, but it will definitely fill up two guests, especially if indulging in all the other great offerings when it comes to apps, sides and desserts.

The tomahawk was a clear 10/10 for flavor. It was cooked perfectly to medium rare. The fat content was all edible, melty and savory. Simply seasoned with salt and pepper, and cooked with butter, this steak truly hits the high mark for me, and is possibly one of my favorite steaks in town.

The chef even carved it up and portioned it out specifically for five diners right there at the table. I’ve posted a quick video of that below. If you pay attention to the audio, you can hear him explaining how the eye portion of the steak differs from the cap. That kind of interactive and knowledge-imparting commentary is what I want to see more of in my dining experiences in general. If I were the owner of a dining establishment, I would want my diners to know as much about what they’re eating as possible, to immerse them in the “insider knowledge” about the food they’re eating. At least that’s what I like, anyway, as someone who is obsessed with food. Okay so here is that video:

As you can see from the close up here: perfectly pink all the way through. That’s the fat cap on the left, and the eye on the right. I absolutely destroyed the cap in about 20 seconds.

We also shared a porterhouse, which, as you should by now be aware, is a NY strip on one side of the bone, and a filet on the other.

In these pics, the filet is on top, and the strip is on bottom.

I’d say the strip side came in at about a 7/10. The center of the meat tasted slightly under seasoned. It was thick, however, and the crust had good seasoning on it. My trick to getting even seasoning flavors in each bite is to cut the meat both latitudinally and longitudinally, if that makes sense. Essentially that means each slice is then cut so that the steak goes from, say, 2in thick to 1in thick, with seasoning on one end, and pink center on the other. That tends to maximize the surface area of the seasoning, especially if you can wipe up a little bit of juice, butter and other goodies from the plate before each bite.

The filet side was an 8/10. Everything about it was exactly the way it should be. If you’re a filet person, you’ll probably want to go with their signature “bone-in filet” though. It’s a much more dedicated cut for filet lovers. In the shots immediately above and below, you’ll see the strip portion on the left, and the filet portion on the right. Both perfectly cooked to medium rare.

So taking all things together, I’d say the flavor averages to about a 9/10. That’s an improvement on the score from the previous visits. This is a great sign. Each visit is a better experience than the last. That means I will be back again and again. For the choice of cuts and quality category, my score moves from an 8 to a 10, given the special new additions to the menu in the meat department. In addition to those points, a tacked a point back onto the plating section. As it turns out, this visit produced no problems in the sizzling plate department. In fact, the sizzle was subtle and enjoyable, as opposed to blazing hot, loud and obnoxious. Plates come out at 500 degrees, and they cool down relatively quickly, so there isn’t much of a danger in the overcooking department. The sizzle is done correctly here. By the way, here’s a nice shot of a plate with all the cuts on it:

So in addition to menu additions, this NYC location of Ruth’s Chris is going to get some upgrades in decor. There will be a stainless steel wine display case to replace the wood. The bar will get some new finishes, some tile work and a new backdrop. Last, the dining rooms will see new wallpaper, updated finishes and even a grand fireplace. I’ve tossed another point to the bar category here, because the place truly is an awesome spot to hang out. It’s big and beautiful.

The bar is also street side, and lively most nights of the week. I’ve been in for drinks a few times since my previous reviews, and I always love the atmosphere. A quick note about the bar at other Ruths’ Chris locations: they’re running a Happy Hour deal where everything is $8. That’s a steal! I don’t think it is available yet for the Manhattan location, but if you’re in Jersey, the Weehawken location will have it, and they just expanded their bar area from 9 seats to something like 62!

On the side we had some brussels sprouts with bacon, mushrooms, and garlic mashed potatoes. I found that mixing the potatoes with the mushrooms was the best way to go at those bad boys. Its almost like mashed potatoes with gravy when you eat it like that.

For dessert we had two items. First was another new menu feature: white chocolate bread pudding served with spirit reduction sauce.

You can choose from four sauces: Grand Mariner (citrus/orange), Chambord (berry), Kahlua (coffee) or Amaretto (nutty). The original bread pudding came with a pecan sauce and lacked the white chocolate. I’m generally not a white chocolate fan, so I think I might like the original better than I liked this dish. However the sauces were really great. I kept going back for the Chambord and Kahlua.

This next dessert is actually a side item, but since it has a sweet flavor profile, it goes really well with desert: sweet potato casserole. The secret to this is to order it with a scoop of vanilla ice cream on top. That is absolutely KEY. Don’t question me on this.

I first have a confession to make: I am NOT a fan of sweet potato. But I am now a converted man. Most places try to pretend that sweet potato is some kind of savory item. They make sweet potato french fries, trying to pawn it off as some kind of healthier alternative. Or they serve it like a baked potato. Fuck that. I love the fact that Ruth’s Chris embraces the sweetness and goes full bore into what this tuber actually is.

While this is listed as a side item to have along with your steak – like you would have, say, a sweet potato pie on Thanksgiving – I firmly believe that people who dine here should consider ordering this for dessert. I highly recommend… No… I DEMAND that you order this in lieu of your regularly scheduled programming of creme brûlée, pecan pie, tiramisu, key lime pie or whatever other boring-ass nonsense you were thinking about ordering. I’ve gone on tirades, and so has my wife, about being sick and tired of restaurants throwing in the towel when it comes to dessert. It’s like they just fucking give up! But with this sweet potato casserole + ice cream, dessert is exciting again. It has a sweet pecan crust that’s almost like a graham cracker + brittle mixture. That’s the only spot that contains any savory element. The sweet potato itself is soft like a mashed potato, with no grainy texture. It’s creamy and velvety, without being overly sweet. The ice cream on top of this hot dish turns it into a riff on pie a la mode. Delicious. Needless to say, I gave another point here.

Not only am I excited to go back and get this again, but I am going to try making it at home, because Ruth’s Chris actually provides the recipe for this dish online (along with the original bread pudding, the BBQ shrimp and crab cakes). Pretty cool.

While ambiance and service are already at top marks here, one thing I’d like to mention was this new thing they’re doing where you get to choose what knife you want to use for eating your steaks:

Essentially you can choose a super sharp French knife, or the larger/thicker serrated knife that we New Yorkers are accustomed to seeing here in our fine steak joints. I tested both of them out, and the small straight edge works much more efficiently. Since it is super sharp, it works like a filet knife. It requires fewer strokes to separate the flesh, which means less work, less time cutting and a much faster delivery into your mouth. HA!

So we have a total of 6 points of improvement, taking us from 87 to 93. I’ll be back in here very soon, because my wife absolutely must try some of these things. My guess is that this location will climb yet again on that visit.

Thanks again to John, Amy, Cory and Mikella for this great experience, and for the confidence you place in me as a steak authority. I look forward to future visits: I’ll be eating through my leftovers very soon, and will need a Ruth’s Chris fix, posthaste!

To my loyal meat minions, if you’re still interested, you can see how my opinion of Ruth’s Chris evolved by reading on below, to the older review(s) which I’ve preserved here for your edification:

RUTH’S CHRIS NEW SCORE: 93

OLDER REVIEWS BELOW (from two separate, earlier visits)

Ruth’s Chris (NYC) overall score: 87

Ruth’s Chris is a well known steakhouse chain across the US. I took my buddy there for lunch because he scored me an interview which eventually landed me a new jobby job. That said, this review should be taken with a grain of salt since we dined from a low cost prix fix menu. REVISED: On the second trip here, things have improved. See text in italics for new additions to the review. First, some commentary about this place being a chain: Many people would frown upon the chain aspect. But I disagree. A chain of this caliber allows the large company making big money to spend a little more and go that extra mile. With places like Outback or Fridays, they often cut corners to keep more profit… but a place like Ruth’s Chris is putting the extra $ into their decor (it looks nice regardless of whether it is “authentic” or not), into the quality of the product, and into the service. I have to say – I like this place. And if the food is good that is all that should matter, right? Right.

Flavor: 8

The steaks were good: tender, well seasoned, and a slight gamey flavor that was JUST the right amount – enough to remind you that you were eating a quality piece of meat, but not too much to the point where you feel like you are licking the peri-anal area of a barnyard animal. Downside? They overcooked both of our steaks; I ordered a 12oz strip, medium rare, which was surprisingly thick for a small portion. It was medium in parts, medium well in others, and medium rare in other parts. UNEVEN! Hey – what can you do – it was lunch in midtown. My buddy ordered the petite filet with shrimp, medium, and it was medium well to fully well. What a shame. The meat was good though, so I am only taking off three points. Butter. BUTTER is the secret here. Everything is soaked in it. I ordered the ribeye and the fat cap on it was delicious. The cut was nice and gamey from the aging process, just like last time. There was a strip or two that I couldn’t eat, but for the most part this was a great experience. My wife loved the flavor too. They serve it on a hot plate, which I dislike in general, but I ordered my steak a bit under just to be safe. As it turns out, they cooked it just right regardless of the hot plate. They’ve got the system down.

Choice of Cuts & Quality Available: 8

The lunch menu had tons to choose from. Ribeyes, cowboy ribeyes (bone in), porterhouses for multiple diners, t-bones (which I think they call their porterhouse for one), strips, several portions of filets, and lamb. They did, however, stick to the basics. No skirts, flanks or anything like that. The quality is all prime and aged. Very nice.

Portion Size & Plating: 8

We ordered from a prix fix menu: soup or salad; petite filet + shrimp or strip; creamed spinach or mashed potato; strawberry shortcake with hazelnut truffles. Even this lunch special had great portions, at 6 and 12 ounces for filet and strip. Their regular menu items are average to large sized, but I took points off for the “hot plate” style of plating that I despise. It ruins meat, and it MAY be why our meat was overcooked. Meat, after cooked, needs to rest! The size of the cowboy ribeye was probably about 20oz.

Price: 8

Ribeyes are mid to high $40s, which is normal for NYC steak joints. Our meal was $75 total with tax and tip (the prix fix is $28.95 for soup (gazpacho) or salad; petite filet + shrimp or strip; creamed spinach or mashed potato; and strawberry shortcake with hazelnut truffles). Total meal for two on the second visit was $243 including tax and tip, which was with several apps, sides, drinks, etc. Not bad!

Bar: 9

The bar is nice looking – dark wood, fancy looking. I’d definitely hang here for a martini, which they make well. And wine – WINE – everywhere. It is part of the decor, since almost every wall in the hallways are also wine racks, you can’t miss them. The collection is beautifully encased in glass and wood cabinetry throughout the entire restaurant.

Specials and Other Meats: 9

This is tough to rate on a lunch meal, but they do have chicken (for pussies) and lamb (for half pussies). As for the prix fix – it was awesome for the price. Well worth it. This place has some really great specials on and off the EXTENSIVE menu. Really take your time to poke around, because there are nice surf and turf combos and price fix deals. Also they will pretty much accomodate anything you ask for.

Apps, Sides & Desserts: 9

The creamed spinach and mashed potato were basic – nothing fancy – but when you combined a fork-full it was spectacular. The salads were basic, but my blue cheese dressing was top notch, with real chunks of blue cheese and a nice cream. The dessert, also, was basic, but the flavor of it surprised me in a good way (strawberry shortcake with strawberry whipped cream and hazelnut chocolate truffles). We had some new items on the second trip. The mandarin arugula and crispy prosciutto salad with shaved parmasean cheese was excellent, and a big portion. The sweet yet peppery, bacon-scented dressing was a great way to open the meal. We also had the spicy lobster plate, which was essentially a lobster tempura with a spicy kick to it. Yummy! Last, we had the amazing crabtini. Get it. Big juicy lumps of crabmeat dressed in a nice aioli. Totally worth it. My wife had a price fix deal that came with a side of broccolini. It was essentially steamed but then topped with a savory parmasean cheese crumble. Not too bad. For dessert we had some vanilla ice cream (rich and creamy), and our anniversary plate had some fruit + cream, a bit of ice cream, and a thick, rich, coffee-flavored chocolate cake.

Seafood Selection: 8

I have to be honest, I didn’t even look, but I will leave the score as a default 8. Some fools behind us ordered salmon – assholes. May as well order a plate of grilled veggies or a tofu steak, as my buddy said. They had an almond crusted seabass and some scallops on a price fix special that looked really enticing. My wife had a special seafood plateau that came with pre-cracked Alaskan king crab, a half lobster, and shrimp. The lobster was a bit over-boiled, but all else was good. They also have a good deal of other seafood items on the regular menu by way of apps, but not much in terms of mains. As such, I am keeping this as an 8.

Service: 10

Service is good here. They have male and female servers, but all wear the classic white button down with a tie of some sort. I didn’t quite get into it with the waitress about the meat, and she almost brought us a plate of fries on accident, but I can tell they know what they are doing. Warm crisp bread with spreadable, home-made whipped butter, and nice tables, etc. They pay close attention to the notes you add when you make your reservation online. They wished us happy anniversary multiple times, and they even created a special seafood plateau upon request, even though they don’t have one on the menu (though it was a bit pricey). They also brought out a special dessert plate with “happy anniversary” written on it in chocolate. Nice touch.

Ambiance: 10

Going into a chain steakhouse, I was expecting much less than what I experienced. This place is fantastic inside. Really beautiful, elegant, dark, woody, manly, fancy, and comfortable. Nice mural paintings of old style urbanites adorn the walls, which are half dark wood wainscoting on the bottom and half elegant patterned wallpaper on top (where there are no paintings/murals). An elegant stairway leads up from the entryway to an unknown dining area of further fancifulness. I didn’t use the shitter, so I don’t know how good it is. The shitter is nice. They have green marble tiles, dark wood trim and thick disposable hand towels. The place is also pretty big, with multiple seating areas for dining.

RUTH’S CHRIS
148 W. 51st St.
New York, NY 10019

American, Hawaii, Non-Steakhouse Steaks, NY Strip, Restaurant Reviews

Lahaina Grill

October 16, 2015 Johnny Prime Leave a comment

Lahaina Grill

Our last meal was a great one, and this joint represents probably the only real-deal fine dining establishment we went to (with Koa’s coming close behind).

We celebrated our anniversary here in style, and had a really great waiter named Justin, who chatted with us about the all-natural grass-fed steak purveyors on Maui, and the Idaho aged beef guys with outposts in San Diego, which is where they get their meats. That naturally lead to NYC steakhouses and this blog, which he actually took the time to browse between check giving and check paying (when all the convo started).

We started with some awesome cocktails. Mine was a tequila, honey and smoked salt drink, and my wife’s was a jalapeño vodka and cinnamon syrup drink. Crazy good.

For starters, we had the “cake walk,” which was a trio of lobster cake, crab cake, and tuna cake. All were good, but the tuna was more like a tartare than a cake. Fine by me.

My wife had a chili relleno for her app. It was served with a blue corn crust and surrounded by a tomato sauce that tasted like homemade chili, and stuffed with cheeses, corn and all sorts of seafood goodies.

My entree, was, of course, the largest steak on the menu. They didn’t have rib eye but they did have a decently sized boneless NY strip steak. Pretty nice for 14oz.

I wasn’t crazy about the red wine reduction sauce, but the meat was good quality. It would hang tough in NYC, I think, though certainly not in my top 10. It was cooked perfectly to medium on a skillet – nothing fancy, just real technique:

My wife ordered the coffee crusted rack of lamb. This was a little gamey for my liking, but it was cooked nicely and the crust had a nice flavor, though not as strong in the coffee department as I might have expected.

We planned to skip dessert, since we wanted more Ululani’s before our trip home, but Justin brought us out a triple berry pie on the house.

This was awesome. The berries were smooth, fresh and delicious. The pie crust was crispy and covered with granulated sugar that gave it an awesome texture.

And then the management came by and took a nice photo of us. They even gave us a card from the staff for our anniversary.

NY Strip, Porterhouse, Press Reviews, Rib Eye, Steakhouse Reviews, Union Square/Flatiron

Ben & Jack’s

October 2, 2015 Johnny Prime Leave a comment

Ben & Jack’s overall score: 92

NOTE: THIS PLACE IS CLOSED

When you’ve been to as many steakhouses as me, the whole experience can start to get a little bit stale (hence my reviews of almost everything else out there lately). As you can imagine, there’s not much variance in the menu or methods of preparation. There are certain things that are just tried and true. But chef Admir of Ben & Jack’s is constantly innovating, pushing himself to experiment with new flavors, and actually competing in top level food events all over the country (and winning them, to boot). With a background in science, Admir understands exactly how the beef aging process works, how much humidity is needed during the process to avoid drying too quickly, and precisely when to cut off the process and get the meat ready for cooking. His knowledge goes beyond beef though, and it shows in his end product. Although my wife and I didn’t get to try too many of his most creative innovations, the basics that are on the menu here are executed with exceptional precision. Let’s get into it.

Flavor: 9
I initially received an email from Ben & Jack’s inviting me to come in for a porterhouse. As you meat minions probably know, my preferred cut is a rib eye. I asked Admir if there was anything to the porterhouse that set it apart from the other cuts, or whether the rib eye was a good gauge of his best abilities. He suggested the rib eye and a strip, so that’s what my wife and I ordered.

I scored the rib eye at an eight, but the strip at a ten. Crazy, right? I usually am not a huge fan of strip, because it occasionally has a bit of chew to it – a bit tough. But the strip here was incredibly tender, juicy and soft. It was perfectly cooked to medium and beautifully presented pre-sliced on a hot plate.

You guys all know that I’m not a fan of the hot plate presentation (I worry about residual heat causing the slices to continue cooking the steak beyond medium rare), but the owners of Ben & Jack’s hail from a Peter Luger pedigree (some were there for nine and ten years before they struck out on their own). At Ben & Jack’s, they’ve preserved the traditions of great old standard bearers like Luger, but they have elevated and improved everything. The hot plate thing? It was fine here. Nothing got overcooked or continued cooking on the plate, and the lower edge of the strip, which tends to get a little overcooked because it is furthest from the bone, was still tender and delicious even though it went up to about a medium or medium well at the very tip.

Just so you know, the “they” that I am talking about are owners Jack (center), Harry (right), Ben and Russ (not pictured). And last but certainly not least, that’s Admir on the left.

Cousins, brothers, nephews, uncles, co-workers/co-owners, and all around great guys, they left Peter Luger and opened up the first Ben & Jack’s (44th street between 2nd & 3rd, currently being re-modeled) back in 2005.

Okay so back to flavor… As for the rib eye, the cap was delicious. The fat was entirely edible and tasted like meat bubblegum with a little charred crisp to it. The cut was a partial bone-in, meaning there was a small shard on one end, and a bit of bone across on the other side as well, but not connected completely.

This resulted in having some really nice fatty meat connecting the two bits of bone – like a good beef spare rib. The eye meat was tender and uniformly cooked the entire way through. This is what I’m talking about when I mean precision:

Choice of Cuts & Quality Available: 9
You’ve got all the basics represented here, with a prime rib to boot. Everything is prime and aged in house. I can confidently report that Admir knows what he’s doing in the kitchen, and I’m looking forward to coming back for a tour of the aging room and the kitchen.

Portion Size & Plating: 9
Portions are good here. If I had to guess, I’d say my rib eye was about 18oz and the strip was maybe 16oz. The plating is basic yet rustic and elegant on the steak and sides, but with the apps you will get some very beautiful looking plates.

Price: 10
The prices here were very fair as far as NYC steakhouses go, and you get a lot for your money – especially since the steaks are all great.

Bar: 10
Excellent bar. The place was filled up even on a rainy Thursday at 7pm. It wasn’t too loud, and everyone was having a good time. The bar is long and wide, stretching back from the front of the house with high tops and plenty of elbow room to move around.

I’d definitely hang out here, especially because they make a killer martini as well.

We also tried a nice cabernet with the steaks, served in their “B&J” wine glasses:

One or two of Admir’s innovative ideas actually came in the form of cocktails inspired by their versatile steak sauce, which hits stores like Whole Foods in about two weeks. The commercial sauce is on the left, and the in-house sauce is on the right.

This stuff was great. As I say, I like a good steak sauce on everything BUT steaks. This stuff can be used on shrimp, chicken, in Bloody Mary drinks or other cocktails, etc. And it will only retail for about $6! The addition of sweet items like molasses and orange juice in the ingredient list makes this round out very nicely.

Specials and Other Meats: 8
You’ve got lamb, veal and chicken by way of alternative meats. When I come back, I’d like to give the porterhouse or just the filet a try, but I’m also curious about the lamb as well. If Admir can knock the strip out of the park, then I can only imagine what he’d do with lamb.

Apps, Sides & Desserts: 8
We tried two apps, three sides, and a sampling of desserts. Let me dive in with the apps first.

This sesame crusted seared tuna was awesome. It was meaty and substantial, unlike other dainty tuna preparations.

The sesame crust gave it a really nice flavor and crunch to pair with the rare/raw sushi-grade interior. On the plate was a nice, lightly dressed mixed greens salad, and some pickled ginger. The black and white sauces you see are a soy reduction and a wasabi cream, both of which were very addictive. After the tuna was gone I was wiping my bread across those sauces!

We of course also had some thick cut bacon.

That’s only half of one slab (my wife and I shared one slice). This was nice and crisp, meaty, not too salty, and it went really well with the steak sauce. Admir explained that he also does a bacon where he marinates the slabs in steak sauce, bourbon and brown sugar before cooking. When it cooks, it caramelizes from the sweetness and takes on a great new flavor profile.

For sides, our first choice was a creamless creamed spinach. I had no idea there was no cream in it until the meal was over! This is probably the best “creamed” spinach dish I’ve ever had at a steakhouse.

It was thick but not heavy, it tasted very creamy and not too salty, it had good aromatics and it was SPINACH – not like some places where it is mainly cheese and cream soup with some bits of spinach floating around. Well done!

Next was mac and cheese. It comes served in a skillet with some crispy breadcrumbs and baked cheese on top.

Inside was a good mix of cheeses that held the pasta together with ooey gooey goodness. This was a big hit with my wife and me.

Our third side was the German potato dish. The potatoes are boiled, then sliced, and then fried with onions and dressed with a little bit of vinegar.

To be honest, I didn’t taste much vinegar (which is fine with me), but the potatoes themselves were a little overcooked and burnt. I didn’t see too many onions either. Overall the dish was more like hash browns or home fries (is there a difference between HBs and HFs?) than what I initially expected. This was our only miss on the apps and sides though. Everything else was top level excellence.

For dessert, Admir brought us a sampling of several menu selections, with some schlag in the middle.

First was their famous New York cheesecake.

It was dense, yet not heavy. It had good flavor as well – probably one of the better cheesecakes I’ve had at a restaurant, though I have to be honest in saying that I don’t often order cheesecake at dinner, because I’m spoiled by my sister’s cheesecake. Whatever she does, that shit is untouchable. Not sure if that is a fair critique for this slice at Ben & Jack’s, but that’s what I’m working with. Haha! Kind of like ordering meatballs when you’ve got grandma’s unbelievable Sunday pasta and meatballs dinner at home, you know? Unfortunately I’ve also got that with my mother’s pizza and my wife’s baking too, so I am a tough cookie when it comes to some stuff.

Next was chocolate mousse with oreo crust. I liked this a lot. It was rich and tasty, and not too overwhelming with sweet.

Then came the tira misu. This was on par with most other versions I’ve had recently. You won’t be disappointed, but you also won’t be too wow’d either. It is done correctly.

This carrot cake was my wife’s favorite. Since she is a semi-professional baker, you can probably bank on her word.

The addition of raisins into the cake was a really smart touch, as it adds a pop of sweetness and moisture to the occasional bite. This was probably my favorite of the dessert sampler as well, but as I mentioned above, I have some favorites from my wife that really can’t be topped. One of them happens to be her carrot cake.

Last was key lime pie.

This is a solid order to go with. It’s done properly. It’s refreshing, not overly creamy or tart with bitterness. It is smooth and has a great classic graham cracker crust.

I should also mention here that Admir came up with some pretty unique steak sauce cake pops for dessert during restaurant week. He mixed steak sauce into the chocolate, along with some other spices, to create a dynamic and unique coating for the pops. This once again showcased the diversity of their steak sauce in the realm of dessert and not just meats and drinks. I wish we had made it in for that. My wife was definitely interested in trying something new and different for dessert.

Seafood Selection: 10
There’s a TON of nice looking seafood on the entree menu: Seabass, salmon, sole, scallops, tuna, crab, shrimp and lobster. Based on the way the sesame crusted tuna was prepared, I can confidently say that you are in good hands if you happen to be a pussy who needs to eat seafood instead of steak here.

Service: 10
Thank God these guys didn’t bring the Luger service over with them. Luger’s service is famous for sucking, in case you aren’t aware. It’s almost a point of pride for those bastards. But here, you will be treated like royalty without it feeling awkward. Everyone is friendly. The owners are around and will come talk to you, the chef is mixing with customers and making sure everything is okay, and the waiters are professional, courteous and fast. Fantastic.

Let’s see… What else? Oh! Table breads could use a little warmth, but otherwise they’re good. Italian bread and onion loaf.

Ambiance: 9
This place was beautifully designed by Harry himself. I especially liked the front of the house and the bar. There is an elegant coat check, and a great upstairs dining area and bar too, with private rooms to boot.

On nice days, you can also eat on the broad, wide 5th Avenue sidewalk with plenty of elbow room while enjoying the weather.

UPDATE 3/17/17

Tried the porterhouse – also a 9/10. Really great Pat LaFrieda and Master Purveyors beef here, dry-aged on site.

Excellent, tender and butter-knife soft filet side.

Really juicy strip side.

Seafood tower for two – still holding strong on that 10/10 score.

Nice and simple hot fudge sundae.

BEN & JACK’S
255 5th Ave.
New York, NY 10016

NY Strip, Steakhouse Reviews, Westchester

BLT Steak (White Plains)

September 24, 2015 Johnny Prime Leave a comment

BLT Steak (White Plains) Overall Score: 71

Guest Review by “Hungry Dad” Hugh Gallon
www.HungryDads.com

Before I give this guest review, I need to take the piss out of myself and level-set the reader. I am not qualified to properly review a steak – at least not when compared to Johnny Prime himself. I’m still learning. But, I happen to have a keyboard and opinions (like every asshole on the internet), and I happen to live near some steakhouses Johnny has yet to review. As a steak-novice, my goal is to either: (a) provide enough information so people can decide whether they want to try BLT Steak for themselves, or (b) express such ignorance that both vegetarians and carnivores can finally agree on something – that I am a complete idiot.

Flavor: 5
I ordered BLT Steak’s 28-Day Dry Aged 20oz Prime Bone-In NY Strip. The top and edges of the steak were soft with little char. I like char. A pat of herb butter sat on top mostly un-melted.

Tasting little/no seasoning, I salted my meat and enjoyed one smallish fatty, crusty edge far more than the medium-rare center. Perhaps my palate does not fully appreciate aged beef?

For context, my favorite steak place was, and still is, Peter Luger (77), which I enjoy more than Old Homestead (81) and Ruth’s Chris (87). So right off the bat, I acknowledge my questionable credibility. Johnny and other reliable critics have often exclaimed that Peter Luger is good, not great. But as Woody Allen said, in a much creepier context, “The heart wants what the heart wants.”

Choice of Cuts & Quality Available: 8
Maybe I should have gotten the porterhouse, since Peter Luger’s porterhouse is my personal yardstick for steaks (“yardsteak?”). But BLT’s $98 porterhouse was not labeled as “for two” like it is at Luger’s. And as Johnny’s “Meat 102” taught me, the NY Strip is basically half of a porterhouse, so the comparison should be at least reasonable.

Here are BLT Steak’s offerings:

Prime Hanger Steak 10oz / 32
Filet Mignon 8oz / 42 12oz / 51
28-Day Dry Aged NY Strip 16oz / 52
28-Day Dry Aged Prime Bone-In NY Strip 20oz / 57
28-Day Dry Aged Prime Porterhouse 98
Bone In Rib Eye 20oz / 54
American Wagyu Ribeye 12 oz / 94
American Wagyu Top Cap 10 oz / 84

In retrospect, I should’ve gotten the rib eye, which I assume would have been fattier, juicier, and more to my liking. Next time I’ll refresh my education before I go out by re-reading Johnny’s “Meat 102.”

Portion Size & Plating: 7
My beloved Peter Luger steak is delivered sizzling, dripping with juices and butter. BLT’s was not. The BLT steak was served in a mini iron skillet which was kind of cool. They did give me a heated dinner plate, empty to receive my steak and sides in portions and positions as I saw fit. I liked that. Portions were certainly reasonable. I ate up all of my sides and brought some steak home (I enjoy cold leftover steak the next day – or as a midnight snack).

Price: 7
The prices were fair for a high-end steak place. I was a little disappointed that the prices were on par with Manhattan prices. If there is any benefit to dining outside of NYC, its a little price break. I thought perhaps the proprietors would pay less in rent than a Manhattan joint and therefore pass the savings on to me.

Bar: 7
I got adventurous with a house cocktail called, “Smoking Gun” (Woodford Reserve Bourbon, Monkey Shoulder Scotch, Sweet Vermouth, Orange Bitters). It was strong and tasty with a particularly nice aromatic of orange peel. Nice to sip slowly. One glass lasted most of my meal.

I didn’t hang out at the bar. But walking by it gave a clear “hotel bar” vibe on account of the annexed Ritz Carlton. To be fair, we were dining on a 6PM reservation, hardly the hottest time for any scene.

Specials and Other Meats: 8
BLT’s non-steak offerings included Braised Short Ribs, Rack of Lamb (2 double cut), Herb-Parmesan Crusted Veal Chop, and a Lemon-Rosemary Chicken. If I go back, I’ll probably try one of these before I return to the steak. Somebody at a neighboring table ordered the veal chop. At the risk of being caught, I checked out this strange man’s meat and it looked impressive.

Apps, Sides & Desserts: 8
While I am a self-proclaimed novice at steaks, I can confidently speak about sides and desserts. Here’s what we had:

Popovers – BLT is known for its gruyere popovers for good reason. They are huge, airy, tasty and served as the dinner bread before every meal.

Fries – Crispy batter-style fries in a nice large portion. I can be easily disappointed in French fries, but these were top-notch.

Creamed spinach – Creamed spinach is a mandatory side anytime I am eating steak. BLT’s spinach was a great compliment to my meal and appropriately garlicky.

Espresso brownie bites – Like the popovers, the espresso brownie bites were complimentary. They were sweet, chewy, and a great ending to the meal – especially since I almost never order dessert. I personally find a large cup of frozen yogurt from down the street to be more enjoyable than restaurant desserts – at least for the price and portion.

Seafood Selection: 8
BLT offered sautéed Dover Sole, Sautéed Branzino, Grilled Spicy Miso Tuna , and Grilled Lobster. My wife had a “Lobster Cobb Salad,” and enjoyed it alongside some of my French fries and stolen sips of my soda. She said the salad was good. I tried to get her to tell me more, but she had no other words. I might buy her a thesaurus for Christmas.

Service: 6
I found the service to be just fine – appropriately polite and professional. My wife left annoyed for two service-related reasons. First, when we made the reservation, they asked if we were celebrating anything. We noted that we were, in fact, celebrating my birthday. Usually when we are asked this by a restaurant a little piece of cake, a drink, or an appetizer is provided compliments of the house. BLT didn’t do anything special. Then, as they wrapped up my leftover steak to go, they offered one of their popovers to go with it. I thanked them and enthusiastically accepted the kind offer, noting how much my wife loved them. When our to-go bag returned, there was no popover. I’m a capitalist and I’m not going make a complaint about failing to get free stuff. But they probably shouldn’t ask questions and set expectations if there is no follow-through.

Ambiance: 7
As I noted, we were dining on a 6PM reservation (we tend to fall asleep if we are out past 8PM on account of our early-rising, energy-draining little kids). So I’m not in much of a position to judge the ambiance. The restaurant had very large windows, and it was still very light out, so the restaurant was bright. It was a casual early-bird crowd and the place was not buzzing with patrons. I am willing to guess after dusk BLT Steak takes on a much busier but more intimate vibe.

BLT STEAK
221 Main St.
White Plains, NY 10601

Long Island, NY Strip, Restaurant Week, Rib Eye, Steakhouse Reviews

Tellers (Long Island)

September 18, 2015 Johnny Prime Leave a comment

Tellers overall score: 88

First I’d like to thank Jeff and Elizabeth for the gift card, which totally overcompensated me for the time I spent taking and editing photos of their son Jack. Tellers, formerly a bank, is a unique steakhouse in Islip, Long Island, well known for its quality and ambiance. This marks my second trip to the restaurant. I ate like a ravenous beast this time ’round, and I may fall into a deep food coma at any moment. Must type fast. See below. Third visit remarks in italics.

Flavor: 8

Tellers is good. I feel like it can be great, however. Although cooked properly in terms of doneness, I think the meat was slightly under seasoned, and the steak was not allowed to rest long enough before serving; the large pool of juices in the plate ruined some of the crisp textural components you like with a steak. For the size steak I had, I can see, however, that it would be difficult to ensure even flavoring throughout the thickness of the meat. The first time I went, I got the delmonico, which is the smaller, boneless ribeye that was included in the restaurant week prix fix (see price section below). The second time I went, I got the dry-aged 39oz bone-in ribeye; a much thicker cut (all bow to my manliness). It had some gristle, but the intra-muscular fat was good quality. I’d definitely eat here again, but this is certainly not the best steak in terms of flavor. I’ve seen average places with average quality cuts of beef do more with less. On a third trip I had the strip steak (16oz, boneless). It was still a bit under seasoned, but the crust was MUCH better, and there was pretty much NO bleed out. I ordered medium rare. it came back a bit over and slightly uneven, but still very tasty, so I didn’t mind so much.

Choice of Cuts & Quality Available: 9

Tellers offers several different cuts and several versions of each cut. There are two sized filets, as well as a Wellington preparation, a bacon wrapped filet, and a bone-in filet. They offer a boneless delmonico ribeye, as well as 21 day dry-aged NY strips (boneless), ribeyes (bone-in) and porterhouses for one or two. Additionally, they have skirt steak and other meats like lamb. On special the second time I went was a Wagyu porterhouse for two. This covers the essential four cuts, and then offers some variation and choice. Nicely done, Tellers, although I got a good look at the porterhouse steak for one, and, to be honest, it looked more like a T-bone since the filet side was quite skimpy. CAREFUL! A carnivore connoisseur like me may have sent that shit back.

Portion Size & Plating: 9

Portion sizes ranged from average to large here. The filets are 8oz (average for smaller cuts), 14oz (larger than average for regular cuts), and 14oz for the bone-in (average, given the weight of the bone included). The delmonico is about 20oz, the strip is about 16oz, and the ribeye… wait for it… is fucking 39oz. Yeah that’s right… And I ate all of that mother fucker. Suck it, you peons.

Price: 8

The first time I went to Tellers they were offering a $50 three course prix fix dinner that included wine pairings with each course; AMAZING DEAL. That was during Long Islands’s restaurant week, but Tellers regularly offers a $45 three course prix fix every Sunday and for early dining during the week (no wine included). These are seriously great deals, since it includes the boneless delmonico (if you choose the steak item). On my second trip, I had a $200 gift card in my pocket thanks to Jeff and Elizabeth. Weighing the option to use it twice on two prix fix dinners versus going all out on the regular menu, I ultimately decided to go all out to get the full experience that Tellers has to offer (since last time I did a prix fix). Our bill came to $185 (scallop app, dozen oysters, creamed spinach, 39oz ribeye, seared tuna, trio of pies, martini, and espresso), so the gift card covered everything, and then we added an additional $15 or so on the table above the $200, for a grand total of $215. As you can see, regular menu prices are a bit steep as compared to the prix fix deals for the increase in quality and portion size (I’d say flavor is about the same between prix fix items and regular menu items). If/when I go back, I will likely stick to the prix fix, since I know now that it offers the most bang for the buck. Take advantage of this expert knowledge, assholes. HEED! Below is the bill for the third visit:

Bar: 9

Tellers has a very nice bar and lounge off of the main dining room which you can access from the rear parking lot to bypass the main entryway. The full menu is available here, which is great if you ever try to go and the dining room is all booked up. Teller’s has an extensive wine list, and they make a good martini to boot (though mine was a little warm when it was first served to me). It is a cool place to hang out even if you aren’t eating. The bar itself is nice, and there is a great selection of booze, especially after dinner-type swanky drinks (several types of armagnac, grappa, single malt scotches, madiera, ports, and brandy).

Specials and Other Meats: 8

Slim on alternative meats, Tellers offers just the lamb and roasted chicken. No shame in that; the red meat is the reason why you go here. As mentioned earlier, they offered a Wagyu porterhouse for two, which gets good marks in my book as far as specials are concerned. The Wagyu was the only item off menu offered as a special, however.

Apps, Sides & Desserts: 9

The duck fat french fries are delicious, and they came FREE as we awaited our appetizers. They’re served with a really nice homemade ketchup and mustard/mayo dipping sauce on the side. Perfectly seasoned and crispy. I ordered a bakers dozen oysters. For a moment I was torn between those and little necks, but I went with the oysters. In hindsight I should have gotten a half-dozen of each to try them all out, but I was extremely pleased with the oysters. Cold, clean, fresh, creamy, smooth, and well-shucked. They shucked the shit out of those things. My wife ordered a seared scallops & mushrooms appetizer; perfectly cooked and buttery sweet. Tellers also offers a “trainwreck” potato dish, which is essentially baked potatos scooped out into a cassarole dish and cooked with several types of fine cheeses, bacon and peppers. That will fill you right up. Speaking of filling, the creamed spinach is huge; it can easily feed four people. It is not super creamy (I don’t like it overly creamy), and it is your basic quality creamed spinach; it gets the job done. For dessert, we had a trio of pies in a jar, which was fun and interesting, though extremely HOT. They were very sweet as well, and could have benefitted from a scoop of vanilla ice cream alongside to cut both the heat and the sweet. Luckily I didn’t burn my mouth this time like I did at Dylan Prime though. On our first visit here, we ordered the calamari, which were nicely breaded and crispy, but lacked seasoning/salt. The fries were also free then as well, and before dessert they brought us a small plate of home made cookies (they didn’t do that on our second visit). On the third visit, we tried the peppered bacon, the crab cakes, the brussels sprouts, and the hazelnut cheesecake. The bacon was thick – almost an inch. It was cooked in a braised fashion, soft and tender, and covered with a horseradishy BBQ type sauce. The crab cakes were a bit on the small side for the price ($17) but they were juicy, lumpy, and crispy without being too bready – and served with a yummy hollandaise sauce. The brussels sprouts were nothing to write home about. I make much better sprouts at home. I like a little crisp to mine, and there was no crisp on these. Also not enough pancetta. The hazelnut cheesecake was rich and tasty, and had a tangy smear of nutty chocolate poo beside it. See pics below:

Seafood Selection: 9

There is a great selection of seafood at Tellers. Crispy skin salmon, swordfish steak, seared tuna, lobster, stuffed flounder with crab, fresh clams and oysters, sashimi, scallops, seafood towers, and shrimp tossed with assorted seafood in pasta. If you can’t take the meat, no need to start bitchin’ – order up some seafood. They do it well here. We really enjoyed the oysters and scallop appetizers, and my wife was happy with her seared tuna. FYI – my wife is not an asshole pussy (asspussy) because she ordered fish at a steakhouse. She recently had her Charles-De-Gallbladder removed and red meats are just not sitting well with her at the moment. On the third visit my wife had the millenium lobster (2lb). It was served with very nice, creamy, super-whipped mashed potatoes. The lobster was de-shelled already when it came to the table, and topped with a spicy butter sauce. See below for the nice presentation:

Service: 9

The service here is impeccable. First, you are greeted with a lovely potato foccacia bread. It is FANTASTIC; buttery, sweet and savory, almost like a corn bread. Our attentive waiter explained and described everything to us; from how things were prepared to what they were cooked with. And I mean everything, including the foccacia, fries, steaks, apetizers – these guys really take pride in what they do, they learn the menu, and they understand the culinary arts (especially meat). The waiters all wear a formal shirt and tie, but there are women as well as men in the waitstaff. Big points on service for Tellers. We never waited on water, the check came promptly, and everything was done at a good, comfortable pace. Tellers will also go out of their way to bring something speial to the table if they know it is your birthday or anniversary. On the third trip we noticed that they no longer bring free french fries and the fresh baked pan bread to the table. That kinda sucks, since those items were almost the best part of the meal. However, we did have a great waiter named Billy, who was helpful, knowledgeable, and genuine. Top notch.

Ambiance: 10

Tellers used to be an old bank, hence the name. The main dining room sports a triple high ceiling with beautiful architecture and long, tall, elegant windows that seem to have been preserved with as much historical accuracy as possible. Seating is also available in the bar/lounge area. The old bank vault, which still has the gate and huge vault door attached, now houses a wine cellar. Bins of wine also adorn the main lobby. Very classy. It is a beautiful restaurant. There is no music in the main dining room, but you can hear it slightly, coming from the bar area. Tables are ALMOST too close, but not uncomfortable. Tellers is not a huge restaurant so they have to do what they can. The corner booths are roomy and spacious, however. Bathrooms are large and clean, and have nice thick disposable paper towels. Once in a while during the meal you might feel a slight breeze gently carry through the dining room since it has a high ceiling and there are large doors near the entryway that let the wind in when both sets of doors are opened at the same time. Two large, fake trees sit in decorative cauldrons in the dining room, giving the room an outdoors feel, especially when you look out the windows to see the uplighting on the real trees outside on the well manicured grounds. Tellers is a very pleasing and unique place to eat.

Just as a post-script, I thought I was eating a lot until I saw the couple at a neighboring table order the trainwreck potato dish, creamed spinach, and the lobster mac & cheese – all this along with their free fries, foccacia bread, porterhouse for one and seared tuna (HOLY FUCKING STARCH BATMAN). I wonder if they finished it all. That is pretty badass if they did.

UPDATE 9/13/15

I came back here for a meal after running in the inaugural Suffolk County Marathon. I burned about 3400 calories in that, my first marathon, so I was ready to pack on some fat. This joint offers a $45 price fix Sunday meal that includes some great shit. For example, my massive slab bacon app as a starter:

Mine was perfect! My mom’s, hover, was very fatty and not as pleasant.

For the main course I had an 18oz delmonico (boneless) rib eye. Mine was cooked somewhere in the range of medium rare to medium (I ordered medium rare). My dad’s was unfortunately overcooked to medium well (he, too, ordered medium rare).

Dessert comes with the meal as well, but before that I should mention the duck fat french fries and burnt broccoli that we shared among the table:

Both had great crisp texture. The fries didn’t taste heavily of duck fat, but they were pretty much perfect french fries. The broccoli was super tasty. They are steamed and then flash fried for that crisp.

For dessert I needed something light. My body was not agreeing with this additional pounding I was putting it through after the race. I went with a trio of sorbets.

I was amazed to see a cigar menu on the dessert menu. Odd, considering that smoking is not allowed in the establishment. However the restaurant has some nice outdoor lounge seating. So on a nice night you can puff away out there:

As for drinks: I recommend the St. Germain and candied hibiscus martini. Really awesome, and you can eat the flower. Yes – this was my wife’s drink… Do I look like a fucking pussy to you?

TELLER’S
605 Main St.
Islip, NY 11751

Burgers, Flash Deals, Midtown East, NY Strip, Other Cuts, Porterhouse, Press Reviews, Rib Eye, Steakhouse Reviews

Charlie Palmer Steak

August 7, 2015 Johnny Prime Leave a comment

Charlie Palmer Steak overall score: 89

NOTE: This joint has MOVED locations.

My wife read an article about Charlie Palmer’s new steakhouse opening up at the old Rothman’s location. They were offering a 15% off promotion since it was their soft opening, so we jumped on it. My wife also made mention that we were celebrating a birthday on her OpenTable reservation (this will be important later).

Flavor: 9
We had two cuts of steak: the bone-on rib eye, and the teres major. I had never heard of that cut before. Apparently it is off the shoulder area, and is tender like a filet. To me, it was somewhere in between a hanger and a filet in flavor. It had a great char on the outside and was cooked perfectly medium rare on the inside.

The rib eye was really nice. Also perfectly cooked, and very juicy with only a little bit of bleed out going on. My only gripe is that I think the rib eye needed some more seasoning. I found myself dipping into the sauces too often for a boost of flavor, but the sauces were very good (see below).

Here’s a shot of the bernaise sauce, though I think I enjoyed the horseradish cream and the Charlie Palmer signature steak sauces a little better:

Choice of Cuts & Quality Available: 10
This place has a really big selection of cuts. See below:

I was excited to see stuff that I had never heard of before, so that’s a big win for this joint. Also the presence of high end meats makes for a dynamic dining experience: you can always come back and try something new each visit.

Portion Size & Plating: 8
Portions here are average. I know the trend is “bigger is better,” but that’s not always the case. At least here you know you are getting great quality. The plating is pretty nice too, which you will see in the shots below.

Price: 10
This score is subjective, I know, because we got an incredible 15% off promotion, AND our waiter, Charles, took a few items like sides and desserts off the bill because we were celebrating a birthday. That was pretty awesome. Had we not had those benefits, I may have scored this an 8 or possibly even a 7. Prices are really starting to skyrocket these days. I know rent is high, but it may start to turn diners away when they see a steak for almost $60.

Bar: 9
The new modern bar is nice. It’s got a direct line of sight to the street, through large windows that open like shutters, so that’s cool. It is definitely going to be a vibrant lunch and after work spot in midtown, especially since they kept the magnanimous bar tender Mike from the old Rothman’s. He’s somewhat of a famous cat in there.

The drinks were really nice too. My martini was mixed perfectly, and the “Doctor’s Note” was absolutely delicious with the Laphroaig added in there for smoke.

Specials and Other Meats: 8
There were no specials read to us at the table, so not sure if this will be something they plan to add once the main opening happens. Otherwise, they do have a nice selection of other meats to choose from aside from beef. As a side note here, they do offer a seven course tasting menu that looks out of this world.

Apps, Sides & Desserts: 9
We started with the chicken liver and fois gras pate, which was creamy and rich, yet not heavy at all. The fig jam that it came with was delicious, with healthy chunks of the fruit within:

Next was the yellowtail sashimi served up on a salt rock. Very nice and fresh, with a touch of herbiness:

We shared a shellfish platter for one ($38). It came with two each of crab claws, oysters, clams, and shrimp, with a half a lobster tail and a single lobster claw. Not bad, but I felt the clams were not that great (may have been a larger variety than Little Necks), and the amount of shellfish was a bit lacking for almost $40, though probably fine for one person I suppose.

On the side we had a nice variety of items. First was grilled oyster mushrooms. These were meaty and earthy. Very nice:

Then we had a truffle twice baked potato. This was the star of the show. It was like mashed potato mixed with cheese and truffles and then put back into the baked potato carcass. Really good shit.

Then we tried the Jersey corn. Nothing special here but it was very tasty and fresh, and nicely seasoned.

For desert we had two items: a cheesecake pudding, which was fucking delicious. Lighter than a cheesecake and really silky smooth, with graham cracker crumble on top.

The other was a blueberry and raspberry cobbler with a scoop of vanilla ice cream on top. This was heart warming and comforting.

Seafood Selection: 8
There’s a great deal of seafood on the menu. We only got to try the shellfish platter, so I can’t really judge this category based on only that item. Next visit.

Service: 10
Charles, our waiter, was amazing. He had some nice suggestions for us, and he was really nice. I was really shocked that he had some items taken off of our bill because we were celebrating a birthday. Total class act! I hope you readers are fortunate enough to have him as your waiter if you decide to go.

A few other mentions here: the table bread was really good. Three different types of bread in a sack. One was a sliced dinner roll, another was a really tasty and crispy-crusted Italian bread, and the last was a potato and onion roll that had actual pieces of potato and onion in the bread.

Ambiance: 8
They’ve made a good improvement on the old Rothman’s decor. Although I tend to prefer traditional over modern, the modern they chose for here is toned down and elegant. Take a look:

There’s even a small private dining area in the back:

And the cutlery is pretty cool looking, and felt really natural in your hands:

SECOND TRIP UPDATE

On a second trip, my wife and I noticed that they changed up the decor a bit (those ball lights were replaced, and the private room got a make over). Still a similar vibe though. Charles is unfortunately no longer working there. Bummer! But hopefully he is on to bigger and better things.

We used a Gilt City deal that got us an app, a porterhouse for two, a side, a glass of wine each, and a signed cookbook. My wife, of course, got that at a heavy discount as well, so I think our entire meal with all the perks cost her like $15 less than the porterhouse itself.

To start, we got this awesome thick slab pork belly/bacon dish that came with a fried quail egg and potato hash, served in a hot skillet. This was probably the best bacon dish I’ve ever tried. Sticky, crispy, meaty, fatty and packed with flavor.

We also tried the Alaskan king crabcake with fried green tomatoes and corn relish. This was really tasty, and it reminded me of a similar dish we had at Minton’s. The tomato added a nice zingy tart punch.

At first bite, I thought the porterhouse was a bit under seasoned, but the dish was served with a bowl of freshly shaved sea salt for you to flavor to taste. Excellent! Check out the beautiful presentation of this steak. I usually hate the “sizzling platter” for a steak, because I worry about the steak continuing to cook while it sits in the skillet. But nothing got messed up here, as you can see from the perfect medium rare cooking temp.

On the side we had the truffle mac & cheese. We were excited about it because the truffle baked potato was so good last time, but this ultimately fell flat. The pasta tasted grainy and watered down. The cheese sauce lacked punch, and the truffle was more aroma than flavor. I would have likely ordered those oyster mushrooms again from above, but they were no longer offered on the menu.

For dessert we shared what was probably the best carrot cake we have ever tasted. It was moist and flavorful without being overly rich. So good.

A nice bonus was being able to meet Chef Ryan Lory, who I have been following on Instagram for a while now. I encourage you to do the same – his food pics are really awesome, and most of his shots are what he is whipping up for the tasting menu in the kitchen at the steakhouse. Check him out below, getting some tourist love:

THIRD TRIP UPDATE 6/25/17

I was recently invited into Charlie Palmer to help influence for their new 50/50 burger, which is a grind that’s half bacon and half beef. It’s available on Fridays for 50% off through Labor Day.

I have to say, I really liked this burger. Honestly, it didn’t look like much coming out, and I was skeptical of the grind for various reasons (can’t cook bacon – even Neuskes, which is what they use – to medium rare and hope for a good texture). But this thing was majorly good.

It had the sear quality of a steak on the patty, and it was cooked nicely to medium rare all the way though. No rubbery bacon content, and you got that smokey sweetness without it being overboard for the sake of “baconness.”

The fries are really something special too. Somewhere in between regular thickness and potato sticks – shoestring, if you will. Beautifully cooked and nicely seasoned.

Martini game is still on point.

And this time I tried a bolognese tagliatelle pasta dish that was really rich and flavorful. Nicely prepared.

As for the steaks, this time I tried a bone-in strip steak.

A solid 8/10 for flavor. Wonderful ashy char on the outside and nice temperature inside.

Asparagus was good.

Really enjoyed the tomato-based steak sauce with the mashed potatoes.

Olive oil cake dessert was a bit dry in parts but still flavorful.

I was bummed out to see that their oyster mushroom side was no longer offered, and neither was the terres major or the rib eye for one. On the bright side, we did get to meet Charlie Palmer himself. Such a nice man, extremely hand-on and talented.

OLD ADDRESS:
CHARLIE PALMER STEAK
5 E 54th St
New York, NY 10022

NEW ADDRESS:
Archer Hotel New York
47 W 38th St
New York, NY 10018

American, Burgers, Flash Deals, Full Points for Flavor, Italian, Midtown West, Non-Steakhouse Steaks, NY Strip, Other Cuts, Press Reviews, Restaurant Reviews, Restaurant Week

Le Cirque & Sirio Ristorante

July 2, 2015 Johnny Prime 5 Comments

NOTE: THIS PLACE IS NOW CLOSED

We scored a deal on a three course meal at this famed upscale NYC joint. I was happy to see that there weren’t any restrictions on the deal too: three courses, app, entree and dessert, with no limitations other than paying extra for the super expensive items.

First let me just say that the bread at this joint is really good quality. Those little disc looking things were delicious, and all items were warm and toasty.

We started with the grilled octopus salad and veal carpaccio. I think the winner here was the octo salad. It was a warm salad, but it had great flavor from the olive, potato and tomato mix.

The veal was a bit on the dry side. The anchovy paste sauce was reminiscent of a German style mustard of sorts, so this had an unexpected taste. Caperberries were great though.

For our entrees, we tried the mini burgers and the skirt steak. The skirt steak was probably the best preparation of skirt that I’ve had out at a restaurant. It was charred nicely on the outside, and cooked to a perfect juicy medium rare on the inside. It was sliced nicely on the bias and at a steep angle. Just expertly handled all around. This is a 9 or 10 on flavor.

It came with a pine nut chimichurri type sauce on top, and it sat on a bed of lentils and crispy potato logs. There was even a miniature wedge salad on the side, and some pea puree blobs to boot. Really great composed dish here. I highly recommend.

The mini burgers were a little bit over salted and grainy in texture. They were nicely presented, though, and the abundantly massive side of fries that came with the burgers was a really delicious and near perfect execution of the item.

For dessert, we did the “floating island,” which was creme anglaise with merengue and fruit. Very nice and light. This was my favorite of the two, because each bite was dynamic.

The chocolate soufflé was perfectly executed, uniform thoughout and rich with flavor. I think I just got bored about halfway though. It was very large. I think soufflé fans will really enjoy it.

UPDATE 12/10/16

So it turns out that Le Cirque sectioned off part of its space to create “Sirio Ristorante,” which is, I guess, a more affordable and more casual dining option. My wife and I picked up a flash deal which gave us each a three course meal for $42 total (before tax and tip).

Much of the menu remains the same as above. We started with octopus and baccala.

Both were good but the baccala needed more chips to round out the fish.

For our entrees, we went with salmon in a truffle sauce and spaghetti “frutti di mare.”

The salmon was the big winner here, as it was perfectly cooked and had a great black truffle flavor. The pasta was a bit bland, and the sauce didn’t deliver. Some pieces of seafood were overcooked, while others were undercooked.

For dessert, we went with the creme brûlée and Crepes Suzette.

The crepes were fun. They tasted like a boozed up creamsicle.

Ice cream on top for the win:

The creme brûlée was perfectly done, and I was smiling when I saw the recipe hiding underneath the deliciousness.

RESTAURANT WEEK UPDATE 8/4/17

My wife got us a comped meal for restaurant week due to her photo skills on Instagram.

We started with the endive salad, garganelli pasta primavera and tuna tartare (they brought an extra for us). All were really great, but I think the tartare was the best, followed by the pasta. The tartare had a really nice curry accent to it that popped.

For entrees we tried the branzino and steak. The branzino had a great crispy skin on it, and was nicely cooked.

The steak didn’t come sliced, but it was a small filet of strip loin with fries and a Bernaise sauce. Pretty decent. 7/10.

For dessert, we had the chocolate fondant and another creme brûlée. It was essentially chocolate ganache and chocolate cake covered with a chocolate shell.

LE CIRQUE & SIRIO RISTORANTE
151 E. 58th St.
New York, NY 10065

American, Burgers, Midtown West, Non-Steakhouse Steaks, NY Strip, Parms, Press Reviews, Restaurant Reviews, Restaurant Week, Rib Eye

The Lambs Club

March 5, 2015 Johnny Prime Leave a comment

UPDATE 6/2/23

First off, check out my Ride & Review of this place HERE:

I was invited in by the new management/ownership here to check out the menu offerings, in particular the steak. But there were so many items on the menu that were incredibly enticing, that I just had to try as much as I possibly could. I’ll drop in a photo slide show here, and then go over some of the highlights.

The cocktails were spectacular. I really enjoyed the Gibson and the Gold Rush, pictured here:

In the starters arena, the tartare has been elevated with egg emulsion drops, caviar, and an overall superior cut/chop and flavor. Chef Jack Logue is truly taking this place to a better level than Michael WHite or Geoffrey Zacharian has done before.

The soft shell crab special was excellent, but the real star of the apps was this platter of hot and cold shellfish items. As delicious as it is beautiful.

Here’s that softshell crab – cornmeal crusted for extra crisp!

As a mid course we ate the nduja carbonara, which was a really innovative and spicy take on a traditional carbonara. My only criticism here is to swap out the flat pasta for a thicker chitarra or bucatini type pasta. But this preparation lent it self very nicely to a lighter mid course.

We also took down the veal milanese, which was thick, tender, crispy and well seasoned. Great execution and beautiful presentation with the bone and everything.

The Cote de Boeuf was a shade overcooked in parts, but the dry aged flavor on it carried it the Valhalla of my stomach on golden chariots. It was a delicious 8/10.

Great array of sauces to go with it.

The highlights in the side dish realm were the spinach, mushrooms and this ox cheek mac and cheese that was listed as a starter, but could easily be either an entree or the perfect mac and cheese side dish. Get it!

Our favorite dessert was the NY Apple, a layered cheesecake of sorts in apply lollipop form. Watch the video to see what it looked like before we destroyed it. I also enjoyed the crackerjack sundae. Simple and delicious.

UPDATE 5/15/18

On a second visit, my wife and I sat downstairs, which had a very different atmosphere from the more mid-century modern upstairs decor. Downstairs, it’s a bit more cozy and steakhouse-esque.

We tried the beef tartare and the scallop crudo to start.

Both were really nice. The tartare had a good flavor because they use dry aged beef.

For a mid-course, we had the gnocchetti scampi.

This was served in a white wine and butter style sauce with nice juicy chunks of perfectly cooked shrimp, lemon herb breadcrumbs and a walnut and arugula pesto. This was one of the best pasta dishes I’ve had in years. It was well balanced in both texture and flavor, and the unique cavatelli size/shape gnocchi pasta was absolutely perfect.

I had the 12oz dry aged strip steak for my entree.

It came with a shitake mushroom cap that was stuffed with short rib, and it was accompanied by a truffle sauce. Perfectly cooked, with a good dry aged flavor. 8/10.

My wife had the lamb.

This was a great dish. It was really three parts of the lamb: thick cut belly, t-bone, and rib chop.

Really great middle eastern flavors happening on this too.

For dessert we had the pistachio parfait and the vanilla cheesecake. Both were really flavorful and unique. I preferred the pistachio parfait, but my wife liked the cheesecake better. Can’t go wrong with either, though.

This was a really great meal. I highly recommend this place. They mix some really great cocktails:

…And even the table bread is excellent:

ORIGINAL REVIEW:

This joint is owned by Geoffrey Zakarian, famous celebrity chef. My wife and I came through this place for restaurant week during lunch hours in the upstairs bar room.

We started with an Arnold Palmer, made with unsweetened iced tea an slightly sweetened natural lemonade. The interesting part about this is that the ice cubes are also made of Arnold Palmer mix, so you never get a watered down drink when the ice melts:

Starting bread was nice, warm and buttery:

For the apps, we shared bur rata and zucchini, barley and avocado soup. The soup was a nice, light tomato and veggie broth that packed a lot of flavor for such a light dish.

The burrata was nice and soft. I sort of wish that they served some roasted tomatoes with it, but the greens and pickled onions were good as well.

My wife had a crispy skin duck rilette. Portions of the skin weren’t crispy, but this dish was otherwise a really nice item. The such was pulled or shredded style, and mixed with light mustard, capers, and other goodies that made it pop.

I had the sirloin burger with aged, sharp cheddar. This was nice. The meat was a little soft and crumbly, but the bun was top quality challah bread.

The lunch menu charges $24 for this, with the fries, but the restaurant week menu included an app and dessert for just a buck more. Not sure I’d think this was worth it for $24. The fires were pretty good though. Nice and crispy, golden brown.

For dessert, we tried the chocolate mousse with ice cream and the passion fruit semifreddo. Both were nice. I liked the chocolate mousse better, but the semifreddo did have a nice mango sorbet that cut the tang of the passion fruit.