Category Archives: Non-Steakhouse Steaks

Misi

Misi is an Italian joint in Williamsburg that serves up some great pasta and an even better porterhouse steak.

Cocktails are really nice, like this negroni sour:

For starters, we did the whipped ricotta with roasted peppers, and the baby artichokes. Both were light and refreshing, but if I had to choose a favorite it would be the artichokes.

Next up was the pasta. We did a lamb ragu citarra as well as a brown butter tortelli stuffed with spinach and ricotta. Normally, I would gravitate toward that lamb ragu, but the tortelli were the winner between the two excellent pastas.

The dry aged porterhouse was awesome.

It was cooked to a nice medium rare and dusted with fennel pollen and rosemary.

The seasoning on it was definitely in the cumin/curry wheelhouse, which was a really nice change of pace.

It came with a side of giganto beans that were really bright and flavorful. Perfectly cooked.

But this steak was an easy 8/10, and I would definitely come back again to try more of the menu.

MISI
329 Kent Ave
Brooklyn, NY 11249

Hotel Chantelle

The Pulsd deal for Hotel Chantelle is pretty good. You get two cocktails, two apps, two entrees, and a shared dessert for $69.

The cocktails are tasty and colorful.

The apps we selected were the steak tartare and the charred octopus. Both were incredible, and I’d go back again for these any day.

The entrees, however, fell a bit short. My strip steak was definitely not a center cut, which is totally fine – they’re using it for the Pulsd deal diners. Be minfdul of connective tissue At $31 regular price, this really is a pair price though. The pepper chimi was unique, and it was cooked properly and had a nice flavor to it. 6/10.

The seafood paella was simultaneously undercooked and wet/soggy. Bad combo! The seafood itself was nice though.

For dessert, a lemon cream tart of sorts. The shell tasted like greasy tortilla and was tough to bite/chew, but the filling was awesome.

All in, not a bad meal, thanks to the saving grace of the apps. I’d come back here for apps and cocktails on the rooftop again for sure. It’s beautiful up there, and even the bar downstairs is cool. I’d skip the entrees though.

HOTEL CHANTELLE
92 Ludlow St
New York, NY 10002

Bazaar Meat by Jose Andres

This high end tapas restaurant serves some of the best Spanish food I’ve had outside of Spain. Jose Andres really deserves all the praise he gets.

We started with some nice cocktails, which, in hindsight, I wish we had at the bar downstairs (Bar Mar), instead of at our table.

In any case, great cocktails!

For the smaller bites we tried, the stars were Jose’s Tacos (jamon with nori taco shell and caviar), and the tartare in a fried shiso leaf.

The Philly cheesesteak bites were nice too.

For medium sized courses, we had the Spanish octopus and fideua (paella made with pasta instead of rice). That squid ink sauce was outstanding, and it might have been the best dish of the entire trip to Chicago.

For our main, we had the 32oz aged domestic wagyu “chuleton” rib eye. It was slightly overcooked on the edges, and for being something like 100+ days dry aged, I didn’t get much of that flavor. It was really tender and tasty though. 8/10.

This came with a side of delicious whipped potatoes. So smooth.

For dessert, we had their delicious honey cake with grapefruit sorbet. They even stenciled the words “Happy Birthday” onto the plate for us.

A very pricey meal, but delicious!

BAZAAR MEAT
20 N Upper Wacker Dr
Chicago, IL 60606

Wildair

I popped into this joint with some friends mainly to try a domestic wagyu strip they recently put on the menu, but everything we had here was great. This place serves up smaller bites and tapas style dishes. Some of the highlights were the prawns, the potato cake with uni on top, the beef tartare and the stuffed chicken wings.

The star of the show was 24oz of 9/10 deliciousness. The “thrice cooked chips” that came with it were absolutely perfect.

The au poivre sauce really wasn’t needed, but both that and the roasted garlic really made the flavors pop.

For dessert, the mille feuille with cinnamon brown sugar cream was the big winner, but the mousse with granita and meringue was a nice way to cleanse the palate at the end of the meal.

WILDAIR
142 Orchard St
New York, NY 10002

& Son: The “Steakeasy” in Back of Mel’s Burger Bar

I recently discovered this steak speakeasy in the back of Mel’s Burger Bar:

This joint is incredible. I love the warm, dim ambiance. Very old school, and reminiscent of Donohue’s.

I’m a little biased since Golden Packing supplies this place with their proteins, but I was absolutely blown away by the burger.

This is a prime 8oz patty made from the ends of striploins; a steak burger, if you will, served up in the style of an elevated and colossal Big Mac. Best burger I’ve had in a long time.

They offer a la carte menu pricing, but the way to go here is with the set menu full dinners. In the set menu, you either get a steak ($49), burger ($33), or chicken ($39), along with a side, a salad and a dessert. Great deal!

When you go, you definitely need to get this carbonara mac and cheese as your side:

The steak they’re offering right now is a grilled sirloin, and soon they will be adding this prime strip steak to the menu (likely for a little bit more money):

It’s a stunner. We sampled it, and it was delicious – an easy 9/10. I’m just pushing for a larger cut. This sample was 12oz. I think 16oz would be better for this place, and maybe aged.

& SON
1450 2nd Ave
New York, NY 10021

Jack & Charlie’s

Jack & Charlie’s just opened on Greenwich Avenue near 8th Avenue.

The place is absolutely stunning inside. The color scheme is mid century greens with dark wood paneled walls and floors. The odd shape of the building space makes for cozy and interesting nook-like seating in some corners. This was my favorite table in the joint:

Here’s the main bar:

Incredibly gorgeous art deco vibe there. There’s also an oyster bar in back, beside a wood fired brick pizza oven. Love those subway tiles:

Speaking of bars, the cocktails here are really nice. This first one is called “Needs a Name.” Basically a sort of coffee old fashioned, I suppose? Super unique, really tasty. The other is a martini called “Slightly Promiscuous,” with a goat cheese stuffed olive.

Anyway, lets get to the food, because it was amazing.

We started with three items: First, the Littleneck Clams Casino.

These were so good. Only down side: we wanted bread to soak up all that delicious lemony, buttery sauce.

Next, Shepherd’s Pie Croquettes, from under the “Bar Bites” part of the menu.

Note here that the bar does offer secret menu items that aren’t available at the table, such as French Dip sandwiches. However, the full dinner menu is available at both bars.

Anyway these were perfectly crisp outside, super soft and flavorful inside. And also not too insanely hot to eat right away. The kitchen is on point, and knows what they’re doing in terms of food temps so that diners don’t destroy the inside of their mouths.

Lastly, the steak tartare:

By far one of the best, most flavorful I’ve had in a long time. It’s made from hand cut tenderloin, and it’s dressed and spiced just right.

For our mid course, we had a salad and a pasta. The chopped veggie salad was surprisingly delicious. It had all the usual stuff which you can see, as well as radicchio, artichokes and hearts of palm. Some of my favorite things for salads.

The strozzapreti pasta with rabbit was killer! It had a really nice flavor that reminded me of the pasta e fagioli (aka “pasta fazool”) that I ate as a kid. The green in there is arugula.

I can’t wait to go back and try their other pasta dishes. All of them looked and sounded amazing.

For the mains, I had to try the two items that Chef Ed Cotton makes from what we supply them at Golden Packing. Each week, we send them ground duck and prime grade export ribs (whole racks of rib eye). Here’s what Ed does with the ground duck:

That’s a bone-in duck meatloaf!

I’ve never really eaten meatloaf, unless you consider Italian meatballs to be some kind of cousin to meatloaf. I was blown away by this. So flavorful, and the glaze on that thing was incredible. Make sure you get this when you come here.

With the export ribs, Ed makes slow roasted, pastrami rubbed prime rib.

This is only available on Friday’s and Saturday’s, first come first served, and while supplies last. I asked for a chuck side cut, and Chef Ed obliged!

Huge cap on that (spinalis). And the meat was probably the most tender that I’ve ever had for prime rib, even in the more densely structured eye/center muscle (longissimus). It comes with au jus, horseradish cream, warm popovers and a spice rubbed rib bone.

The meat on that is so delicious!

On the side, the hen of the woods mushrooms were out of the park! Meaty, earthy, and full of flavor. I had no interest in the traditional creamed spinach when I saw these babies on the menu.

For dessert, banana pudding!

This, with that scoop of ice cream on top, was just heaven. What a way to end a meal!

I can’t wait to go back here and try more stuff. There’s also a tomahawk rib chop and a strip steak on the menu, which are fired in the brick pizza oven at 750F! Gotta be good…

JACK & CHARLIE’S
118 Greenwich Ave
New York, NY 10011

Esora Omakase

I was recently invited to try a new Wagyu and tempura Omakase restaurant connected to J-Spec in the East Village, called Esora.

This was one of the most incredible Omakase experiences I’ve had. We started with a trio of appetizers: wagyu tartare + uni, scallop + caviar, and tofu.

All were excellent, but the wagyu tartare and uni was possibly the best bite of the night!

Next up was sashimi. More wagyu strip, as well as sea bream and blue fin tuna.

Wagyu sushi? YUP! We got a taste of both Hida and Ozaki strip here. Torched (Ozaki), and raw (Hida).

The tempura portion of the meal was so much fun, and the bites seemed to just keep coming!

Prawn heads (and bodies):

Okra:

Magochi fish:

Maitake mushroom!

Tenderloin wrapped in shiso leaf. Awesome!

Corn:

Scallop:

Squash blossom and Japanese pumpkin:

Sea Eel:

And finally, sweet potato:

We washed that down with a really tasty seafood and mushroom soup, served in a nice tea kettle with citrus (dobinmushi).

Next, we had STEAK! Wagyu strip from Hida:

…and from the Ozaki family brand:

Check this out!

I liked the Ozaki a bit better:

There was also sea bream rice with ikura:

And finally, dessert: earl grey tea panna cotta, roasted green tea, and peach compote.

I highly recommend this place. Make sure to call ahead at least 24hrs before booking. There are only seven seats at the bar with the chef, and there are a limited number of seatings each day.

ESORA OMAKASE
239 E 5th St
New York, NY 10003

Francie

The newly Michelin-starred Francie in Brooklyn was a mix of both great and “meh” dishes. I’m honestly a bit shocked that they received a star, but one or two items that we tried were truly top notch.

We started with the sourdough bread and lard, the duck mortadella, and a duck sausage that was on special for the night.

The duck sausage was the winner of these, but I must also point out that the lard that came with the bread was killer. They should be selling it by the jar. It had a nice hint of lemon to it that cut the fatness just right.

We also tried the barigoule (braised artichoke, fried chicken, mushrooms, egg yolk). This was really unique and tasty, and I’m glad we tried it.

We tried four pasta dishes. Of these, the rigatoni with green garlic and fennel pollen sausage was the best, followed by the tortelli with suckling pig and cracklings (despite the second being slightly too salty). The cavatelli was good for a more veggie friendly option, but the lobster ravioli was a bit of a let down to several of us.

For the mains, we ordered two entrees for two: the rib steak and the dry aged duck crown.

Both were beautifully cooked and presented.

But the duck was the star of the show. Perfectly crisped skin atop a layer of buttery soft rendered fat, with juicy, succulent, pink duck flesh beneath. Big win.

The steak was just meh. There was something sweet going on that didn’t sit well with me – I believe it was a molasses glaze. I still ate a shitload of it, but for the price point of $175 I would never order it again. It was too small in addition to having a confusing flavor profile, especially with the weird maple hollandaise that it came with. 6/10.

Over all, I highly recommend coming here for the duck apps, the rigatoni and tortelli pasta dishes, and the duck crown. Skip on the rest. For drinks, they do make very nice cocktails, but they’re pricey.

FRANCIE
34 Broadway
Brooklyn, NY 11249

Kimika

Most fusion restaurants are characterized by a big swing, and a big miss. The intentions are usually good, and the concepts make sense on paper, but at bat on the plate, they just don’t have the right swing. Kimika is the exception. Chef Christine Lau VERY successfully marries Japanese, and other aspects of regional Asian cuisine, with high end Italian cuisine. She knocks it out of the park! My wife and I went with another food-obsessed couple, so we were able to try most of the menu.

First off, excellent cocktails! I loved their take on an old fashioned.

To start, we snacked on a bowl of spiced olives, tuna tartare and wagyu + uni skewers. All fantastic.

This squash and sunflower pesto pizzette was an incredible expression of Asian + Italian – also very light and crisp. A great snack.

The “pasta” dishes are where you really see that marriage, though. This shrimp and prosciutto tortellini with mochi in a Japanese broth was probably our favorite bite of the night.

The crispy rice cake lasagna with Italian sausage was up there though, and I’m finding myself craving this as I write…

Even the vegetable selections are all beautiful mash-ups of Italian and Asian flavors, and all of them were great! Our favorite was the charred green beans with olive tapenade and prosciutto (first pic below).

The mains are pretty incredible here. We started with an amazing porchetta. Look at that crispy skin!

Then we moved on to a surf & turf plate, composed of spot prawns that were basted with uni butter, and a killer dry-aged steak with a pickled greens and wasabi spread.

So good! And easily one of the best steaks I’ve had in a very long time. 10/10 – it really brought the funk!

Dessert was also a homerun with the yakult soft serve (our favorite), tiramisu and warm mochi bomboloncini.

I highly recommend this place, and I can’t wait to go back!

KIMIKA
40 Kenmare St,
New York, NY 10012

Hancock Street

Last night I checked out the new joint from Mercer Street Hospitality Group (Lure Fishbar, Bowery Meat Company, etc.), Hancock Street. Everything was awesome, so let me get right into it.

APPS:

The sea urchin on crispy potato was a great bite to start the meal.

We followed this with an absolutely delicious steak tartare.

PASTA:

The squid ink linguine with calamari, crispy garlic, and sea beans was really unique and beautiful.

But the duck bolognese mafaldine was the better of the two.

SIDES:

Excellent fries!

I was even impressed with the veggies. Both the cauliflower and the carrots are worth your time. If I had to choose just one, I’d go with the cauliflower.

MAINS:

The short rib felt more like a grill or broil, or a very fast braise. I expected a more tender, pull-apart preparation. It was still tasty as hell though. 7/10.

The veal schnitzel was the best dish of the night. Amazing flavor profile with the capers and onions underneath, and a beautiful light and airy crisp on the breading. 10/10.

They overcooked the first steak that came out, but they made it right with a second one. It was really delicious, well seasoned, and came as a composed dish with a side of mushrooms. 8/10.

DESSERT:

The rhubarb crumble was a great finish to this great meal!

I would definitely go here again, and I recommend you go as well!

HANCOCK STREET
257 6th Avenue
New York, NY 10014