That’s right you meat eating sons of bitches, I’ve written a book!
The Beef Bible: A Carnivore’s Compendium is a collection of articles, musings, and beef information that every steak lover should have at his or her fingertips. Inside my meat manifesto, you’ll learn all there is to know about the beef biz; from breeding to butchery, from calving to carving.
The Kindle edition is just $4.99. But here’s a money saving tip: Kindle is FREE as an app on your phone, and you should be able to borrow my book from the Kindle owners lending library for FREE as well, once you install the app! It can also be shared with you through the lending library by others who have purchased it. So you don’t even have to pay the measly $4.99 if you don’t want to drop a crisp Lincoln to support my sorry ass.
But in the rare case that you do want to support my sorry ass with a cash purchase, there’s a fuckin’ paperback version as well, and it won’t cost much more than a crisp Hamilton! It’s available on Amazon for just $11.99:
That’s my “proof” editing copy with the annoying “not for resale” ribbon across the front. Yours will be much prettier. And that’s Benjamin Franklin in the back, from the mini-series John Adams. Damn that’s a lot of founding fathers mentioned in one post, for no reason at all really!
Those of you who follow along here … “religiously” … will recognize some content, but everything has been updated and improved for the book. The Kindle version has full color photos for your phone and/or tablet displays, while the paperback is in regular old black and white, save for the cover art. A color print job would’ve meant me charging upwards of like $25 to even make a penny on the sale. Absurd! At that price, just go out and buy the fucking steak instead of reading about it.
In any case, I hope you savages read what I have to say, and continue to worship alongside me at the Holy Altar of Beef!!!
Inevitably, when discussing steaks, I am often asked what my favorite steak or steakhouse is. This is a very complicated answer for someone like me. For example, and by way of analogy, most movie buffs don’t have a single favorite movie. They might have a handful of favorites from each genre, though. Favorite horror (The Shining); Favorite Sci-Fi (12 Monkeys); Favorite Comedy (Trading Places); etc. That’s how I view steaks and steakhouses. So when I’m asked, I always tell people that it depends on the cut. So here we go:
I often consider the rib eye to be the true steak eater’s steak. Bovine bliss. So here are my favorite rib eyes, in order:
This bad boy is only offered on the first Wednesday of every month, and they only get about seven of them, so you have to call ahead to reserve yours. Well worth the effort, and it comes with sides and apps if I recall correctly.
As my buddy Tappi recommended to me, so shall I recommend to you: Get the “English Cut” prime rib here, if you’re lucky enough to score a table in the first place. The other versions are great as well though.
Also, any steak or chop this place has on special is work ordering, whether it is a bone in tenderloin or a porterhouse.
I’ve really come around on this place. At first I was a hater, but now I’m a huge fan. And there’s just something about this classically served prime rib that I can’t get enough of. Dining at The Grill is special, but eating the prime rib there is decadent.
For the manly appetite, this is the place to go. This massive dry-aged, beautifully roasted chunk of beef is probably big enough to share. If you order like I do, you’ll share the mutton as an appetizer and then share this as your entree.
Ahh, the porterhouse. So many places do it well. But there are two that really stand out to me:
Chef Lomonaco does the name Porter House proud with his delicious porterhouse. It always packs a punch of dry-aged goodness.
NEW YORK STRIP STEAK
I don’t order strips as often as I should. My typical game plan at a steakhouse is to share the rib eye as an appetizer, and then share the porterhouse as the main course. And since the porterhouse includes a strip in it, I’m sort of covered. But these two places offer some great stand-alone strips that are worthy of your time.
Time for an updated pic! As their double-entendre restaurant name might suggest, Strip House serves a really good strip. It just wouldn’t be cool if they didn’t. Smear some of the roasted garlic across the always perfectly cooked and beautifully crusted beef, and you’re in heaven.
Transport yourself to the lavish days of Wall Street power meals at the newly re-vamped Harry’s, and treat yourself to their delicious strip. It is classically grilled and mildly dry-aged, but a perfect pink throughout. This meal is just as much about the ambiance as it is about the flavor.
Since I don’t have a vagina, I almost never order a filet unless I’m having a light lunch. That’s not to knock the filet mignon by any means. I just prefer it attached to a porterhouse instead of by its lonesome. But here are a couple of my favorites:
They say it’s for four, but you can definitely take it down with two people. You have to call ahead and ask for this beauty. Similar to the Bowery Steak above, only large format and roasted, served family style. When you call ahead, request that they serve their Pommes Anna to go with it. You will thank me.
Our first dinner in New Orleans during our 2019/2020 New Year trip was here at Rib Room. I was dying to try some prime rib from here ever since I passed by it on the street two years ago. Here’s how it went down.
I had the king cut prime rib, which is a gorgeous tomahawk chop that’s roasted to perfection. The cap was delicious, and the eye was cooked evenly throughout, without getting too monotonous in terms of flavors and textures.
This baby came with a hard, pipe-hittin’ horseradish sauce that will known your brain out of your skull if you’re not too careful with how you apply it to your steak. I love that kick! But beware.
Choice of Cuts & Quality Available: 9
There’s a good selection of cuts here, even beyond the standard prime rib sizes that you expect to find at a place that specializes in prime rib. They also served grilled rib eyes, strips, filets, etc. Everything is sourced from local producers and purveyors, but I didn’t detect too much dry-aged flavors coming through.
Portion Size & Plating: 9
The portions here are big, and you get a lot for your money on everything from the apps all the way through the entrees.
At $45 for the king cut of prime rib, which comes with a side and a salad, you really can’t go wrong. Coming from NYC it was a nice, refreshing reveal when the bill came.
The bar here is nice. We hung out for a bit before being seated and enjoyed the beautiful hotel-lobby environs (Omni Royal). The martini I had was a bit too sweet though.
Specials and Other Meats: 8
In addition to an extensive list of chops and roasts, they also offer specials here as well. My wife had the prime rib “manager’s special,” which is a princess cut of prime rib that gets grilled on the sides after roasting. Here is a before and after:
Apps, Sides & Desserts: 7
We tried a few things as starters. Let me get right into them.
Lamb Pastrami Grilled Cheese:
This sounded better than it tasted. I had high hopes, but it came out a bit cold, and not too pastrami-flavored at all.
The cast iron baked cheesy oysters were pretty fantastic. Very unique.
The frog legs were massive, and breaded very nicely – fried to a golden, crunchy crisp.
The baked potato and salad came with the prime rib. Both were basic but good.
We skipped dessert and opted for some late night beignets at Cafe du Monde instead.
Seafood Selection: 7
There’s standard steakhouse seafood fare here. I didn’t try any so can’t really rate it.
Service here was good. Our waiter Richenel was really nice, attentive, and made good suggestions. However the restaurant messed up my wife’s order a bit (they brought her out a princess cut of prime rib instead of the manager’s special – firing it on the sides meant it was a bit overcooked from how she ordered). As a result, her steak wasn’t as good as it could have been.
Another thing to note here, they don’t have a prime rib cart service here like at Lawry’s or House of Prime Rib. They have something a bit different: a central carving station on the side of the dining room where you can watch the meat master work if you’d like. I dig it.
This place is gorgeous inside. The hotel spared no expense in decking this place out. High ceilings, dark woods, fancy music.
Chuck buys mostly fresh beef, which he ages himself in-house to a minimum of 42 days in most cases. However he loves the flavor of dry-aged beef, especially in the 80-120 day range; he even experiments with really old stuff. For example, when I first met Chuck at Maxwell’s Chophouse, he served me a 500 day dry-aged strip.
This time he served me a 365 day dry-aged strip.
But before I get sidetracked with all of that delicious, mad-scientist shit, let me get right down to the meal from front to back.
The night began with a dry-aged martini. Grey Goose vodka gets infused with 60 day dry-aged beef fat and rosemary. It gets mixed with a little vermouth and simple syrup before being garnished with a rosemary-skewered trio of blue-cheese stuffed castelvetrano olives. Sweet. Savory. Delicious.
While we are on the subject of drinks, the main bar here is beautiful and impressive. Easily a place you’d want to hang at after a rough day at work or even to hit up for some bar grub, like this kickass dry-aged burger.
The grind comes from Debragga since Strassburger doesn’t supply dry aged ground beef at the moment. The burger had a nice funk, was well seasoned and was perfectly cooked.
Okay so back to the rest of the meal…
We started with the house-made bacon and beef fat table bread, which was served with creamy, soft, herb butter.
Everything here is house-made, in fact, from the bread to the bread pudding, from the signature sauces (soon to be bottled and sold) to the signature sides. Even the microgreens are grown by Chef Chuck at his Colorado ranch, Skeleton Ridge Farms.
The first course was a 60 day dry-aged steak tataki sushi roll that was lightly fried. This was fucking amazing and crazy creative.
On deck: even more creativity and deliciousness. Chuck cranked this out of the park. This not your ordinary bone marrow:
The marrow gets roasted, folded with blue cheese to create a mousse, piped back into the marrow bone, and then brulee’d for the finish. A squeeze of charred lemon really cuts the fat with brightness, creating a beautiful and delicate balance. A taste of this will send shock waves through your tastebuds. This is a top dish of the year for me. It’s off menu though, so make sure you tell them I sent you when you ask for it – it’s different from the regular marrow on the menu.
We had a light palate cleanse with this small, refreshing salad, composed mostly of Chuck’s micro greens.
Then we had a Spanish style braised and grilled octopus dish that was garnished with potato, chickpea puree, tomato, pickled onion and greens. Tender and delicious.
The main event for the table was a huge spread of the major beef cuts. We had (counter-clockwise from the bottom right) a 60 day dry-aged porterhouse, a 60 day dry-aged tomahawk rib eye, a 40 day dry-aged bone-in tenderloin, and the 365 day dry-aged strip steak.
Here’s a closer look at that year-long aged steak.
After all the fat and bark was trimmed away from that hunk I showed you up at the top of the review, this was all that was left:
Now you understand why dry-aged steaks cost more. So much is lost in the process! The result is a somewhat vaporous and aromatic punch in the mouth that leaves you with the familiar flavors of mushrooms, truffles, aged cheese, and nuts. Just a few ounces will do fine for this, as it can more readily be identified with a cured product like bresaola or salami than a traditional steak. I like to call it “beef jet fuel,” since it almost tickles the back of your nose – like when you catch a whiff of gasoline, or take on a big blob of wasabi.
The steaks were all awesome. Every one of them was a winner, and you can really taste the care that Chuck puts into the aging process. And Chuck’s sauces really helped to elevate them.
These aren’t your average steakhouse sauces. Chuck’s chimichurri, his vinegar based steak sauce (fuck tomato based sauces), and his horseradish cream are all recipes he developed over decades in the business, from way back when he was 15yrs old and working two blocks from home in his local neighborhood fine dining restaurant, Commander’s Palace. Hell of a place to start. Hell of a place to earn your stripes.
It should be no surprise, then, that he came up with an absolutely killer sauce made from luxardo cherries, rendered trim, drippings and reduced bone broth. This is a sauce that I might expect from an extremely high end meat-centric place like The Grill or TAK Room, to accompany a roasted prime rib or a decadent Wellington.
Insane depth of flavor in that shit. Pure gold. I would drink it.
On the side we had a nice array of creamed spinach, mashed potatoes, lobster mac & cheese, and Brussels sprouts with bacon.
And of course dessert was a blowout with key lime pie, fried cookie dough with ice cream, bread pudding, chocolate lava cake, cheese cake and creme brulee.
What a great spot. Spacious, beautifully decorated, sleek, and with top notch service and attention to detail. The place even does double duty as an event space next door for corporate events, weddings, etc.
Please don’t be dissuaded by the fact that this place is in Jersey. The PATH train to Grove Street or Exchange Place is so fast from either midtown or downtown Manhattan. And Liberty Prime is just a short five minute walk from either station in Jersey City.
I’m going to need to go back there and try some more of Chuck’s amazing cooking. I hope you get over there too!
NYC has entered the era of Catch Steak, a sleek, trendy and sexy steak joint that has some real chops. Chef Michael Vignola, formerly at Strip House and Pomona, proves once again that he is an indispensable asset to the NYC culinary scene. And Catch Steak might be his opus.
The menu that he’s meticulously crafted is filled with both wild feats of cookery and traditional, no nonsense dishes. He exhibits both flare and restraint; fancifulness and humbleness; complexity and simplicity.
He boldly forgoes all other meat protein entrees and focuses solely on beef, save for fish and a plant-based meatless parm dish. There is no chicken. There is no lamb. There is no duck. Beef is the star of the show.
The beef selections are broken down into four sections: Japanese imports; domestic prime; dry-aged beef; and domestic Wagyu cross bred beef.
At first glance, the steak sizes may seem small and pricey. The largest steaks are 24oz porterhouses, and the average size of the cuts range from about 5oz-12oz. But there’s absolutely no waste on these cuts: no “vein steaks” with connective tissue; no gristle. Everything is high end, and trimmed to Michael’s meticulous specifications. Top quality and lack of waste means good value, so the initial sticker shock should be tempered in the mind of the savvy diner.
He sources the beef from many purveyors, but none of them hail from the usual suspects that you might know from the area. If you ask him who supplies the beef, he’ll tell you, “It depends on the cut.”
He spent months vetting each cut from various purveyors all over the country and all over the world. He spent months getting certifications to serve things like true A5 Kobe – with Catch Steak being one of just 11 places in the country that are permitted to serve it.
But the menu doesn’t stop at just one or two cuts from each section. There’s a full range of beefy selections within each, such that any one section would contain enough diversity to satisfy discerning meat connoisseurs dining at any great steakhouse. Catch Steak goes way beyond.
To put it briefly, there are almost 20 steak choices on the menu. My wife and I tried five of them.
First was a duo of imported Japanese selections. Snow beef strip steak, and true A5 Kobe deckle. The Japanese imports are all sold by the ounce, and as such they make great starters for the table to taste and share.
These are treated very simply and grilled on a beautiful hot stone platter that’s been freshly slicked with beef fat. Add fresh flake salt, pepper and garlic ponzu to your liking after it cooks, on your plate.
These were incredible. Both 10/10, but the Kobe deckle was the winner between the two. Both had a naturally buttery aroma from that marbling, which begins to render at room temperature. The deckle had a slightly more tender texture and beefy flavor.
Next was a 5oz soy caramel glazed domestic wagyu strip steak. A truly unique flavor bomb that is unmistakably Michael Vignola. The earthy and savory glaze paired perfectly with the natural sweetness of the meat. 10/10.
My favorite cut of the meal was this 6oz dry-aged deckle.
The peppery maillard crust gave it a great classic steakhouse texture, while the dry aging concentrated the beefy flavors into a walloping punch of “umami.” That aging also succeeded in transforming the most tender portion of the animal into an even more unctuous steak eating experience in this perfectly cooked steak. This was an easy 10/10, and it’s one of my top steaks of the year.
Our final beef selection was a prime porterhouse. This beauty is classic steakhouse fare, where the peppery crust serves as a counterbalance to the soft meat texture within.
While this was closer to medium than medium rare, it still held a ton of flavor and richness. Both sides were very tender, to the point where it would be difficult for the untrained palate to discern strip from tenderloin. The meat was a bit over-salted, but I chalk that up to new restaurant jitters. All of the other cuts were perfectly seasoned. 8/10.
I don’t know how we did it, but we tried a lot more of the ambitious Catch Steak menu.
We started with the roasted peppers appetizer, which is drizzled with 25yr old balsamic, sprinkled with crumbled pistachio, and topped with a dollop of pistachio cream. This was delicious, but I think it could be served with some thin slices of toasted country bread to knock back the concentrated natural salinity of the peppers.
The truffle toro sashimi is absolutely incredible. If toro is your thing, this is definitely a must-order.
Papa’s spicy clams are special. This is a traditional baked clams oreganata dish, but Michael has deftly incorporated spicy nduja into the stuffing, officiating the beautiful marriage between pork and shellfish with his own distinct signature on the nuptial papers. This dish is all him, and it’s killer. If you don’t know Michael’s cooking you’ll know it when you taste this.
On the side we went with three items. The first was actually listed as an appetizer, but we ordered it as an accompaniment to our steak: the potato churro.
This dish will become iconic. The potato is fried into a churro form, filled with sour cream, and then topped with caviar. What an amazing creation. A top dish of the year for sure.
The roasted maitake mushrooms dish is the perfect side to go with your Japanese beef selections. But if you’re like me, you can eat them all day, every day, on the side of whatever is around. I loved these.
Asparagus is a tough veggie to make unique. Here, Vignola has transformed them into a delicious and familiar menu item that many of us enjoy on a weekly basis when we get Chinese take-out: they tasted like sauteed string beans with garlic and almonds! In no way is that meant to be an insult or a triviality. I devoured these!
Dessert aficionados will flip their lid for this Snickers Baked Alaska. It’s large enough to share among four people, especially after going deep into beef for your mains. It’s big. It’s bold. It’s sweet.
This apple cobbler crumble is a house favorite. Inside the pecan strudel there’s a toffee flavored blondie, baked apple and creme fraiche ice cream. Awesome.
Just as impressive as the food menu is the cocktail menu. Mix master Lucas Robinson has curated one of the best cocktail programs around. We tried five drinks from the bar menu and one from the dessert menu. Here they are:
Cafe Disco: Start with this unique take on a negroni, made with cold brew coffee, gin, green chartreuse and campari.
Black & Bleu: This is a savory and earthy mix of miso-infused vodka, dry vermouth, white soy truffle and blue cheese stuffed olives. Very cool frozen copper martini glass too.
Cuffing Season: Wet your taste buds with this stiff pork rind-garnished cocktail, made with fat washed scotch, aperol and amaro. The pork rind is actually pretty friggin’ delicious.
The Glass Slipper: This spicy number is made with rye, Ancho Reyes, benedictine, sherry and absinthe. The rim is cajun salt. My kind of drink!
Up In Smoke: This delicious smoked cocktail is made with rye, yellow chartreuse, dry vermouth and mole bitters. It comes out to the table presented inside a smoke-filled glass lantern box. A delight for the senses with an earthy bottom end from the mole bitters.
Proper Irish Coffee: Lucas’ take on the classic is made with Proper 12 Irish whiskey (of Conor McGregor fame), Colombian coffee, creme de cacao, Ancho Reyes and vanilla salted cream. This hot drink is strong as fuck! A nice balance with those sweet desserts.
The bar area is awesome. Big, spacious, warm and comfortable, yet cool and sleek. I will hang out here and sip those amazing cocktails as often as possible.
The remainder of the space is massive and incredibly well designed. There are two large dining rooms and an upstairs. It has to be one of the biggest restaurants in the city. They spared absolutely no expense in building this place out. Every fixture, every wall, every table is stunning.
That about does it. I’ll be back here for sure. I need to work my way through some more of those amazing cuts of beef. I highly recommend you do the same.
My wife and I came here for a quick meal before catching a flight to Spain. She had a credit for something like $56 so that covered the steak.
We had the strip steak. It was pretty crappy. No crust, WAY overcooked, and it tasted extremely cheap.
Choice of Cuts & Quality Available: 5
There’s a good selection of cuts here all day long, but the quality of their supposedly high end steaks – for which they are charging upwards of $50 – was pure shit. I’ve had better steaks at Tad’s. What a waste of time and money, and my wife’s’ restaurant credit. Had I known the steak would be this bad, I would have just gotten apps or she could have kept it for drinks at the bar.
Portion Size & Plating: 5
This seemed very small for a $50+ steak. Thin, flimsy. I expected a little thickness for a strip steak. The size of the spinach side was too small for the price as well. Plating was basic and as I expected though.
Given such poor quality of the steak, even with the discount my wife had this place was a waste of money. We saved $50+ but still dropped about $70 on other items.
The bar here is actually nice. Big. I would definitely have a drink there again, and the cocktails were pretty good.
Specials and Other Meats: 7
There were no real specials read to us, but I didn’t expect much from a steakhouse in the airport. As far as other meats go, the standard chicken and lamb were there I think.
Apps, Sides & Desserts: 5
We started with a wedge salad. It was massive – an entire head of iceberg lettuce. Great blue cheese crumble and dressing. Nice fried onions. I would have liked more bacon though.
The sautéed spinach was shitty. Watery, flavorless and a very small portion for the price.
Seafood Selection: 7
There’s standard steakhouse seafood fare here. I didn’t try any so can’t really rate it.
Service was good albeit a little slow toward the end. Nice waiter, and he seemed to know his meats as well.
For an airport eatery, this place was pretty nice inside. Open space, nice furnishings, and, as noted above, nice bar.
BOBBY VAN’S TERMINAL 8
JFK Airport, Terminal 8
New York, NY 11430
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:
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.
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.
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.
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.
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
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.
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.
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).
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.
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:
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
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.
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.
This burger is a steal at just $18.
Fries are sold separately at $7, but all in $25 isn’t too bad at all for a half pound dry aged steakhouse burger with fries.
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.
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.
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: 7
There were no specials to speak of on this occasion (aside from the haps hour specials noted above), 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. On a second visit, they did read some specials off to us.
On a second visit I asked for the veal chop but they were out (they didn’t have it on the first visit either), but we did try these nice lamb chops. Three double bones.
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).
On a second visit I tried the baked clams, which were great.
Here are those desserts:
Seafood Selection: 6
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. On a second visit I had another sushi item and was disappointed.
I imagine their proper sushi will be top notch too. They even have a sushi bar in the dining room with counter service.
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).
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.
Who makes your favorite prime rib? In NYC, lots of steak joints offer them, but sometimes only on specific days of the week. Keeping track of them all can be a chore, so I’ve published this handy prime rib weekly scheduler for you to use as a guide.
There are some ambitious places that offer prime rib on the menu every day that they’re open – just make sure you check their business hours, as some joints may be closed on Sundays or Mondays, or they only offer the prime rib for dinner as opposed to lunch, etc. Here are some of the acclaimed ones, in my order of preference:
Just a heads up: I’m probably missing some here that always offer prime rib. But the point of this post is really to organize the days of the week as I’ve done for you down below.
In addition to those that have an always-on-the-menu prime rib, there are places like Holy Ground which simply need a four hour heads up for you to reserve one, any day of the week that they’re open. I would also be remiss not to mention the seared and roasted spinalis dorsi pinwheel from Le Rivage at this point. You’ll need to call ahead for that at least two days in advance though, but the plus side is that you can customize how big you want it for how many people you need to feed. Talk to Chef Paul DeNamiel for that.
Monday: Since Mondays are typically the slow day for many NYC restaurants, I did not have much luck finding any joints that dedicate this as their prime rib day. In that case, I refer you to the above joints that always have prime rib available on the menu, or the ones that just need an advance heads up before you go in.
Tuesday: Peter Luger offers prime rib from Tuesday through Thursday. I haven’t had it yet, but I promise I’ll get to it ASAP and update the review.
Wednesday: Tuscany Steakhouse just started offering prime rib on Wednesdays. There are only seven to eight orders available at the moment, so you’ll want to get there early. I’m told that they may soon offer prime rib on Fridays as well. Can’t get there? Then you can also hit Porterhouse Bar & Grill, Burger & Barrel, or Peter Luger.
Thursday: Porter House Bar & Grill offers prime rib on both Wednesdays and Thursdays, as well as a special extra dry-aged prime rib that’s available by calling ahead and setting up a special dinner. You may need a few days advance notice on that one. You can also hit Peter Luger on Thursdays as well.
Friday: Del Frisco’s Grille in Rockefeller Center has a nice bone-in prime rib that’s available on both Fridays and Saturdays.
Saturday: Burger & Barrel offers a very reasonably priced all-inclusive prime rib dinner on both Wednesday and Saturday. You get salads, apps, sides and dessert with it. If memory serves me correctly, you may be able to order this one in advance for a party of four or more people on any day, so long as they have sufficient notice and a deposit. That’s how I did it the three times I went, but they may have switched over to purely Wednesdays and Saturdays at this point. Call and check. You could also hit Del Frisco’s Grille on a Saturday.
Sunday: Beatrice Inn used to have a nice Sunday rib roast with all the expected twigs and berries that typically accompany Angie Mar’s beef cuts. However it seems now that she closes the restaurant on Sundays. But wait – here’s a good one for you: Boston Market just started serving rotisserie prime rib from Wednesday through Saturday after 5pm, and on Sundays after 12pm (while supplies last and at participating locations). Call me crazy, but at $16.99 I kinda liked this. I found it to be better than many expensive prime ribs at the big steak joints, several of which just never get this dish correct.
If that doesn’t float your boat, or if it’s too low brow for your standards, then I refer you back up to the top of this article for the always-on-the-menu options.
I hope this helps you bastards out a little bit. Enjoy the prime rib!