Tag Archives: rib eye

Quality Bistro

Quality Bistro opened back in January, if I recall, right when I started a hellish new job with insane demands on my time. Then, of course, the entire city went into lockdown from Covid-19. Somehow my work-life balance got even worse. I’m only just now finally beginning to break away from the +60 hours/week grip of this gig, to get back out there and review restaurants for you savage bastards.

Anyway, the point of that bullshit preface is really just to say that I’m excited to finally write about a new(ish) joint that I’ve tried, especially one that’s serving some awesome food.

Quality Bistro is the newest restaurant in the Quality Branded restaurant group. You know them from my previous posts about Quality Italian, Quality Meats, Quality Eats, Maloney & Porcelli (rest in peace) and Smith & Wollensky.

Here’s my quick video run down of those spots, if you haven’t seen it:

First of all, this new place, Quality Bistro, is totally decked out. This is easily the most gorgeously decorated space in the entire Quality Branded suite of restaurants. High ceilings, beautiful booths, decor and tables – really on another level. They spared no expense. So when you go here, make sure you request a table inside. I recommend the booths in the room on the left when you walk in. The bar is sick too (hopefully some day soon we will be allowed to sit at one again).

The menu is decidedly French, which makes sense given the “bistro” restaurant name. But like all their other restaurants, they are aggressively beef-forward. I wouldn’t call them a steakhouse, per se, but they get very close to it. They offered five steak cuts when I was there: a filet mignon, a strip, a bavette, a tomahawk and a “cote de boeuf” rib eye for two. We went with the tomahawk, but let me run through the other stuff we tried.

We started with the escargots and the crab cake. The escargots are probably some of the best I’ve had in the city, rivaling Paul Denamiel’s at Le Rivage. Very close competition! And they’re in the shell too, which I love. Order these, and get a dozen because you save $10 when you jump from a half ($19) to a full dozen ($29).

The crab cake is massive. It’s about the size of an 8oz burger patty, thick too. Super crisp, great sauce. I think this would be amazing as a lunch sandwich with pickled green tomato on a brioche bun or a croissant, with a bit more green on top. Absolutely delicious.

Our mid course was the prime tomahawk. This comes slathered with Rogue Creamery smokey blue cheese – a TON of it!

The smell coming off of this thing was so amazing. It filled the massive dining room with funk.

The cook temp was a perfect medium rare. So juicy, so tender, and so packed with flavor. This is an easy 9/10. I stripped the fucker clean!

We chased that with the corn custard brûlée. I had high hopes for this, but it fell short for two reasons: (1) The inside was less custard and more clumpy scrambled egg. This is usually a turn off for me, but the flavor was really good, so I still devoured it. And (2), a bit heavy on the caramelized sugar on top. Too thick for my liking. The flake salt, however, really made the flavors on this pop. I can see this side being a star with a bit more fine tuning.

*SEE UPDATED REVIEW NOTES BELOW!*

Our third course was the Moroccan fried chicken. They serve a whole bird for two in a beautiful tagine with fresh cilantro, Moroccan pancakes and a trio of dipping sauces (spicy honey, Moroccan cilantro chimichurri and citrus yogurt).

The breading is really nicely spiced, with great middle eastern earthiness and aromas.

Absolutely jerkworthy. I’d get this again in a heartbeat. In fact, I’m glad we ordered big, because we took more than half of it home. I’m about to eat the left overs right now, and I’m psyched!

Last, we had the apple tart sundae with cinnamon ice cream. This was really good, and big enough to share with your date at just $12. The cinnamon ice cream tasted like Cinnamon Toast Crunch, my absolute favorite cereal of all time!

I guess that about does it for now. I plan to go back and try some of the other cuts, particularly the bavette frites, since that’s a little less common on menus. Definitely give this place a shot. Gaetano, Scott and Roger will treat you right. They provide amazing, clean service here, and you’ll feel safely spaced apart and very comfortable. Can’t believe I have to even mention such things right now…

UPDATE 10/24/2020

My wife and I went back for round two, and tried a bunch more stuff.

For apps, we tried the taste flame, which is the joint’s take on Detroit style pizza + bread service. This was incredible!

Probably my favorite app here so far though, is this tuna carpaccio. Spicy, fresh, and deliciously refreshing.

These jambon beurre bites are pretty damn tasty as well.

This time, my wife went with the branzino. This was perfectly cooked and very flavorful. It comes with a choice of either salad or fries.

I went with the bavette, and also went with the French fries option.

They developed a great char on the outside…

While maintaining a perfect cook temp on the inside…

This was a solid 8/10. Really nicely executed.

On the side, we gave the corn brûlée another spin, and MAN were we glad that we did. As I expected, with the improvements I outlined above, this dish was a star. Much nicer texture inside (real custard-like), and lighter on the sugar top. PERFECT!

So that’s two steaks down, three to go: filet, strip, and rib eye for two. I’LL BE BACK!

QUALITY BISTRO
120 W 55th St
New York, NY 10019

My Book is Now Available!

BUY IT NOW ON AMAZON!

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!!!

BUY IT NOW ON AMAZON!

My Favorite Steaks

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:

RIB EYE

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:

1. Antique Bar & Bakery‘s “Dirty Rib Eye”

I can’t say enough about this rib eye. There’s just something magical about what Chef Paul Gerard can do with that crazy 2000ºF oven of his.

2. Delmonico’s 45-Day Dry-Aged Bone-In Rib Eye

Delmonico’s consistently serves the best dry-aged steaks in the city, and the 45-day dry-aged rib eye is the top of the heap.

3. Osteria Morini‘s 120-Day Dry-Aged Tomahawk

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.

4. Delfrisco’s Double Eagle Domestic Wagyu Tomahawk for Two

This 32oz hunk of pure tenderness is the way to go when dining here. I love that peppery crust.

CHECK OUT MY BUTCHER SHOP!!!

PRIME RIB

This is a tough category, and I’m torn between high end/upscale and old school manliness.

1. TAK Room

This isn’t always available, but when it is, you have to get it. This is nearly a pound of Snake River Farms gold label domestic wagyu beef. Amazing.

2. 4 Charles Prime Rib

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.

3. The Grill

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.

4. Keen’s Steakhouse

 

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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.

PORTERHOUSE

Ahh, the porterhouse. So many places do it well. But there are two that really stand out to me:

1. Tuscany Steakhouse

The way to go here is the off-menu cajun porterhouse. Tell them Johnny sent you and they will accommodate. It’s a great one.

2. Porter House Bar & Grill

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.

1. Strip House

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.

2. Harry’s

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.

FILET MIGNON

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:

1. Quality Meats

By far the best filet I’ve ever had. Super tender, big and beefy. Order it Pittsburgh style, so the outside has a hard sear and the inside is rare.

2. Gallagher’s Steakhouse

Another spot that needs a new pic! After this place remodeled a few years back, they really upped their game. Not only is their filet killer, but their dry-aged prime rib is worth getting as well.

OTHER CUTS

A list wouldn’t be complete without some outliers and specials; cuts that you normally don’t see on steakhouse menus, but they’re worth seeking out.

1. Catch Steak‘s Dry Aged Rib Eye Cap

This thing is amazing. It may be on the small side as far as entrees go, but I suggest you get one as an app if money is not an issue for you. Grab a second if you can!

2. Bowery Meat Company‘s Bowery Steak

A neatly presented pinwheel of spinals dorsi muscle (the delicious outer “fat cap” of the rib eye) with chimichurri sauce awaits you at Bowery Meat Company.

Go get it!

3. Le Rivage‘s Deckle for Four

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.

Oceans

My wife took me to this joint for a belated Valentine’s Day date. This spot has some great seafood. We tried a lot of it, so I’ll get moving.

First, their bread service is incredible. I didn’t take a great picture of it, but the focaccia and sourdough are perfect. They bring it out with a dish of whipped butter mixed with some seriously high quality olive oil.

We started the meal with some fresh uni. This was a bit steep at $38, but it was so damn delicious, seasoned simply with some flake salt.

The stone crab claws were probably the low point of the meal. It was difficult to extract the meat (didn’t come out in good sized chunks), and over all it was just average in terms of flavor. For $25 a pop, we would have spent that $50 on more langoustines or carabineros (you’ll see that ahead).

The octopus with gigante beans was a good dish, but not excellent like some of the others. I would pass on this next time and focus more on the other seafood options.

Here’s one of those excellent dishes now: grilled langoustines.

These were perfectly cooked and incredibly flavorful. Make sure you save some bread so you can scoop out the succulent brains and eat them together like a makeshift lobster roll.

The carabineros shrimp were our favorite part of the meal. These giant, head-on shrimp from Spain are so deeply flavorful that it’s almost hard to explain. That dark red flesh is packed with natural fatty juices too. You’ll want to wipe some bread into that shit as well.

For our mains, we had Japanese snapper and a Niman Ranch rib eye. Both were served as composed dishes with sides of vegetables, and both were cooked really nicely. The steak was a solid 8/10.

For dessert, 16-layer lemon cake. So good with that blood orange sherbet swirl.

I definitely plan to go here again. They have beef tataki and lamb belly pasta on the menu that I need to try, but the daily seafood specials will be difficult to pass up again, I’m sure of it. Go give this place a shot.

OCEANS
233 Park Ave S
New York, NY 10003

Rib Room

Rib Room overall score: 81

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.

Flavor: 8

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.

Price: 9

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.

Bar: 8

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: 8

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.

Ambiance: 8

This place is gorgeous inside. The hotel spared no expense in decking this place out. High ceilings, dark woods, fancy music.

RIB ROOM
621 St Louis S
New Orleans, LA 70130

The Stand

Wyoming Whiskey teamed up with pitmaster Tyson Ho (from Arrogant Swine in Brooklyn) for a killer meal at The Stand near Union Square.

To get the juices flowing, we sipped on the Wyoming Whiskey bourbon as well as a cocktail made with Delirium Tremens and the whiskey. Very nice.

We started with a delicious Brazilian style elk tartare that was paired with a herbaceous frozen cocktail called a batida that featured the whiskey.

Then we moved on to a Filipino style BBQ quail with a smoked old fashioned. This course was awesome.

The smoked leg of venison was nice, tender and thinly sliced, served with Bengali spices and a fat washed whiskey sour.

Next up was nori wrapped rib eye and BBQ sweetbreads. An odd combo for sure, but the sweetbreads were my favorite bites of the meal. This was paired with a nori and mushroom infused Manhattan.

Dessert was a nice blackberry and vanilla ice cream pie/crumble with a swig of the single barrel.

I really dug this meal. Most of this is not available on the regular menu at the Stand, but based on tasting chef Harold Villarosa’s cooking alongside Ho’s cooking, I would go back for sure.

THE STAND
116 East 16th St
New York, NY 10003

The Playboy Club

NOTE: THIS JOINT IS CLOSED

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

Liberty Prime Steakhouse

Chef Chuck Troup is kicking ass over at Liberty Prime Steakhouse in Jersey City. Last night I had the pleasure of dining there with some friends from Strassburger, which supplies Chuck with a lot of his beef.

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!

Liberty Prime Steakhouse overall score: 91

Flavor: 9
Choice of Cuts & Quality Available: 10
Portion Size & Plating: 10
Price: 8
Bar: 10
Specials and Other Meats: 8
Apps, Sides & Desserts: 9
Seafood Selection: 8
Service: 10
Ambiance: 9

My second visit was just as good as the first, only this time I was able to try some absolutely stunning A5-rated beef from  Miyazaki.

As expected this was a knockout. But so was the 60-day dry-aged strip steak that he served.

LIBERTY PRIME STEAKHOUSE
111 MONTGOMERY ST
JERSEY CITY, NJ 07302

Catch Steak

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.

Catch Steak overall score: 94

Flavor: 10
Choice of Cuts & Quality Available: 10
Portion Size & Plating: 9
Price: 9
Bar: 10
Specials and Other Meats: 8
Apps, Sides & Desserts: 8
Seafood Selection: 10
Service: 10
Ambiance: 10

CATCH STEAK
88 9th Avenue
New York, NY 10011

Le Petit Rooster

NOTE: THIS PLACE IS NOW CLOSED!

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.

Prawn Escabeche

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