Tag Archives: steak

Ristoro del Cinghiale

This week I had the opportunity to meet and dine with Dario Cecchini, the world famous Tuscan butcher from Panzano.

You may have seen him on food and travel shows. The man truly loves life, and, of course, meat.

He, alongside Montefili wines, hosted an amazing meat fest at the new Tuscan restaurant Ristoro del Cinghiale. Each course was paired with one of Montefili’s wines.

This first course was simple but delicious. That’s ricotta and “tuna” made of pork. Somehow it tasted like really great tuna. Amazing!

There was also some really flavorful salumi.

Next was a pair of pasta dishes. Gnocchi with sage and mushrooms, and garganelli with a wild boar bolognese sauce. The garganelli was one of the best pasta dishes I’ve had in a while. Very tasty.

Next, the meats! The first dish to come out was a rack of wild boar that also included spare ribs.

The chops were absolutely incredible. Such a nice flavor. But the ribs stole the show. They were seasoned with a dry rub that included cayenne and fennel seed, which just blew me away. Best ribs ever.

And this “Bistecca Fiorentina” porterhouse was one of the most perfectly cooked steaks I’ve seen in my days of eating beef.

Here, the preparation and flavoring is all about the wood-fired oven and the herbs, the true Tuscan style.

If the steak was aged, I couldn’t sense it. But the tenderloin was incredibly tender, and the strip side was delicious. Again, perfectly cooked – great grilled crust and pinkness from end to end. 9/10.

Now that’s what I call a high protein plate! There was also some spinach and crispy potatoes, as you can see. I really shouldn’t gloss over those potatoes – they were so fucking good!

Dessert was a delicious slice of pecorino cheese topped with black truffle.

I’ll be going back here in the next week or so to try more of their menu; perhaps the half pig head and the sweetbreads parmesan. I think it goes without saying that I highly recommend this place. Their chef seems to be really nailing the spirit of Tuscany. He definitely did Dario proud.

On a second trip here, my wife and I had the tripe and polenta, as well as the sweetbreads parm to start:

This tripe was incredible. Easily a top dish of the year.

Next up, we tried the pappardelle with wild boar ragu. Wildly delicious sauce and meat, and the pasta was perfectly cooked.

The wild boar mixed grill was nice too. It comes with belly, sausage and those delicious ribs.

On the side we had some wild mushrooms. Also really great, and I love the wildness of every dish.

For dessert we had a chestnut tart/pie, and rosemary doughnuts. Both were really tasty. I fucking love this place.

RISTORO DEL CINGHIALE
122 E 27th St
New York, NY 10016

Pomona

This spot took over the space that was formerly Beautique. Chef and partner Michael Vignola, who used to be the head chef for the Strip House restaurants, has created an amazing menu here. My buddy and I tried a lot of stuff, so I’ll get right to it.

Foie Gras Sliders:

Incredibly tender and decadent, cut nicely with some acid from the apple slaw.

Mackerel & Potato Tartare:

The hazelnut, creme fraiche and jalapeno sauce really made this pop. This was so delicious.

Nduja Baked Little Neck Clams:

This is a perfect marriage of the classic seafood and pork flavor combo, with a slight boost of heat from the nduja. Great starter!

Truffled Chicken Dogs:

Probably one of the best upscale riffs on a hot dog that you’ll have. I didn’t get much truffle flavor and there was no brioche bun as the menu suggested, but the texture and porcini mustard were nice.

Duck Burger:

Jurgielewicz farms duck burger patty made of ground breast, confit of leg, foie, and fresh duck liver all seasoned with l’orange spices. Seared and rested in a rich duck jus. Duck skin mayo, grapefruit jam and killer fries. This place is no joke!

Seared Miyazaki A5 Wagyu:

AMAZING! This was dry-aged for 20 days and also cooked in dry-aged beef fat. This is some of the best beef I’ve ever had. 10/10.

Duo of Deviled Rib Eye:

This unique duo packs a powerful smoky and dry-aged punch! It features smoked deckle (bottom) and grilled eye (top), each rubbed with chili, herbs and spices, and served with black garlic bone marrow. This should be on your “must try” list! Chef Michael really nailed this. 10/10.

Creamed Escarole:

I love the use of escarole here in place of spinach. Escarole is such an under-appreciated green. This is a good “creamed spinach” dish for your steak entree. I think more butter and a bit less cream/cheese would make this pop a little more. Or perhaps I’d just like to see a sauteed version with some cannellini beans in the mix to remind me of growing up in an Italian household.

Ripped Sunchokes:

I love sunchokes/Jerusalem artichokes. They’re like an awesome cross between a potato and an artichoke. These were smashed and fried, and then seasoned with shredded pecorino cheese and rosemary. Great side dish.

Goose Fat Tater Tots:

These are so crisp and flavorful. This should be your go-to potato dish here. Awesome.

Chocolate Mousse:

This has a nice texture to it, almost like cheesecake but light and fluffy. Great espresso ice cream to go with it too.

I highly recommend this place. Everything here was very good to outstanding. I can’t wait to try more of the menu and supplement this review over time.

POMONA
8 West 58th St
New York, NY 10019

BLT Steak

BLT Steak overall score: UNRATED

This is a special sort of review, so I am keeping it unrated for now (flavor on all of the cuts was a 10/10 though, just for your own edification). I recently became friendly with the owner of Kow Cattle Co., a domestic wagyu producer out of Iowa that ships directly from the farm to customers and restaurants. No distributors get their hands on this stuff, and the beef goes right back to them after the slaughterhouse. Needless to say they create some great product, most of which is grading out at BMS scores of around 8. This dinner was a special tasting of a few different cuts of Kow, since BLT is now going to serve some of their products on the menu. Check it out:

Wagyu Tongue Reuben

This baby is on their lunch menu, and it is amazing. You may be freaked out by the idea of eating tongue, but it is tender, marbled and delicious. When cooked properly, this is one of the most delicious cuts of the animal. Go give it a shot.

Vietnamese Style Tri-Tip

Perfection! I hope this is on their regular menu, because it is an amazing way to treat an off-cut, or not-so-common cut (uncommon here in NYC steakhouses anyway). There was a hit of fish sauce, fresh herbs like cilantro and scallion, pickled daikon and carrot. Amazing. And look at that sear on the outside!

Wagyu Tenderloin/Filet Mignon

This is pure butter. So friggin good. Great cook temp, great crust on the outside, and super soft inside.

Wagyu Tomahawk Rib Eye

This is served sliced and off the bone. I loved it. Everyone goes nuts for the tenderloin from these Kow folks, but I am a traditionalist. Give me that rib eye!

As for some of the other items we tried from the BLT bullpen, their awesome popovers:

A really nicely crafted terrine/head cheese:

Lamb bacon, which I was excited to see on the menu:

A standard wedge salad:

A great blue cheese olive martini:

Some kind of flourless healthy vegan brownie, that was actually good:

And mini cookie ice cream sandwiches. Good ice cream, but cookies needed to be softer.

Anyway, that does it. I’ll definitely be back for seconds on the Reuben for lunch, and I need to take my wife for the Viet tri-tip.

By the way, you can order all of these Kow steaks online from THEIR WEBSITE. I highly recommend.

BLT STEAK
106 E 57th St
New York, NY 10022

Brooklyn Chophouse

Brooklyn Chophouse overall score: 81

From the crew that brought you Jade Sixty comes Brooklyn Chophouse, located in FiDi (not Brooklyn) and executing a very similar, if not the same, menu as Jade Sixty (Asian starters and entrees, fusion items, and good old American style chops).

Flavor: 6

We had the dry-aged (50-60 days) porterhouse for two.

This had minor dry aged flavor along the edges of some pieces. It was slightly overcooked from medium rare in some parts, but none of that stopped me from devouring it – and the temperature issue is somewhat expected with such a thick cut (2″ at least). The crust was excellent, as you can see.

Choice of Cuts & Quality Available: 8

You have a nice range of steakhouse selections here, all dry-aged and prime from Pat LaFrieda’s operation.

Portion Size & Plating: 8

Portions are on par with steakhouse country in midtown and other places downtown. There are some bargains to look out for, which I will get into below.

Price: 8

We had a comped meal here in exchange for posting pics on Instagram, but the pricing is fair for what you are getting. Think of this place like any other steakhouse, but with some nice Asian items to boot. Speaking of, the $55 Peking Duck is a great deal (more on that below).

Bar: 9

I really loved the bar and lounge area here. They’re also mixing up some great cocktails, like the smoked boulevardier:

The Brooklyn old fashioned is killer too:

Specials and Other Meats: 9

There are lots of other items in terms of specials and other meats. But the main non-beef dish to look for here is the Peking duck. Here is a video of the slicing and presentation:

Make sure you take the remainder of that 7lb duck carcass home and make soup with it. One of the best Peking duck dishes I’ve had, ever. Awesome deal for just $55.

Apps, Sides & Desserts: 7

We tried a bunch of stuff here. Let me get right down to it.

Bacon – nice sweet maple flavor to it.

Pastrami dumplings – these are fun and delicious.

French onion soup dumplings – the skin was a bit too thick on these, and the filling was overly cheesy in some, and overly oniony in others. I think they can benefit from a more even distribution into each sack.

Bacon cheeseburger shumai – absolutely awesome. Get these! I can easily put down three orders of these without batting an eye.

Chocolate cake – dry and we weren’t fans of the frosting.  A bit greasy, like they used shortening rather than buttercream.

The apple wontons were fun though. Mine didn’t have too much apple inside, but I just filled them with the vanilla ice cream instead.

Seafood Selection: 8

There’s a lot of great seafood on the menu, as you might expect from an Asian themed place. I didn’t try any but my next visit will be to try the salt and pepper lobster dish.

Service: 9

Really friendly and knowledgeable staff, timely with everything.

Ambiance: 9

They nailed the ambiance here. It has a great vibe inside, especially the lounge and bar area. The elevated main dining room and private dining spaces are elegant but not stuffy.

BROOKLYN CHOPHOUSE
150 Nassau St
New York, NY 10038

Royal 35 Steakhouse

Royal 35 Steakhouse overall score: 81

My wife and I came here with another couple. We got to try a good amount of stuff, so let me get right to it.

Flavor: 8

We had both the porterhouse and the rib eye. Both came in at about 8/10 for flavor.

Both were cooked to my liking of medium rare with a good crust.

Choice of Cuts & Quality Available: 8

All of the standard steakhouse cuts are available here. They are all dry aged on site, and prime.

Portion Size & Plating: 8

Portions are good, and on par with all the other major steakhouses in the area. For the price, you get a good value here.

Price: 8

Pricing is average for the area, with some good values here and there in terms of portion size and quality. You won’t feel like you got banged out.

Bar: 7

The bar is a small stretch near the front of the restaurant, separated from the lounge area and the main dining room. They make a nice martini.

Specials and Other Meats: 8

There were definitely some specials that the waiter read to us, but we were set on what we wanted from the main menu, so we didn’t pay too much attention. By way of alternative meats, they offer veal and lamb.

Apps, Sides & Desserts: 8

We started with the bacon, half a strip each:

Here I am cutting it with an awesome new knife that I will tell you about soon:

 

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Next was the crab cake. This was killer! Easily one of my favorites in the city. Go get this!

We also tried the baked clams. These had a bit too much breading, so they ate a bit dry. Otherwise nice flavors.

There was also this nice wedge salad. Simple and delicious.

For dessert we had the butter cake. I had high hopes, considering this is my favorite dessert at Del Frisco’s, but here it was a bit too dry.

Seafood Selection: 7

There’s a lot to choose from by way of seafood entrees, but since I only tried the clams so far, I can’t really opine other than on those.

Service: 10

Impeccable. The staff here is amazing all the way from top to bottom, front to back. That’s the way it should be.

Ambiance: 9

I really loved the decor and set up here. They made the most of what would otherwise be a challenging space. There are some awesome booth tables on the way leading back to the main dining room, and the main dining room has super high ceilings with elegant wallpaper and wood trim. Very nice.

ROYAL 35 STEAKHOUSE
1 East 35th St
New York, NY 10016

La Pecora Bianca

My buddy from the Gotham Burger Social Club and I came in here with the intention to split a burger and a pasta dish, but things escalated quickly into a pretty big lunch.

We started with an Aperol spritz, still desperately clinging to the last tendrils of summer.

We went with the gramigna pasta (short n’ curlies). This is made from the einkorn noble grain.

It was served with grumbled sweet Italian sausage, red pepper flakes and broccolini. I loved this! So much better than the popular broccoli rabe and orecchiette versions that you see a lot lately. Here’s a shot of it after a light parmesan cheese snowfall.

We also had a side of eggplant parmesan to go with it. I typically despise the skin on cooked eggplant, but this was a unique preparation in which the skin on the ends of the eggplant acted like cups or little bowls for the cheese and sauce. Delicious.

Here’s that beautiful burger:

It’s two patties made of short rib and brisket, then topped with fontina cheese, crispy pancetta, pickled pepperoncini and calabrian aioli. The bun is outstanding here. It eats like a soft, pillowy ciabatta roll. Perfect for an Italian style burger. It also comes with crispy smushed and fried rosemary potatoes.

I highly recommend this burger. It’s right up there with Ai Fiori and San Matteo as my top three favorite Italian style burgers.

Last up is the hanger steak.

This was a nice and simple preparation. Nothing too complicated. Great flavor, super tender. I only wish it had a better char on the crust and some more seasoning. 7/10.

Great spot. I will definitely be back for more pasta and that burger.

LA PECORA BIANCA
950 2nd Ave
New York, NY 10022

*Note there is another location in NoMad as well.

Chat n Chew

This local diner is in the vein of the American classic in feel, but with a bit less traditional menu items.

They have a great selection of cocktails, which are part of their happy hour menu as well.

I was impressed with the food. I tried a lot of stuff so here it goes:

Mac & Cheese

Great flavor on this and a nice blend of cheeses.

Asian Grilled Chicken Salad

Loved the sesame balsamic flavors on this.

Korean Wings

These are not batter fried in the traditional Korean style, but they are still sticky, sweet, spicy and crisp.

Fish & Chips

These are perfect. The best I’ve had, actually. The cod is juicy and flakey, and the batter is perfectly golden brown and crisp. They get hit with a dusting of curry too so the flavors are great.

Burger

This 10oz monster is great. Classic style, cheddar, LTO. Comes with fries for $15.

Crab Cake

This was nice and meaty. Also comes with fries and coleslaw.

Flatiron Steak

Lean and flavorful, this baby can be eaten with just a good sear on the outside. 6/10.

Coca-Cola Cake

Wow. They re-reduce the Coke back into a syrup and that gets mixed into a chocolate sponge and topped with crispy chocolate cookie bits, and served with a scoop of vanilla ice cream. Really nice.

Give this place a shot! I know I will be back.

CHAT N CHEW
10 E 16th St
New York, NY 10003

Ai Fiori

My steak-eating crew and I came in here and tried 16 different items, so there’s no time for bullshitting. I will just get right down to it.

STARTERS

Dry-Aged Beef Tartare (bar menu)

This was damn good. Not as beautiful as Vaucluse, but it had a different flavor profile (Italian) that worked just as well as the classic French style.

Fried Soft-Shell Crab

So delicious. The zucchini puree underneath was a great Italian play for the sauce element, and the whipped ricotta just made it soar.

Octopus

The radish, white bean and salsa verde made the perfectly tender and grilled octopus shine with a bright pop of acidity.

Tomato Salad

This had stracciatella, pesto and watermelon. Very refreshing.

MID COURSES

Lobster Cavatelli

This sounded amazing but it fell a little short. It was by no means a bad dish. It was just not as stellar as the other entrees. Of course I would prefer this over the tomato salad from the appetizer courses. Duh. I just didn’t get a lot of robust flavors.

Spaghetti with Blue Crab & Bottarga

Winner. This was so delicious. Every aspect of it popped, and the robustness was there, while still preserving the delicate flavors of the crab meat.

Scallops

What made this really special was the corn pudding and toasted corn on the plate. I could eat buckets.

White Label Burger (bar menu)

My favorite of all the Michael White burgers. This one has Calabrian aioli and pickles on it, along with fontina, tomato and red onion. The blend is dry-aged Pat LaFrieda, just like the other White Label burgers as well. What’s really awesome here at Ai Fiori is the potato side that comes with it: pommes dauphines. I didn’t get a good shot, but they are basically breaded and deep fried balls of mashed potato. Again, buckets are needed!

ENTREES

Butter Poached Lobster

Insanity. One of the best lobster dishes I’ve ever had. So tender and flavorful, and it’s a really meaty lobster tail portion size with some sliced claw meat along the side.

Lamb Chops

These were wrapped in caul fat and crusted/glazed very nicely. The snap peas were a nice refreshing touch here to cut the fat, and I liked the use of barley in this dish. One of my favorite grains to eat when done right.

Tomahawk Steak (Costata)

This was an easy 10/10. Michael White’s large format steaks are just amazing at every one of his restaurants. While pretty much identical to the steaks available at Vaucluse and Osteria Morini, there is something to be said about the consistency of these steaks. Every time I visit, they are just as good, and they are all good at every restaurant. These are definitely signature items, and they are 100% worth ordering.

The charred lemon is killer! The rest of the meal was sides and desserts, which were all great but I won’t really dive to deep. My favorite dessert was the chocolate budino. There was some banana incorporated into that. Delicious.

SIDES

Broccoli Rabe

Chicory

DESSERT

Chocolate Budino

Almond Cake

Cheese Plate

I highly recommend both the burger and the tomahawk here. To start, split a pasta and a burger. Then hit the tomahawk for your entree, and get some extra pommes dauphines for the road!

AI FIORI
400 5th Ave #2
New York, NY 10018

Noi Due Carne

I’m always excited to discover a good new Italian place. Noi Due Carne really hits the high mark. Let me get right into it, before I reveal a surprise that I’m meaning to save until the end.

Fried baby artichokes:

I haven’t seen these since Rome, and they were every bit as good here as they were there. Perfectly golden crisp, expertly seasoned, and garnished with a bright citrusy sauce. I could eat this by the bucket.

Grilled marinated sweetbreads:

By far the best sweetbreads I have ever had. They were tender yet firm at the same time, not mushy and watery like other sweetbreads I’ve had. No sinew. All flavor. Amazing.

Spiced lamb flatbread:

You can pass on this. The dough or bread portion is just not up to par.

Beef carpaccio:

This was nicely drizzled with balsamic and had great texture from the crispy sweet potato.

Artichoke ravioli with a lemon and white wine sauce:

These were incredible. I get excited about anything artichoke-related, but my excitement is usually tempered by shitty execution. This place nails both artichoke dishes.

Cavatelli with short rib ragu:

Cavatelli is my favorite pasta. The beef was nicely prepared, and had a pop of interesting flavor from the pomegranate. I liked this.

This baby was made for going viral.

That may look like just an ordinary large meatball, but look inside:

That’s right. Spaghetti INSIDE your meatball!

Not really my cup of tea. Both components end up being a bit off when they’re cooked this way, and I feel like the dish is really only designed for the shock value of the presentation. The meatball itself was nice and spicy though, and the sauce on the plate was well prepared. This is probably something that’s fun to order for the kids though, since kids can sometimes be really picky eaters. Adults should pass on this. Especially men.

Half chicken al Mattone:

This had a great crispy skin on it. The chicken itself was a bit dry in parts, and I wasn’t the biggest fan of the sweet potato puree underneath. But overall this dish was delicious.

Veal Milanese:

This was perfect. Pounded thin and flat, lightly breaded, and fried to a beautiful golden crisp.

26oz rib eye for two:

This is pricey at nearly $130, but there was no waste on it and no bone to beef up the weight numbers.

This was a 9/10 too. The simple olive oil and sea salt preparation really allowed the quality of the beef (USDA prime) to shine. It even tasted dry aged to me.

On the side we had some veggies and fries. Both just okay.

Dessert consisted of some kind of stacked, light, airy pastry with some sort of whipped topping and fruit…

A chocolate mousse cake of come kind, with some kind of frozen treat on top – like an ice cream…

And fondue with frozen banana, ginger snap cookies, marshmallows and strawberries:

The reason I’m cryptic about the pastry and the cake/ice cream is because, well, this place is Kosher, and I really have no idea how they pulled off pastry, whipped cream, cake and ice cream without using dairy. My wife would know, but I haven’t the slightest. Everything was really good.

But yes, that’s right: This place is Kosher. That’s the surprise I hinted about up top. This was the best Kosher meal I’ve ever had in the city, and I think I’ve had three or four? I would definitely eat here again. The fried artichoke, the sweetbreads, the artichoke ravioli and the steak were all top notch amazing dishes. Don’t PASS OVER (KNEE SLAP!) this place just because it’s Kosher and Kosher joints have a reputation for bad food.

NOI DUE CARNE
143 W 69th St
New York, NY 10023

Chicago Chophouse

Chicago Chophouse overall score: 88

My wife and I came here for our second steakhouse meal of the night on our last night in Chicago. While this was steakhouse dinner number two for the day, it was number four for the trip. Four steakhouses in three nights is aggressive. But that’s what I do.

Flavor: 8

We had the pleasure of going on a little tour of the kitchen and upstairs floors in the restaurant before we ate. I even had a chance to see my steak before it was cooked. Dry-aged rib eye:

1500 degree broilers!

This is how it came out:

Nice crust:

It reminded me a bit of my last visit to Delmonico’s. I liked it, but it was slightly over-salted. However, I love that all of their steaks get finished in rendered wagyu beef fat.

Choice of Cuts & Quality Available: 10

You have a wide variety of steaks from both the dry-aged and wet-aged factions, as well as domestic wagyu and other selections. Below you can see some pics from their walk-in, showing wet-aged and dry-aged cuts.

Portion Size & Plating: 9

Portions here are pretty good, and there are multiple sizes of each cut on the menu available to suit your appetite. Plating is in the standard steakhouse style.

Price: 7

The dry aged rib eye was a bit pricey at $69. This is more than NYC pricing, but then again dry-aged steaks are more of a rare thing here in Chicago, I have learned. The pricing on the seafood platter was fair though.

Bar: 10

This ground floor level drinking den is gorgeous, and it reminded me of Keen’s. I would hang out here any day.

They mixed a nice negroni and old fashioned too.

They are even opening a speakeasy on the second floor. I saw some of the pre-construction and it looks like it’ll be awesome.

Specials and Other Meats: 8

There’s a healthy selection of alternative proteins here as well as some daily specials. I didn’t wade into that stuff on this visit though. I was streamlined for the rib eye.

Apps, Sides & Desserts: 8

We only tried the bacon and a dessert, since this was steakhouse dinner number two of the night. The bacon was thick cut Nueskes and glazed with maple syrup. So good.

How does one choose a dessert?

Go with the waiter’s suggestion: creme brûlée cheesecake. Very nice.

Seafood Selection: 8

My wife had a seafood platter for one. They ran out of oysters on the half, so they made up for it with that nice log king crab. This could have used one or two more items to round it out, but $25 is a nice price regardless.

Service: 10

Our waiter George was awesome. Super friendly, knowledgeable and attentive. The house even comped that bacon app for us, which I thought was very kind. The bread selection was nice and warm with spreadable butter too.

Ambiance: 10

I love this place. It’s set in an old townhouse that is rumored to be haunted, but the decor inside is in line with places like Keen’s, where it almost has an urban museum feel for the city of Chicago. When you come here, I definitely urge you to explore and check out everything on the walls.

CHICAGO CHOPHOUSE
60 W Ontario St
Chicago, IL 60654