Tag Archives: cuts

West Side Steakhouse

West Side Steakhouse overall score: 79

A few weeks back some friends and I were discussing steakhouses, and one friend randomly mentioned this spot – a spot which I have been meaning to try for years now, but never got around to it. Same for him – always wanted to try, but never did. None of us had particularly high expectations going into this, as it’s a small spot with bargain-friendly pricing in a traditionally bargain-friendly area. My buddy and I were both shocked that we both actually wanted to try it, so a few of us got our schedules in order and made it happen, almost purely for research purposes. Here’s what went down:

Flavor: 8

We had the rib eye and the porterhouse for two. Both could have benefitted from some seasoning, but overall everything was cooked perfectly to medium rare and tender all over. They definitely cook with butter, which you can smell and taste, but it isn’t overpowering like some places. The steaks were also well-rested before they were served, with little to no bleed out.

We also tried their burger. I forgot to dress it up with the lettuce and tomato that comes on the side, but this 10oz beefy patty was cooked perfectly to medium rare and the bun help up nicely to both the cheddar and the burger juices. Like the steaks, it just needed salt.

Choice of Cuts & Quality Available: 8

All the major cuts are well represented here, and the beef is Certified Angus Beef, from Performance Foodservice. There was no dry-aged flavor coming through, so, if I had to guess, they are doing wet aging.

Portion Size & Plating: 9

Portions here are pretty big. The porterhouse clocks in at 45oz, the boneless strip and filet mignon are 12oz, and the rib eye is 16oz. They even offer a smaller t-bone (20oz) and a petite filet (8oz), which comes with three jumbo shrimp. Plating is pretty basic. Nothing too fancy. White plate, watercress garnish.

Price: 9

The prices here are awesome. That giant porterhouse for two is just $79. The rib eye is $40. We ordered so much shit and felt like we got away with murder. For what you get here, this place is a great deal.

Bar: 6

The cozy five-seat, elbow-shaped bar may be small, but it sees a lot of action. It’s stocked with a really great rum and scotch selection. Upon seeing the nice rums they had, I decided to order a rum old fashioned for my first cocktail. I was not disappointed.

They mix a nice martini to boot. I noticed that several people ate their dinner at the bar, either solo or with their companions, throughout the evening.

Specials and Other Meats: 9

There’s pork, duck, chicken and lamb. No veal, but this is a great spread for a small spot. I almost never see good pork at steak joints these days, so I had to try some. We went with the braised pork shank as a mid-course, and it was cooked perfectly tender. The risotto was a little soupy, and tasted like chicken stock a bit, but I would definitely order that again in a heartbeat.

In addition to the pork shank they also offer a rack of ribs and center cut chops. I asked about specials but only recalled that the soup of the day was a split pea with bacon.

Apps, Sides & Desserts: 7

We had the fries, the sautéed mushrooms and the creamed spinach as far as sides are concerned. All were pretty good, with the creamed spinach being the standout of the three. The fries needed salt (like the burger and steaks), but they had a great crisp on the outside.

For dessert, we had the cheesecake, which was rich and creamy. They don’t make the desserts in house, but I don’t mind if the stuff they serve is tasty.

See the seafood section below for notes on the app that we tried.

Seafood Selection: 7

There’s bass, salmon and rainbow trout on the entree menu here, as well as shrimp, scallops, calamari, crab cakes and mussels on the app side. We tried the bacon wrapped scallops app and they were pretty good. I was shocked that the bacon was crisp all the way around – no rubbery spots – and the scallop was still cooked properly. They just had the flavor of something that was pre-made and frozen.

Service: 9

Our waiter was great. I don’t think he was used to seeing such heavy orders from a small group of three, so we kind of shocked him. He was great though, knew his meat and made good recommendations.

Bread here is a basket of basic dinner rolls with pre-packaged butter. The rolls are served nice and warm.

Ambiance: 7

A steakhouse with outdoor seating in NYC is a hard thing to come by. This place has it.

The interior is basic for the type of structure that it’s in – just a stretch of seating along one side of the room, with the bar and kitchen entry doors on the other.I’m glad I finally came here. Now I know I can go back when I want a good bargain with a nice mom and pop neighborhood feel. It reminded me a lot of Murtha’s back home, only better.

WEST SIDE STEAKHOUSE
597 10th Ave
New York, NY 10036

House of Prime Rib

House of Prime Rib overall score: 86

I’ve been dying to try House of Prime Rib ever since I had an awesome experience at the similar style prime rib cart joint, Lawry’s, in Chicago. My stop over in San Francisco after to going to Belcampo Meat Camp afforded me the opportunity to finally try it.

Here’s the verdict: NEARLY as good as Lawry’s but not quite there. Read on to see why.

Flavor: 9

The beef here is delicious. A bit more crisp on the edges and a little more uniform cook on the eye, and this would have been a perfect 10/10. I was with a group of three total, so we tried the King Louis (with the bone), the English Cut, and the House of Prime Rib cut.

Choice of Cuts & Quality Available: 8

Despite being focused primarily on prime rib, this place is pretty great in terms of size and style choices. Unlike Lawry’s, which also offers a rib eye steak and a filet, House of Prime Rib sticks to just prime rib. Makes sense. This is not a bad thing when the prime rib is so good.

Portion Size & Plating: 10

Portions here are big for the price, and for less than $50 you get a big slab of prime rib along with all your sides for the meal, nicely (although not always neatly) plated together.

Price: 10

Amazing meal for less than $50. You really can’t beat it for this level of quality unless you have a Lawry’s in your area. If you finish your prime rib, they’ll even offer you an additional slice on the house if you eat it there at the table (you can’t take it to go).

Bar: 8

This place has a nice fun stretch of bar and serves the full menu there as well.

They make a nice martini and leave the pint glass and shaker top there for you to drain every last ounce of booze from your pour as well. I like that. Perhaps a signature cocktail or a cocktail list would bring this up to Lawry’s level though.

Specials and Other Meats: 7

There are no specials or other meats, so buckle up and enjoy the ride. As I said with Lawry’s, the prime rib is the special. I can dig it.

Apps, Sides & Desserts: 7

The apps and sides here are a bit lacking in comparison to Lawry’s. The Yorshire pudding wedge was good but a bit flimsy and it had no crisp or texture to it. The creamed corn was delicious though, and I enjoyed the creamed spinach as well. The mashed potatoes are meh, but the baked potato is huge and comes with a shitload of bacon!

The spinning salad here is presented very similar to Lawry’s, similar salad overall, right down to the beets, eggs and house seasoning being used in it as well.

To be fair, I don’t know who did it first: Lawry’s or House of Prime Rib. Either way I love it.

For dessert we tried the English Trifle and the Fantasy Cake (chocolate mousse with cheesecake). Both were great!

Contrast this parfait style trifle with the more cake style trifle from Lawry’s. Both good. But I think I liked this one a little better actually.

Seafood Selection: 8

Another spot where House of Prime Rib beats out Lawry’s is the seafood realm. They have a whole fish item on the entree menu, which is nice for the ladies or the sprawled beta cucks in your dining party.

Service: 10

The people working here are true professionals. The waitresses aren’t 1950’s style actresses like Lawry’s, but they go out of their way to make your meal excellent. The chefs even allowed us to take their photo, and photos of the meat cart as well.

Our waitress overheard us saying that we’d like to try the creamed corn as well. We were trying to decide who would order it with their entree and she just offered it up on the house. Awesome.

Also worth mentioning here is the fact that the prime rib comes with way more varieties of horseradish and cream sauces that Lawry’s, in addition to extra au jus (and the entree slice after you finish). They had mild, medium, strong, tabasco, and pickled horseradish. I loved them all!

Table bread was this delicious warm loaf of sourdough:

Ambiance: 9

This place is great. It feels like you’re dining in someone’s huge mansion-like home. Very similar to Lawry’s in Chicago, only less “grand” in scope and ceiling height. I only dinged them a point here because the dining room was too warm. I was nearly sweating.

HOUSE OF PRIME RIB
1906 Van Ness Avenue
San Francisco, CA 94109

Atto Prime

Atto Prime overall score: 79

I tried this joint on their grand opening with a couple of food Instagram buddies of mine. This place is so new, they don’t even have a website or a menu online anywhere. Keep in mind that this place is not even really open yet, and this was served to us during their grand opening friends and family party. I have a feeling the experience will be much different and much better on a second visit.

Flavor: 8

We tried both the porterhouse and the rib eye. I actually liked the strip side of the porterhouse the best, since it packed a lot of dry aged flavor. One friend liked the filet side, and another liked the rib eye the best. So we all had our differences. Overall, though, I gave both an 8/10. Both steaks were ever so slightly overcooked from medium rare to medium, but all is forgiven when the flavor is good.

Choice of Cuts & Quality Available: 9

The beef here, I believe, is all from Strassburger Steaks, all dry-aged and USDA prime. They have all the basics and then some.

Portion Size & Plating: 8

Portions here are on par with all the midtown steak joints, as is the plating. Nothing fancy, but it gets the job done.

Price: 9

With portions for one ranging in the mid to upper 40s, the prices here are under the norm by almost $10 a portion. That’s a good deal.

Bar: 7

There isn’t much of a bar to mention here, but the cocktails are good, they have a nice happy hour, and there’s lounge style seating and occasionally live music in the hotel lobby that’s connected and adjacent to the restaurant.

Specials and Other Meats: 6

There were no specials to speak of on this occasion, but we did get to try the chicken parm. I wasn’t impressed with it, but I do believe they’re still working on some items. In terms of other meats available, there is both veal and lamb. A pretty fair showing.

Apps, Sides & Desserts: 8

We started with the sizzling Canadian bacon and the steak tartare. Both were very good, and worth getting again. We also tried the Caesar salad, and shared a bunch of sides: truffle creamed corn, steamed broccoli, creamless style creamed spinach, and a raw tuna dish served in a martini glass. For dessert we had a trio: a chocolate mousse type of cake, carrot cake (my favorite of the three) and cheesecake – with schlag of course (which was more like standard whipped cream than the thick, lightly sweetened stuff I’m used to).

 

Seafood Selection: 7

There’s a good deal of seafood on the menu here, but I was only able to try the tuna martini thing, which didn’t really make me very excited (though it was beautiful). Next time I’ll try a fish entree or some more of the raw shellfish and cold appetizer stuff. That’s really where I think they will shine as far as seafood.

I imagine their proper sushi will be top notch too. They even have a sushi bar in the dining room with counter service.

Service: 9

The staff here is awesome. It took a bit to get our bill to us, but other than that, we were treated like royalty and all the servers and staff were attentive, friendly, and knew the menu inside and out. Table bread is a nice Italian style bread, but the butter could use a whipping or a warming. I also didn’t see a proprietary steak sauce on the table yet (which I don’t care about anyway, but it’s nice with bacon sometimes).

Ambiance: 8

The decor here is still in the process of coming together. They’re awaiting some wall art (and hopefully new chairs). The space is in the back, behind the hotel lobby, and sunken down a few steps into a grand dining room. Really beautiful spot, cozy yet elegant. There are even a few tables out front for dining outside.

I look forward to coming back to try some more dishes in a few weeks.

ATTO PRIME
120 East 39th St
New York, NY 10016

Wolfgang’s Steakhouse

Wolfgang’s overall score: 85

This place has been on my list of must-do steakhouses since the list began. I’m a little ashamed that I hadn’t gone until just last night. I don’t know what the fuck took me so long to get my ass over here, but, in any case, it finally happened. Here’s what I thought:

Flavor: 8

My wife and I tried two steaks. First, we shared the bone-in rib eye.

We both remarked that this was cooked perfectly the whole way through, with a great crust all around.

There was just a bit of seasoning missing. Perhaps just a little more salt would have bumped this up a bit. 7/10.

The second steak we tried was the porterhouse.

This baby was good. The filet side was melt-in-your-mouth tender, and the strip side was full of powerful dry-aged funk. The filet side had less character than the strip side, and the strip side had more tooth to each bite.

Served in the Luger style, the Wolfgang’s porterhouse comes out broiled on the top of the steak only, with the bottom being in contact with the sizzling hot plate. While they were judicious on the use of butter (not too much, thankfully), I do prefer my steaks broiled or seared on both sides. In any case, this was a really good rendition of that style, and it was cooked expertly to medium rare throughout. 8/10.

Choice of Cuts & Quality Available: 8

You’ve got porterhouse, strip, filet and rib eye here. The basics. All of the beef comes from the midwest and is aged in-house, and it’s all USDA prime grade.

Portion Size & Plating: 8

Portions here are in line with what you might expect at all the major midtown steakhouses, and the plating is standard as well. Nothing fancy.

Price: 8

The prices here vary from the $50-$60 range per person, which has become pretty much standard for the area. Not bad when you consider that they are nailing the cook temps here, and putting out some good grub.

Bar: 10

This bar is iconic. The arched ceiling throughout the restaurant really gives you the feeling that you’ve stepped back in time, to the old days of dank, dimly lit taverns. I was actually shocked to learn that they only opened in 2004. I was almost expecting something like the 1920’s.

The cocktails are great too. We tried “The Black Manhattan” and a standard gin martini. Both expertly made.

Specials and Other Meats: 7

There were no specials read to us, but then again we were pretty much dead set on what we were going to order anyway. That may have signaled to the waiter that he didn’t need to get into it with us. In any case, the only other meat available here is lamb. Fuck that other nonsense anyway. I respect that. Unfortunately, though, for scoring purposes, that means I have to take some points.

Apps, Sides & Desserts: 8

We started with a round of littleneck clams and oysters on the half shell. Both were tasty and fresh, cleanly shucked and void of debris and odors. The clams come eight to an order, which is nice. The oysters, six.

We also had a slab of their bacon.

I’m happy to report that this blows away Luger’s bacon, which is always fucking burnt. This was nice and thick, rendered well, crisp and meaty.

On the side, we had two types of spinach: sautéed and creamed. The creamed spinach is my favorite style – “creamless” creamed spinach. So velvety and buttery. That was the better of the two, but both are definitely up to snuff.

For dessert, we shared a slice of pecan pie with schlag. Very nice. Hot and sweet. The schlag was a good balance to the pie. Without it, it would’ve been too sweet.

Seafood Selection: 8

There’s sea bass, salmon, tuna and lobster on the menu. These seem to be industry standard in the steakhouse world. Occasionally you see swordfish, or some shrimp scampi preparations from time to time.

Service: 10

The servers here are all awesome, and everyone – the bartenders, the hostesses, the managers – is really looking out for you. I loved it. Classic style on the wait staff, bowties and all.

Ambiance: 10

As I mentioned above in the bar area, this place is absolutely iconic. The arched ceilings can cause the room to get pretty loud when the place is crowded though, so make sure you expect that going in. I didn’t mind it at all. It felt welcoming.

WOLFGANG’S STEAKHOUSE
4 Park Ave
New York, NY 10016

Robert’s Steakhouse

Robert’s Steakhouse overall score: 84

YES! This is the steakhouse inside the gentlemen’s club called “The Executive Club,” formerly of Penthouse fame. For many years I had heard – all bullshitting aside – that this really was a great steak joint. Adam Perry Lang is rumored to have designed and built the aging room that’s there on site. So how did it fare under my intense scrutiny? Very well, actually. See below:

Flavor: 9

I tried both the porterhouse for two and rib eye for two. The porterhouse was a 9/10, and is probably in the running for one of the best porterhouses I’ve had for 2019.

The rib eye, 8/10.

Both had great aged flavor and were cooked almost perfectly, but the porterhouse just came out on top in terms of that aged goodness. Also, I felt like the rib eye was a bit small as being marketed “for two.”

Choice of Cuts & Quality Available: 10

I’ve heard that the beef here is from Master Purveyors in the Bronx, though they did not confirm. Those guys have been very consistent in terms of quality, from my experience. The dry-aging is done on site here in a proprietary aging room, but they did not reveal how long they age the meat. No matter, though, because that flavor was definitely present and pleasant. Next time I go, I’d like to do a tour of the aging room. Prime quality all the way here, and the basics are all covered in terms of the cuts.

Portion Size & Plating: 8

Portions are fair. As noted above I thought the rib eye for two was a little small, but otherwise they were fine. The plating is upgraded a bit from the standard basic steakhouse style, with some flare for the apps and sides.

Price: 8

My meal was free, as this was a press event, but the prices were pretty fair for steakhouse fare. I was expecting a heavy uncharge being in a strip club, but that was not the case at all. There may be some price holding as, from what I understand, this joint may be a members only kind of place. I have to check up on that though. Don’t hold me to it…

Bar: 7

I was only privy to the bar upstairs by the Robert’s dining area, which was a small seven or eight foot stretch without any actual bar stool seating. Mainly this seemed like a place to either stand and drink while waiting to be accosted by a dancer, or just a staging place where the bartenders can mix up drinks to later be distribute via waitresses to the various tables. In any case, they did mix a good martini, and if eye candy is what you’re after at a bar, then what better place is there to be than a strip club?

Specials and Other Meats: 8

There weren’t any specials that I was aware of, but then again this was a press meal with a somewhat set menu. As far as other meats go, they offer veal, chicken and lamb. One thing I did enjoy, oddly enough, was the rigatoni pasta with fresh ricotta and tomato sauce. Not sure if that’s a special or just another type of entree, but it was tasty and had a good level of spice to it.

Apps, Sides & Desserts: 8

We tried a bunch of items, some of which I didn’t shoot (like the creamed spinach, mac and cheese and mashed potatoes). First was the hamachi crudo. I liked this.

Next up, tuna tartare with quail egg. This was delicious as well.

The shrimp salad was bland and somewhat flavorless. Pass on this one.

However, the shrimp cocktail was incredible. These gigantic shrimp were meaty, perfectly cooked and robust with that great shellfish flavor. Get this.

The crab cake fell into the world of averages. Not bad, not great. It was crispy on the outside and meaty on the inside, however, which are two big and important characteristics of a crab cake.

We skipped dessert since we were full, so I can’t comment on that.

Seafood Selection: 8

There’s a bunch on the menu here (tuna, salmon, sea bass, lobster), and from what I tried of it in the appetizers section, I think they would do a good job with mains.

Service: 10

The service here is great. All of the staff is very attentive and they explained the menu and beef cuts correctly, even to the extent that they discussed the dry-aging processes. The chef is also really great and visited with us throughout the meal. He bounces back and forth between the NYC location and Atlantic City, however, so I hope he leaves the kitchen in trusted hands when he isn’t around.

Ambiance: 8

While the “surroundings” are indeed pleasing to any heterosexual male, the “restaurant” itself isn’t quite separated from the club other than the fact that it’s upstairs. There are still girls walking around looking to cash in with dances, and I suppose if you wanted you could see the main stage and pole from anywhere up there. That’s not a complaint – just an observation that this place is different than a standard steakhouse or restaurant due to the nature of it being literally inside and not separated from the strip club.

ROBERT’S STEAKHOUSE
The Executive Club
603 w. 45th Street
New York, NY 10036

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

Brooklyn Chophouse

Brooklyn Chophouse overall score: 81

From the crew that brought you Jade Sixty comes Brooklyn Chophouse, located in FiDi (not Brooklyn) and executing a very similar, if not the same, menu as Jade Sixty (Asian starters and entrees, fusion items, and good old American style chops).

Flavor: 6

We had the dry-aged (50-60 days) porterhouse for two.

This had minor dry aged flavor along the edges of some pieces. It was slightly overcooked from medium rare in some parts, but none of that stopped me from devouring it – and the temperature issue is somewhat expected with such a thick cut (2″ at least). The crust was excellent, as you can see.

Choice of Cuts & Quality Available: 8

You have a nice range of steakhouse selections here, all dry-aged and prime from Pat LaFrieda’s operation.

Portion Size & Plating: 8

Portions are on par with steakhouse country in midtown and other places downtown. There are some bargains to look out for, which I will get into below.

Price: 8

We had a comped meal here in exchange for posting pics on Instagram, but the pricing is fair for what you are getting. Think of this place like any other steakhouse, but with some nice Asian items to boot. Speaking of, the $55 Peking Duck is a great deal (more on that below).

Bar: 9

I really loved the bar and lounge area here. They’re also mixing up some great cocktails, like the smoked boulevardier:

The Brooklyn old fashioned is killer too:

Specials and Other Meats: 9

There are lots of other items in terms of specials and other meats. But the main non-beef dish to look for here is the Peking duck. Here is a video of the slicing and presentation:

Make sure you take the remainder of that 7lb duck carcass home and make soup with it. One of the best Peking duck dishes I’ve had, ever. Awesome deal for just $55.

Apps, Sides & Desserts: 7

We tried a bunch of stuff here. Let me get right down to it.

Bacon – nice sweet maple flavor to it.

Pastrami dumplings – these are fun and delicious.

French onion soup dumplings – the skin was a bit too thick on these, and the filling was overly cheesy in some, and overly oniony in others. I think they can benefit from a more even distribution into each sack.

Bacon cheeseburger shumai – absolutely awesome. Get these! I can easily put down three orders of these without batting an eye.

Chocolate cake – dry and we weren’t fans of the frosting.  A bit greasy, like they used shortening rather than buttercream.

The apple wontons were fun though. Mine didn’t have too much apple inside, but I just filled them with the vanilla ice cream instead.

Seafood Selection: 8

There’s a lot of great seafood on the menu, as you might expect from an Asian themed place. I didn’t try any but my next visit will be to try the salt and pepper lobster dish.

Service: 9

Really friendly and knowledgeable staff, timely with everything.

Ambiance: 9

They nailed the ambiance here. It has a great vibe inside, especially the lounge and bar area. The elevated main dining room and private dining spaces are elegant but not stuffy.

BROOKLYN CHOPHOUSE
150 Nassau St
New York, NY 10038

Royal 35 Steakhouse

Royal 35 Steakhouse overall score: 81

My wife and I came here with another couple. We got to try a good amount of stuff, so let me get right to it.

Flavor: 8

We had both the porterhouse and the rib eye. Both came in at about 8/10 for flavor.

Both were cooked to my liking of medium rare with a good crust.

Choice of Cuts & Quality Available: 8

All of the standard steakhouse cuts are available here. They are all dry aged on site, and prime.

Portion Size & Plating: 8

Portions are good, and on par with all the other major steakhouses in the area. For the price, you get a good value here.

Price: 8

Pricing is average for the area, with some good values here and there in terms of portion size and quality. You won’t feel like you got banged out.

Bar: 7

The bar is a small stretch near the front of the restaurant, separated from the lounge area and the main dining room. They make a nice martini.

Specials and Other Meats: 8

There were definitely some specials that the waiter read to us, but we were set on what we wanted from the main menu, so we didn’t pay too much attention. By way of alternative meats, they offer veal and lamb.

Apps, Sides & Desserts: 8

We started with the bacon, half a strip each:

Here I am cutting it with an awesome new knife that I will tell you about soon:

 

View this post on Instagram

 

A post shared by Johnny Prime™ (@johnnyprimecc) on

Next was the crab cake. This was killer! Easily one of my favorites in the city. Go get this!

We also tried the baked clams. These had a bit too much breading, so they ate a bit dry. Otherwise nice flavors.

There was also this nice wedge salad. Simple and delicious.

For dessert we had the butter cake. I had high hopes, considering this is my favorite dessert at Del Frisco’s, but here it was a bit too dry.

Seafood Selection: 7

There’s a lot to choose from by way of seafood entrees, but since I only tried the clams so far, I can’t really opine other than on those.

Service: 10

Impeccable. The staff here is amazing all the way from top to bottom, front to back. That’s the way it should be.

Ambiance: 9

I really loved the decor and set up here. They made the most of what would otherwise be a challenging space. There are some awesome booth tables on the way leading back to the main dining room, and the main dining room has super high ceilings with elegant wallpaper and wood trim. Very nice.

ROYAL 35 STEAKHOUSE
1 East 35th St
New York, NY 10016

Chicago Chophouse

Chicago Chophouse overall score: 88

My wife and I came here for our second steakhouse meal of the night on our last night in Chicago. While this was steakhouse dinner number two for the day, it was number four for the trip. Four steakhouses in three nights is aggressive. But that’s what I do.

Flavor: 8

We had the pleasure of going on a little tour of the kitchen and upstairs floors in the restaurant before we ate. I even had a chance to see my steak before it was cooked. Dry-aged rib eye:

1500 degree broilers!

This is how it came out:

Nice crust:

It reminded me a bit of my last visit to Delmonico’s. I liked it, but it was slightly over-salted. However, I love that all of their steaks get finished in rendered wagyu beef fat.

Choice of Cuts & Quality Available: 10

You have a wide variety of steaks from both the dry-aged and wet-aged factions, as well as domestic wagyu and other selections. Below you can see some pics from their walk-in, showing wet-aged and dry-aged cuts.

Portion Size & Plating: 9

Portions here are pretty good, and there are multiple sizes of each cut on the menu available to suit your appetite. Plating is in the standard steakhouse style.

Price: 7

The dry aged rib eye was a bit pricey at $69. This is more than NYC pricing, but then again dry-aged steaks are more of a rare thing here in Chicago, I have learned. The pricing on the seafood platter was fair though.

Bar: 10

This ground floor level drinking den is gorgeous, and it reminded me of Keen’s. I would hang out here any day.

They mixed a nice negroni and old fashioned too.

They are even opening a speakeasy on the second floor. I saw some of the pre-construction and it looks like it’ll be awesome.

Specials and Other Meats: 8

There’s a healthy selection of alternative proteins here as well as some daily specials. I didn’t wade into that stuff on this visit though. I was streamlined for the rib eye.

Apps, Sides & Desserts: 8

We only tried the bacon and a dessert, since this was steakhouse dinner number two of the night. The bacon was thick cut Nueskes and glazed with maple syrup. So good.

How does one choose a dessert?

Go with the waiter’s suggestion: creme brûlée cheesecake. Very nice.

Seafood Selection: 8

My wife had a seafood platter for one. They ran out of oysters on the half, so they made up for it with that nice log king crab. This could have used one or two more items to round it out, but $25 is a nice price regardless.

Service: 10

Our waiter George was awesome. Super friendly, knowledgeable and attentive. The house even comped that bacon app for us, which I thought was very kind. The bread selection was nice and warm with spreadable butter too.

Ambiance: 10

I love this place. It’s set in an old townhouse that is rumored to be haunted, but the decor inside is in line with places like Keen’s, where it almost has an urban museum feel for the city of Chicago. When you come here, I definitely urge you to explore and check out everything on the walls.

CHICAGO CHOPHOUSE
60 W Ontario St
Chicago, IL 60654

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