Category Archives: Other Cuts

Wu’s Wonton King

My wife and I came here with a big group of foodie friends for a pre-Thanksgiving blowout. We ate a shitload of dishes, but the stars of the show were these two:

That’s right: a crispy skin suckling pig, and a 9lb king crab. Here’s some video of that pig being carved up for us, table side:

Those buns were amazing but the pork meat itself was the best I’ve ever had in terms of suckling pig. The flavors penetrated deep into the flesh of the meat. And if one pork dish wasn’t enough, we also fried this one as well:

The crab was prepared three ways: steamed, fried and in a steamed egg porridge:

We ate two kinds of clams:

We even ordered a steak. This was no good though. I tried one slice of this breaded t-bone and it was too tough for me to even finish half. 2/10. I left two points on the table because the sauce was interesting at least, and the broccoli was good with it.

All the other dishes were excellent though, including this chicken:

And this fluke:

Yes, we did eat some greenery:

And of course wontons, as per the name of the restaurant, in soup form:

There was even dessert that we somehow managed to eat: mango flan/jelly and a warm pumpkin soup that was reminiscent of Indian desserts:

I definitely recommend this joint. This was the best large format pig I’ve had to date. It runs $168 and you need to order a day or two in advance. It would probably feed five or six people if you ate just that and some veggies on the side. As for the crab? Skip it. It was delicious as fuck, but that shit runs $50 a pound.

WU’S WONTON KING
165 E Broadway
New York, NY 10002

Pomona

This spot took over the space that was formerly Beautique. Chef and partner Michael Vignola, who used to be the head chef for the Strip House restaurants, has created an amazing menu here. My buddy and I tried a lot of stuff, so I’ll get right to it.

Foie Gras Sliders:

Incredibly tender and decadent, cut nicely with some acid from the apple slaw.

Mackerel & Potato Tartare:

The hazelnut, creme fraiche and jalapeno sauce really made this pop. This was so delicious.

Nduja Baked Little Neck Clams:

This is a perfect marriage of the classic seafood and pork flavor combo, with a slight boost of heat from the nduja. Great starter!

Truffled Chicken Dogs:

Probably one of the best upscale riffs on a hot dog that you’ll have. I didn’t get much truffle flavor and there was no brioche bun as the menu suggested, but the texture and porcini mustard were nice.

Duck Burger:

Jurgielewicz farms duck burger patty made of ground breast, confit of leg, foie, and fresh duck liver all seasoned with l’orange spices. Seared and rested in a rich duck jus. Duck skin mayo, grapefruit jam and killer fries. This place is no joke!

Seared Miyazaki A5 Wagyu:

AMAZING! This was dry-aged for 20 days and also cooked in dry-aged beef fat. This is some of the best beef I’ve ever had. 10/10.

Duo of Deviled Rib Eye:

This unique duo packs a powerful smoky and dry-aged punch! It features smoked deckle (bottom) and grilled eye (top), each rubbed with chili, herbs and spices, and served with black garlic bone marrow. This should be on your “must try” list! Chef Michael really nailed this. 10/10.

Creamed Escarole:

I love the use of escarole here in place of spinach. Escarole is such an under-appreciated green. This is a good “creamed spinach” dish for your steak entree. I think more butter and a bit less cream/cheese would make this pop a little more. Or perhaps I’d just like to see a sauteed version with some cannellini beans in the mix to remind me of growing up in an Italian household.

Ripped Sunchokes:

I love sunchokes/Jerusalem artichokes. They’re like an awesome cross between a potato and an artichoke. These were smashed and fried, and then seasoned with shredded pecorino cheese and rosemary. Great side dish.

Goose Fat Tater Tots:

These are so crisp and flavorful. This should be your go-to potato dish here. Awesome.

Chocolate Mousse:

This has a nice texture to it, almost like cheesecake but light and fluffy. Great espresso ice cream to go with it too.

I highly recommend this place. Everything here was very good to outstanding. I can’t wait to try more of the menu and supplement this review over time.

POMONA
8 West 58th St
New York, NY 10019

BLT Steak

BLT Steak overall score: UNRATED

This is a special sort of review, so I am keeping it unrated for now (flavor on all of the cuts was a 10/10 though, just for your own edification). I recently became friendly with the owner of Kow Cattle Co., a domestic wagyu producer out of Iowa that ships directly from the farm to customers and restaurants. No distributors get their hands on this stuff, and the beef goes right back to them after the slaughterhouse. Needless to say they create some great product, most of which is grading out at BMS scores of around 8. This dinner was a special tasting of a few different cuts of Kow, since BLT is now going to serve some of their products on the menu. Check it out:

Wagyu Tongue Reuben

This baby is on their lunch menu, and it is amazing. You may be freaked out by the idea of eating tongue, but it is tender, marbled and delicious. When cooked properly, this is one of the most delicious cuts of the animal. Go give it a shot.

Vietnamese Style Tri-Tip

Perfection! I hope this is on their regular menu, because it is an amazing way to treat an off-cut, or not-so-common cut (uncommon here in NYC steakhouses anyway). There was a hit of fish sauce, fresh herbs like cilantro and scallion, pickled daikon and carrot. Amazing. And look at that sear on the outside!

Wagyu Tenderloin/Filet Mignon

This is pure butter. So friggin good. Great cook temp, great crust on the outside, and super soft inside.

Wagyu Tomahawk Rib Eye

This is served sliced and off the bone. I loved it. Everyone goes nuts for the tenderloin from these Kow folks, but I am a traditionalist. Give me that rib eye!

As for some of the other items we tried from the BLT bullpen, their awesome popovers:

A really nicely crafted terrine/head cheese:

Lamb bacon, which I was excited to see on the menu:

A standard wedge salad:

A great blue cheese olive martini:

Some kind of flourless healthy vegan brownie, that was actually good:

And mini cookie ice cream sandwiches. Good ice cream, but cookies needed to be softer.

Anyway, that does it. I’ll definitely be back for seconds on the Reuben for lunch, and I need to take my wife for the Viet tri-tip.

By the way, you can order all of these Kow steaks online from THEIR WEBSITE. I highly recommend.

BLT STEAK
106 E 57th St
New York, NY 10022

La Pecora Bianca

My buddy from the Gotham Burger Social Club and I came in here with the intention to split a burger and a pasta dish, but things escalated quickly into a pretty big lunch.

We started with an Aperol spritz, still desperately clinging to the last tendrils of summer.

We went with the gramigna pasta (short n’ curlies). This is made from the einkorn noble grain.

It was served with grumbled sweet Italian sausage, red pepper flakes and broccolini. I loved this! So much better than the popular broccoli rabe and orecchiette versions that you see a lot lately. Here’s a shot of it after a light parmesan cheese snowfall.

We also had a side of eggplant parmesan to go with it. I typically despise the skin on cooked eggplant, but this was a unique preparation in which the skin on the ends of the eggplant acted like cups or little bowls for the cheese and sauce. Delicious.

Here’s that beautiful burger:

It’s two patties made of short rib and brisket, then topped with fontina cheese, crispy pancetta, pickled pepperoncini and calabrian aioli. The bun is outstanding here. It eats like a soft, pillowy ciabatta roll. Perfect for an Italian style burger. It also comes with crispy smushed and fried rosemary potatoes.

I highly recommend this burger. It’s right up there with Ai Fiori and San Matteo as my top three favorite Italian style burgers.

Last up is the hanger steak.

This was a nice and simple preparation. Nothing too complicated. Great flavor, super tender. I only wish it had a better char on the crust and some more seasoning. 7/10.

Great spot. I will definitely be back for more pasta and that burger.

LA PECORA BIANCA
950 2nd Ave
New York, NY 10022

*Note there is another location in NoMad as well.

Bluebird London NYC

This joint just opened so I came in to check it out. They are an import from London, as the name suggests, and they are doing some really nice stuff.

First up, they have some great cocktails. Their Vesper martini, Bluebird race car cocktails (their namesake) and Thai Paloma were standout.

They do a beautiful gin & tonic too. I had several of these on the night of their grand opening party:

I tried three apps: The smoked salmon, the gin cured salmon, and the steak tartare.

Smoked Salmon: Very good quality salmon, nice and light – I can see this being a big favorite at brunch time with some toast and a mimosa.

Gin Cured Salmon: Truly inspired. Delicious. The gin really alters the flavor and texture (in a very good way). Served with pickled veggies and some mustard seeds.

Steak Tartare: Awesome. I actually found myself taking some of the cream from the smoked salmon dish and mixing it in with a bite of steak tartare here and there. It was a delicious combo!

Burger: This was so good. I loved the “Big Mac” style sauce on it. Everything really came together nicely. I am generally a big proponent of potato buns, but this brioche held up nicely since it was fresh.

Beef Wellington: The best version I’ve ever had. This is one of my top dishes of 2018 for sure. Perfect in every way. I’ve never had Beef Wellington so big, bold and beautifully executed. There are actually two more slices of this not pictured. I pulled them off the plate so you could see the cook temp better. Serves two for $85 – one of the best deals you will find for this level of cuisine. 10/10.

Sticky Toffee Pudding w/Pepper Ice Cream: Very unique. I really liked the contrast of flavors between the ice cream and the pudding. I think this would round out nicely with some citrus zest or perhaps a wedge/supreme of grapefruit or clementine. Really fun!

I will definitely be back here for sure. There are a few other steaks I’d like to try, and the space is just so beautiful that it makes you want to keep coming back for more. Look out soon for their brunch and afternoon tea services as well.

BLUEBIRD LONDON NYC
10 Columbus Circle
Third floor
New York, NY 10019

Chat n Chew

This local diner is in the vein of the American classic in feel, but with a bit less traditional menu items.

They have a great selection of cocktails, which are part of their happy hour menu as well.

I was impressed with the food. I tried a lot of stuff so here it goes:

Mac & Cheese

Great flavor on this and a nice blend of cheeses.

Asian Grilled Chicken Salad

Loved the sesame balsamic flavors on this.

Korean Wings

These are not batter fried in the traditional Korean style, but they are still sticky, sweet, spicy and crisp.

Fish & Chips

These are perfect. The best I’ve had, actually. The cod is juicy and flakey, and the batter is perfectly golden brown and crisp. They get hit with a dusting of curry too so the flavors are great.

Burger

This 10oz monster is great. Classic style, cheddar, LTO. Comes with fries for $15.

Crab Cake

This was nice and meaty. Also comes with fries and coleslaw.

Flatiron Steak

Lean and flavorful, this baby can be eaten with just a good sear on the outside. 6/10.

Coca-Cola Cake

Wow. They re-reduce the Coke back into a syrup and that gets mixed into a chocolate sponge and topped with crispy chocolate cookie bits, and served with a scoop of vanilla ice cream. Really nice.

Give this place a shot! I know I will be back.

CHAT N CHEW
10 E 16th St
New York, NY 10003

Holy Ground

Holy Ground is a new sacred place for me. I like to call it Tribeca’s answer to the West Village’s 4 Charles. Only here, along with a sexy set-up, you get a bit more space and a hell of a lot more smoke.

Now, don’t get all excited; you can’t smoke here. I’m talking about smoked meats. I struggled with how to categorize this joint, but I ultimately decided to call it BBQ rather than a steakhouse or traditional restaurant, because several of the meat proteins are focused on smoking and/or slow and low roasting. Even their grilled steaks are slow roasted first, to allow flavors to penetrate deep into that tender, pink flesh.

You step into this meat sanctuary on the northwest corner of Reade Street, just east of West Broadway. That’s a mouthful, but read it carefully again and let it sink in. The door is pretty nondescript, but you’ll know you’re in the right place when you see this:

A hostess will lead you through a dimly lit, winding corridor and down a set of narrow, carpeted stairs.

At the bottom of the stairs is a landing with a small but really fucking awesome bar parlor.

From there you can take in the vibe of this place, which is 100% my speed. It’s old tile. It’s dark wood. It’s deep reds. A speakeasy.

A few “rooms” are tucked away in nooks and crannies, up two steps here, around the wall there. Here’s the best seat in the house (when you look up):

Here is booth where we sat:

The four of us did some serious fucking damage. Let me get into it.

The cocktail menu is nice, but I had just tried a couple of cocktails (and a burger) earlier that evening at Manhatta, so I went with my usual: a gin martini. They are a bit on the small side, in those dainty, round, old fashioned martini glasses.

On a second trip, we tried both the red head and the odeon. Both were great. The odeon, on the right, is slammable!

The food menu is pretty meat-forward, but they do have some star quality fish and veggie items, which I will get into shortly.

We started with three apps and an entree to begin. I will tell you up front that we ordered nearly half of the menu, and nothing was bad. But the first thing to come out were these tremendous head-on, grilled red prawns.

They were damn delicious; one of my favorite dishes of the night. The heads hold a lot of juice, so when you pop them off, you may want some bread nearby if you aren’t going to slurp it all directly down your gullet like I did.

Next up was a plate of wings. These are smoked and char grilled, so they carry a fuckton of flavor. A great starter or bar snack.

We also grabbed the radicchio salad, which was one of my favorite items of the night. No shit. These veggies were perfect. I managed to get a shot before it was all gone, but my pic doesn’t do the dish justice. I will be returning soon to get it again.

The return shot:

We shared the beef rib as an appetizer. This is an impressive dish.

You’ll notice that sauce and color across several of the BBQ style dishes here. It has a mustard base with a little smokey and hot kick to it. Absolutely delicious. It’s like a cross of Carolina and Cajun style sauces. Very unique, like nothing I’ve ever tasted before.

The beef itself is slow smoked; tender, but still texturally intact. It isn’t some sloppy, soft, boiled, braised bullshit. This is the real deal. 9/10. And we learned that all the meats they use come from Dartagnan foods, which is a very high end purveyor of top notch proteins and gourmet ingredients.

On a second trip, my wife and I had the pork belly appetizer.

This is easily one of the best dishes I’ve had all year. The crackling is crisp, and that fermented chili sauce is killer. They only have a few of these per night, so go early if you want to try it. It is incredible!

Round two was the big show. This is where we crushed it. We couldn’t really narrow down our selections, so we just ordered everything – even the fish. We each had a different favorite too, which was pretty cool, and usually means that everything is great.

First, the wagyu brisket. This is the half-pound portion size for $21.

Again slow roasted and smoked, topped with that same delicious sauce. This is by far the best brisket I’ve ever eaten. 10/10

Next up, the Kurobuta pork shoulder. This is the individual portion size for $32.

This was so juicy. Extremely tender, and again that sauce really pushed it along into greatness. 8/10.

You may be thinking, “Well, shit, why don’t they come up with some more variety in the sauces on these things?”

My answer is this: most people aren’t ordering every major protein on the menu when they come here. Most likely just one person at the table is getting a dish that has the sauce on it. And most BBQ joints have the same sauce on the table for you to slather onto your meat anyway. No one is complaining there about variety, are they? I say it’s fine. The sauce is delicious, and it works with those three BBQ dishes (pork shoulder, beef brisket, beef rib).

Our next protein was the king’s cut prime rib with smoked herb jus.

This baby was cooked dead on to medium rare even though it was smoked for hours first. That is a feat in itself, but it still managed to stay juicy and tender. Bravo. 9/10.

Take a look at how thick it is too, and the size of the cap. This easily feeds two people who have normal appetites, possibly three.

Last but not least in the world of meat was the grilled wagyu rib eye. This “Thousand Dollar Steak,” as it’s called on the menu, is 30-days dry aged and served with a demi-glaze and onion puree.

It, too, is smoked before being grilled. This went a little over, but it was no matter because it was still incredibly tender and flavorful. The sauce reminded me of a really concentrated onion gravy like mom used to make. It had a spectacular cap too. 8/10.

But wait… there’s more! Whole branzino.

This was char-grilled to perfection and served with a nice bright tartar sauce and lemon. One of my buddies said it was just like his mom used to make, and he loved it. This was one of my favorites of the night as well.

On a second trip, I tried both the ribs and the chicken. Both were served in a different sauce than the beef items above. They were different from one another, but both were on the sweeter side. I generally dislike sweet in my entrees, but this was mild and just right, not over the top. The chicken had an almost maple flavor to it.

The half order of ribs is enough for one. There were eight good-sized ribs on the plate.

For sides, we tried the broccoli, collared greens and mac and cheese.

The mac was the most superior of the three for me, and it was wildly tasty when we dragged those thick rigatoni pasta tubes through that delicious BBQ sauce.

I’m not sure how we managed, but we tried a few desserts as well.

This was a strawberry shortcake, and it was served uniquely in a glass, almost upside down, if you will, with the graham cracker crumble as a topping rather than a crust.

A classic ice cream sundae in a mug. Vanilla and chocolate ice cream, toffee sauce, vanilla crumbs and whipped cream.

This is the Black & Blonde:

The base is a bed of toasted meringue, and on top are some toasted hazelnuts, a white chocolate bar and salted caramel.

This is one of my new favorite places to eat. Not only is the environment great, but the food and service are top notch as well. This place is going to start getting packed out, so make your reservations ASAP. I’m going back again very soon, and again and again as often as I can.

HOLY GROUND
112 Reade St
New York, NY 10013

Lawry’s the Prime Rib

Lawry’s The Prime Rib overall score: 92*

I’d never been to a Lawry’s before. I had heard good things, and of course we all know the seasonings from the grocery store.

But I honestly did not expect it to be as awesome as it was. The Chicago location is not only set in the beautiful historic McCormick mansion, but the prime rib is by far one of the best I’ve ever had. I would fly back tomorrow just for a repeat of this meal if I could.

Flavor: 10

We had the Lawry cut, which is $47 and comes with the famous spinning salad, Yorkshire pudding and mashed potatoes.

We shared this, which is why there’s a vertical emergency C-section scar on the meat in this pic (they plated it separately and I re-joined the meat for the photo).

I was blown away by this. It was so tender and juicy, so much flavor, and an incredible cap. I wish they had a location in NYC. They serve it with two types of horseradish: a cream and raw/grated.

Choice of Cuts & Quality Available: 10

You actually have a pretty great selection of cuts here for a place that mainly focuses on just prime rib. next time I’d like to try the rib eye (roasted prime rib which is then grilled and seared) and maybe the English cut prime rib. They’re missing the strip steak and porterhouse, but who cares. I’m not even going to take points away for that, since you have like 19 sizes of prime rib to choose from.

Portion Size & Plating: 10

Portions here are large and you get a great deal of food for the price. Everything is plated nicely, and the table side service for the spinning salad and prime rib cart is truly awesome.

Price: 10

Despite the silly “share charge” of $15, this place is a friggin steal. For $47 we got the steak, potatoes, Yorkshire pudding and a salad.

Bar: 10

Although there is no real street side view or windows to the outside world, the bar and lounge area is breathtaking.

They make a delicious martini with Chopin vodka, where the olives are stuffed with prime rib and horseradish. Awesome.

My wife had one of their signature cocktails with gin and cucumber that was incredibly refreshing on such a hot day.

And they even have a side entrance to the bar room with a speakeasy vibe to it, called Side Door. Their bar menu gives you access to some of the delicious food in Lawry’s, but it is mostly re-thought for snack type dishes and pub food.

Specials and Other Meats: 7

The prime rib is special itself here. No real need for other items to be marketed, and if they were, I didn’t pay attention. They do offer any other entrees aside from beef or fish, and I respect the shit out of that. Take this category’s score with that in mind. In other words, disregard it.

Apps, Sides & Desserts: 8

We only had what came with our prime rib; namely, the spinning salad, the Yorkshire pudding and the mashed potatoes.

The spinning salad is called that because they spin a cold metal bowl which tossing it. Romaine lettuce, sliced beets and a thousand island style dressing. Very classic.

The Yorkshire pudding is essentially a pop-over, and it was delicious.

Dessert selections are nice. At first we didn’t order anything. We were full.

But they brought us out an English trifle on the house for our anniversary, which is what we were leaning towards anyway. It was really nice and light. Great cake and great jam.

Seafood Selection: 7

There’s definitely something here for you fans of the sea. Salmon and lobster tails, to be exact. And some sides or starters like shrimp cocktail, of course.

Service: 10

Nothing like it. When you go here, you’ll feel like you stepped back in time. White glove service, extremely friendly and attentive waitresses, but not overcrowding or annoying. Very knowledgeable too, I might add. Here’s the inside of that prime rib service cart pictured above. Heaven.

 

The bread was basic, but the butter was soft and spreadable.

They paid attention to what we put on our OpenTable reservation, and we were greeted with a ribbon on our table, and treated to a free dessert.

Our waitress knew the Lawry’s Chicago story in and out. The space used to be a private mansion. It is absolutely stunning inside.

Ambiance: 10

This place is beautiful. I mentioned above that it used to be a private mansion (the McCormick family).

I’ve never seen a more elegant dining room.

Nice details in this joint. Check out this stained glass window in the lounge/bar area:

Bottom line, go here! This was my favorite meal in months.

LAWRY’S THE PRIME RIB
100 E Ontario St
Chicago, IL 60611

Gibson’s

Gibson’s overall score: 87

On my first trip to Chicago, I made it a point to hit as many of the old classic steakhouses that I could. Naturally, Gibson’s was my first stop on that list.

Flavor: 7

W.R. Chicago Cut: 8

The WR Chicago Cut is a bone-in wet-aged rib eye. They nailed the medium rare cook temp, and the texture was tender and juicy. It had a great broiled crust as well. The only thing missing was that punch of flavor that I’ve come to love with dry-aging. Otherwise this was a great steak.

Prime Rib: 6

Unfortunately a big portion of this was chewy and not the greatest quality. The cap, however, was incredible. Despite the lighting here, the roast was pretty accurate to medium rare, with some edges coming closer to medium.

Choice of Cuts & Quality Available: 8

Everything here is the proprietary Gibson’s brand of Angus beef, which they farm out of several ranches nearby. Everything is wet-aged, with the exception of the dry-aged tomahawk. They offer all of the basic four cuts in various sizes and preparations, and they are presented nicely by the waiter before you order.

Portion Size & Plating: 9

Portions are pretty good here. The side of broccolini was three huge bunches. The slice of lemon meringue pie was cartoon sized. Plating is fairly basic, but they did a beautiful job with the beef carpaccio.

Price: 9

We had a lot of food for the price here, and it was pretty refreshing to see that some cuts were even under $40.

Bar: 10

This place has a gorgeous, big bar room and lounge beside the main entrance. A perfect place to have a drink. And, of course, they mix a nice Gibson as well.

Specials and Other Meats: 8

The waiter read off a few specials but I didn’t really pay attention, as I was LASER focused on the steaks. Their dry-aged tomahawk is considered a regular special, it seems. Nothing else was offered in the realm of meat cuts. Lamb, pork and chicken are available for alternative proteins.

Apps, Sides & Desserts: 8

One of the cool things about this place is that they give you a soup or house salad with your entree. This is probably common outside of the NYC steakhouse scene, but I thought it was pretty nice. Anyway, the beef carpaccio was our favorite of the accompaniments. It was beautiful and delicious. One of the best I’ve had.

House salad with blue cheese.

Soup of the day – lobster bisque.

Side of spicy roasted broccolini (this was lacking in spice and flavor, and had some unappealing lemon seeds on it).

Massive lemon meringue pie.

Seafood Selection: 9

There were five different seafood entrees on the menu, which makes for a wide variety. They offered salmon, white fish, lobster, bass and halibut.

Service: 9

Our waiter was awesome, knowledgeable and friendly. The bread selection was nice and warm, and the butter was soft.

Ambiance: 10

This place is gorgeous, so no wonder it’s a Chicago icon. There is ample seating indoors and outdoors, lots of elbow room and space, really beautiful and classic fixtures, and  old school decor. I love it.

GIBSON’S
1028 N Rush St
Chicago, IL 60611

Char House

Char House overall score: 74

Char House is a new Chinese style steakhouse on Mott Street in Chinatown. I tried a nice variety of stuff here, so I think I got a good sense of the restaurant’s capabilities. Check it out:

Flavor: 8

Wagyu Sirloin: 8/10

This baby had a nice char on the outside, it was well seasoned and was perfectly cooked to medium rare inside. The cut itself was a little chewy, but for the price this wasn’t too bad.

Porterhouse: 7/10

This lacked a little seasoning, and didn’t have too great of a char. It did pack some nice dry-aged flavor though. Another miss here was that the filet side was overcooked.

Frenched Rib Eye: 8/10

This had a nice sized cap that packed a good amount of dry aged flavor. The steak had a nice char and it was pretty much cooked correctly – perhaps a bit on the rare side.

Choice of Cuts & Quality Available: 9

The beef here comes from DeBragga, so you know you’re getting good quality. Char House does some additional aging in-house as well, and they develop some really nice flavors. As far as cuts go, they offer two large format rib eyes, a single cut rib eye, a strip, a porterhouse, the wagyu sirloin and a filet. That’s an impressive selection for a small steak joint.

Portion Size & Plating: 8

Portions here are pretty good. The large format cuts that I tried clocked in at 36oz each. Each were meaty enough to feed two, although the filet side of the porterhouse was a bit on the small size. Sized and apps were nicely portioned.

Price: 8

The porterhouse and rib eye came out to $114 each (they charge by the ounce), which was a fair price, though a bit high compared to other small mom and pop style steakhouses. One item that stuck out as a bit pricey was the XO shrimp ($14 for three shrimp).

Bar: 3

This joint doesn’t have a bar. They offer some wine and sake selections, and I think some loose beer selections on ice in the front near the host station, but there are no seats at that area (which looks like a bar). I was hoping for some interesting Asian inspired cocktails. Oh well. Maybe in time they will build the bar out.

Specials and Other Meats: 7

I don’t recall our waiter or the host telling us about any specials, but they do offer roast chicken and pork ribs. I was hoping for some duck, being this is a Chinese joint, but no luck.

Apps, Sides & Desserts: 8

Crab Cake

I really enjoyed this. It was reminiscent of the classic Chinese shrimp toast dish, only with crab instead.

XO Shrimp

These were nicely cooked and prepared, but I feel like $14 is too much for just three shrimp.

7 Spice Corn Brulee

This was really tasty. Creamy corn pudding, in a sense, with a great spice profile.

Sweet Soy Glaze Bacon

This was nice as well. Not in my top five, but definitely something I would order again if I came back. It had good sweetness to balance the savory.

Sesame Mashed Potatoes

This was a nice take on mashed potatoes. The toasted sesame flavors definitely bring you into the wheelhouse of Asian flavors.

Skillet Brownie a la Mode

This was a nice dessert. Not too sweet, as the chocolate was nicely balanced with dark bittersweet as well as melty milk chocolate.

Seafood Selection: 8

There’s a whole fish as well as “Lobster Dynamite” on the menu here for entrees. Again I was hoping to see a bit more variety from a Chinatown steak joint, but I bet that whole fish is great. I’d like to try that if I go back.

Service: 7

The service was awkward. It was a Friday night at 7pm, and the restaurant was only half full at best, so I would have expected a bit more “on top of things” service. There seemed to just be one waiter, and the hostess ended up being our server for half of the meal. It also took a while to get the check, but everyone was super friendly and hospitable, and they even threw in some complimentary apps and sides. No bad attitudes or anything like that – very nice people, and everything on the menu was explained to us perfectly.

One thing to note here is the awesome bread basket. It comes with a variety of chips: sweet potato, taro, shrimp and regular potato. I particularly liked the inclusion of the shrimp chips. And the bread was super hot and fresh. Lovely.

Ambiance: 8

They did a great job with the space here. It feels both like a steakhouse and like a downtown Chinese restaurant. The music selection was a chill mix of electronic lounge type music and hip hop, and the lighting wasn’t too dim, but wasn’t too bright either.

CHAR HOUSE
43 Mott St
New York, NY 10013