The Playboy club in NYC actually serves up some decent grub. The joint is not what you’d think, either. It’s not a strip club or some raunchy spot. It’s more like a classy version of Hooters with a night club in back. Hostesses near the front wear bunny outfits, similar to what you might see as a “sexy Halloween” outfit on the streets of NYC. But the restaurant part of the space is pretty much devoid of that kind of eye candy. I assume they hawk for bottle service in the club and show/stage space in back.
In any case, we came here to check out the food. We started with four apps: tuna tacos, wagyu sushi, crispy fried rock shrimp and beef tartare. Of these, the wagyu sushi was probably my favorite.
For a mid-course we shared the lamb chops with pesto (a little overcooked, but delicious) and the dry aged burger with aged cheddar, black garlic aioli and bacon onion jam (topped with a slider).
We were dipping our fries into that pesto from the lamb. It was awesome.
Last up, a 34oz dry aged rib eye with spicy citrus broccoli and more fries. This was actually a delicious 8/10, and it came with a bunch of nice sauces – my favorite of which was a sweet yet savory soy garlic sauce.
We had this with sides of garlic string beans and a towering phallus of onion rings.
Safe to say we were all pleasantly surprised by the food here. I’d probably go again.
THE PLAYBOY CLUB
512 West 42nd St
New York, NY 10036
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.
This french joint just opened about two months ago with a really creative and unique menu. There were about eight starters that I wanted to try, but I ended up settling on three.
Black Garlic, Cynar & Bone Marrow Escargots
Incredible. The flavors, when combined, almost tasted like a really good balsamic. I’ve never really had snails like this before. Delicious.
Whiskey French Toast Foie Gras
This also had a cherry compote on it (on the toast in the background), along with some cocoa nibs and flake salt. So good. Really enjoyed this dish.
These massive head-on prawns were delicious. The spicy black garlic sauce really made them pop.
For the entree, we went with this 50-day dry aged cote de boeuf.
It comes with some tangy bone marrow and crispy fried onions, but what makes this stand out is the additional dry aging that they do in house. They get the meat at 28-days from Pat LaFrieda, but they age it for more time on site. I always find that this makes for a better aged flavor. 9/10.
We paired this with the schmaltz tater tots, which were fucking awesome.
We also had the purple and green asparagus, which was a special for the day. It had caviar and a fried/poached duck egg on top, along with a tangy hollandaise sauce.
For dessert, we took down this nice bread pudding.
This joint doesn’t have a full liquor license yet, but they do offer some creative amari type light cocktails, and a nice wine and beer list. I highly recommend this place. I know I’ll be going back to try the other apps that I wanted, along with some duck, chicken and pasta.
LE PETIT ROOSTER
491 Columbus Ave
New York, NY 10024
This week I tried out Hudson Yards Grill in my endeavor to eat at all the new joints in the mall over there. Here’s how it went down:
These were great. Super crispy outside, like you’d find on good fried chicken. Tender, perfectly cooked inside. Almost like they were just steamed open. Get them.
Great dry aged flavor without being overly aggressive. I ordered medium rare but it came out somewhere between medium and medium well. I didn’t mind much, since it tasted so good. But that should be noted. Great fries too.
Strip Steak: 7/10
I almost gave it an 8. But not quite. It had good flavor and was seasoned nicely,but the grilling process left it in dire need of a crust. Also it was just not a very impressive cut to begin with. I was hoping for something thicker and with a bone. The potato that came with it was medium rare – meaning it still needed to be cooked more.
Rib Eye: 6/10
This just didn’t have the character or flavor that the strip had. It was a little bland despite being seasoned well. Same lack of crust issue as the strip. It felt like this could’ve been an Applebees steak to be honest. In addition, it was accompanies by eight pathetic string beans, a nice tube of bone marrow and a horseradish cream sauce that would be better suited for a roasted prime rib as opposed to a grilled rib eye.
Fail. This was dry, heavy, and overly sweet. I had high hopes for this but it was a let down.
Great white mezcal negroni, strawberry gin fizz and lavender margarita.
I’d definitely do drinks here again, along with a burger at the bar. Skip the mains and focus on the apps if you’re sitting for a bigger meal though. The steakhouse prices for the cuts of beef here just aren’t worth it.
HUDSON YARDS GRILL
New York, NY 10001
By now most of you who keep up with this blog or my Instagram account have seen some shit about Belcampo Meat Camp. Well, they have a restaurant in Hudson Yards and I finally got to try it out. Here’s how it breaks down:
Lamb “Bone Broth”
This stuff is spectacular. It almost tastes like an au jus or a gravy. Such deep, rich flavors with no gamey shit happening. This is also perfect for dipping bread, roast beef sandwiches, or whatever.
Eye Round Carpaccio
This is incredible. Probably my favorite carpaccio at the moment. It’s just so tender and flavorful. Hit it with some extra virgin olive oil and you’re all set.
This raw application is another winner. Excellent flavors, really great. If you prefer tartare to carpaccio, then get this.
This was my favorite of the three burgers we tried. It has a slight aged flavor to it, but the cheese coverage, toppings and bun were all great to boot. In the pic above, it’s in front.
In the pic above, the lamb burger is in back. The move here is to take an occasional bite of this after dunking it into the lamb broth. Really tasty.
The Century Burger
This 100-day dry aged burger really brings the funk. It’s thick and meaty, and unabashed in it’s protein-forwardness.
Double Fast Burger
This is my favorite of all the burgers, and it is the most humble of them all. Two dry-aged patties, American cheese, and thinly sliced pickle on a potato bun. Absolutely awesome.
We tried both the boneless and cowboy rib eye steaks. Both were great, perfectly cooked, and came with aged funk to them. 8/10.
The pork porterhouse was my favorite chop of the night. So tender, so juicy, and such a great fresh flavor to it. I can eat this regularly. I remember being very impressed with this at Meat Camp too.
These were awesome. Really nice rich red meat flavor with no game whatsoever. Perfectly cooked to medium rare.
Cookies & Cake
Wow. I didn’t except such deliciousness from such simplicity. The huge, warm, ooey-gooey chocolate chip cookies were my favorite of the two, but that chocolate cake was rich and moist.
I should also mention the great cocktails here. The duck fat washed rye drink called Midnight Cruiser was killer, with orange oil and bitters.
But the barrel rested Copalli rum cocktail called Out Past Curfew stole the show. Rum, bourbon, sherry, creme de cacao, cocoa nib vermouth and toasted pecan bitters.
Definitely give this place a shot. Everything was delicious and I can’t wait to go back.
500 West 33rd St
New York, NY 10001
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.