Tag Archives: snow beef

Vinyl Steakhouse

Vinyl Steakhouse overall score: 84

I was recently invited into Vinyl Steakhouse for a complimentary meal in exchange for posting some photos on my Instagram account. But as you know, I like to keep it real in my reviews here, for all you meat maniacs. Let’s get into it.

Flavor: 9

My wife and I shared both the boneless 16oz wet-aged cajun rib eye, as well as the dry-aged porterhouse for two. Both really hit the mark for flavor. I only took a point away because the porterhouse was cooked a slight bit beyond medium rare.

As you can see, this was mainly isolated to the grey banding, but, honestly, I don’t think it took much away from the over all experience (9/10).

The rib eye was pretty much cooked perfectly. The cajun flavor was light/mild, but I think it was the right move to use a fresh cut rather than an aged cut for this, as the flavors may have wanted to compete a bit. Perhaps a marinade would pump up the flavors a little more (8/10).

Also worth noting here, the steak sauce it blessed with white truffle, so you’ll definitely want to try it. This is one of the only steak sauces that I actually used at a steakhouse. It was incredible!

Choice of Cuts & Quality Available: 9

There’s a great selection of both aged and fresh steaks, as well as bone in and boneless steaks, and steaks for one or two. The beef hails from Greentree Packing Company, and the chef, Alex, told us that their dry aging room is adorned with planks of cedar wood and salt blocks, which are said to impart flavor and create a nice environment for aging beef. I definitely tasted some of that dry aged flavor on the porterhouse, so the tricks they’re doing worked.

Portion Size & Plating: 8

I dig the plating here. They scrapped the traditional steakhouse style of all white, plain looking plates, and went with a little bit more style that’s unique and fitting to their vibe. A ring of gold, patterns, grooves. Very vinyl/wax. As for portion size, the apps and sides were nice sizes for sure. A hulking 6-8oz crab cake; enough beef carpaccio to satisfy a light appetite; two turnovers on the dessert plate. It works. The single portion steaks are a little on the small side (8, 10, 14 and 16 ounces), however, I think this was done to keep the prices from being jaw-dropping. The US has seen a massive bump in beef prices, so I appreciate the effort at keeping steaks to a comfortable size for the price.

Price: 8

A 16oz fresh cajun rib eye (no bone) comes in at $59, and the steaks for two (porterhouse or rib eye) are $139, aged, at 36-38oz. I think this is really fair, especially given the quality.

Bar: 8

The bar here is nestled midway into the restaurant, past the host and turntable area, and just before the intimate yet social dining room. Without window space, the bar area is dim, but there are some seats along the front window near the record player that would be fun for cocktails. In fact, that’s where we ate, because the light was perfect there.

The cocktail menu is awesome.

We tried four of the signatures, each one better than the last. I highly recommend the “Magickal Childe,” named after the Wiccan store owner that used the space before them (pictured above).

Specials and Other Meats: 6

They have some chicken on the menu, but nothing else by way of red meat flesh other than beef. I appreciate the beef-forward menu big time, so don’t let the lower score here fool you.

Apps, Sides & Desserts: 9

We started with a crab cake. This was awesome. The roasted corn really made it pop.

We also tried the beef carpaccio. The slight age on this, as well as those dots of spicy horseradish mustard, took it to the next level. This is one of the best I’ve had in a while.

On the side, we tried the marrow corn, which was really nice and carved right off the cob, served in a husk.

For dessert, we tried the cherry turnovers, a la mode with vanilla ice cream. I liked these; not too sweet. The more discerning Cake Dealer thought the dough was a bit thick in parts, and slightly undercooked.

Seafood Selection: 7

There’s scallops and salmon here by way of entree selections from the sea, but we didn’t try them. We did enjoyed the crab cake though, as noted above.

Service: 10

The staff here is awesome. Everyone is excited about the menu, from the drinks all the way to the desserts. Very friendly, even when it comes to music disagreements! That’s right: you may hear the in-house audiophiles debating music as they swap out records to play. They even asked our opinion, which I thought was pretty cool.

Table bread is excellent, by way of Balthazar. Pictured here is sourdough and baguette, but they also offer focaccia (all on the house with creamy, whipped honey butter).

Ambiance: 10

These guys really made great use of the space, and, in doing so, created a very unique dining experience based off of the GM’s passion for, and background in, the music industry (he was a producer and record label owner). The front DJ area takes you back to the old days when the living room, basement, or bedroom, was lined with book shelves containing LOTS OF WAX.

They generally like to play whole album A and/or B sides right through, just as many of the artists intended (these days, you’re lucky to get two good songs on an album, let alone a great concept album that you actually want to play start to finish).

We pretty much finished every last bite of food here, despite ordering like animals. So i’ll definitely be back here for more, and soon. Give this place a shot!

VINYL STEAKHOUSE
35 W 19th St
New York, NY 10011

Brooklyn Chop House (Times Square)

The new Times Square location of Brooklyn Chop House delivers everything you know and love about the downtown location. As such, this review is really just a piggyback on that with the same scoring, showing the new stuff I tried below.

Nice crisp martini from the smallish (for the location) but well appointed bar.

Great seafood “pac man” dumplings.

Dough was a little too thick on these philly cheese dumplings:

Perfet “crispy” filet.

Whatever this new crispy preparation is on the menu – I like it. 9/10.

Bacon a little underwhelming for the price point, but tasty.

Nice aged rib eye on the bone. 8/10. Definitely some steak improvement over the one downtown.

The sizzling plates will literally splatter all over the table, so watch your clothing!

Lobster fried rice was low on both lobster and fry. More like a steamed rice. A bit mushy.

Ultra rich “double height” chocolate cake, served on it’s side.

This was a comped meal in exchange for some posting on social media, but this is what the bill would have been. Pricey steaks!

TOTAL SCORE 81/100

BROOKLYN CHOP HOUSE
253 W 47th St
New York, NY 10036

& Son: The “Steakeasy” in Back of Mel’s Burger Bar

I recently discovered this steak speakeasy in the back of Mel’s Burger Bar:

This joint is incredible. I love the warm, dim ambiance. Very old school, and reminiscent of Donohue’s.

I’m a little biased since Golden Packing supplies this place with their proteins, but I was absolutely blown away by the burger.

This is a prime 8oz patty made from the ends of striploins; a steak burger, if you will, served up in the style of an elevated and colossal Big Mac. Best burger I’ve had in a long time.

They offer a la carte menu pricing, but the way to go here is with the set menu full dinners. In the set menu, you either get a steak ($49), burger ($33), or chicken ($39), along with a side, a salad and a dessert. Great deal!

When you go, you definitely need to get this carbonara mac and cheese as your side:

The steak they’re offering right now is a grilled sirloin, and soon they will be adding this prime strip steak to the menu (likely for a little bit more money):

It’s a stunner. We sampled it, and it was delicious – an easy 9/10. I’m just pushing for a larger cut. This sample was 12oz. I think 16oz would be better for this place, and maybe aged.

& SON
1450 2nd Ave
New York, NY 10021

Hawksmoor

The high-end English steakhouse chain Hawksmoor has finally landed here in NYC. I’ve been looking forward to trying this place since I heard the rumors of its opening, pre-covid. It recently opened its doors, and I was able to try it out before the holidays (after which I’m assuming NYC will go into lockdown mode again over this new Omicron variant).

Anyway here’s the review – that’s why you’re here:

Hawksmoor overall score: 88

My wife and I came here for a quick meal before catching a flight to Spain. She had a credit for something like $56 so that covered the steak.

Flavor: 9

As far as steaks are concerned, we only tried a 40oz aged rib steak that they had as a special for the night. It was great, although a little bit under seasoned. In fact, a few items throughout the meal needed salt, but otherwise excellent. The steak had a great cook temp and a nice charred crust with good aged flavor throughout.

We also split a cheeseburger as an app, which I thought was great. I typically don’t like brioche buns for a burger, but this one help up nicely. The meat was cooked perfectly.

Choice of Cuts & Quality Available: 9

There’s a good selection of cuts here, both boneless and bone-in, staple cuts and irregular cuts (like rump), prime and aged. But they may need to beef up their availability, because by 7pm they only had two 30oz porterhouse steaks left on a Thursday. I know it’s the busy season, but this shouldn’t happen at a steakhouse. I had to take a point for that.

Portion Size & Plating: 9

Portion sizes ranged from 10-40oz, and nicely plated on Staub cast iron pans. Other dishes were sufficiently fun, yet elegant, without being stuffy, which matched the whole ambiance of the place.

Price: 7

The pricing here is definitely on the high end when you compare it to other steakhouses in NYC (especially the ones that are part of larger chain ownerships). On the flip side, Hawksmoor touts a “natural beef” program, so that niche market of steaks is expected to come with a price tag premium.

Bar: 10

The bar is a great place to sit and eat (which is what we did), and they offer some inventive house cocktails in addition to an impressive selection of bottles behind the bar. One negative: the martinis are small, but at $12 for Beefeater 24 it’s a more than fair price. Michter’s 10 year is $28, and the 20 year is $118 (we had some of that deliciousness).

Specials and Other Meats: 8

I would definitely come back to try the veal, but I was a little bit surprised at the lack of pork and lamb options on the menu of this English chop house. Other than beef, they only offered a chicken dish by way of alternative meats. Nonetheless, the 40oz rib steak that was on special was awesome, and I can respect a steakhouse that’s LASER focused on beef.

Apps, Sides & Desserts: 9

We tried a bunch of stuff, and all of it was great. The aged rump steak tartare with pickled shiitake mushrooms was unique and had a mild sweetness to it, along with a gorgeous orange egg yolk.

I really loved the bone marrow roasted oysters. Top notch, and a must order!

The potted beef was good but needed a little bit of salt. Awesome onion marmalade and Yorkshire to go with it.

I would pass on the triple fried “chips.” They had a good crisp on them, but overall they lacked personality and seasoning.

That little red bottle is actually the surprisingly good tomato-based steak sauce. Give it a shot!

The desserts that we tried were both masterpieces. When you go here, make sure you get either the Meyer Lemon Bomb or the Sticky Toffee Pudding. Wow!

The tribute bites, however, while beautiful and tasty: I would pass on those next time.

Seafood Selection: 7

The oysters were awesome, but we didn’t try either of the seafood mains that they offered on the menu (lobster and halibut). Maybe next time, but likely not. Again; only two offerings, but I respect the focus on beef here.

Service: 10

Our bartender was incredibly knowledgeable about both the food and drinks, and she made excellent suggestions when we asked for recommendations. Everyone in the front of the house was really nice and helpful.

Ambiance: 10

Both the bar room and the main dining room here are beautiful. Elegant, steakhousey, bustling, fun, and energetic. And good music, too, not too loud.

Here’s something from the dining room that was very apropos – seems like both are being diminished lately.

I can’t wait to go back and try more of the menu.

HAWKSMOOR
109 E 22nd St
New York, NY 10010

Carne Mare

Carne Mare overall score: 90*

Carne Mare is a great Italian steakhouse down in the seaport. My wife and I went with another couple this past weekend, and we really dove in!

Flavor: 10

We had both the prime rib and the 45-day dry aged porterhouse for two. If I had to pick a favorite between the two, it would be the prime rib.

It was “porchetta spice” rubbed on the outside, and cooked to a perfectly tender and juicy medium rare inside. It floated in a shallow pool of veal jus. Amazing. This baby now ranks in my top 5 for sure.

The porterhouse was nicely cooked and served on a metal platter with bone marrow, herbs, a light watercress salad, and blistered cherry tomatoes. Great aged flavor, and even cook temp all over.

Choice of Cuts & Quality Available: 10

I wanted to take a point here because they ran out of the duck that we wanted to try, and also because the prime rib is very limited. By 8pm on a Friday, there were only two pieces left. Go early! However, I decided to restore the point, since I wanted to try the veal over the duck anyway, and that’s what we ended up having.

Portion Size & Plating: 10

The prime rib was 16oz, and the porterhouse was 45oz. Both are robust. Other portion sizes were healthy as well, especially for the carpaccio apps, which I find are typically small.

Price: 7

This joint is definitely pricey. At $66 for the prime rib and $185 for the porterhouse, you are well over the average for NYC pricing. However, the quality is top notch, so I didn’t feel too burned over it. In hindsight, I probably wouldn’t order the porterhouse again since it comes out to $92.50 per person. That’s high!

Bar: 10

The bar here is beautiful, as is the entryway into the bar room.

With views of the water, this is almost unbeatable. They have a great selection of cocktails and booze, and I definitely enjoyed the martinis they mixed for me.

Specials and Other Meats: 7

There were no real specials read to us, but I didn’t expect much from a steakhouse with such an extensive menu. We did try the veal milanese. This was good, but it could have been better. It was breaded and fried whole, without being pounded flat like a traditional milanese dish.

Because of that, it had a bit too much chew. I also expected a mix of greens to be on there as well, which is common with a milanese.

Apps, Sides & Desserts: 10

What an awesome set of apps and desserts. First off, the octopus and veal carpaccio apps were probably the best apps I’ve had in a long time. Please make sure you get them.

On the side, we had a roasted and smoked beet (which was actually a veggie entree item), mushrooms and roasted carrots. All of them were great, but when you go, you should focus on the mushrooms (marsala style with porcini cream).

The baked spumoni is an absolute show stopper with layers of chocolate, vanilla, cherry and lemon inside. Save room for dessert!

Seafood Selection: 6

All of the seafood we tried was great, and the selection was nice as well. The main letdown of the meal was the spicy lobster spaghetti. I just sorta fit it into this category though, so don’t let this be an indication of their other seafood entrees.

It was cooked nicely, but the portion of pasta was on the small side (lobster was large though). Also, there was no real spice to it. Meh. Good pasta, but not enough of it and not spicy as advertised.

Service: 10

Our waiter was amazing, as were the hostesses, bartenders and managers. Our first table had a leak from the ceiling overhead (it had just started to pour, thunder and lightning). They swiftly moved us to a table that had an even better view, and they graciously gave us a bottle of wine that was worth nearly $200. We were blown away.

Also worth noting: they serve amazing table bread here, in the style of pull-apart bread. They will just keep bringing it out if you ask.

Ambiance: 10

This place is really nicely appointed. I can’t wait to go back and experience a meal in the bar room. High ceilings, good music, not too loud and not too quiet.

CARNE MARE
89 South St
Pier 17
New York, NY 10038

Primal Cut Grille

The menu here at Primal Cut Grille (Inside the Sapphire 39th Street strip club) is largely the same as the menu at Primal Cut (inside the Sapphire 60th Street strip club). This review is just a photo dump of the items we had there, with reference back to the original review of the 60th Street location (which is now undergoing renovations). Also check out this cool video of their baller’s steak, the Golden Tomahawk:

La Grande Boucherie

Boucherie just keeps the hits coming! Even in the face of a global pandemic, these guys opened up shop in spectacular fashion. While the menu is similar to their village locations, this joint offers Chef Dom’s incredible prime rib.

Nice and thick – 9/10!

We also took down their pork and veal chops, both of which were stunning and delicious – 10/10.

What really stands out to me about this place is the decor. The joint is situated on 6 1/2 Avenue between 53rd and 54th Streets in midtown. The restaurant spans the entire length of the atrium, with high glass ceilings overhead.

It’s a beautiful place to eat, and much of it is technically outdoors. The Christmas season is very special here, with their massive tree in place.

The floors are heated, so you’ll actually feel warm even when sitting outside.

Like their other locations, they still have a nice meat/charcuterie area, stocked with legs of prosciutto and even dry aged steaks.

All of their classics are well represented, like escargots and absinthe cocktails.

We especially liked their seafood apps like the shellfish tower (the raw bar here is incredible – almost as big as their regular bar), the smoked salmon, and the whipped cod and potatoes.

And the broiled lobster? INSANE!

Since everything is pretty much the same aside from the prime rib and a few other menu items, I’ve decided to piggyback this review off of my reviews of their other locations in the West Village and Union Square. Definitely get over here ASAP and give it a shot.

Overall Score: 95

LA GRANDE BOUCHERIE
145 W 53rd St
New York, NY 10019

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 (RIP)

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 (RIP)

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.

REPLACEMENT #1: Carne Mare

What a prime rib! 16oz of porchetta spiced crust, served in a puddle of veal jus that will knock your socks off.

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.

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

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