Tag Archives: west village

American, Burgers, Non-Steakhouse Steaks, NY Strip, Other Cuts, Restaurant Reviews, West Village

Jack & Charlie’s

November 7, 2021 Johnny Prime Leave a comment

Jack & Charlie’s just opened on Greenwich Avenue near 8th Avenue.

The place is absolutely stunning inside. The color scheme is mid century greens with dark wood paneled walls and floors. The odd shape of the building space makes for cozy and interesting nook-like seating in some corners. This was my favorite table in the joint:

Here’s the main bar:

Incredibly gorgeous art deco vibe there. There’s also an oyster bar in back, beside a wood fired brick pizza oven. Love those subway tiles:

Speaking of bars, the cocktails here are really nice. This first one is called “Needs a Name.” Basically a sort of coffee old fashioned, I suppose? Super unique, really tasty. The other is a martini called “Slightly Promiscuous,” with a goat cheese stuffed olive.

Anyway, lets get to the food, because it was amazing.

We started with three items: First, the Littleneck Clams Casino.

These were so good. Only down side: we wanted bread to soak up all that delicious lemony, buttery sauce.

Next, Shepherd’s Pie Croquettes, from under the “Bar Bites” part of the menu.

Note here that the bar does offer secret menu items that aren’t available at the table, such as French Dip sandwiches. However, the full dinner menu is available at both bars.

Anyway these were perfectly crisp outside, super soft and flavorful inside. And also not too insanely hot to eat right away. The kitchen is on point, and knows what they’re doing in terms of food temps so that diners don’t destroy the inside of their mouths.

Lastly, the steak tartare:

By far one of the best, most flavorful I’ve had in a long time. It’s made from hand cut tenderloin, and it’s dressed and spiced just right.

For our mid course, we had a salad and a pasta. The chopped veggie salad was surprisingly delicious. It had all the usual stuff which you can see, as well as radicchio, artichokes and hearts of palm. Some of my favorite things for salads.

The strozzapreti pasta with rabbit was killer! It had a really nice flavor that reminded me of the pasta e fagioli (aka “pasta fazool”) that I ate as a kid. The green in there is arugula.

I can’t wait to go back and try their other pasta dishes. All of them looked and sounded amazing. Update for the wild mushroom agnolotti – amazing!

Very nice bolognese too, and I’m generally not a fan of that dish.

For the mains, I had to try the two items that Chef Ed Cotton makes from what we supply them at Golden Packing. Each week, we send them ground duck and prime grade export ribs (whole racks of rib eye). Here’s what Ed does with the ground duck:

That’s a bone-in duck meatloaf!

I’ve never really eaten meatloaf, unless you consider Italian meatballs to be some kind of cousin to meatloaf. I was blown away by this. So flavorful, and the glaze on that thing was incredible. Make sure you get this when you come here.

With the export ribs, Ed makes slow roasted, pastrami rubbed prime rib.

This is only available on Friday’s and Saturday’s, first come first served, and while supplies last. I asked for a chuck side cut, and Chef Ed obliged!

Huge cap on that (spinalis). And the meat was probably the most tender that I’ve ever had for prime rib, even in the more densely structured eye/center muscle (longissimus). It comes with au jus, horseradish cream, warm popovers and a spice rubbed rib bone.

The meat on that is so delicious!

On another trip, I tried both the half roasted chicken and the strip steak frites. Both were AWESOME!

The strip is an easy 9/10, just shy from a perfect score because it wasn’t dry aged. But it doesn’t matter because it was really juicy, and wire to wire pink.

Also, this 14oz pork chop with peppadews is great as well!

On the side, the hen of the woods mushrooms were out of the park! Meaty, earthy, and full of flavor. I had no interest in the traditional creamed spinach when I saw these babies on the menu.

For dessert, banana pudding!

This, with that scoop of ice cream on top, was just heaven. What a way to end a meal! Also rice pudding, really nice with fall flavors.

I can’t wait to go back here and try more stuff. There’s also a tomahawk rib chop and a strip steak on the menu, which are fired in the brick pizza oven at 750F! Gotta be good.

BURGER UPDATE!

This monster was really tasty. I really liked the char and seasoning on the patty.

JACK & CHARLIE’S
118 Greenwich Ave
New York, NY 10011

American, Burgers, Non-Steakhouse Steaks, Press Reviews, Restaurant Reviews, Rib Eye, West Village

Ardyn

June 27, 2019 Johnny Prime Leave a comment

I finally got a chance to check out Ardyn, the restaurant that former Charlie Palmer Steakhouse chef Ryan Lory opened in the west village.

The space is beautiful, with a rustic, woodland feel to the dining room.

There’s also a beautiful bar with great cocktails and $1 happy hour oysters from 5-7pm (along with drink specials).

We started with a couple of raw fish dishes. Hamachi tartare and fluke crudo.

Both were awesome and pretty, but if I had to choose one to go back to repeatedly, it would be the hamachi.

Chef Ryan is becoming known for his gorgeous plating – very aesthetic. He also became known for his 50/50 burger at Charlie Palmer. It’s 50% smoked bacon and 50% brisket, with some dry-aged wagyu trim and fat in there to take it over the top.

The only down side here was the thickness of the pickled tomato slice. Half the thickness would be perfect, but that acidy pop did do a great job of cutting the buttery fatness of the rich and well-seasoned burger.

Make sure you don’t neglect the fries here with your burger. They’re amazing and possibly some of the best I’ve ever had.

All the sides were nice, in fact, from the shishitos to the carrots to the greens.

The pastas here are also excellent. We tried two: ramp garganelli with morels, and squid ink cavatelli with uni cream.

It was tough to choose a favorite between the two perfectly cooked and plated pastas, so I suggest getting both if you have room.

But the mains really shined.

First, this absolutely stunning duo of duck containing crispy sliced breast and a house made sausage.

The breast was nice but the sausage stole the show – like when Lex Steele stars in a porno flick with some ugly broad that has gross fake tits.

Of course we had to try the 45-day dry-aged Snake River Farms domestic wagyu rib eye.

This thing was incredible. It had a sexy, deep brown maillard crust on the surface and a rare cook beneath. You can still see the flecks of marbling in the flesh! It could have been cooked slightly longer, but the beef was so high quality that you could eat it like this even without the fat fully rendering out. 9/10.

Dessert was equally stunning. This choclate layer cake with pistachio ice cream was really rich and moist, like Paris Hilton in 2003.

This custard was light yet very satisfying.

And this asian style grapefruit/pomelo dessert was just the right kind of acidy and citrusy way to end the meal with a cleansed palate.

I definitely recommend this place. And if you want a seat close to the action, head to the back and pop your ass onto one of the stools that faces into the kitchen. Be warned though – it’s warm back there!

ARDYN
33 W 8th St
New York, NY 10011

American, Burgers, Nolita/Soho, Restaurant Reviews, Tribeca

Houseman

March 12, 2019 Johnny Prime Leave a comment

I saw some Instagram photos of a great looking burger from this joint, so I had to go check it out.

The Houseman burger is a double patty with melted swiss, griddled onions and mushrooms, all cooked perfectly and slapped in a toasted potato bun.

Really flavorful, and dangerously easy to crush two or three of these in one sitting. For $20 it comes with fries, and you can get a $2 beer with it as an add on. Great deal.

HOUSEMAN
508 Greenwich St
New York, NY 10013

American, Burgers, Restaurant Reviews, West Village

Chumley’s

March 12, 2019 Johnny Prime Leave a comment

I finally made it into the “new” Chumley’s to try the burger. Despite my depression over the massive change this place underwent, the joint is still really cool. I’m also happy it’s back open after all that time being shuttered.

But it no longer feels like a bar. It feels like a restaurant, and the menu reflects that.

As you can see from the menu description, this baby is rocking bone marrow, crispy shallots, “Chumley’s sauce,” and good old American cheese. The burger itself is two large patties. Although it’s a bit unwieldy to eat with your hands, it’s huge on flavor. It was absurdly delicious. Rich, heavy, and robustly flavorful.

The marrow really adds a depth of beefiness that’s unrivaled in other burgers, and the Chumley’s sauce tastes almost like a gravy of sorts. I think this would be fine as a single patty, but at $29 you’re certainly getting your money’s worth. Especially considering that they give you a mountain of delicious, golden-crisp French fries that have been tossed in beef fat after they come out of the fryer. Awesome.

This burger is definitely worth getting.

CHUMLEY’S
86 Bedford Street
New York, NY 10014

Burgers, Carcass Club/Beast Feast, French, Press Reviews, Restaurant Reviews

Bistro Pierre Lapin

September 4, 2018 Johnny Prime Leave a comment

NOTE: THIS PLACE IS CLOSED

Dining at Bistro Pierre Lapin was probably one of the best French culinary experiences I’ve ever had. Everything I ate was either good or bordering incredible. The meal began with a “slice” of pate, a plate of butter, olives and herb truffle goat cheese, and a basket of small French baguettes that were really hard to stay away from, even though I knew I was about to indulge in a massive and decadent French feast. This may be the best table bread in the city.

Next up was a foie gras mousse, which was silky smooth and one of my favorite bites of the night.

These little guys are pig’s ear pinwheels stuffed with spicy sausage. Really nice.

This head cheese incorporated a boiled egg in the middle. The flavor and texture on this was incredible. This is a must try.

The deviled eggs were great, getting a great pop of texture and flavor from the bacon and pickle additions.

This is a bunch of pig head meat that was deep fried into a delicious patty. Awesome.

This was probably the most unique preparation of escargots I’ve ever seen. They were served with a sunny side up egg, peas, fava beans and a garlic-butter sauce.

The frog’s legs here are the best I’ve ever had, and was one of my favorite dishes of the night. If you have never eaten frog’s legs before, get them here so that you are forever spoiled.

They offer two styles of burger here. The first is a simply grilled burger with foie gras on top, sandwiched between two slices of Texas toast.

They also have an American style burger here as well, with the traditional fixings.

I preferred the American burger over the Texas toast burger, but both were very tasty.

Speaking of toast, this preparation of cognac flambe mushrooms on brioche toast was delicious. I could see this going over really well with the NYC brunch crowd.

These tortelloni are stuffed with rabbit and served with sweet peas in a carbonara sauce (you can see the yolk).

One of the best dishes I tried here was this “Shake N Bake” style breaded pork chop, served with an au poivre sauce. There’s a great story associated with this dish that goes back to when Chef Harold Moore’s mother used to cook pork chops at home. Apparently she used to overcook regular pork chops, but when she followed the instructions on the box for “Shake N Bake,” they came out perfectly every time. So Harold came up with his own breadcrumb mixture here, and the dish is a tribute to his mother’s Shake N Bake dinners at home.

The chicken for two is a great way to go if you’re looking to share:

But I would recommend the leg of lamb if you are going with a group:

This beauty is deboned, stuffed with herbs and spices, rolled back onto the bone, covered with sauce and roasted for hours.

The result is a prime-rib like texture and some dangerously tender and delicious meat. You have to request this a day in advance, and it will feed four to six people with ease.

As for sides. I tried both the clarified butter fries and the truffle fries. Both were excellent, but I think I preferred the truffle fries.

Both the potato gratin and the potato puree were delicious. Between those, I prefer the gratin.

The broccoli was pretty good too. That brown plate at the bottom is actually foie gras stuffing for the roast chicken dish. That stuff is crack.

I will definitely be back here to try more dishes from the entrée menu, and most certainly the artichoke salad. And don’t forget to try one of their tasty and beautiful cocktails. This is their French margarita:

BISTRO PIERRE LAPIN
99 Bank Street
New York, NY 10014

Burgers, Full Points for Flavor, Non-Steakhouse Steaks, Other Cuts, Porterhouse, Restaurant Reviews, Rib Eye, West Village

4 Charles Prime Rib

September 5, 2017 Johnny Prime 4 Comments

I agonized a bit over whether I should review 4 Charles Prime Rib within my 10 categories for steakhouses. In the end I decided to review it as a regular restaurant, as I felt the steak selections were so LASER-focused on prime rib that the overall score would be artificially low if plugged into the steakhouse review framework.

But who cares, right? You bastards just want to see the pretty pictures and know whether I think you should eat here.

The short answer: YES! Eat here immediately.

I was here with my wife and two other friends to do a full-cavity search on this restaurant menu’s ass. No gloves. No lube. Raw and dirty. Here’s what we ate:

THE BURGER

We split this as an appetizer, and yeah, I know: We didn’t get it “au cheval” style like in Chicago, with the egg and bacon on top. There were several reasons why we didn’t: (1) Overkill. It would be too fucking tall with thick cut bacon and a fried egg sitting on top of this double cheeseburger. And with the addition of lettuce and tomato? Fuhgettaboutit; (2) One of my friends can’t eat egg yolk; and (3) After I spoke with some friends whose burger opinions I value, it was clear that baconless and eggless was the way to go.

So how was it? Great. It’s crafted in a similar style to Genuine Roadside or Hard Times Sunday, where they serve up classic American doubles. However, at those places you’re paying half the price for something that I felt was just as good, if not better. My opinion: skip the burger. It’s great, but not worth the $20 price tag (fries not included).

On a second trip, I was able to get it with “the works” because I wasn’t sharing with someone who had an egg allergy. Much better.

THE FRENCH DIP

This isn’t on the menu but it’s often offered as a special for the day, and they pre-cut it for four people (even though we told them they didn’t have to). Thin sliced beef, provolone cheese, cherry peppers, great sandwich bread, jus and horseradish sauce.

Verdict: amazing. Get this and split it as your appetizer like we did. You won’t be disappointed. In fact, you’ll probably be as amazed as we were. Another great app is the bacon. Braised, super tender, peppered crust, and slightly candied.

THE PORTERHOUSE

DeBragga supplied this porterhouse, which was offered as a special for the day. It was only dry aged for 10 days, but it packed a great earthy flavor while still retaining the character of the beef. It was 32oz and $120, marketed as being “for two.”

How was it? 10/10 – perfection. Well, I mean, the crust could have used a slight bit more char on the outside, but the flavor was so tremendous that it didn’t matter. The quality was insane, and texture was incredibly tender. Served with a Bernaise sauce.

THE “4 CHARLES CUT” PRIME RIB

This is 24oz of bone-in, slow roasted Anderson beef out of Chicago. It cooks for three hours at 250 and then five hours at 125. The result is an incredibly juicy and tender roast.

That’s horseradish cream sauce there in the picture, and the steak also comes with jus. This is easily in my top three for prime rib here in the city, with a very close Keen’s and Burger & Barrel also in that top three. 10/10. The English cut version is great as well. It normally comes with three slices, but, since we were an even number of people, they offered us another slice so we could all try. That’s great service!

SIDES

Blue Cheese Creamed Spinach: I thought this would be really potent and harsh, only good for a bite or two to add richness to the prime rib, but it was mild and tasty. While I really enjoyed it, it was not my favorite creamed spinach. I would say that it’s worth a try if you fancy yourself a creamed spinach connoisseur.

French Fries: Solid. Not amazing, but not bad by any stretch. They get the job done, they’re nicely fried, and they’re crisp. Served with a garlic aioli.

Roasted Broccolini: Despite the typo on their menu (brocolinni), these were really nicely done. I love this fucking veggie, so I like to get it every time I see it on a menu. These fuckers prepared it just how I do: Simply seasoned and dressed with olive oil, salt, pepper and garlic; and then roasted until it’s cooked through, developing a little bit of charred texture on the heads.

DESSERT

Lemon Meringue Pie: Really nice thick meringue on top. Super fluffy and lots of flavor. The pie itself was just right: not too tangy and not too rich. I loved it. I’ve always loved a good lemon meringue pie. And look at those peaks! Also the serving size is tremendous – basically a quarter of the entire pie.

Chocolate Cream Pie: The good folks at 4 Charles Prime Rib brought this baby out for us on the house. I was really blown away by this gesture, not to mention how cool everyone was with the four of us taking photos of the food. I like to think that we weren’t too obnoxious, though. In any case, this was really delicious. The bottom was a sort of Oreo crust, and the whipped cream and chocolate sauce just took that rich, flavorful chocolate pie filling to the next level. Great stuff, and I’m usually not huge on chocolate desserts.

The Damage

Boom. You need to eat here. I can’t wait to go back.

UPDATE 4/18/21: BEST RIB EYE I’VE EVER HAD! Such amazing aged flavor on it, beautiful crust and perfectly cooked.

Lamb was great too.

4 CHARLES PRIME RIB
4 Charles St
New York, NY 10014

Burgers, Italian, Press Reviews, Restaurant Reviews, West Village

Suprema Provisions

July 26, 2017 Johnny Prime Leave a comment

This joint has been getting a lot of love on Instagram ever since my buddies from the Gotham Burger Social Club rated The Suprema Burger as their best, awarding it 9.3 out of 10 points.

A post shared by Gotham Burger Social Club™ (@gothamburgersocialclub) on Jul 13, 2017 at 7:08pm PDT

So what makes this burger so good? Perhaps it’s the iberico jam, the black garlic sauce, or the aged cheddar cheese sauce. Maybe it’s the perfectly cooked patty, or the roasted grape tomatoes on top. Whatever it is, it’s the perfect union of flavors. And, I mean, come on… look at this fucking thing.

Everything about it just works.

My readers know me, though: I always want a crunch element, and that’s the only thing that was missing in my eyes. But this is nearly perfect, and definitely has a spot on my top five list for restaurant burgers.

Interesting quirk: the burger comes with roasted Brussels sprouts rather than French fries. I didn’t see any fries on the menu, but they’re not very popular in Italian cuisine anyway. Perhaps some fried polenta would satisfy the starch pairing/craving for this burger though. In any case, this burger kicks a whole lot of ass.

But the burger isn’t the only thing that kicks ass at Suprema. Check out this menu and see what items cause your undies to bulge.

We tried a bunch of shit when we went, in order to help promote for the restaurant. Cheers to that.

Realistically though, ever since Gotham Burger Social Club posted their review, the restaurant has seen a big influx of customers. They’re doing just great without my pictures. But here we go…

Braised Octopus

This had a great green olive tapenade and more of those delicious roasted grape tomatoes. The octo itself was super tender, crispy, meaty. On the bottom is a pair of black crispy fried polenta squares. Perhaps they’re colored with squid or octo ink, or maybe even the black garlic that we saw in the burger. Either way – tasty.

Crab & Uni Fettuccine

This was my least favorite of the night. But since it was still a good dish, that’s not a knock in the slightest. For my taste, it was a bit fishy (likely from the warm uni) and lacked a bit of salt. The crab was excellent, however, and the pasta was perfectly cooked.

Photo Credit: Mike Puma of Gotham Burger Social Club

Lasagna

Braised pork, bechamel sauce and ricotta are layered into this shit, and everything is baked into individual cast iron dish-pans. The very bottom was a bit watery and didn’t “set” properly, but that’s nothing a few minutes of waiting will cure before diving in. We savaged the fuck out of this very quickly. Excellent dish.

Meatballs

These are pretty great, and I’m a harsh critic when it comes to meatballs. It’s tough to beat mom’s. Firm, but not hard. Tender, but not mushy. Rich with flavor and properly cooked. A little bit of crusty sesame Italian bread to sop up the delicious sauce here, and you Paisans out there are all set.

Roasted Chicken

Most people like me would cringe at the idea of ordering chicken at a restaurant when there is clearly a pork or beef option available, as well as shitloads of salumi. But I, and those like me, would be missing out at Suprema if we ignored the chicken. This shit was fantastic. It’s brined for many hours, so the flavor penetrates deep to the bone. Not only is the flavor good, but the meat is juicy and tender – like Kim Kardashian’s ass cheeks, only less fatty. The skin is rubbed with a spice mix and roasted to a delicious crisp. Even the tit meat is on point, and not even one bite was dry. This fucking dish is mint.

This joint reminds me a lot of the salumeria spots in Italy that I loved so much. I’m sure I will be here a lot in the weeks to come, taking advantage of the delicious Summer cocktails they mix up, and enjoying the open air but shaded tables along 7th avenue in the West Village.

In summary, get the fuck over to this place as quickly as you can. Go. Don’t be an asshole.

SUPREMA PROVISIONS
305 Bleecker St
New York, NY 10014

Chinese, Press Reviews, Restaurant Reviews, West Village

The Rice Noodle

May 21, 2017 Johnny Prime Leave a comment

This shop serves up some pretty nice bowls of noodles and soup. I came in to take some Instagram photos and tried two.

Beef Noodle Soup:

Ultra-tender beef, nice fresh greens and herbs, and well cooked noodles. I don’t know what cut of beef this is, but it seems to be common among Chinese noodle shops.

When it’s cooked slow, stewed and sliced like this, it gets incredibly tender. That stuff that looks like fat or gristle is really soft and deliciously gelatinous.

Mrs. Tang’s Noodles:

This is not a soup style noodle dish. It had a nice spice level to it from the chili paste, and the ground pork was super flavorful. This was my favorite of the two.

Everything here is served to-go style, though there are some countertop seats available. Give this place a shot. I know I’ll be back to try some new menu items. And each item I had was under $10, so it’s a great bargain.

THE RICE NOODLE
190 Bleecker St
New York, NY 10012

Filet Mignon, French, Non-Steakhouse Steaks, NY Strip, Press Reviews, Restaurant Reviews, West Village

Dominique Bistro

April 12, 2017 Johnny Prime Leave a comment

NOTE: THIS PLACE IS NOW CLOSED

Dominique Bistro is a small French joint in the West Village. I recently had the opportunity to try a pair of steaks there when I was invited in by the restaurant’s PR group.

But let me start at the beginning. I also tried the escargot and the steak tartare appetizers. The escargot was very herby and flavorful. Nice texture and nicely cooked.

The tartare was delicious. It was well seasoned, and the toasted bread, mixed greens and caperberries were great with it.

Okay on to the steak! First, the steak frites. This was a nice 14oz bone-in strip, cooked to a perfect medium rare and well seasoned.

Easily a 9/10. And the fries? Maybe some of my favorite yet.

Next up, the filet mignon.

This 10oz beauty was served on a bed of truffle oil infused mashed potatoes with spinach and gravy.

Also a perfect medium rare inside.

While a sauced steak isn’t generally my thing, this one really worked. It was so juicy and tender. 8/10.

I highly recommend this joint; they know how to handle their meat.

DOMINIQUE BISTRO
14 Christopher St
New York, NY 10014

Carcass Club/Beast Feast, Filet Mignon, Full Points for Flavor, NY Strip, Other Cuts, Parms, Porterhouse, Press Reviews, Rib Eye, Steakhouse Reviews, West Village

Greenwich Steakhouse

April 11, 2017 Johnny Prime Leave a comment

Greenwich Steakhouse overall score: 93

NOTE: THIS PLACE IS NOW CLOSED

Greenwich Steakhouse is a newly opened French-inspired steak joint in the West Village. Chef Victor Chavez helped open Smith & Wollensky, and is a 30yr veteran chef from there. He tried retirement, but decided that he wanted to be back in the game. As such, he opened Greenwich Steakhouse.

I recently set up an “influencer event” here to help get some photos and reviews out there. Take a look at all the crazy shit we tried, and enjoy the review below.

Flavor: 9

Cajun Rib Eye: 10/10 (I have had it several times)

I’m starting with the best steak first. This baby was cooked to a perfect medium rare from end to end with an awesome savory crust on the edges.

But the hint of cumin in the Cajun rub really sets this baby off as the best steak in the joint.

The spicy oil at the bottom of the place is reminiscent of the delicious sauce you get with the cumin lamb noodles at Xian Famous Foods, which I love.

When you come here, this is the steak to get. Chef Victor just absolutely nails it.

48oz Porterhouse: 8/10 (had this a second time and it was 9/10)

This is nice and thick, and really goes great with the marrow butter sauce addition.

There was some grey banding since this is such a thick cut of steak, but nothing was dried out.

48oz Tomahawk Rib Eye: 6/10 (had this a second time and it was 7/10)

Unfortunately this was a bit overcooked for our liking. Some parts were dry as a result, but the flavor was still nice.

Strip for Three: 9/10 – extremely good crust, really nice texture.

Filet Mignon: 9/10

Choice of Cuts & Quality Available: 10

All the meat here come from Strassburger, a great supplier. Chef Victor dry ages them for three weeks in-house to develop a bit more flavor for his guests. There are several sizes of the four major cuts available.

Portion Size & Plating: 9

Portions here are pretty big. The plating is on the nicer side with steel pans being used as serving vessels.

Price: 10

The prices are on par with midtown NYC steakhouses, but since they are slinging some of my favorite food in the city, I have to say this place offers a good deal.

Bar: 8

The bar is a short stretch on the first floor with some seats along the window for people watching.

It’s on a nice stretch of Greenwich Ave in the village too, so likely will be a good spot for nightlife.

Cocktails are nice, particularly the Great Kills.

Specials and Other Meats: 9

The waiter read us some specials that were not on the menu. We tried one of them, a shredded Brussels sprout salad. I thought it could use some more dressing, but it was tasty.

For alternative meats, they offer a nice variety: veal, chicken and lamb. Perhaps a pork chop would round it out. We tried the lamb and it was incredible. So nicely seasoned and flavorful.

While the lamb may no longer be available, they do offer a veal parmesan that was excellent:

And a veal chop that is absolutely delicious.

A recent addition to the menu is a Saturday prime rib roast.

Check out this video!

At just $59 this is a steal. 7/10.

And if filet mignon is your thing, try the whole roasted tenderloin:

An easy 9/10 for that. Feeds 6-10 people at $295.

Apps, Sides & Desserts: 9

This is the best thick cut bacon I’ve ever had. It was about a half inch thick, and each order comes with three massive slabs. We cut them each in half since we had a table of six.

The fries are pretty good as well:

The marrow is overkill. If you are eating steaks here, each cut will come with some roasted bone marrow, so no need to go for the app. Here are three delicious boats of bone meat though:

Creamed spinach was also nice:

As well as the hash browns:

The crab cake is top notch. This thing rivals Del Frisco’s.

Especially now that the sauce for it has a cajun flavor profile:

Nice hand cut steak tartare:

For dessert, we went with the ice cream tartufo:

Creme brulee:

And chocolate cake:

All were good, but my favorite was the creme brulee.

Seafood Selection: 10

We tried the seafood tower, which comes with oysters, king crab, shrimp, lobster and lumb crab meat.

The shrimp were massive! For entree items, they offer tuna, halibut, lobster, sole and salmon. Branzino was on special as well. That’s a serious variety!

Branzino:

Tuna:

Salmon:

Crab & Avocado Salad:

Lobster Cobb:

Service: 10

The staff here is all top notch. The guys are pure gentlemen and it doesn’t surprise me that Chef Victor would staff his joint with such people. The table breads are served from a basket at the outset.

Ambiance: 9

They’ve done an awesome job with the space here. The main dining room is on the second floor and boasts elegant chairs and a bright space. Very different from other steak joints.