Tag Archives: butcher

Burgers, Other Cuts, Rib Eye, Steakhouse Reviews, Union Square/Flatiron

Hawksmoor

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The high-end English steakhouse chain Hawksmoor has finally landed here in NYC. I’ve been looking forward to trying this place since I heard the rumors of its opening, pre-covid. It recently opened its doors, and I was able to try it out before the holidays (after which I’m assuming NYC will go into lockdown mode again over this new Omicron variant).

Anyway here’s the review – that’s why you’re here:

Hawksmoor overall score: 88

My wife and I came here for a quick meal before catching a flight to Spain. She had a credit for something like $56 so that covered the steak.

Flavor: 9

As far as steaks are concerned, we only tried a 40oz aged rib steak that they had as a special for the night. It was great, although a little bit under seasoned. In fact, a few items throughout the meal needed salt, but otherwise excellent. The steak had a great cook temp and a nice charred crust with good aged flavor throughout.

On a second visit I had the steak frites, which they offer for lunch.

This cut is aged rump (sirloin), and I’d say it’s around 5oz. It’s a bit tougher than most steaks, so cut it thin and in small pieces when you eat it.

That’s perfect for a lunch sized portion. It comes with deliciously crisp fries and absolutely amazing roasted bone marrow with caramelized onions. 8/10.

We also split a cheeseburger as an app, which I thought was great. I typically don’t like brioche buns for a burger, but this one help up nicely. The meat was cooked perfectly.

Choice of Cuts & Quality Available: 9

There’s a good selection of cuts here, both boneless and bone-in, staple cuts and irregular cuts (like rump), prime and aged. But they may need to beef up their availability, because by 7pm they only had two 30oz porterhouse steaks left on a Thursday. I know it’s the busy season, but this shouldn’t happen at a steakhouse. I had to take a point for that.

Portion Size & Plating: 9

Portion sizes ranged from 10-40oz, and nicely plated on Staub cast iron pans. Other dishes were sufficiently fun, yet elegant, without being stuffy, which matched the whole ambiance of the place.

Price: 7

The pricing here is definitely on the high end when you compare it to other steakhouses in NYC (especially the ones that are part of larger chain ownerships). On the flip side, Hawksmoor touts a “natural beef” program, so that niche market of steaks is expected to come with a price tag premium.

Bar: 10

The bar is a great place to sit and eat (which is what we did), and they offer some inventive house cocktails in addition to an impressive selection of bottles behind the bar. One negative: the martinis are small, but at $12 for Beefeater 24 it’s a more than fair price. Michter’s 10 year is $28, and the 20 year is $118 (we had some of that deliciousness).

Corn & Corn & Oil

Specials and Other Meats: 8

I would definitely come back to try the veal, but I was a little bit surprised at the lack of pork and lamb options on the menu of this English chop house. Other than beef, they only offered a chicken dish by way of alternative meats. Nonetheless, the 40oz rib steak that was on special was awesome, and I can respect a steakhouse that’s LASER focused on beef.

Apps, Sides & Desserts: 9

We tried a bunch of stuff, and all of it was great. The aged rump steak tartare with pickled shiitake mushrooms was unique and had a mild sweetness to it, along with a gorgeous orange egg yolk.

I really loved the bone marrow roasted oysters. Top notch, and a must order!

The potted beef was good but needed a little bit of salt. Awesome onion marmalade and Yorkshire to go with it.

I would pass on the triple fried “chips.” They had a good crisp on them, but overall they lacked personality and seasoning (though they were much better on a second visit).

That little red bottle is actually the surprisingly good tomato-based steak sauce. Give it a shot!

The desserts that we tried were both masterpieces. When you go here, make sure you get either the Meyer Lemon Bomb or the Sticky Toffee Pudding. Wow!

Sour cherry cheesecake – awesome!

The tribute bites, however, while beautiful and tasty: I would pass on those next time.

Seafood Selection: 7

The oysters were awesome, but we didn’t try either of the seafood mains that they offered on the menu (lobster and halibut). Maybe next time, but likely not. Again; only two offerings, but I respect the focus on beef here.

On the lunch menu they offer a whole baked sea bream. This is pretty good – nice and light. A little oil and white wine, that’s all. And a fennel salad.

Service: 10

Our bartender was incredibly knowledgeable about both the food and drinks, and she made excellent suggestions when we asked for recommendations. Everyone in the front of the house was really nice and helpful.

Ambiance: 10

Both the bar room and the main dining room here are beautiful. Elegant, steakhousey, bustling, fun, and energetic. And good music, too, not too loud.

Here’s something from the dining room that was very apropos – seems like both are being diminished lately.

 

I can’t wait to go back and try more of the menu.

HAWKSMOOR
109 E 22nd St
New York, NY 10010

Downtown, Full Points for Flavor, Other Cuts, Parms, Porterhouse, Steakhouse Reviews

Carne Mare

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Carne Mare overall score: 90*

Carne Mare is a great Italian steakhouse down in the seaport. My wife and I went with another couple this past weekend, and we really dove in!

Flavor: 10

We had both the prime rib and the 45-day dry aged porterhouse for two. If I had to pick a favorite between the two, it would be the prime rib.

It was “porchetta spice” rubbed on the outside, and cooked to a perfectly tender and juicy medium rare inside. It floated in a shallow pool of veal jus. Amazing. This baby now ranks in my top 5 for sure.

The porterhouse was nicely cooked and served on a metal platter with bone marrow, herbs, a light watercress salad, and blistered cherry tomatoes. Great aged flavor, and even cook temp all over.

Choice of Cuts & Quality Available: 10

I wanted to take a point here because they ran out of the duck that we wanted to try, and also because the prime rib is very limited. By 8pm on a Friday, there were only two pieces left. Go early! However, I decided to restore the point, since I wanted to try the veal over the duck anyway, and that’s what we ended up having.

Portion Size & Plating: 10

The prime rib was 16oz, and the porterhouse was 45oz. Both are robust. Other portion sizes were healthy as well, especially for the carpaccio apps, which I find are typically small.

Price: 7

This joint is definitely pricey. At $66 for the prime rib and $185 for the porterhouse, you are well over the average for NYC pricing. However, the quality is top notch, so I didn’t feel too burned over it. In hindsight, I probably wouldn’t order the porterhouse again since it comes out to $92.50 per person. That’s high!

Bar: 10

The bar here is beautiful, as is the entryway into the bar room.

With views of the water, this is almost unbeatable. They have a great selection of cocktails and booze, and I definitely enjoyed the martinis they mixed for me.

Specials and Other Meats: 7

There were no real specials read to us, but I didn’t expect much from a steakhouse with such an extensive menu. We did try the veal milanese. This was good, but it could have been better. It was breaded and fried whole, without being pounded flat like a traditional milanese dish.

Because of that, it had a bit too much chew. I also expected a mix of greens to be on there as well, which is common with a milanese.

Apps, Sides & Desserts: 10

What an awesome set of apps and desserts. First off, the octopus and veal carpaccio apps were probably the best apps I’ve had in a long time. Please make sure you get them.

On the side, we had a roasted and smoked beet (which was actually a veggie entree item), mushrooms and roasted carrots. All of them were great, but when you go, you should focus on the mushrooms (marsala style with porcini cream).

The baked spumoni is an absolute show stopper with layers of chocolate, vanilla, cherry and lemon inside. Save room for dessert!

Seafood Selection: 6

All of the seafood we tried was great, and the selection was nice as well. The main letdown of the meal was the spicy lobster spaghetti. I just sorta fit it into this category though, so don’t let this be an indication of their other seafood entrees.

It was cooked nicely, but the portion of pasta was on the small side (lobster was large though). Also, there was no real spice to it. Meh. Good pasta, but not enough of it and not spicy as advertised.

Service: 10

Our waiter was amazing, as were the hostesses, bartenders and managers. Our first table had a leak from the ceiling overhead (it had just started to pour, thunder and lightning). They swiftly moved us to a table that had an even better view, and they graciously gave us a bottle of wine that was worth nearly $200. We were blown away.

Also worth noting: they serve amazing table bread here, in the style of pull-apart bread. They will just keep bringing it out if you ask.

Ambiance: 10

This place is really nicely appointed. I can’t wait to go back and experience a meal in the bar room. High ceilings, good music, not too loud and not too quiet.

CARNE MARE
89 South St
Pier 17
New York, NY 10038

Midtown West, NY Strip, Press Reviews, Rib Eye, Steakhouse Reviews

Primal Cut Grille

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The menu here at Primal Cut Grille (Inside the Sapphire 39th Street strip club) is largely the same as the menu at Primal Cut (inside the Sapphire 60th Street strip club). This review is just a photo dump of the items we had there, with reference back to the original review of the 60th Street location (which is now undergoing renovations). Also check out this cool video of their baller’s steak, the Golden Tomahawk:

Commentary

Golden Packing

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My friend’s family has been in the meat business for a century. His great grandfather started a company called Golden Packing in 1920, and my friend just re-established the family business in 2020. He got his start learning about and cutting meat, and then later was in sales with various operations. Now he runs his own show, having started his own operation exactly 100 years after his great grandfather did the very same thing. So cool.

His 21st century Golden Packing is even operating in a space that’s literally across the street from their original location in NYC’s meatpacking district on Little West 12th Street. One of the last few remaining meat packing businesses in the area. That’s something special.

He gave me a quick tour of the facility, and we even tasted some burgers and dry-aged steaks that we cooked in the office upstairs. Check out this video of the dry aging room, which is just across from the office:

This place was amazing. The smell of that room permeated through my mask and filled it with a mouth watering blue cheese aroma. I was salivating while taking these pics and videos. If I was in that office it would be hard to keep me from wandering off and just hanging out in the aging room.

Check out the progression on these aged short loin anterior ends. It goes from one day, to five days, to nearly three months.

And that same middle pic, just a week or so later:

Here’s a look at how burgers are made:

I actually made those! Chuck gets cut up into pieces and then turned into ground beef via these machines.

Anyway if you’ve been following along on Instagram, you may have noticed that I’ve been posting some butcher and packing type pics and videos lately. That’s because I’m “interning” here at Golden Packing, learning the business!

That’s right. I’m finally putting my money where my mouth is, and stepping into this glorious world. Here are some more shots of the day to day:

It’s a lot of fun. I’m learning so much, and somehow I find it exciting to wake up at 3:30am when I’m going to this new “office.”

Filets:

Rib eyes:

Short loins:

Skirts:

Even lamb:

Over time, I’ve had the opportunity to sample the wares, as you might imagine. For example, I’ve never touched anything as tender as these bone in veal tenderloins:

The skirt steaks are killer. Here’s an easy preparation I did with them to make fajita pitas:

Here’s my treatment of their porterhouse:

What a tasty beauty.

And also their bone-in tenderloin. This was fun!

Really great product, and it’s no wonder that they service so many of the city’s best steakhouses. They DO offer steams for home delivery as well, but the main bread and butter is their restaurant clientele.

Deli, Long Island, Press Reviews, Product Reviews, Restaurant Reviews

Babylon Village Meat Market

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If you’ve been following along with my meat adventures on Instagram, you might have seen me tag or mention Babylon Village Meat Market in some of my posts since the summer. This market carries some really high quality beef, including rare beef from Japan like snow beef, olive fed wagyu, etc. Marbled to holy hell.

 

In addition to the rare stuff, they also have plenty of prime, dry-aged steaks, and everything else you might expect to find at a village meat shop, from salami to sandwiches, from porchetta to potato salad to produce to prepared pasta. They’re even launching their own brand of jerky, which is insanely tender and delicious.

Below is a nice unboxing video I made, from when the owner sent me a care package wishing me good luck in the new apartment. I was blown away by his generosity.

I can’t wait to dig into more of this stuff!

BABYLON VILLAGE MEAT MARKET
85 Deer Park Ave
Babylon, NY 11702

Midtown West, Other Cuts, Press Reviews, Steakhouse Reviews

La Grande Boucherie

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Boucherie just keeps the hits coming! Even in the face of a global pandemic, these guys opened up shop in spectacular fashion. While the menu is similar to their village locations, this joint offers Chef Dom’s incredible prime rib.

Nice and thick – 9/10!

We also took down their pork and veal chops, both of which were stunning and delicious – 10/10.

What really stands out to me about this place is the decor. The joint is situated on 6 1/2 Avenue between 53rd and 54th Streets in midtown. The restaurant spans the entire length of the atrium, with high glass ceilings overhead.

It’s a beautiful place to eat, and much of it is technically outdoors. The Christmas season is very special here, with their massive tree in place.

The floors are heated, so you’ll actually feel warm even when sitting outside.

Like their other locations, they still have a nice meat/charcuterie area, stocked with legs of prosciutto and even dry aged steaks.

All of their classics are well represented, like escargots and absinthe cocktails.

We especially liked their seafood apps like the shellfish tower (the raw bar here is incredible – almost as big as their regular bar), the smoked salmon, and the whipped cod and potatoes.

And the broiled lobster? INSANE!

Since everything is pretty much the same aside from the prime rib and a few other menu items, I’ve decided to piggyback this review off of my reviews of their other locations in the West Village and Union Square. Definitely get over here ASAP and give it a shot.

Overall Score: 95

LA GRANDE BOUCHERIE
145 W 53rd St
New York, NY 10019

Commentary

A Knife Deal For My Readers!

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MEAT MANIACS!

I have a nice deal for you.

You may recall me posting my love for Zelite Infinity knives on here in the past.

And I’m sure you’ve seen them on my Instagram feed as well.

Well, now I’ve got a nice exclusive deal for all my readers. They’re taking 15% off regularly priced items on www.zelite.com!

Just use coupon code 7G2PN46J. It is limited to one use per customer on the total purchase.

I really love these knives, and I hope you do too.

Butcher Shop

NOW OPEN: My Butcher Shop

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WWW.JOHNNYPRIMEMEATS.COM

The time has finally come for me to start slinging meat as opposed to just crushing it.

Over the last six years I’ve really fine-tuned my taste for high quality beef. I can almost pick out flavor notes like those freaks who test milk and wine, only I do it with beef. Blue cheese “funk” here, aroma of hazel nuts there, earthy mushrooms over yonder. You get the idea.

Writing restaurant reviews lead to writing recipes, and striving to replicate the steakhouse experience in my kitchen – even to the point of dry-aging beef at home.

My concern and respect for this amazing protein also fostered a desire to learn about the entire beef life cycle: from cow/calf operations to stockers and backgrounders; from corn farms to grazing ranches; from forage to feed; from fabrication floor to front of the case, and all the way back to the restaurant again. Start to finish. No stone left unturned. I’ve even addressed various nutritional and environmental concerns.

I’ve become an expert on steak. But photographing, eating and writing about beef was no longer satisfying me. It seemed that I hit a wall and was spinning my wheels. I wasn’t fulfilling the goals I had for this website. Or maybe my goals changed, because now I feel the need to offer these meaty experiences to you, rather than just tell you about them. I’m still going to review restaurants, highlight products and write informative articles about beef. But now there’s got to be more than just those things.

That’s why I’ve decided to open an online butcher shop. I’ve been working with an extremely high end “middle meats” company that has the resources and connections to buy out massive stocks of incredible prime, American Wagyu and even Japanese Kobe beef. They’ve got a multi-million dollar state of the art facility in the Bronx’s famous Hunt’s Point Cooperative Market with a crazy dry-aging room, a huge blast freezer and all the support they need from an incredibly skilled team of butchers.

All my steaks are cut to order, and can be fully customized. They’re individually vacuum sealed, wrapped in butcher paper and signed by a butcher before being shipped to you. Shipping, by the way, will be free and arrive at your door just 2-days after the order is cut.

I’m really excited about this. I’ve hand selected every cut that I’m offering, and I’ve even cooked up and tasted everything to verify that it’s something I’d want on my own plate. If you tend to agree with me on my steak review opinions, then you’re in good hands with anything you order from my butcher shop. You won’t be disappointed. Johnny Prime Meats will impress you.

My plan is to stock a few items that will always be available. For example, the best steak I’ve ever eaten is the American Wagyu strip.

I’ll be offering that all the time, along with a few prime dry-aged rib eye options and a prime dry-aged porterhouse.

But the bonus is that I’ll also be showcasing some rare and unique proteins that have limited supply and quantity. For example, I’ve got my hands on some really sweet dry-aged Duroc pork rib chops right now, as well as some dry-aged tenderloin tails for the grill. Maybe in a few weeks I’ll try to locate some dry-aged veal, American Wagyu hanger steaks, or lamb bacon.

And speaking of bacon, you’ll be able to add a pound of thick cut bacon to any order for just $10 at checkout. Because what steak meal at home is complete without that steakhouse style slab of thick cut bacon?

I hope you guys are interested. Check out the shop. Browse the offerings. And keep your eyes on my meat!

Commentary

My Favorite Steaks

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Inevitably, when discussing steaks, I am often asked what my favorite steak or steakhouse is. This is a very complicated answer for someone like me. For example, and by way of analogy, most movie buffs don’t have a single favorite movie. They might have a handful of favorites from each genre, though. Favorite horror (The Shining); Favorite Sci-Fi (12 Monkeys); Favorite Comedy (Trading Places); etc. That’s how I view steaks and steakhouses. So when I’m asked, I always tell people that it depends on the cut. So here we go:

RIB EYE

I often consider the  rib eye to be the true steak eater’s steak. Bovine bliss. So here are my favorite rib eyes, in order:

1. Antique Bar & Bakery‘s “Dirty Rib Eye”

I can’t say enough about this rib eye. There’s just something magical about what Chef Paul Gerard can do with that crazy 2000ºF oven of his.

2. Delmonico’s 45-Day Dry-Aged Bone-In Rib Eye

Delmonico’s consistently serves the best dry-aged steaks in the city, and the 45-day dry-aged rib eye is the top of the heap.

3. Osteria Morini‘s 120-Day Dry-Aged Tomahawk

This bad boy is only offered on the first Wednesday of every month, and they only get about seven of them, so you have to call ahead to reserve yours. Well worth the effort, and it comes with sides and apps if I recall correctly.

4. Delfrisco’s Double Eagle Domestic Wagyu Tomahawk for Two

This 32oz hunk of pure tenderness is the way to go when dining here. I love that peppery crust.

CHECK OUT MY BUTCHER SHOP!!!

PRIME RIB

This is a tough category, and I’m torn between high end/upscale and old school manliness.

1. TAK Room (RIP)

This isn’t always available, but when it is, you have to get it. This is nearly a pound of Snake River Farms gold label domestic wagyu beef. Amazing.

2. 4 Charles Prime Rib

As my buddy Tappi recommended to me, so shall I recommend to you: Get the “English Cut” prime rib here, if you’re lucky enough to score a table in the first place. The other versions are great as well though.

Also, any steak or chop this place has on special is work ordering, whether it is a bone in tenderloin or a porterhouse.

3. The Grill (RIP)

I’ve really come around on this place. At first I was a hater, but now I’m a huge fan. And there’s just something about this classically served prime rib that I can’t get enough of. Dining at The Grill is special, but eating the prime rib there is decadent.

4. Keen’s Steakhouse

 

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For the manly appetite, this is the place to go. This massive dry-aged, beautifully roasted chunk of beef is probably big enough to share. If you order like I do, you’ll share the mutton as an appetizer and then share this as your entree.

REPLACEMENT #1: Carne Mare

What a prime rib! 16oz of porchetta spiced crust, served in a puddle of veal jus that will knock your socks off.

PORTERHOUSE

Ahh, the porterhouse. So many places do it well. But there are two that really stand out to me:

1. Tuscany Steakhouse

The way to go here is the off-menu cajun porterhouse. Tell them Johnny sent you and they will accommodate. It’s a great one.

2. Porter House Bar & Grill

Chef Lomonaco does the name Porter House proud with his delicious porterhouse. It always packs a punch of dry-aged goodness.

NEW YORK STRIP STEAK

I don’t order strips as often as I should. My typical game plan at a steakhouse is to share the rib eye as an appetizer, and then share the porterhouse as the main course. And since the porterhouse includes a strip in it, I’m sort of covered. But these two places offer some great stand-alone strips that are worthy of your time.

1. Strip House

Time for an updated pic! As their double-entendre restaurant name might suggest, Strip House serves a really good strip. It just wouldn’t be cool if they didn’t. Smear some of the roasted garlic across the always perfectly cooked and beautifully crusted beef, and you’re in heaven.

2. Harry’s

Transport yourself to the lavish days of Wall Street power meals at the newly re-vamped Harry’s, and treat yourself to their delicious strip. It is classically grilled and mildly dry-aged, but a perfect pink throughout. This meal is just as much about the ambiance as it is about the flavor.

FILET MIGNON

Since I don’t have a vagina, I almost never order a filet unless I’m having a light lunch. That’s not to knock the filet mignon by any means. I just prefer it attached to a porterhouse instead of by its lonesome. But here are a couple of my favorites:

1. Quality Meats

By far the best filet I’ve ever had. Super tender, big and beefy. Order it Pittsburgh style, so the outside has a hard sear and the inside is rare.

2. Gallagher’s Steakhouse

Another spot that needs a new pic! After this place remodeled a few years back, they really upped their game. Not only is their filet killer, but their dry-aged prime rib is worth getting as well.

OTHER CUTS

A list wouldn’t be complete without some outliers and specials; cuts that you normally don’t see on steakhouse menus, but they’re worth seeking out.

1. Catch Steak‘s Dry Aged Rib Eye Cap

This thing is amazing. It may be on the small side as far as entrees go, but I suggest you get one as an app if money is not an issue for you. Grab a second if you can!

2. Bowery Meat Company‘s Bowery Steak

A neatly presented pinwheel of spinals dorsi muscle (the delicious outer “fat cap” of the rib eye) with chimichurri sauce awaits you at Bowery Meat Company.

Go get it!

3. Le Rivage‘s Deckle for Four

They say it’s for four, but you can definitely take it down with two people. You have to call ahead and ask for this beauty. Similar to the Bowery Steak above, only large format and roasted, served family style. When you call ahead, request that they serve their Pommes Anna to go with it. You will thank me.

New Orleans, Other Cuts, Steakhouse Reviews

Rib Room

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Rib Room overall score: 81

Our first dinner in New Orleans during our 2019/2020 New Year trip was here at Rib Room. I was dying to try some prime rib from here ever since I passed by it on the street two years ago. Here’s how it went down.

Flavor: 8

I had the king cut prime rib, which is a gorgeous tomahawk chop that’s roasted to perfection. The cap was delicious, and the eye was cooked evenly throughout, without getting too monotonous in terms of flavors and textures.

This baby came with a hard, pipe-hittin’ horseradish sauce that will known your brain out of your skull if you’re not too careful with how you apply it to your steak. I love that kick! But beware.

Choice of Cuts & Quality Available: 9

There’s a good selection of cuts here, even beyond the standard prime rib sizes that you expect to find at a place that specializes in prime rib. They also served grilled rib eyes, strips, filets, etc. Everything is sourced from local producers and purveyors, but I didn’t detect too much dry-aged flavors coming through.

Portion Size & Plating: 9

The portions here are big, and you get a lot for your money on everything from the apps all the way through the entrees.

Price: 9

At $45 for the king cut of prime rib, which comes with a side and a salad, you really can’t go wrong. Coming from NYC it was a nice, refreshing reveal when the bill came.

Bar: 8

The bar here is nice. We hung out for a bit before being seated and enjoyed the beautiful hotel-lobby environs (Omni Royal). The martini I had was a bit too sweet though.

Specials and Other Meats: 8

In addition to an extensive list of chops and roasts, they also offer specials here as well. My wife had the prime rib “manager’s special,” which is a princess cut of prime rib that gets grilled on the sides after roasting. Here is a before and after:

Apps, Sides & Desserts: 7

We tried a few things as starters. Let me get right into them.

Lamb Pastrami Grilled Cheese:

This sounded better than it tasted. I had high hopes, but it came out a bit cold, and not too pastrami-flavored at all.

The cast iron baked cheesy oysters were pretty fantastic. Very unique.

 

The frog legs were massive, and breaded very nicely – fried to a golden, crunchy crisp.

The baked potato and salad came with the prime rib. Both were basic but good.

We skipped dessert and opted for some late night beignets at Cafe du Monde instead.

Seafood Selection: 7

There’s standard steakhouse seafood fare here. I didn’t try any so can’t really rate it.

Service: 8

Service here was good. Our waiter Richenel was really nice, attentive, and made good suggestions. However the restaurant messed up my wife’s order a bit (they brought her out a princess cut of prime rib instead of the manager’s special – firing it on the sides meant it was a bit overcooked from how she ordered). As a result, her steak wasn’t as good as it could have been.

Another thing to note here, they don’t have a prime rib cart service here like at Lawry’s or House of Prime Rib. They have something a bit different: a central carving station on the side of the dining room where you can watch the meat master work if you’d like. I dig it.

Ambiance: 8

This place is gorgeous inside. The hotel spared no expense in decking this place out. High ceilings, dark woods, fancy music.

RIB ROOM
621 St Louis S
New Orleans, LA 70130