I came here with a group of friends to tackle their dry-aged six-bone standing prime rib roast. Watch this:
If their regular steak selections are anything like that monster, I think this could end up being one of the best steak joints in town. Read on.
Flavor: 9
These guys dry age everything on site, and this roast was aged for two months (61 days). The edges had a great earthy, nutty and mushroomy flavor to them from that aging process.
And as you can see below, the center was cooked perfectly.
Unfortunately, on a second visit, the prime rib wasn’t as good. Still had great flavor, but the texture was a bit off for some reason. 8/10.
I did try their porterhouse as well. This baby was tender all over, and had a nice crust. It was cooked just right at medium rare too. 9/10.
I even tried something very special and unique as well. A 500-day dry aged strip steak.
This was wild. It’s not on the menu, and it was something the chef was doing experimentally. It had a super aged flavor that was almost like meat fuel or butane. I liked trying it, but I’m not sure I would go all in on something like this often. Too aggressive for me.
Choice of Cuts & Quality Available: 8
In addition to the four major steakhouse cuts, they also offer that prime rib as a regular menu item, king or queen cut. Everything is graded at prime and dry-aged on site. I also like the fact that they proudly state that the animals are raised on corn, which helps develop all that tasty marbling.
Portion Size & Plating: 9
Portions are all pretty good here from what I can tell. The sides are big enough to share with two people, for sure.
Price: 8
This place is on par with the steak joints in midtown, but the rack of ribs comes in at $80pp and includes sides. That’s a good deal.
Bar: 10
This place has a great long marble bar with elegant surroundings. I would definitely hang here. They mix up a nice martini too, and have an interesting signature cocktail list.
Specials and Other Meats: 8
There weren’t any specials read to us (we had pre-ordered this monster in advance), but the prime rib rack is pretty damn special itself. As far as other meats go, you basically only have lamb or chicken. I can respect that though: focus on the beef!
Apps, Sides & Desserts: 9
We tried a number of items during this feast. I’ll list them all and discuss.
Bone Marrow: 7/10
This had good flavor but there just wasn’t enough of it. The grilled lemons were a nice touch though, and the bread was delicious.
Bacon: 10/10
This is top notch shit from Nueskes. Easily on par with Angus Club or Tuscany Steakhouse, and very close to a top five bacon app.
Mashed Potatoes: 8/10
I’m rarely impressed with mashed potatoes after growing up eating my mom’s, which were butter- and mozzarella- laden trays of pure heaven. But they were smooth and buttery. Very nice.
Mushrooms & Spinach: 9/10
Both simple and delicious. I would get these again for sure.
Chocolate Cake: 9/10
This thing is enormous and can easily feed a table of four for the $25 price tag. In fact, this fed seven people (though we also shared another dessert as well).
Butterscotch Creme Brûlée: 8/10
Wow. Super rich, very sweet, but really fucking tasty. Share this otherwise you might overload on decadence. Below is a shot of the dessert platter that came out on my second visit, to share among 10 people.
Seafood Selection: 8
There’s salmon, three-pound lobsters and big eye tuna on the seafood entree menu. I like how this and the chops menu are streamlined and slim, but that means fewer options for you picky assholes out there.
Service: 10
Impeccable. Everyone is attentive, really friendly and knowledgable. The bread basket here is quite interesting, and contains cheese baked flatbreads, chocolate and strawberry muffins, olive bread and other stuff. Very nice.
Ambiance: 9
This place is gorgeous inside. The floor space isn’t gigantic, but the ceiling height is. That really gives the joint a grand and spectacular feel.
There’s also a private dining room, which is where we ate:
I will definitely be back to try some seafood and their porterhouse.
MAXWELL’S CHOPHOUSE
1184 Broadway
New York, NY 10001
Last week the owner of Tuscany Steakhouse invited me in to take some photos and try out the food. This place used to be called Nino’s Tuscany Steakhouse, but just before the new year they did a big remodel and upgraded the place big time.
I was excited to try it, hoping that they made some improvements. I didn’t have the greatest meal at Nino’s, but this new joint was a much different experience. Check it out:
Flavor: 9
We ordered the porterhouse for two.
Let’s take a peek at the inside…
Oh fuck yes… nice and pink. Let me spread her open a little bit.
Closer?
More? Wider?
Okay… so this thing was perfectly cooked to medium rare. It had a gorgeous, crispy, well-seasoned crust on the edges. This is one of the better porterhouses I’ve had recently. 9/10.
I came back for a second visit and tried the rib eye.
This was cooked perfectly, just like the porterhouse.
It just needed a bit more seasoning and it wasn’t as potent in terms of the dry aged flavor on this particular cut. 7/10, but increased to an 8/10 on average after several visits.
The porterhouse was still incredible though. Perfect.
The filet mignon was also excellent. 9/10. Thick, tall, like a mountain of meat.
Choice of Cuts & Quality Available: 10
While they only offer the basic four steakhouse cuts – filet, strip, porterhouse and rib eye – they do a bang-up job on them, and they dry age everything in house. My porterhouse was aged for 29 days, and it came from Masters up in the Bronx next to my facility.
A couple next to me ordered the strip and it looked and smelled amazing. This place gets the job done nicely.
After several visits, one thing that really strikes me is how consistent they are. Every time I go, I get excellent quality, flavorful cuts. That is rare to find.
Portion Size & Plating: 9
Portions are big here. The sides are definitely large enough to share with two to four people, especially if you’re going heavy on steaks. Plating is basic for the steaks and sides, but the apps can get a bit more flare to them.
Price: 9
The prices are very fair here. The steaks come in slightly cheaper than average for the location. Some of the pasta dishes seemed high, but the one I tried was worth it, and the sides and desserts are all great bargains, especially when you factor in the quality of the food for the price.
Bar: 8
This is a nice little bar, and it was getting a good crowd on a Saturday as we were leaving. Same set up as the old restaurant bar, but nicer and remodeled.
I snagged a few of the potato chips that they serve at the bar. I like that touch.
They mix up a great martini too.
There’s also a great selection of wines here, and a little wine room in the back.
We tried some muscat with our dessert and it was just right. Not too sweet, not too potent.
Specials and Other Meats: 10
There were no special meats offered up, but there were specials of the day like soups. As for other meats, they had lamb, veal two ways and chicken two ways. Not a bad showing at all. In fact, I saw a veal parm come out after finishing the porterhouse, and I was so tempted to order one to go. It looked amazing.
Here it is:
Absolutely incredible. An easy 10/10. I would eat this every day if I could. It’s really surprisingly light, and super flavorful. The beef was so tender inside, and the crispy crust was the perfect contrast to the soft melted cheese.
Oh, so cheese isn’t your thing? How about the broiled veal chop, then? It’s a veal porterhouse, and it comes with grilled greens. This is amazing, and you definitely don’t see this cut very often in steakhouses, or anywhere else for that matter. 10/10.
Or the veal Milanese, which is essentially just a salad on top of a fried veal chop. 8/10.
I also gave the lamb chops a try. The serving size is incredible: three thick, double-cut chops.
They really nailed the crust.
And the inside was perfectly cooked. 9/10.
The “Pollo Tuscany” is essentially chicken breast, marsala style, but with roasted red peppers and melted mozzarella on a bed of spinach.
One thing I will note here under specials is the lunch menu. That veal Milanese is just $28 at lunch, and it is the full dinner size. They also have a special cajun rib eye at lunch too. This thing is amazing.
It’s a slightly smaller portion size than the dinner menu, but still around 18oz.
And for just $30 it also comes will full sized creamed spinach and mashed potatoes sides. Incredible! 9/10. You can also get the cajun rib eye as a full entree size at dinner if you ask, even though it isn’t on the menu.
Same goes for the porterhouse.
By the way, that cajun porterhouse was the best porterhouse I’ve ever eaten! An easy 10/10.
Looking for something more refined? How about surf & turf? Massive 16oz lobster tail and a 10oz filet mignon. Easy 10/10!
This was two slabs of thick cut Canadian bacon (we cut them each in half).
Te second trip the bacon came out a little more burnt on the edges, but still really delicious.
This shit was amazing. Easily on par with places like Angus Club and Maxwell’s Chophouse. This is a must order when you come here, and it goes very nice with their steak sauce (a tomato-based and horseradish-heavy sauce – also good with seafood).
Next was the tuna tartare. This was delightful.
It came with lightly salted avocado slices, lime slices, cucumber slices, toasted bread slices and a slice of tomato, along with some unsliced arugula. It was bright and fresh, and dressed perfectly.
I am tempted to get that every single time I eat here. But you have to explore. For example the salads are even pretty good, like this chef’s salad that comes with sliced shrimp and bacon.
We also tried an order of oysters. Just a half dozen, to see how the quality was.
They were excellent: Perfectly shucked with no bits of shell in them. Great size – not too big, not too small. Crisp, clean, briny, and fresh. Here they are, all dressed up and ready to get raped by my mouth:
For our sides, we ordered sautéed spinach and hash browns. Both were great, and very large portions. The spinach was seasoned just right, nice and simple with salt, pepper, olive oil and garlic.
The hash browns were nice and crisp on the outside, while still tender and soft inside. I loved these.
Fries are perfect.
The Clams Oreganata were excellent as well.
Lumb crab meat is a generous portion size:
Crab cake was really nice and classically prepared, Maryland style.
The lobster cocktail was flavorful and generously sized.
I didn’t get a shot of it, but the creamed spinach here is the “creamless” style that I love.
The calamari had a nice batter and were perfectly cooked.
Here’s a special they had: burrata with portobello and roasted red peppers:
For dessert, we had a slice of tiramisu and a piece of chocolate mousse cake. Both were excellent, and I really loved their shlag.
Here’s their apple strudel – HUGE!
Seafood Selection: 9
There’s sea bass, tuna, salmon, lobster and shrimp in the entree portion of the menu. That’s a fantastic showing, and I bet they do a great job since this is essentially an Italian joint, and Italian joints are known for having good fish. While I only tried the apps and a bowl of lobster bisque, I am confident that this section of the menu is well above average.
Their seafood linguini was incredible. It was jam packed with perfectly cooked shrimp, clams, calamari and even a half lobster.
Upon multiple visits now, I can confirm that the seafood is excellent. I tried the grilled tuna and the grilled salmon. I would definitely get both of them again, and the portion size is great.
Service: 10
The waiters are awesome here, and the management is super nice and engaging. They all know their stuff and can answer any questions you have, whether it’s the basics of the steak cuts or the specifics of aging. They’re even great with super old bottles of wine with delicate corks.
The table bread consisted of onion rolls and some sliced Italian bread, served with butter. This stuff is also great with their steak sauce.
Ambiance: 9
This place made a great turnaround in ambiance. I loved the brick walls in there last time, and the overall cozy feel to the place. Now, with white-washed brick walls and deep, elegant wood finishes, this place feels more like what it is – a really nice steakhouse.
It still has some nooks and crannies in the dining room where you can get a more private feel, which I really like, and there’s even a separate room where you can host a party or larger group. They’ve really done a great job in here.
No bull: this place is really nice, and I’m glad it’s only a block away.
BURGER UPDATE! Awesome burger here. Well seasoned, juicy, tender, nicely ground and packed, excellent cheese coverage, great fresh sesame seed bun. I only wish it has a little bit of dry aged flavor, and it would be a rival to Lugers.
PRIME RIB UPDATE!!!
On Wednesdays, this joint is now offering massive 26-28oz slabs of prime rib for $70. The cut is a la carte, but comes with some nice jus or gravy type sauce poured over the top. They only offer about seven or eight portions each Wednesday, so make sure you get there early to secure yours!
Damn huge.
TUSCANY STEAKHOUSE
117 W 58th St
New York, NY 10019
I didn’t do the ordering, but I would have wanted to try two of those anyway. The Peking Duck Tacos were my favorite of the three.
The duck was delicious and had quality crispy skin on it, and the fried wonton taco shell was a welcome textural pop.
I liked the Pastrami Dumplings best next.
They had a flavorful hit of that juicy pastrami meat inside with a nice crispy brown on the outside of the dumpling. Perhaps Russian dressing or spicy mustard would be a more fitting dip instead of traditional dumpling sauce.
Last of the apps: the Jade Chicken Skewers.
These were thin strips of chicken that were coated in some kind of light breading. Good to snack on for sure, but I probably would have tried the soup dumplings if choosing the dishes myself.
For our entree we had a rib eye.
This had a great dry aged flavor to it (45-60 days), and it was perfectly cooked to medium rare. In some parts it could have benefitted from a bit more crust on the edges, and overall it needed just a bit of salt or seasoning. Otherwise, though, I loved it and we finished every bite. 8/10.
For our sides we had crispy eggplant with sweet and spicy chili sauce, as well as vegetable fried rice.
The eggplant was expertly fried and had a unique texture to it that was both airy and watery at the same time.
My wife and I generally aren’t huge fans of eggplant, so we were kinda bummed when that is what came out for our tasting. However, I found myself going back for more. It was oddly addicting.
The fried rice was served in a cool metal bucket.
It was a very basic veggie and soy sauce mix, and suffered slightly from a lack of crisp. I was hoping for a bit more from this, as it is an Asian steakhouse, but it did make excellent leftovers with some strips of turkey meat.
For dessert we had their famous fried apple wontons and a scoop of mint chip ice cream.
Both were very good on their own, but didn’t necessarily pair well together as an “a la mode” kind of dessert.
I apologize for the truncated review, but I am definitely interested in going back to try more things. The menu is really unique and interesting, and I think this spot would make for a fun group dinner where everyone can try a variety of items. I provided some rough estimates below, but note that this is tentative, since I didn’t have the opportunity to choose my own food. Stay tuned!
Jade Sixty took over the location from Blu on Park. Much of the space remained the same, with the exception of additional dining seats near the bar/lounge and basic aesthetic and decor choices.
HERE IT IS! The review you’ve all been waiting for. “Saltbae” has sprinkled himself all over NYC’s midtown steak scene, and I’m here to let you know how it was.
If you’ve been living under a rock AND on a different planet for the past year, this is Saltbae:
He became wildly famous for being aggressively sexy with his meat – slapping it and rubbing it and what not – and then sprinkling salt on it with a highly unorthodox curled forearm slide technique. It became an internet sensation. At one point I even paid tribute to the craze:
Over the course of the year his fame and steakhouse brand has spread. He eventually opened up shop here in the greatest city on Earth, NYC, and right in my hood, no less.
Admittedly I had very low expectations for this meal. I read a few negative reviews beforehand, and I was never really a big fan of Saltbae’s elaborate displays on his Instagram profile. But there can be no denying the fact that Nusret is an incredibly talented butcher. He makes it look easy, and it isn’t. He’s also a very nice dude. Despite his showmanship, he’s quiet and humble.
Here’s how it went down:
Flavor: 8
What really intrigued me about this place was the unique spices and marinades being used on some of the menu items. Usually I’m not down with that shit, but I was curious.
For example, the Saslik steak is tenderloin marinated in milk and middle eastern spices.
The flavors were very nice, and I did like the onions, but the meat lacked any char, and it was too wet. It was also incredibly small, and I didn’t like that it was sliced up like stir fry. 6/10.
The other marinade you’ll see here is mustard. This was new to me. But, indeed, there may actually be some unbeknownst food science behind the mustard marinade: The vinegar in it helps to tenderize the meat even further (as if wagyu needs it).
There are two mustard marinated steaks on the menu: (1) the signature Saltbae Tomahawk, which is about 32oz for $275 and also has some dry aging on it; and (2) the Ottoman Steak, which is a similar sized tomahawk for $130, but isn’t dry aged. We ordered #1, and he sliced it table side for us. Here’s the experience:
That’s right: Saltbae himself fed me from his knife.
There wasn’t much flavor coming in from the dry-aging or marinade, but you can definitely taste that there was something different and unique about this steak. It was perfectly cooked to medium rare as well.
The only place where the tomahawk suffers is in the lack of crust on the surfaces.
I chalk this up to the limitations of cooking with a charcoal grill as opposed to pan searing, oven roasting, broiling or cooking on a flat top. 9/10.
We also tried the burger. This is a juicy-ass, thick fucking patty that’s cooked to a perfect medium rare. The unique part is that it’s cut in half and then grilled on the sliced portion as well, for a little extra caramelization.
It definitely lacks in the French fry department, as this $30 monster just comes with a handful of potato sticks on the board with the burger.
The cheese is ample and nicely melted. The delicately-packed grind is nicely formed and has great wagyu flavor and fat content. The onions are perfect. It’s not in my top five but definitely worth trying.
Choice of Cuts & Quality Available: 8
All the meat here is high quality, BMS 9- and 10- scored domestic wet-aged wagyu, just like the strips I sell in my shop. It’s the best domestic wagyu or wagyu/angus cross you can get, and Nusr-et sources it from various companies.
I believe only one cut is dry aged, and that is the tomahawk.
There is a stunning lack of porterhouse on the menu, so I am docking them two points for that. However there are three varieties of rib eye, several types of tenderloin preparations, and a strip/sirloin.
Portion Size & Plating: 8
As far as plating is concerned, something needs to be done with the Saslik and some of the other starters. They kinda look like a piles of dog vomit. Not sure what can be done to remedy that.
The larger, full format steaks look nicer on the wood boards, though. Perhaps the smaller, thinly sliced items need a little more artistry.
Portion sizes are a little bit on the smaller side for the price point, but that is to be expected with domestic wagyu. This product is also not as readily accessible, abundant or wallet-friendly as prime beef. As such, I took that into consideration.
Price: 7
Much of Nusr-et’s current criticism is coming in the form of value or price. I can understand that, especially to the untrained eye. But the meat here is the highest quality domestic wagyu available, and with respect to the tomahawk, even dry aged. I think it’s fair to compare the pricing to The Grill.
The Grill has a 36oz bone-in, dry-aged wagyu rib eye for $270. The tomahawk here it is 32oz at $275, but it also comes with a show, assuming he is in town (I was there for lunch on a Sunday and he was still bae-ing at that odd hour).
Beatrice Inn is even more expensive for the high-end cuts, and they’re not wagyu, just to put things into perspective. Oddly enough, value can be had at Beatrice Inn (pork shoulder, rabbit for two, etc).
Despite the staggering prices, there is value to be had at Nusr-et as well. For example, his unadulterated wagyu rib eye and strip/sirloin cuts are priced at $100 each. I saw his “Istanbul Steak” come out, and it’s only a little smaller than what I sell at $75 per pound, raw. So that’s not much of an upcharge. Here’s what the strip looks like in the meat case at Nusr-et:
I’ll bite.
As for the $100 rib eye, the menu describes it as “thinly sliced.” I hope that’s not like hot-pot meat. But here’s what the rib eye looks like in the case:
Great looking caps there. I’m down with that steak too, as long as “thinly sliced” means it’s pre-sliced prior to serving, table side, and not a glorified stir fry dish like the Saslik.
So is the dry-aging on the tomahawk worth the upcharge here? Probably not, but I’m still glad I tried it. I would have always been curious about it if I hadn’t.
But there were a few places where I did feel ripped off:
Asparagus: $15 for eight relatively unseasoned and boring stalks.
Saslik Steak: Funny that the accents on the S letters in that name closely resemble dollar signs, as the price tag of $70 for about six to eight ounces is too high. This is an appetizer at best.
Despite all that, I didn’t feel ripped off on the whole, at the end of this meal. Then again it was just a light lunch split between four people. Our bill with tax and tip included came to just about $500.
If I was here for dinner I probably would have ordered the same amount of food for two people. Then I might have felt ripped off.
My overall value analysis is this: There are some starters I want to try, so I would certainly go back, but that’s me. I’m also very interested in the asado short ribs. As far as the common cuts of steak go, however, I would much rather have the 32oz wagyu tomahawk at Del Frisco’s for $95, despite the lack of marinade, dry aging or Saltbae showmanship. It has such a great crust, and that price point is bonkers for the size. Cheaper and better. That is, essentially, my short form-recommendation.
Bar: 5
There are no seats around the small, circular bar at Nusr-et. You can stand there and have a drink, I suppose, but that isn’t conducive for hanging out.
There are only a handful of standing-only high tops along the wall as well. I was expecting more from this midtown location. They could have easily attracted a good happy hour crowd and banked big bucks on booze, like the massive collection of Ciroc that sits on a shelf of its own – above even the Macallan 25 and Louis XIII – because Diddy and Saltbae are boys.
That said, I didn’t try any of their splendid looking cocktails. Maybe next time. But they’re a bit pricey.
Specials and Other Meats: 8
The alternatives to standard steakhouse beef cuts are as follows: (1) a full lamb rack, and (2) slow roasted asado short ribs. I would definitely like to try the short ribs. The lamb rack is too expensive at $250, however.
There is at least one item that was a special, not printed on the menu. Essentially it’s thinly sliced filet mignon that gets flash cooked tableside by pouring hot oil over it. If you’re a meat maniac like me, you’ve probably seen videos and images of this kind of thing circulating on the internet for months now.
I have no interest in this. It overcooks the meat, and it’s wet and greasy when you eat it. Fuck that nonsense.
Apps, Sides & Desserts: 7
As I mentioned earlier, the asparagus pretty much sucked.
But we also tried the baklava for dessert. The staff puts on a ridiculous and unnecessary show to serve it. I hated pretty much everything about this. Observe:
Do you feel like an asshole for having watched it now?
I noticed waiters doing similar shit with some of the appetizers as well. Also dumb and unnecessary in my opinion. The only show should be Saltbae, with the exception of torching shit for the meat sushi appetizer. Fire is pretty much always cool, no matter what.
In any case the baklava was awesome. Not overly sweet, nice moisture, great texture, and it’s served with a crazy good “ice cream” that is somewhere between gelato and cream cheese in texture. Very interesting.
I think this is $15 a slice, by the way. They may have forgotten to charge us for it, unless it was on the house due to how long it took them to bring us the check (see below).
I need to try more apps here, but for now I’m splitting the difference between a ten for the dessert and a three for the asparagus.
APP UPDATE: I tried the carpaccio a week or two later. It was a great value for $30, as I thought it would be much smaller.
Here’s how they prepare it table side:
Seafood Selection: 8
There’s only salmon and chimichurri lobster on the entree menu here. There are oysters, tuna and king crab on the raw bar menu. I cant even begin to think about what the pricing is on the crab and lobster. I think Satan charges less, since he only wants your soul, and not those of your unborn children as well. I didn’t try any of this.
Service: 8
Service here is a mixed bag. At some points it felt rude and obnoxious, yet at other points it was incredibly warm. The joint has only been open for a week or two, so in all fairness that could be a part of it.
The manager Rami is amazing. Great guy. And as I said earlier, Nusret himself is super nice. He took pics with us, shook our hands, and was a great host. After witnessing his show in person, I’ve almost grown to like it, if only for the reason that he’s so fucking skilled and fast with a knife. Impressive. Especially in a dimly lit restaurant while wearing sunglasses.
But some of the waiter service needs improvement. Examples:
1) We asked a lot of questions about the menu, particularly the Saslik, before ordering. Our waiter was patient with us and answered whatever he could, which was great, but we still didn’t really get an accurate understanding of what was coming out for the Saslik. Perhaps the menu should have described it as an appetizer-sized stir-fry dish. It certainly shouldn’t be a main course.
2) We asked for water and they brought out one glass of room temperature tap water with no ice for each of us. Then they took the glasses away for some reason after we were pretty much still drinking them.
3) It took forever to get our checks and leave. I honestly think they forgot to bring it out, assuming we had already paid. Not a huge deal, as it allowed us to chat more with Rami and get a pic with Saltbae:
Ambiance: 10
This place is gorgeous inside. The only thing missing is a true bar, as I noted above. The wall of meat fridges near the glass case and grill is pretty fucking impressive, and the high ceilings and huge windows are stunning and reminiscent of Del Frisco’s.
And if Saltbae is in the house, you’re in for a treat.
Photo by @NYCFoodFOMO
NOTE – The numerical score on this review is based on merely five items, and I will do my best to supplement it over time if I go back and try more things. However, as my buddy who ate with me said: The menu is not designed for customer retention.
My wife and I took a trip to New Orleans for New Year. We had been to the Big Easy once before, and I credit this magical town for sort of kicking me in the balls and setting me on my path towards foodyism. We hit so many great spots on that first trip, it was almost as if we designed the trip around the food.
Anyway, Dickie Brennan’s is always talked about as one of the country’s best steakhouses, so I had to give it a try. And I was thorough. I ate three steaks myself, pretty much, and helped with a fourth. See below:
Flavor: 7
Rib Eye: 8/10
This was the big winner here. It had a great crust, it was cooked to a perfect medium rare, and it was topped (to my surprise) with an awesome spicy Cajun style whipped butter. The only down side was that I didn’t get too much of a dry-aged flavor.
Cajun Strip: 7/10
This is listed as their signature and special cut. It’s a boneless strip that’s cooked with Cajun spices in a cast iron skillet. The strange thing about this particular cut is that it didn’t really bring that much Cajun flavor. I think the rib eye had more because of the butter.
Another strange thing: I don’t think the chef even tried to get a sear on the sides of this cut. It looked like it was cooked the way salmon is usually cooked. You flip once and serve with a hard sear on each side, with nothing seared on the side edges. Fucking bizarre.
I think this is part of the reason why it was undercooked and even cool in certain parts. My buddy ordered this medium rare, but it was served rare.
Prime Rib: 6/10
I had high hopes for the prime rib, but it was a bit of a let down. The meat was well beyond medium rare, dry, and a little bit tight in terms of texture. I did love the horseradish sauce, however, and I was using it for more than just the prime rib.
Porterhouse: 7/10
This was a cut for one (24oz), and I was completely baffled with the way they sliced this thing.
Typically, t-bones and porterhouse steaks are cut in the other direction. This was also overcooked to medium plus as opposed to medium rare. It did have a good flavor, however, and the filet side was very tender.
Choice of Cuts & Quality Available: 6
This joint covers all the basics with some variation in the sizing, and everything is dry aged in house. But my buddies at the other end of the table said their rib eye was super tough, their strip had a massive ribbon of chewy fat running all through it, and they also had temperature issues. I understand that this was a busy weekend for the whole town in the lead up to New Year’s Eve and the Sugar Bowl, but this shouldn’t happen at a high end steakhouse. They need to work on their consistency and control better for quality.
Portion Size & Plating: 8
Portions here are generous, and plating is in the basic steakhouse style: nothing too elegant or pretentious.
Price: 7
While prices here are lower in comparison to the likes of NYC steakhouses, I imagine they come in a bit high for the locals. And given the inconsistent nature of the cooking, it might make people feel they’ve been ripped off if they have the same experience that me and my buddies had. Here’s what our bill looked like:
Bar: 10
The bar here is beautiful, old fashioned and very “old school steakhouse” in nature. I would definitely enjoy drinking here without eating. They also mix up some really nice cocktails, and they make a great martini.
Specials and Other Meats: 7
Chicken, lamb and quail are really the only other alternative meats being offered here, with the exception of a pork belly and scallop dish that seemed interesting. I think a solid pork chop and maybe some veal would round this out to a higher score, assuming they can execute the dishes well.
Apps, Sides & Desserts: 6
We tried a bunch of things and had more variety in the execution than I could have ever imagined. Let me get right to them.
Escargot & Bone Marrow: 10/10
This was fucking exceptional. It was easily one of the best appetizers I’ve ever had. Perfectly cooked escargot swimming in a spicy, buttery marrow sauce… Fuck yeah. It was even garnished with a crispy fried oyster for good measure.
Steak Tartare: 5/10
No dice. Too much vinegar dressing on this, despite the meat being tender and cut with a good amount of capers. The deviled eggs seemed like an afterthought.
Pontalba Potatoes: 2/10
I was excited to try these when reading the menu, as they contained ham, onions and mushrooms. However, there was no textural character or crisp to them, and they tasted pretty bland and mushy. I fucking made this fucking dish better when I was fucking eight years old for fuck’s sake!
As you can see from the range of scores on the apps and sides, consistency is still a problem as you work your way through the whole menu. That’s really a shame.
Seafood Selection: 6
There’s lobster, gulf fish and scallops on the entree menu. Not pushing it too much in the seafood department, which I definitely respect to some degree. But sometimes a mother fucker’s chick wants to shove her face into some fish, and wants more variety. I mean, shrimp didn’t even make a presence aside from an app and a gumbo.
Service: 9
This joint was jam packed busy, and what would likely be a usual 10/10 score here was taken down a notch just because of sheer craziness. Everyone was super nice though, and our waiter even asked to shake my hand when he saw that I had completely eaten all three of the steaks that I ordered. It was pretty funny when I ordered; he goes “Man… What are you doin’?” I told him that steak is my life, and to trust me, which he ultimately did.
Also they brought us multiple loaves of French bread when we asked (their table bread), and they replaced our water glasses with fresh new glasses of ice water every time we got even close to halfway done with a water. It was intense.
Ambiance: 10
This place is massive inside, absolutely gorgeous in the old steakhouse style, and really iconic. I didn’t take enough photos of the interior, unfortunately, but you can definitely see what it looks like online if you poke around a bit.
To sum up: I’m glad we went, but I’m not sure I’d go back with so many other great food options in this glorious town.
DICKIE BRENNAN’S STEAKHOUSE
716 Iberville St
New Orleans, LA 70130
My wife and I came here to shoot photos for Instagram and try out some of the tasty cuts of beef they have on the menu. Here’s what we thought:
Flavor: 8
Rib Eye: 9/10
This baby packed the most flavor and tenderness. They nailed the cook temperature as well, and it had a great crust on the edges.
We left nothing behind. This came out with a truffle butter “sauce” that was really decadent and flavorful. More like drawn butter than a sauce, but either way it was not needed due to the greatness of the beef. Their standard steak sauce is like a very good cocktail sauce (tomato- and horseradish- based).
Porterhouse: 7/10
This baby came out at a solid medium as opposed to medium rare, but it still had great flavor and a really kickass crust.
I think this steak would have tied or even perhaps overtaken the rib eye had it been cooked properly.
We ordered the cherry peppers and onions “sauce” for this, but it turned out to be regular bell peppers, and not much of a sauce (more like a side item). Skippable.
Choice of Cuts & Quality Available: 8
You’ve got all the basic steakhouse cuts here, plus a few budget steaks. Nothing too complicated. All steaks are dry aged in house, and USDA prime grade.
Portion Size & Plating: 10
Portions are large, and especially bountiful given the price point. Our ceviche appetizer was pretty big considering some of the dainty portions we’ve been seeing lately for nearly anything that isn’t an entree.
Price: 9
The prices here are considerably less (by $5 to $10 per steak) than most midtown rival steak joints. Our bill would have come to about $250, which I thought was fair for two drinks, an appetizer, a rib eye, a porterhouse for two, a side, two desserts and two coffees. In fact I’d say that’s a steal.
Bar: 7
The bar here is small, but it greets you warmly as you enter the joint. The bartender mixes a good martini and there’s a healthy selection of nice, affordably priced wines.
Specials and Other Meats: 7
There were no specials read to us, but, then again, I didn’t ask since I knew what I wanted before I even entered the joint. They do offer veal, lamb and chicken by way of alternative-meats.
Apps, Sides & Desserts: 8
Ceviche
This Peruvian mixed seafood ceviche had a nice squid ink and citrus base that really made it stand out from other ceviche dishes I’ve had in the past. It contained shrimp, mussels, fish and scallops.
Truffle Creamed Corn
Sorry, no pic. This was tasty, and had a nice bread crumb crust, but it was light on truffle flavor compared to the butter sauce mentioned above, and the cheese baked into it was a bit grainy at times.
Banana Cream Pie
This was great. Smooth, creamy, not too sweet, and just the right amount. I really liked this.
Chocolate Cremeaux
This dessert, on the other hand, didn’t quite deliver. The chocolate was a bit too dense overall, and I was expecting something more creamy and mousse-like. To their defense, I do not really know what a “cremeaux” is.
Seafood Selection: 10
There’s sushi, sole, salmon, tuna, sea bass, shrimp and trout on the seafood entree menu here. That’s pretty impressive! From the ceviche that I tried, I would say that these guys know their way around fish. Perhaps ordering a seafood entree to share as an appetizer is a good move.
Service: 10
The service here is fantastic. The waiters are attentive but not in your face all the time. The food is paced out properly and no one is waiting around or rushed.
Bread is pretty standard; sliced baguette or Italian bread style, with regular butter.
Ambiance: 9
The space here is beautiful, and the dining room has a few nooks and crannies where you can achieve a more private feel if needed.
The entrance on Tudor City Place is very quaint and welcoming, and it feels like you’re stepping into someone’s apartment building.
TUDOR CITY STEAKHOUSE
45 Tudor City Pl
New York, NY 10017
A food Instagram buddy of mine, @NYCFoodFOMO, set up an “influencer” dinner here, so I was able to try a bunch of stuff. I was really impressed with the meats. It was difficult to fit this review into my standard 10-category format, as some sections just didn’t pan out like they would for a larger steakhouse. With that in mind, you should focus more on the flavor category, as well as the specific notes I made about other food items. Base your decision to go here on the substance and “meat” of the review, as opposed to the total number. I really loved every single item that I ate here, and I will definitely be back again. Anyway, check it out:
Flavor: 9
Porterhouse: 8/10. This baby is dry aged for 50 days, so it eats really soft with with a nice outer crust texture for contrast.
The aged flavor was on the milder side, but I really enjoyed it.
Both the tenderloin side and strip side were perfectly cooked and tender.
Miyazaki Sirloin: 10/10. Look at this gorgeous slab of beef.
I mean, it’s rare that you find beef that’s really from Japan, so this is a special situation. They cook and serve this very simply – almost like a sushi dish – with ginger and wasabi.
It packs a lot of flavor, and is incredibly tender. A really nice treat.
Choice of Cuts & Quality Available: 7
You don’t have the biggest selection here (porterhouse, strip, off-menu filet, and wagyu sirloin), but the sirloin is highly marbled Miyazaki; the filet is topped with tons of uni; and the other two cuts are dry aged for 50 days. They are in serious need of a rib eye, however.
Portion Size & Plating: 9
Portions are fairly normal here for the pricing, but the plating is gorgeous. Dishes are served in a Japanese aesthetic.
Price: 8
The prices can get steep. This surprised me for a steakhouse outside of midtown Manhattan. That’s the price you pay for high quality beef, though, and the Miyazaki is actually pretty fair compared to other places I’ve seen it.
Bar: 6
There’s not much of a bar scene to speak of, but the cocktails are certainly well crafted. I had a spin on an Old Fashioned, and I loved it.
Specials and Other Meats: 9
They offer an off-menu filet mignon that’s topped with tons of uni. I didn’t try it, but I’ve heard mixed reviews. I did, however, try their lamb and duck. Both were excellent, and some of the best I’ve ever had. No shame in taking a break from beef to indulge in these two dishes. Hell, they even work as shared apps if you want.
Apps, Sides & Desserts: 10
We tried a delicious trio of apps. First was the wagyu and uni roll. This is similar to the item served over at Takashi, with the accompanying shiso leaf and nori paper.
Next up was the uni shooter with poached egg, salmon roe and truffle oil. Delicious, smooth and decadent. I could slam a dozen of these no problem.
Last but not least, the crab cakes. These were generously meaty with a nice lightly breaded crust. Lovely.
Worth noting here: two of the dishes came with these amazing potato cake sides made of dozens of thinly sliced potato. It was buttery, salty and delicious.
Seafood Selection: 9
There’s a healthy amount of seafood on the menu here, as this joint also serves up some killer sushi. We tried a few rolls and loved them all. No pics though.
Service: 10
The service here is outstanding. Everyone is attentive, yet respectful of your space and privacy.
Ambiance: 8
Beautiful rustic wood tones make for a very cozy, warm and inviting atmosphere. I really liked the open view into the kitchen on the main dining floor. While the restaurant is long and narrow, they make good use of the space. And like a traditional steakhouse, there is a private dining room available downstairs, which is where we ate.
NOTE: THE CHIMICHURRI GRILL EAST IS CLOSED, BUT THERE IS A CHIMICHURRI GRILL WEST LOCATION THAT’S STILL OPEN
I was invited to Chimichurri Grill East by the restaurant’s PR specialist to try a special five course tasting menu (with wine pairings and dessert), and to write a review. Let me get right to it!
The restaurant is an elegant, modern and fine dining Argentinian steak house. This is somewhat of a rarity here in the city, as most Argentinian places that I know are more on the pub atmosphere end, and don’t serve actual Argentinian proteins. Argentinian beef is something that people clamor for, so it’s good to know that this place serves the real deal.
Moreover, Chef Carlos Darquea uses family recipes to create the dishes he loves and grew up with. Everything is authentic and from the heart.
His wife Alicia is the wine director, and together they own a sister restaurant, called Chimichurri Grill West (a theater district mainstay for nearly 20 years), which serves the exact same menu but in a different atmosphere.
Here’s what we had:
Course 1: Sweetbreads (Heart)
This was really nice. These veal heart sweetbreads are sliced and grilled, served with a red pepper, parsley and garlic sauce, and featured on a slice of crispy purple potato. Very pretty and delicious. This was similar to something like foie gras.
Note: this is a smaller portion than what is served if you order from the menu.
Course 2: Beef Tongue Stew
I really loved this warm, hearty and delicious dish. It was reminiscent of homemade beef barley soup. The tongue was diced into small cubes and braised to tender perfection.
Note: this is a smaller portion than what is served if you order from the menu.
Course 3: Grilled Romaine Salad
The feta, buttermilk and dill dressing makes for a nice creamy compliment with the grilled greens. And the crispy bacon lardon is just perfect.
Note: this is a smaller portion than what is served if you order from the menu.
We had a scoop of homemade passion fruit sorbet to cleanse the palate. Very nice!
Course 4: Pasta with Seafood
This house made pasta is served with a chardonnay and basil sauce that gets added to a roux and the various seafood juices that Chef Carlos extracts from the seafood used to make the dish; clams, calamari, prawns, mussels and halibut.
Note: this is a smaller portion than what is served if you order from the menu.
Course 5: Grass Fed Argentinian Rib Eye
This was great. It’s wet aged for 32 days as it travels from Argentina to the US. Chef Carlos finishes this Black Angus steak directly on wood charcoal to develop a great crust on the outside of the meat. It’s even plated with some charcoal, and when you pop the rosemary on top, it smokes and gives off a great aroma.
It was cooked to a perfect medium rare. It had a huge outer cap and a lean eye, likely due to the grass fed nature of the beef.
You’re in for a really nice bite when you combine the caramelized vidalia onions and sauces that come to the table with this dish.
The steak (which was a full sized portion, FYI) also came with French fries. These were perfectly crisp and deliciously seasoned.
Dessert: Dulce de Leche Creme Brulee
Wow. What a great dessert! So flavorful, smooth and unexpected. A great Latin twist on the classic French custard.
That about covers it! I really can’t wait to go back and try some more cuts of steak. The menu here is new/fresh, exciting, and completely outside the box.
They even have nice happy hour specials from 4-8pm, and a great express lunch menu for all you midtown power lunchers. Get on it!
UPDATE: 12/22/17
On a subsequent visit, I tried a few more delectable items.
La Suprema Burger
Veal sweet breads and caramelized onions on top of a 6oz grass finished filet patty. Very nice. The sweetbreads almost act like a cheese, adding that creaminess and fat content to the lean beef.
Clams with Chorizo
Perfection. Just order these and you’ll thank me later.
Bife Con Fritas
Strip steak, perfectly cooked, with those delicious fries. Can’t go wrong with this bad boy. I liked this better than the rib eye, and at just $42 for 12oz, you’re saving some cash in the process.
Special Off Menu Bone-In Rib Eye
Similar to the boneless cut I tried during the multi-course tasting, this lean rib eye backed a great flavor with a robust char from the on-coals cooking process.
Empanadas
Albondigas
Charred Cauliflower
CHIMICHURRI GRILL EAST
133 E 61st St
New York, NY 10065
CHIMICHURRI GRILL WEST
609 9th Ave
New York, NY 10036
I was invited into Butcher & Banker for a special preview dinner with a group of people from Instagram. This joint has taken over the previously unused space in an old bank vault on the ground floor of the New Yorker Hotel. I was really excited to try out some items from their impressive menu. Check out the details below.
Flavor: 8
I tried two different cuts of steak here. I’ll start with the big boy; the tomahawk rib eye (individual flavor score: 10/10).
This beauty was big, juicy and flavorful.
It was cooked to a perfect medium rare with a really great crust.
While there was a good amount of fat on this chop, the fat was the high quality kind that you can eat like beef jelly. I was loving it. And the generously sized cap was absolutely incredible.
Next up was the smoked strip steak (individual flavor score: 8/10).
This thing was beautifully presented on a circular, hibachi style steel mesh grate that sat atop a cast iron grill pan which was covered in rosemary (that’s where the smoke comes from – firing the herbs up). This, too, was perfectly cooked, juicy and flavorful. However I was only able to try a small piece, and I think I got one of the “lesser” slices that remained, as we shared two cuts among about 10 or 12 people. As such the 8/10 score is tentative, and I’m reserving full judgment on this cut until I can try another during my next visit. What I did have was great, but I imagine a slice from the center would be a perfect score, just like the tomahawk.
On a second visit, I tried the porterhouse.
It was a little overcooked, and only parts had that characteristic dry-aged flavor. I did like the rosemary aroma, however. 6/10.
More shots of the tomahawk, also from the second visit:
Not quite up to the first visit standards (7/10 this time), but a trusted friend went back again and he said it was much better. I chalk this inconsistency up to new-restaurant jitters. I’ve seen this happen with other places (like Boucherie), and the joints often times come out much stronger after working out the kinks. Overall they’re still at 8/10 after two visits, and I have high hopes for increases in the score with additional visits. I still need to try the culotte and rib cap steaks. More to come…
On a third visit I had the double filet mignon Oscar style, which was very tender and tasty at 8/10.
The rib cap filet with shrimp was nice too, but it is only available occasionally on special. 8/10.
Butcher’s Burger
This baby is very nice. I recommend ordering it as an appetizer and splitting with your friends. The cheese was a combo of gruyere and aged parmesan, which creates a really funky flavor profile.
It comes with a side of fries and a dynamite pimento cheese sauce for dipping. I think all this burger needs to reach perfection is perhaps a softer bun and a sauce of some kind. Perhaps the pimento sauce can be applied to the burger instead of as a dip for the fries?
Choice of Cuts & Quality Available: 10
Chef Scott Campbell sources all of his beef from Pat LaFrieda and a state of the art facility out on Long Island (apologies – the name escapes me at the moment). The cuts available here range far and wide: long bone short rib, tomahawk rib eye, porterhouse, rib cap, coulotte (top sirloin cap), hanger, strip (corn fed or grass finished), filet mignon, and cowboy rib eye. Insanity. And there’s definitely some dry aging going on here – they just didn’t print out the number of days for each cut.
Personally, I don’t care about the number of days as long as I can taste it. Lately I’ve had some dry aged beef that claims to be aged for so long, but the time didn’t translate into flavor. It really all depends on the aging room. Whatever the case may be here, I was able to taste it, and that is a win to me.
Portion Size & Plating: 8
Portion sizes here are pretty generous, and the plating is artful without being too fancy.
Price: 8
My meal was free, but the prices are fair for the area, and reflect normal pricing for a midtown Manhattan steakhouse. There’s a variety of cuts available for the discerning carnivore, ranging from $32 for the budget savvy to $63 for the big spenders (per person).
Bar: 7
The bar is cozy and interesting. Being down in an old bank vault, it can be out of the way or an effort to get to, as it isn’t a visible spot from the street. But I really liked the vibe.
The cocktails are great here, and they reflect a modern twist on the art deco design of the New Yorker Hotel.
Raffles Singapore Sling:
A Proper Manhattan:
Our Bountiful Martini:
Specials and Other Meats: 10
There’s plenty to go around in the “other meats” department. The menu boasts a duck steak, veal, lamb and chicken. But the big star of the non-beef items is the Kan Kan Pork.
The menu description of this dish – “a grand arch of double loin chops, belly and cracklings” – doesn’t quite do it justice. Order it and you’ll know what I mean when you see it come to the table.
It’s garnished with caramelized Catskill apples, and served with an apple cider reduction.
There is no other pork dish like it in the city, and nothing even comes close to it. This is meant for two at $41/pp.
I’m not sure if the waiters will be reading off-menu specials each day, but when you have stuff like this on the menu, what else can possibly be “special” in comparison?
On a second visit, this baby was even more impressive than the first time. I fucking love this thing.
It kinda looks like a sleigh (as aptly pointed out by a friend):
Apps, Sides & Desserts: 9
We tried a bunch of apps and sides, so I’ll just rattle it all off and let you know my thoughts about each.
Banker’s Bacon Double-Thick
As you know from following this website and my Instagram account, there are very few bacon apps that can compete with my top five list. This Banker Bacon was delicious though – no doubt about it – and definitely worth getting as an app.
Short Rib Taquitos
I didn’t see these listed on the menu, but they were great. Super tender stewed style beef with a hit of cooling avocado cream inside a crispy shell. Can’t go wrong.
Colossal Shrimp Cocktail
Delicious and big. The fresh shaved horseradish on top was killer.
Calamari, Rock Shrimp & Shishito Fritti
These come with a great wasabi cream dipping sauce and a little bowl of curry salt for personal seasoning. That salt is really something else, and I love the flavor combinations when you dip into the wasabi cream and then finish with a pinch of curry salt. Perfectly crispy and lightly battered, and the shishito is a great touch.
Three Minute Diver Scallop Ceviche
Really light and well balanced. The scallops were meaty and delicate, and the bright yuzu and grapefruit dressing made them really pop.
Crisp Piri Piri Oysters Rockefeller
These were excellent. I usually don’t like cooked oysters very much, but these were almost like just the outside was cooked, with a crispy fried shell encasing the juicy, creamy oyster inside. Perfect with that dollop of creamed spinach underneath.
Roasted Wild Mushrooms
A great blend of fungi, simply treated with butter, herbs and seasonings – and looking beautiful.
Foie Gras with Grilled Pineapple
The pineapple was a bit too thick and not quite soft enough from the grilling process, but the concept is amazing, and so is the quality of the foie. Worth ordering.
Asparagus
Hot Chocolate
Homemade Gelato
I didn’t get a shot of this stuff, but the texture was so rich and creamy. It was awesome. Chocolate, vanilla and bourbon pecan (incredible and unique).
Seafood Selection: 8
I didn’t try any fish entrees, but all of the starters I tried involving seafood were excellent. I’m not sure when I’ll get around to ordering a seafood entree, as there are still so many meat items I need to try when I return. In any case there are scallops, salmon, shrimp and tuna in the seafood entree department – a fair showing.
Service: 10
The wait staff is on top of their game. They know the cocktails inside and out, and they can explain everything on the menu with precision.
Also worth mentioning here is the homemade skillet bread that comes out to the table with a pair of different butters.
Light, airy, and fluffy inside with a buttery and savory outer crust. One of these days I’ll write up a top five table breads list, and I’ll certainly be considering this as a candidate.
Ambiance: 9
What else can be said about an old bank vault? The details in this place are all original and completely stunning.
And the modern touches from the renovation to turn this place into a steakhouse are elegant, yet still warm and inviting.
The space itself is divided into three locations: the vault, the bar/lounge, and the bifurcated dining room. It’s not a large restaurant, but they really made the best of the space. It feels like it belongs, and I can’t wait to go back.
BUTCHER & BANKER
The New Yorker Hotel
481 8th Ave
New York, NY 10001
Formerly Kat & Theo, Merakia is a Mediterranean and Greek inspired meat house in the Flatiron district. I was invited in as a guest of Instagram influencer @NYCFoodFOMO to take pics and sample the menu. Here’s the breakdown:
Flavor: 7
We had the porterhouse. This baby had a great seared crust on the outside that was nicely charcoal flavored and charred. I enjoyed that aspect of it – you could taste the garlic that was rubbed onto it, as well as the variety of fresh Greek herbs. The meat itself was tender and juicy as well. It was dry aged somewhere between 28 and 32 days, and hailed from either DeBragga or LaFrieda (there was some confusion about this between what management said and what the chef said). The main pitfall for this delicious hunk of beef was that it was under seasoned.
Choice of Cuts & Quality Available: 8
As you can tell from the menu, there is a pretty nice selection of beef on this otherwise lamb-heavy Greek meat house menu. I was impressed.
Portion Size & Plating: 8
Portions are all on par with similar steakhouses.
Price: 8
The porterhouse was priced at $120, which isn’t too steep for 32oz, but could certainly be a bit lower. Other steaks are priced a bit high, close to the top end of the normal range at expensive midtown steak joints.
Bar: 9
This joint offers some really unique cocktails.
I really enjoyed the “Metal & Dust.” It even came with a small triangle of home made strawberry fruit leather.
The bar itself was really nice, and I would definitely hang here for drinks any time.
Specials and Other Meats: 9
Lamb is the way to go for non-beef meats. This is a Greek joint after all, and they do it well. We tried three different lamb items.
Lamb Ribs
Avid readers of this website will know of my affinity for lamb ribs. I absolutely love them, and I even sell them. Merakia nails them! Perfectly seasoned, nice balance of crisp lean meat to fat, and nice with a squeeze of lemon and some tzatziki. There are enough to share between two people in one app order (five meaty ribs).
Lamb Chops
This is an entree, and it comes with four nicely sized chops. These were a slight bit overcooked for my liking (more like medium to medium well), and also under seasoned. But damn were they good quality. I still recommend them.
Kleftiko (“mountain thief” lamb stew)
This was the star of the night. If you eat here, you must order this. It is a 200 year old family recipe that the chef has carried down for generations. The story behind this traditional dish is that thieves would steal a lamb and cook it in the mountains, covering it underground in the process to conceal the smoke and aromas. It makes for a nice concentration of flavors. Mixed in with the stewed lamb meat are peppers, herbs, spices, and Greek cheeses. It is served in a sourdough bread bowl.
Apps, Sides & Desserts: 10
I mentioned the lamb ribs just a moment ago. Those are top notch. Based on that, I’m giving full points here. We were too full for dessert so we skipped.
Seafood Selection: 8
There are some nice looking fish entrees and apps on the menu. We didn’t get to try them this time around, but we will certainly be back for them.
Service: 10
Amazing people are running this joint. Very attentive but not in your face all the time. Eager to make your dining experience excellent. Chef Scalco is very friendly and enjoys talking about his family recipes and the history of the dishes. If you’re into that sort of thing, you will love this joint.
This is what your table bread will look like: nice toasty bread, high quality olive oil and tasty olives.
Ambiance: 9
I was blown away by the interior of this restaurant. Tin ceiling with awesome beams and Edison bulbs up front:
And a cozy, rustic brick-walled and beamed-ceilinged rear dining room with a fireplace.
I highly recommend giving this place a shot – especially for the lamb ribs and kleftiko.
