Message from the Meat Man:


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NYC STEAKHOUSE REVIEWS HAS MOVED TO WWW.JOHNNYPRIMESTEAKS.COM

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A SPECIAL MESSAGE FROM THE MEAT MAN:


Dear Steak Enthusiasts:

Go to the new website. It is a fuck-ton better than this piece of garbage page. Enjoy, and bon apetit, bitches.
www.JohnnyPrimeSteaks.com

Yours in Beef,
Johnny Prime, CC (Carnivore Connoisseur)

Tuesday, November 22, 2011

Del Frisco's

Del Frisco's overall score: 91

Ever since I became obsessed with NYC steakhouses back in 2000, I have heard overwhelmingly great things about Del Frisco's "Double Eagle" Steakhouse. I finally nailed down a time to go with a group of old friends and coworkers when one was back in town from California. A nice 25 second stroll from my office took me to one of the best steakhouses in the city.

1) Flavor: 10
I ordered the ribeye that they had on special; a 22oz bone-in cut of heaven. It had a nice seasoned crust, the kind of marbled fat that just melts away and gets really soft, and it was perfectly cooked. It could have rested another 2 minutes, but that didn't effect juice or flavor qualities. My friend ordered the filet. I had a bite of that, and it was delicious and well seasoned too. Del Frisco's certainly lived up to the hype for me in terms of flavor.

2) Choice of Cuts & Quality available: 9
Everything on the menu is prime quality. They only have the four basic cuts (filet, ribeye, porterhouse and strip), but they offer several varieties of each, like the 38oz "longbone" American wagyu ribeye and some specials (see below). This makes up for the point taken for not having anything outside the basics.

3) Portion Size & Plating: 8
The filet comes in two flavors: vaginal (8oz) and quasi-manly (12oz). They also have 16oz strips and ribeyes (boneless) - a bit on the small side but not horrific. They also offer a signature "double eagle" strip at 26oz, as well as a 24oz porterhouse. The relatively smaller sizes make it easy for the eye to wander to the 38oz wagyu ribeye at 2x the price, or the specials at 1.5x the price.

4) Price: 7
In my opinion the price was a bit on the hefty side for the size of the cuts, but relatively on par with other NYC steakhouses of even footing. What they lack in size makes up for in taste, so you kinda even out on price value. The filets are $40 and $47, ribeye $46, and strip $48. The porterhouse comes in at $58, and the wagyu at $92. The specials ran in the mid $60 range. The signature crab cake comes in at a pricey, but worthy $21. My martini at the bar was $18.50. The total bill for two appetizers, three beers, a vodka tonic, two steaks, two sides and a dessert was about $300 (tax and tip included).

5) Bar: 9
The main bar is really beautiful. Del Frisco's has a wide open floor plan with a nice wrap-around bar internally positioned alongside the high windows in the corner of the restaurant. There is also a nice sized second bar on the second floor with a couple of flat panel TVs for sports. The martini could have used a little less vermouth, and was a bit pricey, but overall the bar experience was great. This is definitely an after work spot worth checking out after a hard day at the office, even if you don't eat the meat.

6) Specials and Other Meats: 10
Aside from the wagyu ribeye, the other carcasses were on the order of lamb chops, veal porterhouse, pork porterhouse and roasted chicken. That covers the whole basic range. Those are all standard menu items, so it is a good selection for people who don't feel like being a man. On special there was the 22oz bone-in ribeye, which I had ($65). There was also the conundrum 16oz bone-in filet ($68) and trio of filets (also somewhere in the low to mid $60s range). They also had some seasonal shellfish special appetizers too.

7) Apps, Sides & Desserts: 10
I had been told - no ORDERED - by a friend to get the crab cake, so I did. It was a succulent 4oz ball with mostly lump crab meat and a bit of breadcrumb for texture. It sat upon a nice spicy lobster-based, peppery sauce. The creamed spinach, called "spinach supreme," had bacon folded into it, perhaps cheese as well. Delicious. My friend recommended the skillet potato dish as well - which was like fresh homemade potato chips topped with sauteed caramelized  onions; not too greasy, not too salty. Really tasty. For dessert, we ordered a massive slice of lemon cake that was not on the menu (a secret item they don't generally offer - you have to know about it). For one friend, it was WAY more moist than Starbucks' lemon loaf, that is for damned sure. I'm generally not a cake person but it was yummy, even if rumors say it is made from four boxes of Duncan Hines cake mix.

8) Seafood Selection: 9
An impressive selection of caviar graced the appetizer menu in addition to the delicious shellfish selections. On the entree menu was sea bass, scallops, salmon, tuna and a special catch of the day, as well as lobster. They also offered some special seafood items on the appetizer angle that weren't on the menu.

9) Service: 9
Our waitress may have forgotten a water here and there but it was busy. She was very nice though, thorough, and wanted to personally thank us and email us deals and things. She certainly presented the specials in such a way that they were deemed much better than the regular menu items; perhaps looking for that up charge? Hey, if she did, then it worked on me... but it was worth it. I asked her about the differences between the standard 16oz and special 22oz ribeyes. She showed a well-versed meat lingo, but essentially said that one was bone-in and one was boneless. When our steaks arrived, the server asked us to cut into the center so he could make sure it was cooked properly. There was a warm sesame bread loaf and soft whipped butter as well.

10) Ambiance: 10
Del Frisco's is set up with a nice, classy open design. It is semi-corporate in feel, simply by virtue of the surrounding neighborhood, but it still feels like old, art-deco New York. Despite its vastness, it is still really warm and inviting. There are floor to ceiling windows 30ft high. Beautiful views. This place would be amazing around holidays. There was a bathroom attendant, but otherwise it was a normal style bathroom, nothing fancy. Just clean.

Sunday, November 13, 2011

George Martin's Strip Steak - UPDATED 4/16/12

George Martin's Strip Steak overall score: 91

I always thought Long Island steakhouses usually couldn't hit the same high marks as some NYC steakhouses, but George Martin changed my view on that. One of several restaurants within the George Martin group, the Strip Steak restaurant in Great River is simply amazing. We went with a group of six for the "restaurant week" price fix deal ($25), but some of us ended up ordering off the regular steak menu. If you are ever on the island and looking for steak, skip Tellers. Skip Prime. Skip Blackstone, Lugers and 21 Main. Go to George Martin. He knows his beef.

1) Flavor:10
I ordered the ribeye. It had a beautifully seasoned crust, packed with tons of flavor. The inside was very juicy, and the chef allowed it to rest just long enough before serving. It was cooked to perfection from end to end, and the meat itself was top notch quality that must have had some really nice marbling, because not one scrap was left behind. The actual flavor was similar to the steak I had at Dylan Prime, but the cut here was bigger and on the bone. I also had a taste of the filet, which was really delicious as well; tender juicy and evenly cooked all the way through. My only regret was not getting to taste the signature strip steak. On the second visit, I ordered the 20oz partial-bone strip steak. It was perfectly cooked, juicy, and well rested as expected. My wife had the braised short rib, which was moist and tender. On the third visit I tried the filet, which was excellent; nice crispy charred edges and a perfect medium rare center. I also got to try the rosemary and garlic rubbed skirt steak, as well as the braised short rib. Everything is top notch here.

2) Choice of Cuts & Quality available: 9
They offer a bone-in strip, a bone-in porterhouse for two, a bone-in ribeye, an assortment of filets prepared in various ways (no less than 5 preparations), and even a skirt steak. Beef quality seems to be Certified Angus brand across the board for all the main cuts (not sure about the skirt, but it is a molasses soy marinade).

3) Portion Size & Plating: 9
The portion sizes were just right: the ribeye was 24oz, the strip was 20oz, and the porterhouse for two was 38oz. The filets were offered at either 8oz or 12oz portions, so there is variety based on appetite. The skirt steak was 12oz. All the steaks come with a side of delicious fried onion "shoestrings." My wife ordered the duck that was offered with the price fix; a HALF DUCK I should say.  Huge and delicious, crispy skin, succulent meat.

4) Price: 9
The price felt a little high at the end of the meal, but we had ordered a few drinks, sides, wine, desserts, etc. The menu prices are fair; ranging from $27 (skirt) to $40 (ribeye). The porterhouse for two comes in at $78. The filet was available on a price fix menu for restaurant week, which came with an appetizer, the filet, and a dessert for $35. Nice deal (Only $25 if you don't substitute the entree for the filet at an upcharge of $10)! They also offer price fix deals on Sundays ($40 for four courses, one of which is flank steak + braised short rib).

5) Bar: 8
This place has a nice long bar, and it is tucked away in a really nice neighborhood near the Great South Bay. They have a great specialty cocktail menu, and an extensive selection of wines. I'm not sure I'd go out of my way to come and hang out here if I wasn't getting a steak dinner, but the martini was perfectly mixed, and even topped with blue cheese stuffed olives. On the second trip we tried a bathtub gin from the cocktail menu - delicious! Pomegranate, simple syrup, and gin.

6) Specials and Other Meats: 9
Great selection of alternative meats here, as well as price fix menu offerings for those looking to save a bit of money. They offer a veal chop, and they even had a few specials like a pork porterhouse chop. I didn't order anything from the specials, but definitely happy to see the other meats represented in full force. I will be back here again in the future, so I might try something from here next time, or maybe the signature strip. On return trips, I've had the filet, the strip, the skirt steak, and the braised short rib. All were great.

7) Apps, Sides & Desserts: 8
I ordered a deconstructed BLT with avocado and fresh mozzarella. The description said thick cut bacon was involved, but the app didn't really deliver on the promise.  I was expecting a slab type, not the kind you find on a burger at McDonalds. On the bright side, the crab cake was fantastic - mostly crab meat with a dusting of breading for texture. The creamed spinach was awesome: it was garnished with some shaved cheese and breadcrumbs to give it some separation and individuality. Each plate came with delicious fried onions as well.  For dessert we tried the cheesecake (not too heavy - lots of good flavor), the apple crisp with ice cream (really nice, warm), and chocolate cake. The chocolate cake was the largest of the three in size, with the other two being somewhat smaller (probably because they were price fix items). I had a frozen hot chocolate, which was essentially like an ice cream/chocolate/caramel parfait with a vodka whipped cream that was made using liquid nitrogen. Delicious. On the second visit, we had the braised filet appetizer, which was great aside from the bland and slightly sweet polenta underneath. The oysters were ice cold and really crisp. The string beans were a little bland, despite being slathered with blue cheese and bacon. For dessert we had liquid nitrogen espresso mint chocolate ice cream. INCREDIBLY SMOOTH! Perfect way to end the awesome meal. On my third visit, we tried the cheesecake creme brulee (essentially a cheesecake with a brulee'd top), the lobster & crab fontina cheese fondue (nice and creamy, tasty), and the chili pop shrimp (best app on the menu - crunchy tempura batter with a sweet spice kick). On the side we got to try the GM salad, which was pretty good, though not as fantastic as they make it out to be. We also had sauteed spinach and mashed potatos, which were both solid choices.

8) Seafood Selection: 9
The seafood ranged from the typical steakhouse fare (crab cakes, lobster, shellfish) to more interesting items like chimichurri rubbed wild salmon. There is definitely something to eat here if you are an asshole who doesn't eat "real" animals. If you don't eat fish either, then go hang yourself, because you are a loser.

9) Service: 10
Everything was good here. Even good tableware and a good bread selection with a cool, but whipped and spreadable garlic butter. And praise must be given to the George Martin group for knowing how to hire incredibly friendly, helpful, knowledgeable, and attentive wait staff. Our waitress knew a lot about wine and was accommodating with any questions or changes we had to orders.

10) Ambiance: 10
Set up in an old home by the bay, George Martin boasts some really elegant decor with an up-scale yet warm atmosphere. They even had a live keyboardist playing some piano tunes. In classic steakhouse fashion, the room is dim, but not dark. The walls are warm with pin-striping and interesting old fancy-time 20s era photos in the main dining room. One side dining room had a beautiful chandelier and fireplace; it looked like the dining room from the Clue mansion or something. A third dining room that I was able to see had what looked like cushioned red padded walls with mirrors interspersed - very interesting; art deco but modern, cozy and cool.

Wednesday, November 9, 2011

Club A

Club A overall score: 79

As nearly all NYCers know, Club A has been running an enticing promotion on the groupon/livingsocial/deal-a-day type websites since the Spring of 2011: $80 four course dinner for two, with a bottle of wine included. Here's my review, though I kinda wish my wife stopped Geoffrey Zakarian on the street and begged him to cook us a private meal. She passed by him on her way to meet me.

1) Flavor:6
The choice of beef cuts with the special deal were either a 10oz filet or a hanger steak. Naturally, I chose the hanger cut, because I think it shows more finesse and skill to prepare a good hanger steak that it does to whip up a filet. Also, the hanger generally has more flavor and character than the monotonous and generally same-at-every-place-you-go filet can have. Well... My steak was just okay. It had decent flavor, but it was not tenderized or aged in any noticeable way to enhance it. Parts were stringy, which means the fat was not allowed to break down in the aging process. It came to me a little under how I ordered. I asked for medium/medium rare, but I was given more like rare/medium rare. No biggie - for this cut you can go under, and kinda should go under. This cut has a tendency to be tough, so a fast cooking approach with a slice on the bias or a slow, long braise is generally best. I think the meat quality was just lacking; perhaps because so many people took advantage of the deal, they did not share the quality cuts. I don't know. I was hoping to be wowed by the hanger so that I would come back for the ribeye. Oh well. I've had a better hanger steak at non-steakhouses like Kefi. My wife had the veal shank osso buco, which was better than my steak.

2) Choice of Cuts & Quality available: 9
Club A has the standard selection of steaks on their regular menu, plus some special cuts and high quality meats like Kobe ribeyes and prime aged stuff. Perhaps my flavor review would be higher if I had ordered off the regular menu, but this was a test visit, and they didn't pass with flying colors for me to want to go back. Perhaps if someone insists, I will try it again.
 
3) Portion Size & Plating: 8
The portion sizes were good, and the plating was above average. The veal osso buco came with a mini fork to get the marrow out of the bone - nice touch. The hanger was pre-sliced, properly on the bias, and served with a watery gravy (but good). The bacon appetizer was a generous half-inch thick slice of heaven.
 
4) Price: 9
The price was great - $80 for four courses each. The quality didn't quite exceed the value, but I guess they have to draw the line somewhere to distinguish between the bargain menu and their regular menu. Prices for regular items are standard NYC steakhouse prices.
 
5) Bar: 7
There is a small bar in the front of the restaurant - not impressive. There is also a larger bar upstairs splitting the front and rear dining areas, but these spots aren't the kind of place you go to hang out. The martini was nice, but the atmosphere pales in comparison to other steakhouse bars. This is a neighborhood joint though, not a major steakhouse attraction, so allow some leeway. The waffle cut potato chips on the bar were a nice snack.
 
6) Specials and Other Meats: 9
I must say, the menu is full of meatery. Aside from the special beef cuts, they also have a prime pork chop, veal, chicken, sausage, and lamb. They've covered all the bases with various sizes as well.
 
7) Apps, Sides & Desserts: 7
The bacon app was fantastic - best I have ever had. The steak tartare was sub-par: over cut with capers, red onion and other doo-dads; it tasted yummy, but it seemed short on actual meat. Also, some of the consistency was chewy, like they didn't trim the fat off before chopping. The sides were nice - I liked the creamed spinach but my wife didn't. The mac & cheese was delicious. As for dessert, the tiramisu and cream puffs tasted homogeneous. Similar textures, similar flavors... dull. That bacon though... mmm... I'd go back just for that - 5 slabs please! No need to order from the entree menu. Not too salty, good amount of fat balanced with the meaty parts... But why was it served with ketchup?  One will never know.
 
8) Seafood Selection: 9
Decent selection of seafood, even a manly fish like swordfish made its presence known on the menu. Good sounding alternatives for the vaginal.
 
9) Service: 8
Good service, attentive. There was an assortment of room temperature table breads that were nice to snack on. They ranged from sweet to salty. Butter was still cold.
 
10) Ambiance: 7
At first I hated the place. Dimly lit with red tones all over, typical framed photos of celebs on the walls, a cheap looking but pretty gas fireplace on the back wall of the first floor dining room, and cheese-bag electronic lounge music playing like we are at "Centro-Fly" from a decade ago. But then the music switched to instrumental funk, jazz and crooner.. and we went upstairs... WOW - Beautiful view of the lit trees out the floor to ceiling windows in the front of the building. Non-traditional and small, but stunning.