Tag Archives: marbled

American Cut

AMERICAN CUT OVERALL SCORE: 94

After having one of the best meals of my life at Marc Forgione, I had to check this place out when I heard the iron chef was opening a steakhouse. Staying true to his innovative spirit, Chef Forgione excited us in every course with his unique dishes and menu items. Everything – from the cocktail menu at the bar, to the apps, entrees and desserts – has his envelope-pushing signature on it. I love that about his food. See below:

Flavor: 10

I had the NYC cut rib eye, which was a 20oz bone-in cut that was seasoned with pastrami spices (mainly mustard seed and rye seed). It was definitely different and unique. I loved it for the first half of the steak, but on the back end I was kinda just craving a regular steak taste. But the meat was cooked perfectly, it was juicy and tender, and it had great char and crust. Bravo for thinking outside the box on this cut. On a second trip I shared the rib eye for two with a friend and my wife. It was perfectly cooked, and absolutely delicious. I also got to taste a bit of the filet mignon from another friend who ordered it. Very juuicy and tender, with great seasoning.

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new york cut (pastrami spice)
rib eye for two
rib eye for two
filet
filet

 

Choice of Cuts & Quality Available: 10

The quality is all fantastic from what I could tell; all aged for many weeks. They had several different steaks for two to choose from (rib eye, porterhouse), a standalone strip, a standalone rib eye (the one I had), a filet (plus one on special), a hanger steak, and a wagyu rib eye.

Portion Size & Plating: 9

The sizes here are good: 20oz for the rib eye, 14oz for the strip, 10oz for both the hanger and filet, 42oz for the rib eye for two, and 40oz for the porterhouse. Plating was nice – basic, elegant, but not overly fancy. A word of caution: the rib eye for two has a lot of bone on it – tomahawk style. I could probably take it down by myself, but if you load up on apps and sides, you will be okay with sharing it.

Price: 9

The steaks are very fair in price ($44 for the rib eye), but I thought some of the apps were a little too pricey. For example, the chili lobster was $27 and it was, at best, a half of a 1-pound lobster. I’ve had bigger and better lobsters for $3.99/lb from my local grocery store; it WAS really tasty though, and you are paying for the work that goes into the preparation of this dish. Also the bacon – two thick cut slabs is $16. A bit expensive. Both dishes were yummy though (see below). On the plus side, I had $100 from a contest I won on Tabelog for my restaurant reviews, so I used that toward the bill.

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Bar: 9

The bar is nice here. It’s set back behind the greeting station, but it’s a good set up, and it attracts a lot of people who are out for the night, regardless of whether they are eating at the restaurant. It’s a fun place. They have a great cocktail menu with some really nice, interesting things. My wife tried a fig margarita and an artichoke sour. Both were good in my opinion, but the artichoke cocktail was a little too bitter in the back end of each sip. They mixed a good martini, but the martini could definitely benefit from some better quality olives. With dessert I tried the homemade sambuca: it was nice and potent, with strong hints of vanilla, ginger and coffee.

artichoke sour
artichoke sour
homemade sambuca
homemade sambuca

Specials & Other Meats: 10

Our waitress offered us three specials: a baby greens salad with squash, a 7oz filet with hunter’s sauce (reduced red wine, bacon, mushroom), and a brussels sprouts with pearl onions side dish. We didn’t try any because we were too enticed by the regular menu items. In the “other meats” department they offer a braised short rib; lamb, veal, and pork porterhouses; a clove chicken; and as I said above some wagyu and alternative cuts like hanger. I guess I’ll mention it here – why he fuck not… the steak sauce was nice and tangy, and would go well with any meat. My steak was heavily spiced with the pastrami stuff, so I didn’t use it, but it might be good on something like chicken. I like the cool old-timey apothecary bottle it was presented in too:

steak sauce
steak sauce

Apps Sides & Dessert: 8

We started with three items: bacon, octopus, and steak tartare. The steak tartare was a bit too tangy and vinegary for our liking. It came with a soft-boiled, pickled quail egg that sat at the bottom of the meat. It was served with toasted bread and homemade sweet pickles. Overall it was just too sour and salty for our taste, but we did eat it all.

tartare
tartare

The bacon was delicious. Crispy outside, soft and fatty inside, great flavor. Just a bit pricey as I mentioned before. It was topped with a nice sort of onion marmalade:

bacon
bacon

Here’s a shot of the bone marrow app, which my wife tried on a second visit. Gorgeous and stunning, and really fucking delicious:

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bone marrow

The octopus was excellent. I’ve had better at a local Italian place on Long Island, but that place is hit or miss and I really liked the array of different flavors that came through with each bite here. Olive oil, shaved celery, roasted red peppers, lemon and garlic. It was great, and super soft:

puss o' the oct
puss o’ the oct

On the side we had the sunchoked spinach. it was a nice take on creamed spinach. I love the flavor of sunchoke so I was excited to try this. They put some fontina cheese on top to give it the extra salt and cream, but I thought maybe half or three-quarters of the amount of cheese would have been plenty.

sunchoked spinach
sunchoked spinach

For dessert we tried the AC car bomb – Guinness ice cream on a bed of chocolate bread pudding and topped with a Jameson caramel. It was delicious, even though we were already stuffed.

AC car bomb
AC car bomb

 

On the second trip we had the crackerjack sundae – fun, but a bit too sweet:

crackerjack sundae
crackerjack sundae

Seafood Selection: 9

They had a lot to choose from for fish: planked salmon, swordfish, halibut, and a bunch of goodies over on the app side of the menu like shellfish and seafood platters. We tried the chili lobster, which seems to thread its way through both the app and main course sides of the menu. It had a great buttery, spicy flavor in the broth, but the app portion was a bit too small for $27 (as mentioned above, a half of a 1-pound lobster at best).

chili lobster
chili lobster

Service: 10

Everyone was great here. Our waitress Sonja was helpful, informative, friendly, and attentive. So were the bus men and the management. They all dress in nice grey suit vests with ties, and they swoop in like hawks when you finish up with a plate or if you need water or anything. At the start of the meal, they bring over some really nice, warm “everything biscuits” with a vegetable butter. Nice way to start the meat-a-thon. These things are addictive though, so be careful not to spoil your appetite before you even get your apps!

everything biscuits & booze
everything biscuits & booze

At the end of the meal they even had some nice snack sized freebies to munch on while paying the bill (think elevated girls scout cookies):

free cookies
free cookies

Ambiance: 10

The art deco decor was nice and warm for a change. The seating is all top notch, club style arm-chairs, and there’s plenty of room at the tables. The bathrooms are fitted with small circular tiles on the floor, marble all over the rest, with big, raised urinals and tall pedestal sinks. Very nice smell for a shitter too, I must say. The cutlery was nice too – take a look (his new knives even have his signature etched into the blade):

THAT's not a knife... THIS is a knife.
THAT’s not a knife… THIS is a knife.

AMERICAN CUT
363 Greenwich St.
New York, NY 10013

Piora

First, you have to watch this video:

Okay… So that is the whole reason we went here. I needed to do an honorable mention here just for that alone, despite the joint not being a true steakhouse. Well, I needed to try that steak AND sample their ridiculously delicious sounding menu, which you can see HERE. I think we tried most of the items on the menu. Seriously.

We started with a few of their awesome drinks from the cocktail menu, which were painstakingly crafted by this dude, who shaved chunks of ice by hand to fill the glasses.

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Check out his arsenal of wizard potions too:

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Okay so after that we ordered up some monkey bread for $6. A dollar per lump, each about the size of a mini-muffin or small cupcake. My biggest negative of the dining experience – this item should’ve been free. It was small, and I’ve had better bread for free at places like BLT Prime, Quality Meats, Quality Italian, Tellers, etc. This was essentially the same bread as the stuff at Quality Italian, but it cost $6 instead of nothing. Oh – it came with a seaweed butter (big deal) and some nice lard (that was yummy).

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Next we shared some starters: BBQ octopus and duck confit. Unfortunately I forgot to snap pics of those items, but they were both really delicious.

An amuse was brought out to us next: apple with chartreuse and beet:

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For pre-entrées we shared four items between the four of us: black garlic bucatini with Dungeness crab and chilis; (Riders of) Rohan duck (that’s a LoTR reference, by the way), suckling pig, and sea trout. All were small portions, so it was easy to sock away with four hungry diners. I won’t get into the serious specifics here, since this is a fucking steak blog, not a duck and pig blog, but the pasta was really nice with the crab meat on top. The aged duck was frigging awesome – may as well have been a steak; that’s how flavorful and legit this fucker was. The pork was soft inside with a nice crispy outside. See pics below. And as for the trout – some of the best crispy fish skin I’ve had to date.

bucatini
bucatini
Riders of Rohan Duck
Riders of Rohan Duck
suckling pig
suckling pig
Sea Trout. See Trout Swim. See Trout Get Eaten.
Sea Trout.
See Trout Swim.
See Trout Get Eaten.

We sided that shit up with an order of sunchokes with hazelnut, topped with parmesan cheese. Really great shit.

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Now for the good shit – the steak. The special, secret, off-menu, bone-in, 40oz rib eye/cote de beouf was … Well … You saw the video. It was fucking great. It ranks #2 in best steaks from a non-steakhouse; behind only the great and powerful Marc Forgione (who just opened a new steakhouse in Tribeca, by the way, called American Cut). This steak was nice – it had a bacon candy-like taste on the edges; great sear, locking in the flavor. The meat was tender, cooked just right. Take a look at the pics, before and after slicing:

before slicing
before slicing
after slicing
after slicing

It came with two side items: olive oil potato balls, and spigarello (which is best described as broccoli flavored kale, sautéed with garlic and oil). I didn’t care much for the potato balls, but the spigarello was nice. You can sorta see those items here in the plating:

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For dessert we had a scoop of salted caramel ice cream (not pictured), and an order of the white peach shaved ice, which sat on a coconut panna cotta with some blueberry sauce. THAT was really flavorful. I wish I had ordered three or four of those for my entrée. The coconut panna cotta was so light and fluffy. Totally gobble-worthy.

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And then the bill came:

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And then I took a dump in the bathroom. And they all lived happily ever after. The end.

PIORA
430 Hudson St.
New York, NY 10014

Top Chef Premiere Event

My wife was able to score some VIP tickets to the Top Chef Masters Season 5 Premiere Tasting Event.

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With heavy hitters like David Burke and Bryan Voltaggio on the roster for this season’s competition, we were both really psyched to try their food. We were a bit disappointed to learn that Voltaggio would not be in attendance (he just had a baby), but we still had the pleasure of eating some of the best bites of food in the biz.

The way it worked: we were tasting the dishes that were presented in the elimination challenge at the end of the first episode.

I’ll start with what was by far our favorite dish of the evening, which has ended up being the feature of this article. It was masterfully created by Jennifer Jasinski, Executive Chef and Owner of Denver’s Rioja, Bistro Vendome and Euclid Hall Bar & Kitchen, and her sous chef Jorel Pierce. Check out the pics below and let your mouth water like a hungry, rabid dog.

Jennifer and Jorel: best of the night!
Jennifer and Jorel:
best of the night!

They prepared an orange and ginger caramelized skirt steak with roasted mushroom-fregola salad and preserved lemon yogurt.

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The citrus really popped when you bit into the meat, giving it a bright contrast to the usual warm and earthy flavors you associate with good skirt steak. The caramelization gave the meat a nice crunchy and savory element, almost like a course sea salt, which contributed great textural dynamics.

I was curious, though, as to how the meat was butchered, because each piece of steak was sliced to a perfect little round circle, which is not normal when you think of skirt steak (usually sliced in strips on the bias). When I had the opportunity to speak to Jennifer and her sous chef Jorel about how the dish was prepared, they explained that several skirt steaks were “meat-glued” into a terrine form and shaped to look like sausages, then the terrines were cooked to a perfect medium rare before slicing into rounds (I think with a sous vide bath). I was blown away. I had seen this terrine technique used before, but never with skirt steak, and never had I seen it executed so perfectly and elegantly.

terrines of skirt steak
terrines of skirt steak
note they are set up to still be sliced on the bias
Jorel plating the slices of skirt steak terrines. Look at those juicy pink medallions!
Jorel plating the slices of skirt steak.
Look at those juicy pink medallions!

After watching the first episode, I realized that she sincerely took the judges criticisms to heart, because their critique was that her original dish was too clunky with large unshapely pieces of steak taking away from the dining experience. So by forming the steaks into terrines and slicing the newly-formed meat into perfect bite-sized rounds (and still cut on the bias), she and Jorel erased that problem completely. I guess that’s what happens when an expert chef has the luxury of using a kitchen and a sous chef. In the first episode she had to cook outdoors with a very basic set of tools, all by her lonesome, so making a terrine or using a sous vide machine was out of the realm of realistic possibilities.

Bravo Jennifer and Jorel, for impressing this carnivore connoisseur with a really amazing dish!

Another highlight of the evening: a Vietnamese style pork dish whipped up by chef Sang Yoon. This was the only other dish that I kept eating more and more of. It was sweet and pungent with the familiar, fresh, herby and spicy flavors commonly associated with Vietnamese cuisine (chili, cilantro, fish sauce, etc). Plus it was nice and juicy as well.

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 And, finally, here’s a little photo dump for all you bastards out there who want to see more:

fish and thinly sliced rare beef
fish and thinly sliced rare beef
Chef Sang Yoon and sme judges
Chef Sang Yoon and some judges
Gale Simmons
Gale Simmons
James Oseland
James Oseland
Curtis Stone
Curtis Stone
The Cake Dealer and David Burke
The Cake Dealer (my lovely wife) and Chef David Burke
spices on a bed of bay leaves
spices on a bed of bay leaves
Sous chef Nick Lama
Sous chef Nick Lama
slicing the pork
slicing the pork
sous chef Vinson Petrillo plating the fish
sous chef Vinson Petrillo plating the fish
a curry-like clam dish
a curry-like clam dish
prepping
prepping
Saluggi's Pizza - grabbed a slice of my favorite pizza in NYC to cap off the evening
Saluggi’s Pizza
I grabbed a slice of my favorite pizza in NYC to cap off the evening

 

Where The Buffalo Roam

I recently became aware that Long Island has a thriving buffalo ranch out in Riverhead called North Quarter Farm. When I started digging around online about it, I came across a few articles written over the last 10 or 15 years that championed the effort. See the NY Times Article and the Long Island Press Article. I learned that the farm owners also have a steakhouse-type restaurant called Tweeds, run by the husband of the bison ranch team, where they proudly feature many items that derive from bison (buffalo mozz, buffalo hanger steak, buffalo rib eye, buffalo reuben sandwich, etc). There’s even a second restaurant, right next door and run by the wife in the farm team, called Dark Horse. This place is more of a casual bar type of place, with a modern decor and music selection, featuring items like buffalo pate and buffalo pastrami sandwiches. I inquired about whether they use the actual buffalo from the farm in the restaurants. The answer was no (with the exception of the “ground steak” used to make the bison burgers at Dark Horse). Unfortunately their bison must go out to PA to be USDA certified before they can be slaughtered and cooked up into delicious food. But I thought it was cool that they put as much buffalo meat onto the menu as possible to pay tribute to their ranch business. They even offer buffalo meat cuts (steaks of all kinds, pate, chopped meat, etc) to buy and take home for your own cooking adventures.

So my wife and I decided to take a drive out there to try the food and to see the farm. We settled on eating at Tweeds, since we liked the interior better and it was a little more quiet. Since we ordered from the lunch menu I couldn’t realistically give the place a full review here, but I thought it was worth mentioning in a commentary with some photos. The place was beautiful inside, rich with local history and an old timey atmosphere. Apparently the giant bison head on the wall beside the bar is the actual last bison that Teddy Roosevelt ever hunted. Pretty cool. The service was excellent; our waitress Janine was really nice, helpful, and sweet. They had a great selection of German beers on tap and in bottles, and the food was fucking delicious. We started with a bison skewer and a couple of beers. The meat was juicy and tender; cooked just right. For my entree I had a bison hanger steak. It too was perfectly cooked, juicy, and delicious. It came with a peppercorn cognac cream sauce that I could drink by the gallon. So good. My wife had the corned bison Reuben sandwich. Just like a regular corned beef Reuben, but with corned bison. It was incredible, and served with some big sliced pickles. Both of our meals came with potato wedges, deep fried with the skin still on for a really delicious, crispy, homemade pile of steak fries. Needless to say we will definitely be going back here for a proper dinner, where I can sink my teeth into a buffalo rib eye (it wasn’t on the lunch menu).

Scroll down for pics of our food, and for pics of the buffalo at the farm. The bison were right along the fence for a bit, so I got a few close up shots before they walked away. We even had the pleasure of seeing some of the bison “wallowing,” or rolling themselves in a shallow dirt spot, covering themselves in dust.

FOOD PICS:

Teddy's Bison Head
Teddy’s Bison Head
Bison Skewer App
Bison Skewer App
Bison Hanger Steak
Bison Hanger Steak
Corned Bison Reuben
Corned Bison Reuben
Bill
Bill

BUFFALO RANCH PICS:

buffalo farm 007 buffalo farm 014_tonemapped edits 2 buffalo farm 029_tonemapped sepia buffalo farm 036_tonemapped vintage 2 buffalo farm 043_tonemapped sepia

TWEED’S
17 E. Main St.
Riverhead, NY 11901

Abe & Arthur’s

Abe & Arthur’s overall score: 82

Unfortunately this place is now CLOSED!

Flavor: 9
My wife and I came here with a deal from Gilt: $76 for a shared app, a porterhouse for two, two sides, and a dessert. The porterhouse was really good. It was a shade above medium rare, but I do recognize how difficult it is to cook a porterhouse properly: two different meats that should really have different cooking methods and times. The strip side was cooked better than the filet, but both were great. The meat was well seasoned, juicy (except for the edges that went a little over), and well rested before serving. I was shocked at this, since most times porterhouses come out sizzling like the obnoxious fajitas at fucking Fridays, which, in my opinion, completely destroys the steak. Bravo Abe (or Arthur) for knowing not to participate in that most fucked up of steakhouse cliches. The steak sauce was nice but better for something like chicken.
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Choice of Cuts & Quality Available: 7

They fall short here because they don’t have a rib eye on the menu. They have a strip, a filet, a porterhouse, and some other beef (and non-beef) meats, but the lack of a rib eye is a three-point loss right off the bat.

Portion Size & Plating: 8

The plating was cool here; the porterhouse was served up on a cast iron skillet. This place clearly knows how to serve meat the right way (rested rather than sizzling). The portion size was a bit on the small side at 38oz for two. Don’t get me wrong; I was full, since my tiny wife didn’t eat more than a third of it… but two grown men going at this thing?  A bit on the small side.

Price: 10

I can’t really complain at all here. We nailed a big score with that Gilt deal, so the total for the bill was something like $72 (with tax & tip) plus the initial $76 layout for the coupon. Not bad. See the before and after for the bill:
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Bar: 8
The bar is okay. it’s close to the window for people watching in a hot neighborhood, and I would imagine it gets a good crowd since it’s the famous meat packing district. They offered some interesting cocktails that were actually pretty good and boozy, and the martini I had was just right (though they didn’t have blue cheese olives for me – oh well).
Specials and Other Meats: 8
The waiter didn’t read off any specials to us since he knew we were there for the Gilt deal. The place had a lot of non-steak items on the menu, so I assume there were specials of all kinds for the regular diners (of which there seemed to be few; everyone had the Gilt deal in hand. As far as other meats go: they had lamb, pork, and some alternative beef items to chow on. A decent showing.
Apps, Sides & Desserts: 8
We had a mixed bag here. Our octopus app was incredible. Soft, succulent, and tasty. The creamed spinach was borderline bad. I didn’t like it. It seemed like it was too watery in the cream department, but also not cooked down enough as far as the spinach goes. Tough to explain. The mac & cheese was good though. It had nice crunch on the breadcrumb layer, not too assertive or biting on the cheese, not greasy at all… but a little on the dry side. For dessert we had the doughnuts, which were great (soft, chewy inside, and slightly crispy outside). However the caramel sauce wasn’t too good (too salty). The strawberry and chocolate sauces were nice though.
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Seafood Selection: 8
Sorry guys – I didn’t even fucking look. I have to insert the standard 8 score here. The online menu shows a decent selection though, if you go by that. Good looking raw bar selection, apps (octo was awesome), and three different fish entrees plus the standard scallop item.
Service: 9
Good service. Our waiter kept out of our hair, he was nice, and he did a good job. Refills were often, the table was clean and neat, etc. One thing to note here is the nice table bread: popovers. They’re not quite as awesome as BLT Prime, but still fun to gobble up before the meat comes.
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Ambiance: 7
The ambiance wasn’t really my cup of tea. It’s modern and classy, but it felt like it was in need of a revamp. From what I hear about this place, there is going to be some new ownership or management in the near future. I think they will go the more trendy route based on what I think I know of who is taking over. That could be a very bad thing, or it could be a really good thing, depending on how tastefully it is done. Let me also put it this way: I am not a fan of what this area of NYC has become in general. It used to have character and ruggedness. Now it’s a quiffy mess of wanna-be socialites and forced trendiness. Fuck that, and fuck those people even harder. No offense to the ownership of this fine establishment is intended here, but I think they could remodel so that they stick out as a beacon of uniqueness simply by going back to the cobbled and rugged roots of that special corner of Manhattan. Even a Quality Meats style “new-but-made-to-look-old” treatment of the interior would fit right in with the history of the meat packing district neighborhood. Meat hooks, bare bulbs, thick wood and marble slabs. You get the picture.

Parea Prime

Parea Prime overall score: 83

NOTE: This restaurant is now CLOSED.
Flavor: 8
I had the rib eye, as usual. it was really nicely cooked, tender, juicy, delicious. The only downside was that the meat was a little bit tight. Not tough, but maybe it didn’t have as much marbling as I had hoped. Also the fat cap was a little bit on the smaller side than I usually like, and less of it was edible than normal. Overall though I really enjoyed my steak (8/10). I tried some of the lamb chops, braised short rib, and the porterhouse as well – all were good, though the porterhouse was a bit overcooked (6/10).
RIB EYE

Choice of Cuts & Quality Available: 9

The quality here is all prime, and supposedly hand selected by Pat LaFrieda himself! The online menu showed a rib eye for two, but they didn’t have it at the restaurant. Otherwise they had all the basics; porterhouse for multiple even numbers of diners, filet, strip, and rib eye. They also had some alternative meats like pork (which they were out of), veal, lamb and braised short rib. A nice selection.

Portion Size & Plating: 9

With the exception of the sides, the portions are all very generous, and the plating is up to par with other more modern, elegant steakhouses. I’d say my rib eye was upwards of 22oz.
PORTER

Price: 8

I can’t really complain at all here. At the end of the meal we were given some free booze (see service section). The rib eye was a bit pricey in my opinion, but the other steaks seemed fair (as well as the drinks). See the rest below:
BILL
Bar: 8
The bar is nice, though I wonder if the place would have been better arranged if they put the bar closer to the street/windows that in the back. They mixed a good martini though, and they have a great selection of house cocktails that looked (and tasted) great. My martini was $12, which, after spending $20 last week at Del Frisco’s, seemed like a steal (how sad is that?).

Specials and Other Meats: 8

There was no special beef cut, but they did offer some oysters and clams on special. As for other meats, they had braised short rib (which was yummy), lamb chops (also delicious), veal and pork chops (which they were out of).
braised short rib & lamb chops
braised short rib & lamb chops
Apps, Sides & Desserts: 8
We started with some slab bacon, which was fatty and delicious. At $5 a slab it was worth it. We also shared some grilled octopus – it was tasty and bright, but it had less char on it than I had expected. Next we had some grilled calamari stuffed with Greek cheeses. These were very nice. During dinner we had some rosemary oregano fries, which were really crisp, aromatic and tasty. We also tried the creamed spinach and sauteed broccoli rabe with feta. Both were excellent, however there was just not enough of it in each order.
APPS
Seafood Selection: 7
They have a decent raw bar and app selection, but other than that it seems to just be sea bass (both Mediterranean and Chilean) and salmon for dinner (along with a crab cake plate).

Service: 10

The service here is absolutely awesome. Our water Salvador was really nice and helpful, and he had great suggestions for drinks and entrees. After dinner we had the great pleasure of chatting with the general manager Jean Christophe for quite a bit of time. He was a chef for many years at various great NYC steakhouses. This man is a class act, and a true gentleman. Both he and our waiter offered us some complimentary after dinner drinks from their high end selections (top notch tequilas and cognacs). I always enjoy meeting the people who run these places. When they truly love the industry it reflects in their service just how much each diner means to them.
Ambiance: 8
The ambiance was nice, but the music was a bit too clubby for my taste. Otherwise everything was neat, well decorated, and elegant – from the tables to the bathrooms. We had a nice big round table in the front of the restaurant, near the windows, and we enjoyed it.

Marc Forgione

Iron Chef Marc Forgione’s restaurant in Tribeca is amazing. Recently my wife came upon an article that featured the pig face platter; a dish that comprises a half a pig face and some side items that vary with each week (our week was a taco theme, as is pictured in the article, with a ramp sour cream, jicama salsa, etc.). They don’t offer it every week, and when they DO offer it, it is only on Thursdays. Well, our anniversary fell on a Thursday this year – so it was perfect. With nervous anticipation my wife called several times inquiring about whether pig face would be on the menu. Yesterday morning they gave the definitive “yes.” We were psyched.

Look at this delicious face! The cheek meat was incredibly soft and juicy, and the skin all over was unbelievable; you know the kind… sticky and fatty on one side, crispy and savory on the other. Perfection.

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For our meal we started with a nice octopus salad – really fantastic. Then we had the piggy face. Afterward we shared a massive 40oz french cut cowboy rib eye. Take a look at how amazing it looks (if only you could “see” how amazing it tasted too). I can’t rank Marc Forgione on this website because it’s not a steakhouse, but, if I were going to, this would get a 10 for flavor.

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As you can see in this shot it came with side items (a composed dish, as they say): carrot juice glazed carrot, some roasted potatoes, and roasted bone marrow. The steak itself was topped with a chimichurri sauce and little blobs of cold rosemary butter, which was nice because it didn’t melt into the meat and drench the plate in butter. You could pluck them off and spread it to your liking.

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It was a heavy meal, and would’ve been heavier if we started off with the fois gras instead of the octopus. The waiter, Jason, was helpful in making sure we didn’t have a richness blowout when he suggested we go with the octopus based on the other stuff we were ordering. He was great by the way. So were the cocktails. The service here in general is fantastic (definitely a 10). We even had a personalized “Welcome” / “Happy Anniversary” letter signed by Marc sitting at our table when we were seated, and at the end of the meal we had the pleasure of getting a glimpse of the culinary genius before we left.

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We were also given a nice manager’s discount on the bill!

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I hope Marc and his staff get a chance to see this post and this website. As a Carnivore Connoisseur, I think they would appreciate being mentioned as one of the best steaks in town, even when measured against establishments that ONLY deal in steak.

MARC FORGIONE
134 Reade St.
New York, NY 10013

Tad’s Steakhouse (for real)

Tad’s Steakhouse (W. 50th Street) overall score: 35

NOTE: THIS PLACE WILL BE CLOSED AS OF JANUARY 2020

Now that I successfully fucked up your whole shit with an incredible April Fools Day joke, here is the REAL review of Tad’s. I apologize in advance for vulgarity, and for the fact that there is no official Tad’s website for me to provide you. Quality!
SIGNAGE FIXED
Flavor: 5
Surprisingly enough, the steak DID have flavor. I was baffled by this, as the steak was slapped onto the grill with absolutely no seasoning whatsoever. I guess the grill itself imparted some leftover flavors from whatever else was on it before. I had the “cowboy,” which was a thin slice of ribeye, somehwere between 1/4 inch thick and 3/8 inches thick. It had veins of gristle throughout, some flecks of bone fragment, but overall I was able to eat about 70% of it. My buddy had the strip, which was similar in thickness, flavor, and edibility, though his was a little under cooked from the medium that we both ordered (yes – they actually do ask how you want it cooked).
STEAK FIXED

Choice of Cuts & Quality Available: 5

The quality here is choice at best, and I am suspect that it is even choice to begin with – but let’s say for argument’s sake that is IS choice. Good. Now, I don’t mind that when it is done right. Here, they simply grill over an open flame, so not too much that can go wrong other than quality and seasoning issues. The cuts are very thin, with lots of fat/gristle. I was happy to see that the bones were generally left in, which imparts a bit more flavor, but at this point we are talking about a difference between dog shit and cat shit. So why split hairs? They do have what they call strip or sirloin, a cowboy (rib steak), something that attempts to pass muster as a filet or tenderloin, as well as a t-bone.

GRILL FIXED

Portion Size & Plating: 5

The plating is dinner style, meaning you get your sides and veggies right there included with your meal, slapped on the plate like a soggy old tit flapping in the wind against a bony chest. I suppose if you were to eat everything on your plate, regardless of how horrific it is, you will be full. Your body might punish you later though. They do offer several different sizes for the various steaks, so it all depends on how sick you want to get.

Price: 5

I can think of better ways to spend $10 for lunch, but you do get a lot of shit (nearly literal) for your money. The $10 gets you a steak, potato or rice side, and a salad. It is actually supposed to be $8.25, but we were charged 80 cents for sauteed onions without our knowledge – classic upcharge move! They asked if we wanted them, as if it were part of the whole gravy, butter and au jus topping selection. But it was not. It was 80 extra cents for a pile of onions I didn’t touch other than to taste one or two slivers.
BILL FIXED
Bar: 1
There is no bar, but they did sell beer in the fridge, so I left a point on the board for that.

Specials and Other Meats: 5

Tad’s has variety! You can mix and match a lot of stuff to make your meal into a special, and they have numbered meal selections like a Chinese restaurant to boot. For other meats they have ribs, roasted chicken, and pork chops.
SPECIALS FIXED
Apps, Sides & Desserts: 1
We started with the standard side salad, which was crisp, cold, and topped with horrible dressing. Then we moved on to our potatoes. The mashed were out of a box/powdered. Horrible. My buddy went with a baked potato – that was the smart choice. The sauteed onions were terrible too; soggy and grease-laden, with an odd, translucent, glistening, pinkish-red hue to them. Needless to say we skipped dessert.

Seafood Selection: 1

No seafood on the menu, other than fried shrimp. One point! And that’s that.

Service: 6

The guy at the grill was nice, but he completely forgot that my buddy and I ordered two different pieces of meat. When I alerted him to this as he was plating up our sides, he insisted that both meats were the same. They weren’t – I know. Anyway, my buddy and I had to swap steaks at our seat. This section would be a bust if not for the wonderful lady who told us to leave our trays at the end of the meal and she would clean up the table for us. Solid!
TRAYS FIXED
Ambiance: 1
This place is hot inside, and similar to a McDonalds or Sizzler. Obviously you need to know what you are getting into before you dine at this kind of establishment, preferably while shit-bag wasted to the point of delerium. That might actually be kinda fun.

TAD’S STEAKS
761 7th Ave.
New York, NY 10019

Tad’s Steakhouse

Tad’s Steakhouse (W. 50th Street) overall score: 100

Flavor: 10
Unbelievable. This place is off the charts amazing. I can’t believe I have walked past this gem so many times in my life and never worked up the balls to walk in. Holy shit. Perfectly cooked, juicy, savory. Man. I am at a loss for words. I went with a cowboy steak (ribeye) and my buddy had the strip. Both were exceptional.
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Choice of Cuts & Quality Available: 10

They’ve got everything at Tad’s. Strip, filet, t-bones, and ribeyes. They even have some other cuts for those of you who aren’t so traditional. On top of that, they have chicken, lamb, veal, braised meats, and pork chops as well.

quality

Portion Size & Plating: 10

The plating is dinner style, meaning you get your sides and veggies right there included with your meal. But it is elegant as FUCK; roasted garlic on the side, still in its paper… sprigs of charred rosemary… bone marrow with a little fork to pull out the fatty goodness inside… AND the portions are massive. I was so fucking full after eating.

Price: 10

This place is well worth the money. A total steal. Under $10 for a killer steak and all the sides included? YES! MORE PLEASE!
Bar: 10
The bar here is amazing. Packed with smoking hot chicks, cheap drinks, barely dressed juggy bartenders, and awesome music (but not too loud). I’d hang out here any day, and all my single buddies should definitely go and scope out the talent that sits around at the bar just waiting to be fucked silly. And ladies – there were some chiseled up guys there too. Think Calvin Klein models. Adam Levine was even there guest bartending, topless, with the Penthouse-magazine-worthy shotgirls.
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Specials and Other Meats: 10

Tad’s has an incredible array of specials you can order. Fois gras topped roasted slab bacon! The wagyu ribeye looked amazing but it was just a little out of my budget.
Apps, Sides & Desserts: 10
We started with the standard plate of oysters, which were crisp, cold, and delicious. Then we moved on to the crab cakes and truffled creamed spinach. Everything was incredible. I wanted to try more stuff! We skipped dessert because we were just so full from the massive portion size, and the fact that every bit of food was mopped up and shoved into our gullets. But the desserts looked really high quality. Cherry infused coconut foam on top of freshly made cardamom and vanilla bean ice cream? Holy fuck – I need to go back and make sure I save room!
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Seafood Selection: 10

I didn’t even bother to try the seafood (other than the oysters) because the beef was so fucking delicious… but how can you go wrong with $1 freshly shucked oysters, 50 cent clams, and $3 lobster tails? Fucking MINT.

Service: 10

The service is impeccable. Top notch, white glove treatment in this joint. They even let you select your beef from behind the glass. Servers and waiters were very attentive without being overbearing. They were fun, well dressed and presentable. Really fantastic.
ambiance or service
Ambiance: 10
This place is classy and comfortable. The decor is modern but traditional, clean, and manly. Totally cool. Get to this place ASAP. You won’t regret it!

TAD’S STEAKS
761 7th Ave.
New York, NY 10019

Bobby Van’s (East 54th Street)

Bobby Van’s overall score: 84

Flavor: 10
So far, this location blows away the other locations. I was shocked at how well flavored and well cooked the meat was here. Hats off to the chef, and a total redemption for the brand in comparison to the other two locations I have visited. I had the ribeye, and my buddy had the filet. Both were incredible, and both of us agreed that the filet was likely one of the best either of us have ever tasted. Perfection.
rib eye, filet
rib eye, filet

Choice of Cuts & Quality Available: 9

They’ve got it all and then some. The four basics, plus some specials and lesser cuts (corned beef, skirt, various preparations of the standard cuts, multiple sizes, etc). The quality was top notch, and the meat was treated right. You should always treat your meat right. Lube it up with some oils, rub it gently at first, etc.

Portion Size & Plating: 9

My steak was about 24oz, bone in, and the filet was 14oz. The filet also came in a “pussy size” at 10oz. The other choices were equally sizable as well. The plates were garnished with a little bit of green rubbish – not necessary in my opinion.

Price: 7

Prices are far too high for drinks here. I’ve mentioned before that Bobby Van’s is a little out of hand for drinks. Honestly – $16 for a Jameson on the rocks?  Who the fuck are you kidding? With tax and tip, a martini will run me $18-$20. Fuck that. I’d rather drink my own semen. Other than the unbelievable drink prices, the other stuff wasn’t too bad, with the exception of maybe the dessert or the espresso. The plus side to it; the food was well worth the money, especially since we were able to use a Groupon deal for “$100 gets you $200 worth of food.” Sweet.
BILL EDIT
Bar: 8
There’s a cool little bar here. Nice wood look, old style, and a decent after work crowd gathering for drinks (at $15 a pop minimum for booze, this would be a great place for gold diggers and high priced hookers to meet unsuspecting marks).
DRINKS EDIT

Specials and Other Meats: 9

They had a special in each category. The fish was halibut, the soup was black bean, the apps were oysters and seafood plateaus, and the beef was corned beef, for all the Irish folks celebrating St. Patrick’s Day. We tried none of them. The other meats included lamb, veal and chicken, and, as mentioned above, they also had some secondary beef cuts as well. Solid.
Apps, Sides & Desserts: 8
We started with the slab bacon and lump crab. The crab was great – big lumps of meat, juicy, cold, and a good portion size; probably 4oz. The bacon was tremendously portioned. Look at the amount of thick slices they give you below. It was tasty, but one or two slices were WAY too salty. On the side we had sauteed spinach and mac & cheese. They were both above average to good, especially the mac & cheese. It had a great crispy baked top. Also big portion sizes. For dessert we tried the brownie ala mode. The brownie was dry, and most definitely needed the ice cream on top to moisten it.
APPS ALL

Seafood Selection: 8

I have to be honest… other than the standard shellfish or tartare apps and the special halibut, I didn’t really notice any other fish on the menu. I also wasn’t really looking, because only a dumb broad would do something like look at the fish selection at a steakhouse. In any case, I can’t deduct any points from the base score of 8, so I will leave it at that.

Service: 7

The service was okay. When we first came in, they put us at a cramped seat close to the bar area, and the waiter was kinda short with us, rushing the drink order, etc. When we asked if we could move, he was all “oh there’s no room, we are all booked” … meanwhile the restaurant was nearly empty at 6:15pm. I looked around like “Am I in the fucking Twilight Zone? You’re booked?” A few minutes later, however, the manager came over and moved us to another table… a cramped one in the back, jammed behind a huge support column… in the empty dining room. The waiter there was better, but seemed a bit over-burdened for a half-filled house. On a side note… the bread was cold, but good quality.
Ambiance: 9
This location is better than the others. It has a classic steakhouse feel to it, although it lacks booths (all tables except for one or two half-booths – dumb). The waiters all have jackets on, all male. The decor is rustic, weathered wood, which is cool. The bathrooms are clean and decent, with thick paper towels for hand drying.
AMBIANCE EDIT

BOBBY VAN’S
131 E. 54th St.
New York, NY 10022