Tag Archives: bone broth

American, Burgers, Midtown West, Non-Steakhouse Steaks, Press Reviews, Restaurant Reviews, Rib Eye

Belcampo

July 19, 2019 Johnny Prime Leave a comment

By now most of you who keep up with this blog or my Instagram account have seen some shit about Belcampo Meat Camp. Well, they have a restaurant in Hudson Yards and I finally got to try it out. Here’s how it breaks down:

Lamb “Bone Broth”

This stuff is spectacular. It almost tastes like an au jus or a gravy. Such deep, rich flavors with no gamey shit happening. This is also perfect for dipping bread, roast beef sandwiches, or whatever.

Eye Round Carpaccio

This is incredible. Probably my favorite carpaccio at the moment. It’s just so tender and flavorful. Hit it with some extra virgin olive oil and you’re all set.

Beef Tartare

This raw application is another winner. Excellent flavors, really great. If you prefer tartare to carpaccio, then get this.

Belcampo Burger

This was my favorite of the three burgers we tried. It has a slight aged flavor to it, but the cheese coverage, toppings and bun were all great to boot. In the pic above, it’s in front.

Lamb Burger

In the pic above, the lamb burger is in back. The move here is to take an occasional bite of this after dunking it into the lamb broth. Really tasty.

The Century Burger

This 100-day dry aged burger really brings the funk. It’s thick and meaty, and unabashed in it’s protein-forwardness.

Double Fast Burger

This is my favorite of all the burgers, and it is the most humble of them all. Two dry-aged patties, American cheese, and thinly sliced pickle on a potato bun. Absolutely awesome.

Rib Eyes

We tried both the boneless and cowboy rib eye steaks. Both were great, perfectly cooked, and came with aged funk to them. 8/10.

The “Porkerhouse”

The pork porterhouse was my favorite chop of the night. So tender, so juicy, and such a great fresh flavor to it. I can eat this regularly. I remember being very impressed with this at Meat Camp too.

Lamb Chops

These were awesome. Really nice rich red meat flavor with no game whatsoever. Perfectly cooked to medium rare.

Cookies & Cake

Wow. I didn’t except such deliciousness from such simplicity. The huge, warm, ooey-gooey chocolate chip cookies were my favorite of the two, but that chocolate cake was rich and moist.

Cocktails

I should also mention the great cocktails here. The duck fat washed rye drink called Midnight Cruiser was killer, with orange oil and bitters.

But the barrel rested Copalli rum cocktail called Out Past Curfew stole the show. Rum, bourbon, sherry, creme de cacao, cocoa nib vermouth and toasted pecan bitters.

Definitely give this place a shot. Everything was delicious and I can’t wait to go back.

BELCAMPO
500 West 33rd St
4th Floor
New York, NY 10001

Product Reviews

Ariake Broth, Stock and Sauce

March 7, 2016 Johnny Prime Leave a comment

Meet Ariake, a concentrated ramen broth, bone stock and sauce supplier. Just add water to dilute and create the goods.

I was delighted to see that they use the correct terminology here. Bones make a stock, not a broth. This beef stock was very flavorful, but it had a bit of sweetness. I think it would grow on me after some time, but I was expecting a fattier, more savory flavor profile.

I tried their pork broth here. Perhaps it was diluted a bit to much, or needed to be presented with some actual meat, but it felt a little flat to me. I think if presented with actual meat it might be a bit better.

The sauces were interesting – there were many flavors!

This one caught my eye in particular:

While I didn’t have it with meat, I thought it was pretty good. It had a worschestshire kind of flavor, along with hints of meat gravy.

Restaurant Reviews, Spanish, West Village

El Colmado Butchery

April 20, 2015 Johnny Prime Leave a comment

My wife and I strolled into this joint after reading about some of the stuff they had going on. We had already just eaten lunch, so we only dabbled into some snack items. However, it is worth writing up because they offer a lot of really awesome deals and humble items for such an overpriced and pretentious area of the city (Meatpacking). When we walked up at about 4pm, there was actually a bouncer from Brass Monkey preventing people in line from blocking the El Colmado door. That’s a bit early to be queueing up on a Saturday…

Check it out. We tried the “bone broth,” which technically should be called a stock since it is made from bones and not just meat. Since this item is becoming a big food trend lately, I really hope that people learn the lingo and stop calling it a “bone broth.” If bones are used, it’s a fuckin’ stock.

It was pretty tasty. A bit salty, perhaps over-reduced or too concentrated, but the flavors were reminiscent of pho because of some of the spices used, like clove or perhaps cinnamon.

Next we had a pair of smoked deviled eggs. I thought it was okay, but my wife wasn’t a fan of the texture and consistency. These were $2 a piece (pictured below are two pieces, one full egg – $4).

The coolest part of eating here was that our seats at the counter were placed in front of the glass case of butcher style offerings. Take a look at what we were sitting above: