Tag Archives: cuts

American, Burgers, East Village, Filet Mignon, Full Points for Flavor, Other Cuts, Restaurant Reviews, Rib Eye, Steakhouse Reviews

Bowery Meat Company

May 5, 2016 Johnny Prime 3 Comments

Since I know people have short attention spans, I’ve put together a quick video review that sums up my feelings about BMC:

There’s also a nice Ride & Review video HERE:

But if you want the full review, read on below:

I met up here with two friends for a meal after hearing a lot of good reviews about the joint. I wasn’t really sure I should call this place a steakhouse, and when I spoke with owner John McDonald he confirmed my thoughts. The idea, according to John, it seems, is not to pigeon hole the place as being a traditional steakhouse (usually just attracting an all male crowd, for the most part), but, rather, a meat-centric restaurant with a menu that appeals to all kinds of diners. Not only that, but he and his business partner/chef Josh Capon have endeavored to put together a unique menu, with cuts that you don’t often see in other restaurants, if ever. Other restaurants they are involved with include Lure Fishbar, Burger & Barrel Winepub and El Toro Blanco.

Given the above discussion about the term “steakhouse,” I decided not to rate this joint on my traditional 100-point scoring system (though I will include it on the list for convenience purposes). Instead, I will respect the owner’s concept and write it up like I do other restaurants. It just happens to be a wonderful meatopia!

The bar is a nice marble stretch, wide, lots of room, and has high-top seating behind, along the street. Easily a fun place to hang out. There’s also some lounge seating and regular tables beside it. This is a neat spot because every so often you can steal a glance into the kitchen through the swinging door next to the bar. There’s plenty of room to walk in and eat in the bar/lounge area if you can’t score a rez in the main dining room; just try to beat the crowd.

I started with a “Sagely Seventy-Five,” which was a really refreshing gin drink with lime, pear bitters and garnished with a sage leaf. No: I did not grow a vagina. I actually love gin drinks, mixed or straight up. It smelled and tasted exactly how I expected. The bartender, Alison, did a great job with the mix too.

I swiped a taste of my buddy’s “Loneliest Monk” as well, which was a really nice rye, chartreuse, amaro and orange bitters concoction. Very classy.

The bar, by the way, was a warm and comfortable place. Lots of elbow room too, which is nice. The bartenders and patrons were all very sociable. In fact, we had the good fortune of sitting next to a gent who is close friends with Chef Josh, so he gave us some pointers about what to get from the menu.

After our cocktails, we took a seat at a table next to the bar, in the lounge. Our waitress, Melanie, had a really deep knowledge and appreciation for beer. She made some excellent suggestions throughout the meal, the best of which, I thought, was this really effervescent Belgian beer that packed a ton of flavor without being hoppy or bitter. I fucking hate IPA shit, so this was excellent for me:

We then had the great pleasure of meeting the man of the hour, Chef Josh Capon. He was a really fun, down-to-earth guy, cracking jokes with us, being vulgar and ridiculous (like we are), but at the same time making us feel not only welcome, but like we were kings. He was awesome: warm, friendly, easy to talk to, and it felt like we’ve known him forever. Check out this incredible display of meats he brought to the table, explaining each cut and how they are prepared:

The first thing to come out was a plate of warm, sliced rosemary focaccia and some slices of soppressata. The bread was savory and herby, and the meat was soft and melty. I thought it was very cool and thoughtful that they put enough for each of us to try our own: three slices of each. That kind of attention to the diners does not go unnoticed by me. You’ll see the same thing was done for other dishes.

Next was a little plate of bone marrow and oxtail rice balls: again one for each of us. These are called “arancini,” and they were spiced with lemon zest. I think at some point “put my balls in your mouth” was uttered by at least one of us, if not Chef Josh. The man had us cracking up hysterically at the table with his wit and outgoing personality. These were amazing little bites, by the way. Flash freeze these and put them on the shelves of stores in the frozen food section and you could make a killing!

One of my buddies was too slow in putting Josh’s rice ball into his mouth, so there was a little bit of a threat happening with a tomahawk chop:

Next, Josh brought out a sample of the crispy polenta for us to try. I enjoyed this. It had a nice texture with bold earthy flavors from the mushroom and shaved cheese on top.

I think the star of the amuses (if you can call them that), was the dry aged wagyu meatball. When explaining it to us, we were all blown away, jaws dropped and salivating like wolves at the scent of fresh blood. I think Josh even said something like, “Yeah, it’s great. Basically, if you don’t like this meatball, then you can go fuck yourself.” HAHA! And he’s absolutely right. If you go to this restaurant and you try this meatball and DON’T like it, then I will say you can go fuck yourself. You don’t need to hear it from the man himself; you can take my word on it. It is amazing. Everything from the meat itself, to the consistency of the ball, to the herbs folded in, and to the sauce were all done with unrivaled culinary prowess. And I’m a hard man to please when it comes to meatballs!

Okay so now let me tell you what we actually ordered for the apps. Yeah: all that stuff above was just to wet our beaks! Wait – I just typed out “wet our beaks.” Who do I think we are, a bunch of fuckin’ Don Fanuccis from The Godfather?!??

Anyway, we started with the broiled oysters with garlic, romano cheese, breadcrumbs and parsley. Delicious! But watch your mouth because these muthafuckas are HOT! I typically don’t like cooked oysters, but these were done really nicely. They were briny and soft, properly cooked, yet crisp from the breadcrumbs. A great texture contrast.

Next app: fois gras and chicken liver parfait. This was so rich and decadent, yet not heavy or filling. It was served with an onion jam and spread across toasted brioche. Chef Josh even spread the delicious shit on our bread for us when he served it. Amazing service! This is a must-try dish if you are into this sort of thing. All three of us absolutely loved it.

Our third and final app was the Chinese BBQ pork belly lettuce wraps. Fresh, savory, light, bright and packed with porky goodness. The touch of acidic pickled veggies on the side, fresh cilantro and lime, and sliced chili peppers really made these bitches pop. So simple, yet so complex: a conundrum.

For our mains, my bitch-ass friends wanted to share two entrees rather than three. Whatever. We ordered the Bowery Steak, which is the first time I have ever seen anything like it on a menu. It’s essentially a pinwheel-wrapped fat cap from a rib eye, fashioned into a circle/spiral that’s roughly 10oz, if I had to guess, trussed, and cooked like a proper cut of steak. They serve it on top of creamy whipped potatoes, and top it with a chimichurri-like salsa verde.

The owner, John, explained to me how the dish was conceptualized one night when coming home from a wedding that he and Josh had attended. They prepped that night, and the next day they brought it to life. Bravo, gents. You’ve made me very happy. This steak was fantastic, unique, innovative, tasty and perfectly cooked. Medium rare inside with a nice crust on the edges. Mmm.

We also tried the cheeseburger, which is said to be made with 40-day dry-aged beef. This baby has been gaining some serious notoriety in burger circles, so I was excited to try it. It comes topped with griddled onions, raclette cheese and tomato aioli.

Unfortunately, splitting it three ways left me wanting more, much more. It’s tough to make a solid review off just a bite or two. I did notice, though, that it was a bit salty, and could certainly have benefited from a cool, crunch element like lettuce. Here’s my pathetically small third of a burger. Thanks boys… Next time I’m ordering my own.

The burger also came with fries, and a little tray of pickled tomato, okra and cucumber. The fries were really nice. Beautiful golden brown, crispy, herby and flavorful. I suppose we should have topped the burger with some of the pickles to get that needed crunch element, but digging into them on the side was nice too.

We also took down an order of garlic spinach. This was really flavorful without being too overpowering on the garlic angle. Unlike typical sauteed spinach items, this wasn’t laden with oil either. It was fresh and light. Definitely a good choice.

We were going to skip dessert, but Chef Josh brought out a nice trio of dolce de leche ice cream balls. This was a nice snack to take in with a glass of amaro, as we did.

That about does it. If you’re wondering what the damage was, it really wasn’t too bad at all, especially given all the samples that Chef Josh brought out to the table for us to try. Here’s Sir William Price, in all his glory. Very fair, if you ask me.

On a second visit, I had the pleasure of meeting Chef Paul, who fired up this amazing 38oz cote de boeuf, which I think is probably the best large-format rib eye I’ve ever had in my life. It had a nice seasoned crust that crisped up nice under the broiler. Also – unlike most thick cuts of beef, it wasn’t overcooked on the outside and undercooked on the inside. it was just right. A perfect medium rare.

Alright so I am forcing this into the review system despite the fact that they don’t claim to be a “steakhouse.” Let’s be honest – this shit is a steak joint!

Bowery Meat Company Overall Score: 95*

Flavor: 10
Choice of Cuts & Quality Available: 10
Portion Size & Plating: 9
Price: 8
Bar: 9
Specials & Other Meats: 10
Appetizers, Sides & Desserts: 10
Seafood Selection: 10
Service: 10
Ambiance: 9

Some new pics as of 5/5/2016, when I tried the chateaubriand and tomahawk steaks for two. Both were incredible. This place never fails to impress.

UPDATE 3/4/17

Hanger Steak: 8/10

Duck Lasagna: incredible.

And make sure you get those broiled oysters I mentioned! The best.

BOWERY MEAT COMPANY
9 E. 1st St.
New York, NY 10003

Filet Mignon, Flash Deals, Other Cuts, Parms, Porterhouse, Press Reviews, Rib Eye, Steakhouse Reviews, Upper West Side

Lincoln Square Steak

April 25, 2016 Johnny Prime 2 Comments

Lincoln Square Steak overall score: 91

NOTE: THIS PLACE IS NOW CLOSED

My wife and I came here for our anniversary before catching a play at Lincoln Center. They had a great looking “early bird” price fix menu, and a solid looking selection of cuts on the regular menu. Check out the verdict below:

Flavor: 9
I ordered the rib eye from the dinner menu.

It had a great seared crust on the outside, and a good sized fat cap around the edge. The kitchen prepared this thing spot on to medium rare, cooked perfectly.

My wife went with the price fix menu deal, and chose the hanger steak. This, too, was super tender and cooked perfectly.

This was pretty big for a $39 price fix deal, and it came with an app, a side and a dessert. If I had to guess, I’d say this was about 12-14oz. Great seasoning and crust on the outside. These guys really know what they’re doing in the kitchen.

Here’s the porterhouse, which I had on a later, comped visit. 8/10

Choice of Cuts & Quality Available: 9
In addition to the rib eye and the hanger, they also offer two sizes of filet, two different strips, and varying sizes of porterhouse. Excellent showing, and most steaks are prime and dry aged.

Portion Size & Plating: 8
Portions are generous here. The hanger was a big size, and the rib eye felt right for the price. Plating is simple, nothing too fancy.

Price: 9
The prices here are comparable to midtown steakhouses, which can get steep at times, but I feel like here you are getting your money’s worth. Not to mention the price fix deal for $39 is awesome.

Bar: 9
While the location is somewhat tucked away just west of Amsterdam on 70th street, the bar here is really fantastic. It’s large and lounge-like, with high tops along the windows and a long, warm and inviting stretch of bar.

I’d definitely hang out here on a non-steak night. The cocktail menu is interesting as well, with unique twists on classic bar drinks.

Specials and Other Meats: 10
There’s a great selection of alternative meats here. If the standard cuts of beef aren’t your thing for some retarded reason, you can go with lamb, veal, pork or chicken, as well as braised short rib. Great selection, and with that kind of showing of meat, they don’t really need to offer any specials.

The chicken parm comes out pizza style. $40.

Apps, Sides & Desserts: 9
We started with some Bluepoint oysters and Canadian bacon; that’s the way any red-blooded American should begin a steak dinner.

The oysters were big, crisp and fresh. The bacon was perfectly cooked and seasoned. It went nicely with the steak sauce.

The waiter brought out some ravioli for us next, compliments of the house. Mushroom cream sauce. Very tasty.

For the sides, we tried both the creamed spinach and the truffle mac and cheese. Both were perfect. In fact, we actually finished both sides, which almost never happens. The spinach had that “creamless” texture that I love, and it packed a ton of flavor. The mac was nice and cheesy without being too heavy. The truffle flavor was definitely present and most welcomed.

For dessert, we tried the cheesecake, and the staff sent out a complimentary chocolate soufflé in honor of our anniversary.

I liked the cheesecake best, but the soufflé was very soft and moist inside. Nicely executed.

Seafood Selection: 8
There’s salmon, tuna, shrimp, swordfish, branzino, sea bass and lobster on the seafood entree menu. That’s amazing. While I can’t give full points here until I go back and try one or two of the seafood entrees, I can attest to the oysters being top notch.

Service: 10
The service here is incredible. Our waiter, Nol, was very attentive, made great suggestions, and was very nice and genuine. We were greeted immediately with some specially printed up menus that said “Happy Anniversary,” just because my wife made a notation on the OpenTable reservation.

And as you saw in the dessert section above, they comp’d a soufflé for us as well. Later on, when we got to talking more about steak, my website came up and it turns out that the manager, Bruno, knew of my endeavors here. Then even MORE stuff was comp’d.

I love it when that happens!

Another thing I’ll note here is the great table bread: fresh baked popovers that come out nice and warm, and with soft, spreadable butter. I love that shit!

Ambiance: 10
This joint is truly decked out from front to back, top to bottom. It has an intimate feeling with all the red coloring going on, and for even more intimacy there are some separate dining rooms of varying sizes. Great layout with different levels. Here’s a shot of the main dining room.

UPDATE 3/10/17 – GROUPON REVIEW

This is a pretty great deal. You get a bottle of wine, two apps, two entrees, two sides and two desserts for about $100.

The wine selection was from about three or four varietals per red or white. We went with a Malbec.

Not bad. Pretty smooth. Our apps were fried calamari and steak tartare. The calamari were lightly battered, super crisp and perfectly seasoned. Inside they were cooked just right.

The tartare was a bit too salty, but when you stacked it up onto the crostini with some of the dressed greens, it was cooled down a bit. If I had to guess, it was all filet mignon meat.

For our sides we went with the truffled creamed spinach again (but this time we didn’t detect any truffle flavor), and garlic and herb fries. They were pretty good, but I’ve definitely had better.

My steak was a petite filet mignon, about 8oz.

It was cooked to a nice medium rare, but for some reason it felt dry rather than juicy. It did have good flavor and a good crust though. 8/10.

The filet had nothing on my wife’s pork chops though.

The order came with two nice sized rib chops that were cooked perfectly through the center.

So juicy, so flavorful, and we couldn’t finish because each chop was about the size of my filet. Amazing deal.

Desserts were hit and miss. The cream puffs were a little bland and didn’t have too much flavor.

But the tiramisu was velvety smooth, rich with flavor and super soft.

LINCOLN SQUARE STEAK
208 West 70th Street
New York, NY 10023

Midtown West, NY Strip, Rib Eye, Steakhouse Reviews

Uncle Jack’s (midtown)

April 24, 2016 Johnny Prime 1 Comment

Uncle Jack’s overall score: 85

NOTE: THIS PLACE IS CLOSED

Uncle Jack’s has three locations in New york. My buddy and I decided to give the midtown location a try. Overall the food was better than good. I’d definitely give another location a shot, especially since I was pretty hammered toward the end of the meal.

Flavor: 8

I had the ribeye (8/10), and my friend had the bone-in strip (7/10). Both were pretty good, though I liked mine better. There was a slightly marinated flavor to the meat that I wasn’t sure I liked too much, but the fat was good and melty, and there was nothing left on the bone when I was through with it. Can’t complain too much.

Choice of Cuts & Quality Available: 9

Uncle Jack’s has filet mignon in two sizes, a big ass ribeye, two sizes of strip, porterhouse for two or more, and a “Kobe” selection as well. Everything is USDA Prime, and dry-aged for 3-4 weeks. Top notch stuff.

Portion Size & Plating: 9

For the steak, the filet comes in puss-bag size (10oz) or awesome size (16oz). I must say, ordering a filet here is manly. That’s a full pound of no-waste beef. The ribeye is 30oz (bone-in), the strips are 16oz bone-in or 16oz boneless, and the porterhouses start at 48oz (24oz pp). Everything is pretty much on the large side here, which is good.

Price: 8 => 9 (see update below)

The price is a bit high, with the ribeye at $55, but this seems to becoming all too normal in the NYC steak world. Inflation is hitting the industry hard. Our total bill for a dozen oysters, the two steaks, two sides, and several martinis was $240. One great thing I noticed was that on Sundays they offer a $99 price fix lunch for two that comes with a shared caesar salad; crab cakes; choice of 10oz filet, 16oz strip, or a 2lb lobster; two sides; and dessert + coffee or tea. Freaking sweet!

Bar: 8

The bar is a little small; not the kind of place that will generate a crowd. But the bartenders are really nice, and they mix a good cold, crisp martini ($14). They offer a nice bar menu with things like “Kobe” meatball pops and “Kobe” sliders. A bit expensive, but it is nice to see the quality. They also have a pretty good single malt scotch selection.

Specials and Other Meats: 7

On special there were some appetizer items, and a veal steak. As mentioned earlier, they had “Kobe” offerings, which is fantastic (but be aware of the Kobe & Wagyu sham). This place doesn’t fuck around. On the entree menu there is NOTHING BUT BEEF (and lobster under surf & turf). Good for them, but not good for everyone. I like the boldness but I can’t give full points when the only thing regularly offered is beef.

Apps, Sides & Desserts: 9

We had a dozen Bluepoint oysters, and they were creamy, crisp, cold and refreshing. The creamed spinach was fantastic too – just right with the creamy and savory balance. We also had the sauteed mushrooms, which went really well with the spinach when you mixed them together. We skipped dessert.

Seafood Selection: 7

Uncle Jack’s has no real seafood entrees, aside from a surf and turf item. I am fine with that, but it’s a good thing I have balls between my legs, otherwise I might have wanted something more lame, like fish. For apps, they have the usual smattering of shellfish and seafood cocktails, but I can’t give a high review. See above. Without anything to offer, I can’t give full points, even though I dig their boldness for holding strictly to beef.

Service: 9 => 10 (see update below)

Our waiter was good – he knew his meat well. He talked about the need to cook ribeyes a little longer than strips, so that the fat has a chance to melt away a bit more. On the table we had a nice selection of warm breads and rolls. The butter was a bit hard though.

Ambiance: 9

Uncle Jack’s has a nice “exposed brick” look on the outer walls; elegant but classy and old fashioned looking. There’s a beautiful half-spiral stairway that winds up to a second floor when you first walk in, and it looks over the bar from the balcony railings. The downstairs has a patterned tin ceiling, and the upstairs has ornate molding and recessed trims with dark cherry and marble accents. They rock the traditional all-male wait staff with bow ties and vests, black and white. The crowd was slightly touristy based on the cougar count, and based on the fact that the older couple next to us was up from WV for a three-play weekend. Bathrooms were nice and clean, and smelled like apples and cinnamon due to a huge glass bucket of potpourri.

UPDATE 4/24/2016: Brunch

Uncle Jack’s offers an amazing brunch deal on Sundays for $34.95. You get unlimited bloodies, bellinis or mimosas, you get biscuits and popovers, a jar of ricotta and honey, and your choice between one of ten entrees.

If you’re not already full after those started, which you probably will be, the entrees are fucking dynamite. My wife went with chorizo, thick bacon, black beans, eggs and plantains.

My mom went with this baked eggs dish, which came with sausage and chorizo as well.

My dad had this burger, which comes with what I consider to be some of the best fries in town.

For an $8 upcharge, you can do the steak and eggs brunch, which is a nice 14oz strip steak that comes served in a skillet with potatoes, onions, spinach and eggs however you like.

This strip was an improvement over the one I tasted last time I was here. It was nice, juicy and flavorful. 8/10.

Given the amazing value that this brunch deal adds to the mix, I am bumping this score up by a point for price, from 8/10 to 9/10.

The service here is excellent too. Our waiter, Lenny, was great to converse with, whether it was about food in general or the latest TV show crazes. The manager, Wander, came to the table to check on us as well. He was very accommodating and even offered us a dessert on the house. We were so full by that time that we had to kindly pass. This place is a fantastic deal. I will definitely be back for brunch soon. There are five other things I wanted to try from the menu.

Chipping away at those items, my wife and I tried the house smoked salmon and the French toast bread pudding at the bar one afternoon. Richie, the bartender, was a total class act. Awesome barman, and I hope to get back soon.

UNCLE JACK’S
44 W. 56th St.
New York, NY 10019

Flash Deals, Press Reviews, Rib Eye, Steakhouse Reviews, West Village

Village Prime

April 20, 2016 Johnny Prime 1 Comment

Village Prime overall score: 82

UPDATE – THIS PLACE IS NOW CLOSED

My wife picked up a Living Social deal for this steakhouse that gave us $60 to spend on dinner. I think she may have paid something like $20, after applying some promo codes and other nonsense. I had never heard about this little joint until the deal, so the campaign is a success in terms of getting the word out about this place.

Let’s get into the “meat” of the review here:

UPDATE 4/20/16: I came in again for a press review. I’ve updated this review with italics on the newer-reviewed items. Since my first review, a new chef (Chef Charles) has taken the helm, and many new items grace the menu. The score, in total, has increased from 73 to 82. That’s a seriously great improvement!

Flavor: 8
I had the 18oz bone-in rib eye.

It wasn’t as tender or flavorful as some of the steaks I’ve been eating lately, although it was certainly cooked to a perfect medium rare. No question about it.

It was well rested, and had no bleed out. The texture was a little rubbery in parts, but the fat cap was good, and I ate everything except for a few bits of gristle.

The steak sauce went nicely with the few pieces of the seafood tower that were worth eating (see review below). It was less tomato and more hearty and brown, like an A1. I kinda liked it.

On a second visit for a press meal, the rib eye was listed at $58 and 22oz. I gave it a try. It was much more tender and juicy. It had some bleed out that wasn’t present last time, since this is grilled rather than seared in a pan (as you can see by the grill marks), but the flavors were a lot more robust and enjoyable. I bumped the score up a point from 7/10 to 8/10.

Choice of Cuts & Quality Available: 8
You’ve got porterhouse, filet, strip, rib eye and skirt on the menu here. Not a bad showing for a small joint.

This hit all the basics and added one or two flourishes for good measure. While the selection is there, however, the quality fell just a bit due to the flavor review. Kind of a bummer considering that this is apparently all prime beef.

On my second visit, the quality of the rib eye was improved. The cap was larger, and the meat was more tender and juicy. I increased the score here from a 7/10 to an 8/10.

Portion Size & Plating: 8
Portions are pretty good for the price, with the exception of the seafood tower (discussed below, but now removed from the menu). The plating is nice and has a modern yet classic, and modestly elegant presentation.

On the press visit, I noticed that the plating was markedly improved. Everything is beautiful to look at.

Price: 7
At $46, the rib eye seemed to be priced right for a smaller mom and pop type steakhouse, but I was a little bummed when it didn’t deliver the flavor I had hoped for. But that wasn’t really the issue in terms of price. For the steak, I didn’t feel ripped off. But the seafood tower “for two” was a complete waste of money at $62. The four shrimp were great, as well as the four oysters and four mussels. We ate those first. By time we got to the mushy, weird-flavored small lobster tail and mushy, shell-ridden crab meat, we figured it was sort of too late to send it back or complain on the spot. Had we tasted that stuff first, maybe we would have sent it back. The lobster and crab were both mushy and grainy, as if the texture of the meat had broken down somehow. Maybe it was old or not properly cleaned. Also, mussels are cheap – a few cents each at the most to purchase fresh. Seeing mussels in place of something nice like littleneck clams on a seafood tower like this is pretty much bullshit. FOUR???!? If this had a dozen mussels it would still be a fucking rip off. At $62 we felt completely taken when the “market price” bill came to the table. Not only was this the skimpiest seafood tower we have ever ordered, but it was probably the most expensive as well. A third complaint on price has to do with the cost of a glass of amaro. A full bottle of Amaro Nonino costs about $40, depending on where you purchase it. I noticed that the menu listed a glass of this average, common, easy to find amaro at $34. What the FUCK is going on here? It was priced higher than all of the scotches on the menu. Unbelievable. Either that’s a really bad typo, or someone has no idea of the actual value of this digestif. Fuckin’ $34… Anyway, I didn’t even order that but I felt compelled to discuss it. The overall take away for price here is that we felt like we overpaid even WITH the $60 off Living Social deal. Here’s the bill, before the $60 came off:

On the press visit, I noticed that the Amaro Nonino pricing was fixed, and the seafood tower had been pulled from the menu. WOW! I suddenly feel that all of my work here on the website actually matters. The people here at Village Prime must have actually read my review. I bumped the price score up from a 5/10 to a 7/10. The rib eye is still a bit overpriced at $58, but with a flavor score of 8/10 it isn’t criminal.

Bar: 8
There’s a small bar up by the street, with seating for about six people. There’s also some tables up there that are oriented to be somewhat part of the bar area. The wine list is extensive, there’s a good selection of beer, both in bottles and on tap, and they make some interesting cocktails. These were the “Meet Me Here” (lowball) and the “Fig Blossom” (martini glass) cocktails.

They also offer happy hour specials and dollar oysters until 7pm.

Specials and Other Meats: 8
In the back, There was a chalk board listing a bunch of specials. Some of the items on the board overlapped with the menu, or contained different information than what was on the menu, but the specials were mostly in the realm of apps, sides, drinks and non-steak entrees. For other meats, they offer veal and lamb in chop form.

This chalkboard is no longer featuring specials and cocktails. It now features a nice image of a cow with the various beef cuts outlined. As the old board contents were a source of confusion, I think this was a great change. Once the new menu is fully implemented, they can always go back to featured specials and menu items here. The score here increased from 7/10 to 8/10.

My wife tried the “duck two ways” this time around. The breast was a bit overcooked and under-seasoned for her liking, but the confit leg was very good. The slight dryness that was present in the leg was not taking away from the flavor or enjoyment.

Apps, Sides & Desserts: 9
This fire roasted octopus app was delicious. It was charred crispy on the outside, cleaned of all skin and suckers, and tender on the inside. This was probably the highlight of the meal. It was served on a bed of Mediterranean-spiced bean puree or a hummus-type of thing, with some pepper relish and micro greens. Very tasty.

We also tried the tartare trio, which came with small portions of beef, salmon and tuna tartares. The beef was elegantly served with a raw quail egg on top, ready to rock:

The flavor had a hint of mustard, but it wasn’t as successful as other beef tartare dishes I’ve had. Perhaps it needed a bit of cracked black pepper or salt.

The salmon was fresh, but didn’t jump out in terms of flavor.

The best of the three, surprisingly (for me, anyway), was the tuna tartare. It had a good texture and fresh flavor, expertly dressed.

Along with our steaks we had the creamed spinach. This was heavier on the cream than some recent steak joints I’ve been to, but it wasn’t overpowering. It also had a nice bread crumb topping to crisp it up a bit. That was a nice touch.

This banana bread pudding that we had for dessert was another highlight of the meal. It was nice and warm, with a scoop of ice cream on top and a drizzle of caramel.

On the second visit, the score increased here from a 7/10 to a 9/10. This time we tried some of the new items and apps that Chef Charles has improved upon. First was this crab cake:

It had a nice crisp all around, and was chock-full of crab meat. While not the lump style of meat (it was shredded), this cake had a ton of great flavor.

Next was this incredible beef tartare. This was a huge improvement over the beef tartare I tasted last time. It was dressed and chopped perfectly, and the quail egg added a great smooth and velvety fatness into the meat. This has to go down as one of the best tartares in the city.

We also tried this eggplant stack as an appetizer. It is currently on the entree menu, but it will be moving over to the small plates menu, which I think is a great fit for it. The eggplant is sliced super thin and crisped up like a potato chip. It is then layered and stacked with goat cheese and a fig marmalade. Absolutely awesome. My wife HATES eggplant and even she liked this dish. It was nicely balanced with that hit of sweetness from the marmalade and goat cheese. Wonderful.

The desserts were improved on the second time around too. While I tended to like the older banana bread pudding better, the new ginger bread and lemon curd pudding was super unique and offered a great and balanced contrast of flavors.

In addition, these tiny biegnets were a fun addition to the menu. They were filled with a caramel sauce and served with a scoop of vanilla ice cream. Their size was the real display of skill here. They are smaller, so the crisp on the outside is in a more pleasing and balanced ratio to the soft dough inside. These were our favorite dessert between the two.

Seafood Selection: 8
There’s a lot of nice looking seafood items on the menu here: cuts of fish, nice apps, etc. Now, the octopus was great, but the seafood tower was pitiful. Recall from above all the nasty bits. And this was a whopping $62:

That shows inconsistency to me. So buyer beware if you dive any further into the sea at this joint. Maybe the fish entrees and pasta items featuring fish would be better? You decide.

Since the bad items have been removed from the menu, I have increased the score here from a 7/10 to an 8/10. I’m very happy to see that the restaurant is making good changes based on constructive criticism.

Service: 9
The service here is good. The wait staff all wear nice formal white shirts and ties, and they all seemed pleasant and helpful. The meal was nicely paced as well – not too fast, not too slow. Table bread was offered and even replenished when finished. It was warm and soft inside, and crusty outside. Very nice.

The new bread basket is similarly warm and tasty, but it now contains a mix of both savory and sweet bread, served with a light herb and veggie butter.

Ambiance: 9
Village Prime has done an amazing job with the decor and look of this place for a small West Village spot. The music was old fashioned, classic jazz and good dinner music. There’s a faux-beamed ceiling made from high quality wood and paneling, a dark wood floor, nice booth seating and a few tables up the center. Dim filament bulb lighting casts a warm glow across the dining space. There are nice wall sconces and accent wall panels that change up the decor from becoming too monotonous. The bathroom is really nice too, aside from the urinal that didn’t seem to flush properly.

VILLAGE PRIME
302 Bleecker St.
New York, NY 10014

Brooklyn, Flash Deals, Porterhouse, Rib Eye, Steakhouse Reviews

Embers Steakhouse

April 11, 2016 Johnny Prime 2 Comments

Embers Steakhouse overall score: 81

I recently grabbed this Groupon deal for Embers because my buddy recently moved to the area, and I figured we would give this place a shot on my next visit to see his new place. I was pleasantly surprised with some aspects of the meal, and a little disappointed with others. Read on, my friends:

Flavor: 8
We had a group of four with us, so we went with the porterhouse for two and the tomahawk rib eye for two, that way we were able to try all the major cuts in one shot.

The tomahawk was a solid 9/10, and with a slight amount of tweaking I think this could be a 10. The sear was great, and the cook temperature was perfect. Also this is one of the larger bones I have seen come to the table in a while. The steak had to be about 50oz, if I had to guess.

I was impressed with the quality of the fat cap and how it was still pink through the center. Lots of times the cap can get overcooked since the fat in there gets hot very fast while cooking, and since it is on the outer edge of the steak, it can get overcooked. Check it out though – still nice and pink:

Keep in mind, this massive tomahawk chop was only $75, too. Amazing value here.

The porterhouse was unfortunately a bit overcooked. It lacked flavor and seasoning as well, despite a few parts of each side being salvageable. I’d say this comes in at about a 6/10.

Choice of Cuts & Quality Available: 9
There are a lot of different cuts to choose from here, and several variations of each cut in terms of size and quality. They have a skirt steak to boot, in addition to the four main cuts of beef. Actually, one of the four rib eyes they offer is even advertised as grass fed and hormone free. As you can see, a couple are labeled as Angus, too. I have to say, I was impressed with this selection. And even though I wasn’t a fan of the porterhouse and didn’t award top points for the tomahawk, I can confidently say that this is some near perfect beef in terms of quality. Maybe some additional aging time and another filet, along with more delineated sizes/ounces would take it to 10.

The selections up top are all dry-aged right next door at Vinnie’s Butcher Shop, where they source their meats, so they could easily push the aging time from 20 days to something like 35.

I went in there to take a look before we ate, and I can assure you that the quality is good, and the prices are very affordable, even for dry aged Angus beef.

Portion Size & Plating: 8
Portions are good here, especially for the price point. Sides weren’t too big or too small either. If you don’t notice the portion size too much either way, then that usually means they are correct.

Price: 10
Amazing prices here. They rival the suburbs, but with city quality food. I think I paid $92 for the Groupon, which got me $200 worth of food. With tax and tip, each couple threw in another $65. So all in I spent $111 for two people’s meals (we split the Groupon as well). Also, if you come on the weekend, they offer a $16 brunch special. Pretty good deal.

Bar: 8
Embers is located on a major avenue in Bay Ridge where people congregate to go to bars and restaurants. There’s a nice bar that can seat maybe 10 people near the window, and they make some nice drinks as well.

Specials and Other Meats: 8
There were a bunch of specials offered on a separate paper menu, and the joint does offer veal, lamb and chicken in terms of alternative meats. They also have an Italian sausage platter for a very fair price ($18).

Apps, Sides & Desserts: 7
We had some stand-outs here, but also some that fell short. We started with one of the stars of the meal, the “bacon steak.” These two slabs cost just $10 for both.

They were amazing. Perfectly crisp and seasoned, nice and meaty, good quality fat, and served with a tangy and robust steak sauce.

Next was the octopus and calamari app that was on special. They were braised and grilled, nice and tender.

Our two steaks came with two sides and a vegetable each, so another notch on the price/value belt. We tried roasted corn, baked potato, french fries, grilled zucchini and potato pie. What is potato pie? It’s mashed potato with mozzarella cheese and prosciutto. AWESOME! Not really photogenic, though. I totally got lazy and phoned it in on these pics, folks. Sorry.

To sum up: get the fries (awesomely crisp) and the potato cake. Pass on the baked potato, for sure. It came with no accompaniments.

Dessert was similar: hit and miss. The creme brulee was good. It was creamy and made correctly.

The cookie cake was good. Like a thick, soft cookie in cake format with a scoop of vanilla ice cream.

The peach melba was flat. The peaches tasted like they were maybe canned rather than fresh. Otherwise nice whipped cream.

Seafood Selection: 7
There’s shrimp, salmon and a catch of the day in terms of seafood, aside from the standard shellfish type items on the app menu. From what we tried, I would probably consider ordering a fish entree from here on another visit, or maybe sharing one with my wife as a snack while devouring another tomahawk.

Service: 8
The service here was good, and the waiters were friendly and attentive. They missed one minor item with my buddy’s martini, but this was nothing to make a stink about. Bathrooms could use a remodel or a freshen-up, but table bread in the afternoon on the weekend was interesting, as it consisted of brunch mini-muffins.

Ambiance: 8
This is a nicely appointed mom & pop joint. The dining room isn’t trying too hard to be fancy or elegant. It doesn’t feel like it needs anything. It’s perfect for what it is, yet you still know you’re eating in a steakhouse. They even have a small side room for larger parties.

I would definitely go here again. I think I would go with the Tomahawk again, the slab bacon, the french fries and I’d maybe try one of the spinach items. With the Groupon deal in hand, this joint is a no-brainer. You should definitely go. Just listen to my recommendations and you are all good.

EMBERS STEAKHOUSE
9519 3rd Ave
Brooklyn, NY 11209

Burgers, Midtown East, Other Cuts, Porterhouse, Press Reviews, Rib Eye, Steakhouse Reviews

Empire Steakhouse East

March 10, 2016 Johnny Prime Leave a comment

Empire Steakhouse East overall score: 85

The Empire Steakhouse empire just opened a midtown east location.

My friend Matt was asked in for a press meal and he graciously invited me to tag along. We were able to try a bunch of stuff with our group, so I will get right to it.

Flavor: 9
We tried two cuts: the tomahawk rib eye, and the “Emperor’s cut,” which is a T-bone steak from the rear portion of the animal that has a much larger tenderloin side. I’m not quite sure how this is different than a porterhouse, unless what they offer as a porterhouse is more accurately described as a T-bone, which generally has a smaller tenderloin side.

As you can see above, it looks a bit overcooked. With such a large hunk of beef, that is always a concern. Pair that with the hot plate presentation and some graying of meat is bound to happen. Much of the cut was fine, however, and the large tenderloin was very flavorful. The sirloin side was a little tougher, but this was a welcome texture change from the super soft tenderloin side. Flavors were very meaty, there was a great sear on the outside with a good crust, and the steak was well seasoned. In any case, I’ve decided to also include this cut on my porterhouse page even though it is also on the “other cuts” page as a T-bone. I feel like some diners may expect this was a porterhouse. I do, however, think the price tag on it is a bit hefty when compared to their porterhouse for two. I’m curious about the porterhouse and why it is so much cheaper that this cut. Is the porterhouse on the menu actually a T-Bone, which would mean that the emperor cut is actually the true porterhouse? 8/10.

The tomahawk rib eye was by far the better steak at 9/10. There was a good amount of funk to it, likely from the aging process, and it was cooked perfectly to the specified medium rare. The fat cap was a good size too, as you can see from the up-turned slice below. There is almost an equal portion of eye as there is cap.

Choice of Cuts & Quality Available: 10
All of the major cuts are prime and/or dry aged. The quality here is definitely a cut above (knee-slap). There are many sizes of porterhouse, multiple versions of the rib steak, several filets and even some off-cuts like the T-bone. In addition they offer A5 grade Kobe Wagyu filet and rib eye, imported from Japan.

Portion Size & Plating: 8
Portions here are all fairly large, and plating is simple, without too much flourish. For some items, however, they do make a solid attempt at beauty. The seafood platter, for example, is gorgeous (see below). And all plates were cleaned and wiped of any splash before coming out to the table.

Price: 9
Menu prices seem to be pretty good. There are some items that are very fairly priced, like a porterhouse for two for $96. I think the tomahawk steak ($65), and the emperor’s steak for two ($120) are a bit steep, but there are other alternatives. For example, if you want a rib eye you can choose the regular bone-in at $49, which is under the average price point for midtown steak joints. The porterhouse might be a cheaper alternative to the emperor’s steak, but, like I said above, if you’re all about the tenderloin, then that emperor’s cut might make more sense. The cool thing here is that you are getting great quality for that price either way.

Bar: 8
The bar area is pretty nice. It’s not huge, but it makes the best of the space, with street-side high tops and large door-sized windows that open out to the sidewalk. The bar has a good selection of single malts as well, and they make a good martini.

Specials and Other Meats: 8
There were no specials read to us, but this place does offer a fair amount of alternative meats, like lamb, veal and chicken. I didn’t notice any pork other than our bacon app. We tried the rack of lamb. This shit rivaled the beef. It was super flavorful, really well seasoned and perfectly cooked.

Apps, Sides & Desserts: 7
I’ll just fire these off quick. First the seafood platter. I was a little bummed that there were no clams, oysters or mussels. Also, the lobster was completely flavorless, as were the shrimp. That was probably the only thing lacking in this meal, and that’s what is dragging down the score here. But the lump crab meat was absolutely delicious. No lack of flavor there. Also, it was beautiful when it came out to the table.

As you can see we also tried the Canadian bacon. This was great. I highly recommend this when you come here, as there are very few other bacon apps that are quite as good. Pictured below is just a half of one slice (we ordered two slices to share among four people).

We also tried the creamed spinach and truffle mac & cheese. Both were excellent. In fact I was wishing I wasn’t so full on meat, because I wanted more of that mac & cheese!

Last, we also had some onion rings. These were lightly battered on the outside, tender on the inside, and lightly seasoned. We all liked them a lot.

For dessert, we shared an apple strudel and a slice of chocolate mousse cake. Both were amazing. The chocolate mousse cake was light and fluffy, not overly sweet, and had a really nice oreo cookie crust on it. Delicious.

The strudel was even better, in my opinion. The flaky dough was crisp but not hard, so you could eat it with a fork without having bits of crust shatter and fly all over the table. The apples had a nice hint of cinnamon and nutmeg to them. Just perfect.

Seafood Selection: 6
There’s a shitload of fish to choose from here, but from the small amount we had (shellfish app) I am concerned. That lobster and those shrimp… so disappointing. But entree fish is a whole different ballgame. Bass, salmon, sole, tuna, crab cakes, shrimp, scallops and lobster (up to 4lbs) are all on the hot menu here. Since I didn’t try any, I can’t really opine on anything except for the shrimp, lobster and crab meat from the appetizer. Giving the benefit of the doubt for the actual fish, I have split the baby here with a 6/10.

Service: 10
Impeccable. The guys here really know their cuts, and they are super attentive without being in your face. They were very patient with our photo-taking as well. HAHA! I may as well mention the bread and sauce here too. Same as the other location, they serve up nice warm onion bread rolls, and the steak sauce is pretty good!

Ambiance: 10
This place is absolutely gorgeous inside. There’s a beautiful spiral staircase just past the bar that goes up to what I assume is a private dining area. There’s also a nice back room with a long “last supper” style table for somewhat isolated large groups, with a large screen TV that plays a digital fireplace video. And beautifully upholstered booths and elegant tables are arranged under what has to be a 25ft ceiling in the main dining room. The back wall has a glass, temperature-controlled wine shelf that goes from floor to ceiling.

THE 1LB KOBE BURGER

You may have noticed a portion of a burger in one of my shots above. Well, when you’re eating with one of the guys from the Gotham Burger Social Club, you fucking try a burger.

Special thanks to Jill for taking this great shot of the guys:

Anyway here’s the burger:

This baby was juicy as fuck. I thought the patty might be too big at a full pound, but I was wrong. It didn’t overwhelm the bun or build up too high, somehow. The inside was cooked somewhere between rare and medium rare.

There was a great beefy, full flavor to it, as it is Kobe quality. We went with a mild cheese, Swiss, that wouldn’t overpower the meat flavors. This was really fucking good. At $37 (with fries and toppings) I guess it better be! They also offer a standard burger at the bar for $17.

To sum up, this place edges out the other location by a point, and has better marks for flavor, but it may end up being a bigger spread if I ever get back in to try a seafood entree. That section definitely has some wiggle room.

EMPIRE STEAKHOUSE
151 E 50th St
New York, NY 10022

Education

Picanha

March 1, 2016 Johnny Prime 45 Comments

CHECK OUT: MY BUTCHER SHOP

I’m a steak connoisseur. I consider myself a meat master. But I have a confession to make: I don’t eat much picanha.

I really first came to know of picanha through some back-and-forth with a chef I met at Meatopia and later began to follow on Instagram. Chef Andre Lima De Luca has one of the most meat-centric and absolutely breathtaking feeds on all of Instagram. Seriously… Check it out HERE. I’ll be using some of his photos throughout this post as well, just to give you a “flavor” of how great the feed actually is. In fact, the main photo you see at the header of this article is one of his shots.

Okay so you may be asking: What kind of self-described “Carnivore Connoisseur” can go about his days in ignorance of this cut of meat, only having eaten it sporadically? Well, my response is threefold. Number one, it’s not very common in these parts, so that’s the biggest reason. Second, I don’t travel all that much to the southern hemisphere of the Americas, like Brazil, where it is much more commonly prepared. Last, I’m unaware of places in the area to get it myself to cook it, nor do I know of too many restaurants that serve it. I guess all three of those reasons are really all the same reason: lack of ample availability.

The cut itself, as you will learn below, is commonly butchered in a different manner here in the states. As such, you will need to get to a good butcher or specialty shop (perhaps Brazilian or Latin American) where they know how to slice and dice it just right.

Anyway, picanha has been coming up a lot lately in the meat world of NYC, both in food conversation and in photos of those that I follow and give a shit about. I have a feeling it will soon be here in a big way.

So let me tell you a little bit about this steak, about which I actually don’t know very much, as I have only ever tasted it a few times in its “picanha” format…

ANATOMY

In the U.S., picanha is referred to as the rump cover, rump cap or coulotte. Others call it the top sirloin cap, as it is connected to a large cap of fat that sits on top of the meat. Here, the fat is almost always removed prior to cooking, and butchers usually split this up into cuts like the rump, the round and the loin. To see my discussion of that cut (basically picanha without the ridge of fat), click HERE.

However, in South America, particularly in Brazil, where picanha is a most prized cut of beef, the fat is left on while cooking, in order to lock in juiciness and impart additional flavor into the meat.

Here’s a look at a Brazilian beef chart, which shows the anatomy of the steak cut at #8 (top right, just above the asshole, by the tail).

As you can see from the US beef chart, things are vastly less nuanced in that area. In fact it is pretty fucking different all over the place.

TEXTURE AND FLAVOR

The texture and flavor is similar to that of your ordinary sirloin here in the US, only with more intense flavors from the rendering of fat during the cooking processes outlined below.

PREPARATIONS

What I’ve seen most commonly done is that the meat is left in a large roast-sized slab, seared on the outside and then cooked low and slow over open flame with the fat side up, so that the fat melts down into the flesh of the sirloin. Here is a shot of two hunks with the fat side down:

After it comes up to rare, it is split out into slices. Then it kisses the grill for just a bit longer on it’s side to get to medium rare.

But let’s take some advice from Chef Andre Lima De Luca on how to best prepare this delicious hunk of flesh, directly from him:

“One friend was asking me about the best way to grill picanha. In my opinion there is not THE best way, but some. My favorite, the way that i’ve been doing for years, is sealing the whole piece , and slicing it in strips before grill it again until medium or medium rare. This shot was taken before the final grilling.”

Here it is on the cutting board, after final grilling. Some is ready for serving (left), and some is still post-hunk first-sliced (right).

And another close up of the final product:

That’s some pretty amazing looking beef!

As it turns out, my favorite piece of meat at Fogo de Chao, a Brazilian churrascaria joint here in NYC, is picanha “top sirloin.” Here’s a shot of it from my last visit there:

Give it a shot. I guarantee you will enjoy.

Brooklyn, Mediterranean, Press Reviews, Rib Eye, Steakhouse Reviews

Atlas Steakhouse

February 11, 2016 Johnny Prime Leave a comment

Atlas Steakhouse overall score: 78

My wife and I came to this Mediterranean style steak joint for a press meal. For us, heading out to Brooklyn is almost like a road trip, so we were looking forward to coming here and trying something new, outside the usual midtown hustle. This joint is a small mom-and-pop style restaurant, so it was a welcome change from the big mega steakhouses that are bankrolled by huge restaurant group chains in midtown. There aren’t many fine dining restaurants in this area of Brooklyn, so this is a welcome addition. It opened in the Summer of 2015 and seems to be doing well so far.

Flavor: 7
My wife and I split the tomahawk bone-in rib eye for two. The meat itself was nice and juicy, and had good flavor from the generous peppering. It could have used a bit more crusting, but that’s not a big deal because there was very little bleed-out (as you can see from the photo of the plate below).

Unfortunately, however, it was overcooked. We ordered it medium rare, and it came out closer to medium well. Part of that is due to the thickness of the cut (difficult to cook evenly throughout), but part was simply just a mistake in the kitchen.

If I had to guess what happened, based on how the meat looked when it came out, I’d say it was probably cooked to rare, then sliced and finished off under the broiler to bring it up a bit more. Aside from that, it was tasty.

Each steak comes with four sauces. One is a horseradish sauce, one is steak sauce, one is peppercorn gravy and one is a tomato-based sauce. All were good, but I think I liked the steak sauce the best (left).

Choice of Cuts & Quality Available: 7
There’s a good deal of options here. All the basics are covered for the major chops (plus a skirt), and there are various size and bone options for each. Very nice. Our cut didn’t have too much of the Spinalis cap, but from what I understand they offer table-side meat selection, so you can typically pick exactly the right cut for you. The website indicates that Atlas ages their steak on site, but I’m not certain whether the quality is prime or choice. The quality of fat on our cut was a bit more gristled than what I usually like, but not unacceptable by any means. There was very little waste on our place. We gobbled down everything. Some portions of the steak were a little bit grainy in texture, but I think that was because of the overcooking mishap.

Portion Size & Plating: 8
Portions are big here. Our rib eye was 48oz! And the plating is done nicely here because they use an elevated platter, that way the big steak plate doesn’t crowd the table and take up valuable dining space. I wish more steakhouses would do the same! Other than that, it is pretty basic. Nothing too fancy. Just simple and elegant.

Price: 9
The prices here are something you might expect in the suburbs. It’s refreshing to see a huge 48oz steak for two listed at just $76. Excellent! And it’s just a quick subway ride away on the B/Q. If you’re on a tighter budget but still looking for a pretty good steak, then this is your place.

Bar: 8
The bar is beautifully decorated. It’s situated near the street so you get some good light, and being located on a major street like Coney Island Avenue makes for a good place to pop in for a drink or a quick bite at the bar, especially if the live music is in session. They have a great looking burger selection on the menu. What better place to throw down on a lamb burger that at the bar?

Specials and Other Meats: 7
There were no specials off the menu, but you can go with lamb, veal or chicken if you aren’t man enough for beef. They even offer some vegetarian options for the truly vaginal.

Apps, Sides & Desserts: 7
We started with the crab cake. This was a good size, and chock full of meat. It had a light crisp on the outside. I think it just needed a pop of some other kind of flavor inside. Perhaps a hit of spice like jalapeño or cherry pepper, or even some celery for a lithe more crunch.

We also tried the Moroccan oxtail cigars. These are essentially egg roll wrappers that have a nice braised, tender, spiced oxtail meat inside. These were our favorite of the appetizers we tried.

One of the highlights of this section is the mushroom and spinach gratin. Essentially this is creamed spinach with minced mushrooms in the mix. Absolutely delicious, and it’s one of the best spinach dishes I’ve had at a steakhouse! The big monster steak joints of Manhattan should take note of this gem of a dish. The mushrooms soak up tons of flavor, and the texture becomes dynamic rather than just a mushy goop. I loved it.

For our first dessert, we tried this crepe cake with chocolate mousse in the layers. Beautiful.

It was a bit more stiff in texture than I expected, likely because they have to prepare it well ahead of time and store it in the fridge, but I enjoyed it because it had great flavor and was something different from the standard, run-of-the mill steakhouse desserts like tiramisu, creme brûlée and flan.

Next up was yet another unique item, but this one was much more successful. The menu labels it a mango tiramisu, though it is more like a mango mousse re-invention of, or spin on, tiramisu.

The mango and whipped cream mixture will take you back to the flavor of creamsicles from your childhood. Also there are little buried treasures hidden within the mousse: cream puffs!!! We absolutely loved this dessert. Coffee was good too. Strong!

Seafood Selection: 7
There’s salmon, branzino and tuna on the entree menu, and a good deal of shellfish on the appetizer menu. Not a bad showing for a small steakhouse! This is on par with the big boys in midtown.

Service: 10
The service here is great. Our waitress had great suggestions for dessert, and everything was nicely timed and cleaned up quickly. They’re attentive, without being in your face.

The table bread was toasty warm – super fresh – and came with a delicious garlic herb butter.

Ambiance: 8
This place has a really nice decor. It’s a great chic look, but still comfortable. I was very impressed at this place for being a small operation, and they’re truly done an amazing job with the space.

Atlas also has live music in the evenings (smooth guitar, mellow saxophone and piano), and they just started offering brunch on weekends. They’re also affiliated with the newly restored King’s Theater nearby, which is beautiful. They are one of three vendors who are permitted to advertise and serve in the establishment. That’ll be great for business!

ATLAS STEAKHOUSE
943 Coney Island Ave
Brooklyn, NY 11230

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

Ocean Prime

February 4, 2016 Johnny Prime 3 Comments

Ocean Prime overall score: 90

I rolled through Ocean Prime for a quick NYC Restaurant Week meal one night after work with a friend of mine. They were booked solid, so we grabbed a seat in the lounge area near the bar to eat. While the menu was limited to a small filet for restaurant week (in terms of beef), I figured it was a good opportunity to test-drive the steakhouse before going balls-deep with a big rib eye. Here’s what I thought:

Flavor: 9
The filet was delicious, and was cooked to an absolutely perfect medium rare. It had a good seasoned outside, and the inside was juicy and flavorful. While the outside wasn’t super crisp, it still managed to hold in all the juices.

I’m looking forward to heading back for a proper rib eye. I have to say… for a place to score an 88 on a test run with a severely limited restaurant week menu… I’m impressed.

Second trip: perfectly cooked rib eye. Similar notes regarding the sear, as the rib eye had a slight wetness on top. Otherwise absolutely delicious. With a bit more crisp on the edges, this would deb full points for flavor.

Choice of Cuts & Quality Available: 8
Three filets, two strips and a rib eye are offered here. There is no beef porterhouse. I have to take a few points for that. The menu indicates that all steaks are prime quality, but nothing is noted about aging. Perhaps a few more bone-in options would also beef up the selection here as well. But with consistent, top notch quality, it might not matter too much. Second trip: upgraded to 8/10.

Portion Size & Plating: 8
Portions are slightly smaller than most places for the price range of midtown steak joints. The plating is elegant and clean, nothing too fancy.

Price: 8
This is an expensive joint, with a small 8oz filet coming in at almost $50, however their most expensive steak is $57, a 12oz “bone-in filet,” so the range isn’t too wide. In any case, they do participate in NYC Restaurant Week, where they offer a three-course meal for $38 that includes an app, an entree, two sides and a dessert.

Bar: 10
This is a great bar for hanging out after work. The crowd is all suits from Bankville, USA, but the space is beautifully apportioned and you can watch the street from the well-lit seating arrangement.

Specials and Other Meats: 9
There’s lamb, chicken, and a pork porterhouse in terms of other meats. That’s a nice showing, especially considering that this place is a bit lighter on the beef selections and a bit heavier on the seafood selections. Also, on a second trip there were lots of specials read to us from all menu categories, including steak.

Second trip: 14oz strip steak with brie special. Upgraded to 9/10.

Apps, Sides & Desserts: 9
I had the Point Judith calamari, which was perfectly breaded and fried to a golden crisp, and drizzled with just the right amount of sweet chili sauce. It also comes with roasted cashews, which nails home the distinct Asian dimension to the dish.

My steak came with mashed potatoes and green beans for the restaurant week menu, so I got to taste a few items. Both were good, but nothing incredible.

The desserts, however, were a different story. I tried both the peanut butter mousse with chocolate ganache, and the carrot cake, which Ocean Prime is famous for at this point. Del Frisco’s has the lemon cake. Strip House has the chocolate cake. Ocean Prime has the carrot cake, which i shy far my favorite, and I DO love the lemon cake at Del’s. Typically, the cake is 10 layers high and a massive wedge. This restaurant week portion was just right for me, as I was already kind of full. The frosting had a great fall-spice to it, and the cake was moist without being too dense.

The full carrot cake slice from the dinner menu:

The peanut butter and chocolate pie was good too, but too sweet for my liking. It was light due to the mousse element, though, which is nice. It was also beautiful to look at.

Second trip: surf and turf appetizer of braised short rib and scallop was incredible. Perfectly executed.

Second trip: 99% meat in this crab cake. Lots of good crab flavor, nicely accented with a corn salad. This rivals Del Frisco’s.

Second trip: chop house corn. Very tasty, but I was expecting something more to it. Maybe the addition of some pancetta would do the trick.

Seafood Selection: 10
There’s a shitload of great looking seafood here. The menu is too extensive to list them all. I was able to try some of the scallops that my buddy ordered, and so far I’m impressed.

When I return, I’ll definitely be trying more seafood. I like the idea of a steak joint that really raises the bar on the seafood. A lot of places just do lobster and salmon, shrimp and oysters. They don’t go outside the box. Here it is a totally different seafood experience. And it is perfect place for dates: the men can eat their red meat, and the women can watch their figure with some seafood, because sexism rules.

Service: 10
Even in the busy and crowded bar area, we had excellent service. The first course came out fast, and the waitress, Jenny, was really nice and attentive. The fun part about sitting in the bar area is that they give you a free bowl of popcorn, which is wonderfully seasoned. The bread, by the way, is delicious. You get piping hot pretzel bread logs and bread with a soft, whipped butter. Excellent.

Ambiance: 9
While the main dining room is big and industrial looking, it still has a nice feel to it. It’s spacious, which is good, but it just lacks a little bit of character. One thing that’s cool is that you can view how the kitchen operates by peeking though the long glass window that is visible from the dining room. Upstairs there are some private dining areas, and the bathrooms are beautifully appointed. Second trip: I took more of the ambiance in and I am sold on it being a solid 9/10.

UPDATE 7/17/19

I recently returned to try some more stuff.

Steak Tartare

This was awesome. Up there with some of the best I’ve had. If tartare is your thing, then get this shit.

Lobster Mac & Cheese

This was incredible. I actually ate more of this than anything else the night we came back. Addictive!

Lobster Tails

These twin beauties tasted as great as they looked. You can’t go wrong on the seafood here.

Surf & Turf

Seared scallops with braised short rib? Yup. I loved this appetizer. Solid way to start a meal.

Mixed Sushi Rolls

Everything served on this platter was delicious but I kept hitting that thinly sliced wagyu beef roll. Amazing.

Crab Cake

If that sauce was spicy it would be on par with Del Frisco’s.

Assorted Sides

All great (especially the jalapeño au gratin), except they skimped on the cauliflower & broccoli.

Pork Porterhouse

This was nice. When comparing to Belcampo, this one fell a bit short. But it was by no means bad. Still probably a 7 or 8 out of 10.

Dry Aged Kansas City Strip

This bone in beauty brought a lot of earthy flavor to the table. Of the steaks we tried, this was the winner for sure. 9/10.

Dry Aged Rib Eye

This was less seasoned and had less aged flavor than the strip, but was still a great steak. 8/10.

Dessert Platter

As you may already know, the 10-layer carrot cake here is one of my favorite steakhouse desserts. They also served us a butter cake, which is also one of my favorite steakhouse desserts (but from Del Frisco’s).

OCEAN PRIME
123 W. 52nd St.
New York, NY 10019

Filet Mignon, Florida, NY Strip, Porterhouse, Rib Eye, Steakhouse Reviews

Yachtsman Steakhouse

January 20, 2016 Johnny Prime Leave a comment

Yachtsman Steakhouse overall score: 85

My wife and I went to Disney with her family for a short vacation. While there, we hit this steak joint.

Flavor: 8
We tried nearly every cut of steak, so I was able to get a good feel for the quality of the beef as well as the skill of the chef. This place can definitely hang with NYC’s greats. I wasn’t expecting much after my last experience at a Florida steakhouse, but my wife really did her research on the dining options for this trip.

First, the rib eye, which I didn’t order but I tried a good amount. It was perfectly cooked and remained tender and juicy, with a great crust on the outside as well as a creamy blue cheese butter. This was probably a nine, and it came with a beautiful, big serving of bone marrow!

My wife and I tried the porterhouse for two. This was an eight. It was cooked nicely but just fell a slight bit short on seasoning. Otherwise, top notch. Both sides were tender and juicy, with just a few areas where things got over cooked along the edges.

My brother in law had a chimichurri strip steak, which was ordered medium well (he’s not a good steak orderer), yet it still retained flavor and some juiciness despite the ruination. Eight.

My other brother in law had the filet, which was big and juicy. Also an eight.

Choice of Cuts & Quality Available: 9
They have a lot of options here, and several variants within – like aged and prime. Take a look at the menu. All that’s missing, really, is an aged bone in rib eye. Arguably the most important cut, but I only took a point.

With a few tweaks in preparation, and some longer aging times, this place could be incredible. They even have an aging room on the premises, visible to diners, where they age the beef and hang the charcuterie:

Portion Size & Plating: 9
Portions here are large; plating is nice without being overly elegant. High marks on the charcuterie board, porterhouse and pork belly with clams plating in particular.

Price: 8
The prices here are pretty steep for Florida, but then again you are at a Disney resort, so a mark-up is expected. On the other hand, the food is well worth the money here. This is comparable to a NYC steakhouse, both in quality and price.

Bar: 10
This joint has a full separate-but-attached bar called the Crew’s Cup that adjoins the restaurant. It’s a great looking country club kind of place, and the drinks are pretty good and cheap as well ($8.25 for a Beefeater martini is very fair in my eyes, being used to NYC).

Specials and Other Meats: 7
There were no specials read to us, and the menu is pretty bare when it comes to other meats aside from beef: only chicken. I don’t mind much though, because I don’t go to a steakhouse to eat any other protein but beef, and the showing of beef here is pretty excellent; it even includes prime rib and bison (which I still consider to be beef, in a weird way).

My mother in law tried this vegeterian pasta dish, which was beautifully plated:

Apps, Sides & Desserts: 8
The first appetizer that we tried was a charcuterie board. Here’s what was on it:

I’m always a bit underwhelmed by the amount of stuff on charcuterie boards at restaurants these days, but I get that this stuff is expensive and difficult to make. Anyway, this was all very good:

We also tried this pork belly and clams appetizer, which was incredible, although a bit salty.

The hunk of pork belly in the center was generous, and perfectly braised yet crispy on the outside. The fried lotus root was an elegant touch, and the broth was great to soak up with bread.

The sides here were great. Our porterhouse came with beef fat roasted potatoes and a trio of sides: caramelized onions, sautéed mushrooms and creamed spinach. I enjoyed them all. The creamed spinach was more creamy than I usually like, but it wasn’t overpowering. The beef fat potatoes were incredible – the beefy marrow flavor really took me by surprise. They were just a bit greasy, unfortunately.

The last side we tried was the truffle mac and cheese. This was made with orecchiette pasta and some fried onions. It was really delicious, and probably one of the better truffle macs that I’ve had.

Unfortunately we had to skip dessert. Too full!

Seafood Selection: 7
There’s red snapper and scallops on the menu here in the entree section. Other than that there’s just the usual shellfish apps. I was a bit surprised not to see any lobster on the menu.

Service: 10
This place is over the top and excellent. As you might expect, this kind of thing happens all over Disney. The people who work here are amazing, and they really, sincerely want you to enjoy your time there. Our waiter, Ricardo, was fantastic.

I guess I should mention the bread here. It comes with a really nice soft and salty butter, as well as a head of roasted garlic for spreading!!! You can choose onion pull-apart bread, or baguette style bread – or both.

Ambiance: 9
The building and all surrounding areas are amazing at this part of the resort. When you enter the yacht club area, you’re greeted with an amazing, huge old fashioned globe in the entryway.

The Yachtsman Steakhouse itself (which is within the club near some other restaurants) attempts to hit the mark with the country club / yacht club look. It ALMOST nails it, but not quite. Something was missing, and I can’t put my finger on it.