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Nusr-Et

CLICK HERE FOR MY BUTCHER SHOP!!!

Nusr-Et overall score: 77

HERE IT IS! The review you’ve all been waiting for. “Saltbae” has sprinkled himself all over NYC’s midtown steak scene, and I’m here to let you know how it was.

If you’ve been living under a rock AND on a different planet for the past year, this is Saltbae:

A post shared by Nusr_et#Saltbae (@nusr_et) on

He became wildly famous for being aggressively sexy with his meat – slapping it and rubbing it and what not – and then sprinkling salt on it with a highly unorthodox curled forearm slide technique. It became an internet sensation. At one point I even paid tribute to the craze:

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Over the course of the year his fame and steakhouse brand has spread. He eventually opened up shop here in the greatest city on Earth, NYC, and right in my hood, no less.

Admittedly I had very low expectations for this meal. I read a few negative reviews beforehand, and I was never really a big fan of Saltbae’s elaborate displays on his Instagram profile. But there can be no denying the fact that Nusret is an incredibly talented butcher. He makes it look easy, and it isn’t. He’s also a very nice dude. Despite his showmanship, he’s quiet and humble.

Here’s how it went down:

Flavor: 8

What really intrigued me about this place was the unique spices and marinades being used on some of the menu items. Usually I’m not down with that shit, but I was curious.

For example, the Saslik steak is tenderloin marinated in milk and middle eastern spices.

The flavors were very nice, and I did like the onions, but the meat lacked any char, and it was too wet. It was also incredibly small, and I didn’t like that it was sliced up like stir fry. 6/10.

The other marinade you’ll see here is mustard. This was new to me. But, indeed, there may actually be some unbeknownst food science behind the mustard marinade: The vinegar in it helps to tenderize the meat even further (as if wagyu needs it).

There are two mustard marinated steaks on the menu: (1) the signature Saltbae Tomahawk, which is about 32oz for $275 and also has some dry aging on it; and (2) the Ottoman Steak, which is a similar sized tomahawk for $130, but isn’t dry aged. We ordered #1, and he sliced it table side for us. Here’s the experience:

That’s right: Saltbae himself fed me from his knife.

There wasn’t much flavor coming in from the dry-aging or marinade, but you can definitely taste that there was something different and unique about this steak. It was perfectly cooked to medium rare as well.

The only place where the tomahawk suffers is in the lack of crust on the surfaces.

I chalk this up to the limitations of cooking with a charcoal grill as opposed to pan searing, oven roasting, broiling or cooking on a flat top. 9/10.

We also tried the burger. This is a juicy-ass, thick fucking patty that’s cooked to a perfect medium rare. The unique part is that it’s cut in half and then grilled on the sliced portion as well, for a little extra caramelization.

It definitely lacks in the French fry department, as this $30 monster just comes with a handful of potato sticks on the board with the burger.

The cheese is ample and nicely melted. The delicately-packed grind is nicely formed and has great wagyu flavor and fat content. The onions are perfect. It’s not in my top five but definitely worth trying.

Choice of Cuts & Quality Available: 8

All the meat here is high quality, BMS 9- and 10- scored domestic wet-aged wagyu, just like the strips I sell in my shop. It’s the best domestic wagyu or wagyu/angus cross you can get, and Nusr-et sources it from various companies.

I believe only one cut is dry aged, and that is the tomahawk.

There is a stunning lack of porterhouse on the menu, so I am docking them two points for that. However there are three varieties of rib eye, several types of tenderloin preparations, and a strip/sirloin.

Portion Size & Plating: 8

As far as plating is concerned, something needs to be done with the Saslik and some of the other starters. They kinda look like a piles of dog vomit. Not sure what can be done to remedy that.

The larger, full format steaks look nicer on the wood boards, though. Perhaps the smaller, thinly sliced items need a little more artistry.

Portion sizes are a little bit on the smaller side for the price point, but that is to be expected with domestic wagyu. This product is also not as readily accessible, abundant or wallet-friendly as prime beef. As such, I took that into consideration.

Price: 7

Much of Nusr-et’s current criticism is coming in the form of value or price. I can understand that, especially to the untrained eye. But the meat here is the highest quality domestic wagyu available, and with respect to the tomahawk, even dry aged. I think it’s fair to compare the pricing to The Grill.

The Grill has a 36oz bone-in, dry-aged wagyu rib eye for $270. The tomahawk here it is 32oz at $275, but it also comes with a show, assuming he is in town (I was there for lunch on a Sunday and he was still bae-ing at that odd hour).

Beatrice Inn is even more expensive for the high-end cuts, and they’re not wagyu, just to put things into perspective. Oddly enough, value can be had at Beatrice Inn (pork shoulder, rabbit for two, etc).

Despite the staggering prices, there is value to be had at Nusr-et as well. For example, his unadulterated wagyu rib eye and strip/sirloin cuts are priced at $100 each. I saw his “Istanbul Steak” come out, and it’s only a little smaller than what I sell at $75 per pound, raw. So that’s not much of an upcharge. Here’s what the strip looks like in the meat case at Nusr-et:

I’ll bite.

As for the $100 rib eye, the menu describes it as “thinly sliced.” I hope that’s not like hot-pot meat. But here’s what the rib eye looks like in the case:

Great looking caps there. I’m down with that steak too, as long as “thinly sliced” means it’s pre-sliced prior to serving, table side, and not a glorified stir fry dish like the Saslik.

So is the dry-aging on the tomahawk worth the upcharge here? Probably not, but I’m still glad I tried it. I would have always been curious about it if I hadn’t. Like a closeted homosexual, struggling with locked up desires…

But there were a few places where I did feel ripped off:

Asparagus: $15 for eight relatively unseasoned and boring stalks.

Saslik Steak: Funny that the accents on the S letters in that name closely resemble dollar signs, as the price tag of $70 for about six to eight ounces is too high. This is an appetizer at best.

Despite all that, I didn’t feel ripped off on the whole, at the end of this meal. Then again it was just a light lunch split between four people. Our bill with tax and tip included came to just about $500.

If I was here for dinner I probably would have ordered the same amount of food for two people. Then I might have felt ripped off.

My overall value analysis is this: There are some starters I want to try, so I would certainly go back, but that’s me. I’m also very interested in the asado short ribs. As far as the common cuts of steak go, however, I would much rather have the 32oz wagyu tomahawk at Del Frisco’s for $95, despite the lack of marinade, dry aging or Saltbae showmanship. It has such a great crust, and that price point is bonkers for the size. Cheaper and better. That is, essentially, my short form-recommendation.

Bar: 5

There are no seats around the small, circular bar at Nusr-et. You can stand there and have a drink, I suppose, but that isn’t conducive for hanging out.

There are only a handful of standing-only high tops along the wall as well. I was expecting more from this midtown location. They could have easily attracted a good happy hour crowd and banked big bucks on booze, like the massive collection of Ciroc that sits on a shelf of its own – above even the Macallan 25 and Louis XIII – because Diddy and Saltbae are boys.

That said, I didn’t try any of their splendid looking cocktails. Maybe next time. But they’re a bit pricey.

Specials and Other Meats: 8

The alternatives to standard steakhouse beef cuts are as follows: (1) a full lamb rack, and (2) slow roasted asado short ribs. I would definitely like to try the short ribs. The lamb rack is too expensive at $250, however.

There is at least one item that was a special, not printed on the menu. Essentially it’s thinly sliced filet mignon that gets flash cooked tableside by pouring hot oil over it. If you’re a meat maniac like me, you’ve probably seen videos and images of this kind of thing circulating on the internet for months now.

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I have no interest in this. It overcooks the meat, and it’s wet and greasy when you eat it. Fuck that nonsense.

Apps, Sides & Desserts: 7

As I mentioned earlier, the asparagus pretty much sucked.

But we also tried the baklava for dessert. The staff puts on a ridiculous and unnecessary show to serve it. I hated pretty much everything about this. Observe:

Do you feel like an asshole for having watched it now?

I noticed waiters doing similar shit with some of the appetizers as well. Also dumb and unnecessary in my opinion. The only show should be Saltbae, with the exception of torching shit for the meat sushi appetizer. Fire is pretty much always cool, no matter what.

In any case the baklava was awesome. Not overly sweet, nice moisture, great texture, and it’s served with a crazy good “ice cream” that is somewhere between gelato and cream cheese in texture. Very interesting.

I think this is $15 a slice, by the way. They may have forgotten to charge us for it, unless it was on the house due to how long it took them to bring us the check (see below).

I need to try more apps here, but for now I’m splitting the difference between a ten for the dessert and a three for the asparagus.

APP UPDATE: I tried the carpaccio a week or two later. It was a great value for $30, as I thought it would be much smaller.

Here’s how they prepare it table side:

Seafood Selection: 8

There’s only salmon and chimichurri lobster on the entree menu here. There are oysters, tuna and king crab on the raw bar menu. I cant even begin to think about what the pricing is on the crab and lobster. I think Satan charges less, since he only wants your soul, and not those of your unborn children as well. I didn’t try any of this.

Service: 8

Service here is a mixed bag. At some points it felt rude and obnoxious, yet at other points it was incredibly warm. The joint has only open for a week or two, so in all fairness that could be a part of it.

The manager Rami is amazing. Great guy. And as I said earlier, Nusret himself is super nice. He took pics with us, shook our hands, and was a great host. After witnessing his show in person, I’ve almost grown to like it, if only for the reason that he’s so fucking skilled and fast with a knife. Impressive. Especially in a dimly lit restaurant while wearing sunglasses.

But some of the waiter service needs improvement. Examples:

1) We asked a lot of questions about the menu, particularly the Saslik, before ordering. Our waiter was patient with us and answered whatever he could, which was great, but we still didn’t really get an accurate understanding of what was coming out for the Saslik. Perhaps the menu should have described it as an appetizer-sized stir-fry dish. It certainly shouldn’t be a main course.

2) We asked for water and they brought out one glass of room temperature tap water with no ice for each of us. Then they took the glasses away for some reason after we were pretty much still drinking them.

3) It took forever to get our checks and leave. I honestly think they forgot to bring it out, assuming we had already paid. Not a huge deal, as it allowed us to chat more with Rami and get a pic with Saltbae:

Ambiance: 10

This place is gorgeous inside. The only thing missing is a true bar, as I noted above. The wall of meat fridges near the glass case and grill is pretty fucking impressive, and the high ceilings and huge windows are stunning and reminiscent of Del Frisco’s.

And if Saltbae is in the house, you’re in for a treat.

Photo by @NYCFoodFOMO

NOTE – The numerical score on this review is based on merely five items, and I will do my best to supplement it over time if I go back and try more things. However, as my buddy who ate with me said: The menu is not designed for customer retention.

NUSR-ET
60 W 53rd St
New York, NY 10019

Salt + Charcoal

Salt + Charcoal overall score: 85

A food Instagram buddy of mine, @NYCFoodFOMO, set up an “influencer” dinner here, so I was able to try a bunch of stuff. I was really impressed with the meats. It was difficult to fit this review into my standard 10-category format, as some sections just didn’t pan out like they would for a larger steakhouse. With that in mind, you should focus more on the flavor category, as well as the specific notes I made about other food items. Base your decision to go here on the substance and “meat” of the review, as opposed to the total number. I really loved every single item that I ate here, and I will definitely be back again. Anyway, check it out:

Flavor: 9

Porterhouse: 8/10. This baby is dry aged for 50 days, so it eats really soft with with a nice outer crust texture for contrast.

The aged flavor was on the milder side, but I really enjoyed it.

Both the tenderloin side and strip side were perfectly cooked and tender.

Miyazaki Sirloin: 10/10. Look at this gorgeous slab of beef.

I mean, it’s rare that you find beef that’s really from Japan, so this is a special situation. They cook and serve this very simply – almost like a sushi dish – with ginger and wasabi.

It packs a lot of flavor, and is incredibly tender. A really nice treat.

Choice of Cuts & Quality Available: 7

You don’t have the biggest selection here (porterhouse, strip, off-menu filet, and wagyu sirloin), but the sirloin is highly marbled Miyazaki; the filet is topped with tons of uni; and the other two cuts are dry aged for 50 days. They are in serious need of a rib eye, however.

Portion Size & Plating: 9

Portions are fairly normal here for the pricing, but the plating is gorgeous. Dishes are served in a Japanese aesthetic.

Price: 8

The prices can get steep. This surprised me for a steakhouse outside of midtown Manhattan. That’s the price you pay for high quality beef, though, and the Miyazaki is actually pretty fair compared to other places I’ve seen it.

Bar: 6

There’s not much of a bar scene to speak of, but the cocktails are certainly well crafted. I had a spin on an Old Fashioned, and I loved it.

Specials and Other Meats: 9

They offer an off-menu filet mignon that’s topped with tons of uni. I didn’t try it, but I’ve heard mixed reviews. I did, however, try their lamb and duck. Both were excellent, and some of the best I’ve ever had. No shame in taking a break from beef to indulge in these two dishes. Hell, they even work as shared apps if you want.

Apps, Sides & Desserts: 10

We tried a delicious trio of apps. First was the wagyu and uni roll. This is similar to the item served over at Takashi, with the accompanying shiso leaf and nori paper.

Next up was the uni shooter with poached egg, salmon roe and truffle oil. Delicious, smooth and decadent. I could slam a dozen of these no problem.

Last but not least, the crab cakes. These were generously meaty with a nice lightly breaded crust. Lovely.

Worth noting here: two of the dishes came with these amazing potato cake sides made of dozens of thinly sliced potato. It was buttery, salty and delicious.

Seafood Selection: 9

There’s a healthy amount of seafood on the menu here, as this joint also serves up some killer sushi. We tried a few rolls and loved them all. No pics though.

Service: 10

The service here is outstanding. Everyone is attentive, yet respectful of your space and privacy.

Ambiance: 8

Beautiful rustic wood tones make for a very cozy, warm and inviting atmosphere. I really liked the open view into the kitchen on the main dining floor. While the restaurant is long and narrow, they make good use of the space. And like a traditional steakhouse, there is a private dining room available downstairs, which is where we ate.

SALT + CHARCOAL
171 Grand St
Brooklyn, NY 11249

The Meadow Himalayan Salt Blocks

I was extremely excited to cook a steak on this cool salt block from The Meadow that I received as a gift from a friend.

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Instructions for heating it, from the website, are as follows:

“Put the your salt block on the stove top. Set heat to low, give the block at least 15 minutes to heat up. You may notice moisture accumulating at the edges. As the salt block heats, this will evaporate off. The slower you do this, the better. Allow more time for larger plates, especially 9x9x2 inches and larger. Increase the heat slowly – low-medium for 15 minutes, and then medium-high for 15 minutes. If extremely hot sauté temperatures are desired, increase flame to full high for another 5 to 10 minutes.”

After about 10 minutes on low heat, I heard a loud pop as I was prepping the rest of dinner. I looked over and saw that a few shards of salt had broken off and fallen under the grates of my range. I wasn’t too concerned though, because I read this on their website as well:

“The first few times you heat up your salt block, fissures and cracks will appear, and the color may change from its original pink to a whiter color. This is normal.”

It was my first time using it. Did that disclaimer mean to cover what I just experienced? To be honest, I did think it was a bit off that chunks would fall off, but I figured the company was just putting it lightly on their website. I was wrong. After the requisite time on low (about 20 minutes to be safe), I turned the heat up to medium. After about eight minutes I heard a thunderous bang, almost like a gunshot or firecracker. Then there were successive loud pops afterwards, and this had occurred:

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My salt block exploded. There was salt shrapnel everywhere, and it was pelting me as I made my salad. The shit literally covered my kitchen. All over the place. It took me hours to clean it all up. And nothing was salvageable from this expensive hunk of sodium to even use for curing meats or fish. I had to throw it all away. What a colossal waste. I assume this was a defective product?

I highly recommend that you avoid this product. If you must buy one for whatever reason, be sure to wear body armor when heating it.

Bunk Sandwiches; Union Wine Company; Salt & Straw Ice Cream

NOTE: THIS PLACE IS CLOSED!

A food-biz friend of mine, Jared (@foodandcity), invited me to an awesome event that Union Wine Company hosted at his client’s sandwich shop (Bunk Sandwiches) to fire up some press behind their newest wine-in-a-can, a sparkling wine/champagne in a golden can.

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So my buddy invited his food crew, and the PR folks behind Union Wine invited their crew, so this was a big smash up on the streets of Williamsburg with wine being served out of a vintage 1972 Citroën H Van “Tasting Truck.”

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As it turned out, Salt & Straw, an ice cream company out of Portland (in fact the other two businesses also originated in Portland), was also on-site, serving up delicious, unique and inventive scoops.

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So let me take these down one by one. I’ll start with the ice cream, since that was actually the first thing I tasted.

Salt & Straw

A table inside of Bunk was serving up five wildly creative flavors.

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I tried them all, and I think my favorites were the marionberry habanero and the gin spiced blackberry jam. The habanero had a great kick of spice at the end, but everything was mellowed by the sweetness of the ice cream. The gin spiced blackberry jam popped with a zing of flavor from the juniper spice and the blackberry added a nice roundness and hit of sweet.

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All of the ice creams are top notch quality and extremely creamy. Even the sorbet was rich, creamy and not icy like you’d expect.

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You can only get this shit in the Portland and Los Angeles areas at the moment, so this was a special treat. People were freaking out to get a taste. Hopefully they will open up shop here in NYC soon.

SALT & STRAW
Various Locations
Portland, OR
Los Angeles, CA

Bunk Sandwiches

The awesome people at Bunk passed around three different food items while we sipped canned wine and sucked the ice cream off of plastic spoons. The first thing I tried was this muffuletta.

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I’ve been searching for a good muffuletta sandwich in NYC since about 2008. I think I finally found it.

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I first became aware of these during a trip to New Orleans, where food history indicates that they became popular among Italian immigrants in the old days. My wife and I passed by some place late at night, and I saw these giant hamburger bun looking things through the window. I thought they were giant burgers!

It turns out they were large Italian sandwiches. To be precise, these are sandwiches made with layers of various Italian meats and cheeses that are topped with an olive salad or olive spread “salsa.” All of this is then assembled upon a type of Sicilian sesame bread called muffuletta. So, yes; the sandwich is technically named after the kind of bread it’s served on. There’s also some contention about whether it is spelled “muffuletta” or “muffaletta,” apparently. But if you’re ever in NoLa, the uncontested, undisputed place to get these is called Central Grocery, and it’s right near Cafe DuMonde, which is famous for its beignets… so two birds.

Okay so Bunk makes an awesome version of this sandwich on what seemed to be a foccacia bread. So delicious. The meats were all good quality, and the olive spread was coarsely chopped with all different colors and styles of olives in the mix. So fucking good. It didn’t matter that the bread was different to me, because the flavors were all well represented.

They also served up some pork belly Cubanos.

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These were both toasty and tasty! The pork belly was sliced really thin so the meat just melted in your mouth.

Last, mole tots! These tater tots were topped with a mole sauce, fresh cheese, red onions, avocado and cilantro.

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Noah, the man in charge over at Bunk, referred to them as “totchos” (tot nachos, in case you suck at life). They were delicious and very inventive, which seemed to be the theme of the day given all of the unique shit I was tasting.

I definitely need to get back here for a real deal meal with my wife, not only for a muffuletta fix, but because their menu is chock full of amazing sandwiches.

BUNK SANDWICHES
740 Driggs Ave
Brooklyn, NY 11211

Union Wine Company

And now for the wine… I tried a few sips of everything they were offering. They had a pinot gris, which was nice and dry, if that’s your thing and you like white wines. They also had a rose, which was mildly sweet, crisp and refreshing. The champagne was fun, though I am not really a champagne guy to begin with, so I may be the wrong guy to ask about that. The pinot noir was pretty good though. It was light, and had hints of cherry. But the wine cooler was actually great. At 6.5% ABV this is like a fruit beer, of sorts, made with several different fruits and herbs/spices. It tasted like blood orange or grapefruit, though those fruits were not used in making the drink.

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Wine in a can is taking off! And I bet the boys from It’s Always Sunny in Philadelphia are laughing their asses off about it. Their joke is turning into reality. Life imitates art?

UNION WINE COMPANY
19550 SW Cipole Rd
Tualatin, OR 97062

Kubara Ramen Broth

Kubara makes ready-made ramen broth. They currently offer shio (salt), shoyu (soy sauce) and yuzu shio (citrus salt) flavors. All are robust and full of flavor, but I like the shoyu (soy sauce) the best. All broths are based in seafood and kelp, but I am blown away by the depth and intensity they all have.

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For more information about ramen, check out my Guide to Ramen Styles. Enjoy!