Displaying all articles tagged:

Steaks

  1. the strategist
    I Found the Best Steak Knife, and Now I Love Cutting My MeatThere’s a curious delight in using something extraordinarily sharp to cut through flesh.
  2. Where To Eat
    Where to Eat the Best Steak in NYCYour guide to New York’s rib eyes, strips, porterhouses, and more.
  3. Deals
    Garces Rolls Out the City’s Most Affordable Steak DinnerThere’s more to the humble steak frites offering than meats the eye.
  4. Beef
    Barclay Prime Adds Flights of Fancy Steaks to the MenuThe flights are perfect for dipping your toe in those pricey beef waters before taking the full plunge.
  5. Early Exits
    Now Rick Santorum Is Quitting Steak Dinners, TooHe’ll miss a previously scheduled appearance in Philly.
  6. Openings
    George Abou-Daoud Opening Rosewood Tavern Next Week on FairfaxThe Hollywood heavy has even found the energy to decorate his seventh project.
  7. Mediavore
    PLCB Fires Up Its First Two Wine Kiosks; Chipotle Opens Its 1,000 RestaurantPlus calorie counting may not be perfect at restaurants, and eating garlic and asparagus can alter body scents permanently, all in our morning news roundup.
  8. Menus
    Fleming’s Introduces New Summer MenusThe chain’s two suburban locations will begin serving the new menu today.
  9. Mediavore
    Guns Exchanged for Groceries; Justice Sought for Zubumba OwnerFamily is upset that Monica Beresford-Redmen’s killer has not been found, while over $200,000 in grocery credit is traded for old guns.
  10. Foodievents
    Where to Eat Lunch with ‘Big Game’ James WorthyMorton’s hosts ESPN Radio and a NBA legend for steaks and salads with fans.
  11. Slideshows
    Slideshow: Chef Jimmy Schmidt Storms Morgan’s in the Desert in La QuintaLa Quinta welcomes a locavore chef who’d rather talk about sustainability than becoming the next celebrity.
  12. Chef Shuffles
    Charlie’s Malibu Reveals a New Exec Chef and New MenuNew food and wine come to Malibu.
  13. Mediavore
    Get Sudsy With Beer Soap; The High Cost of Convention PepsiPlus: the founder of Treasure Island grocery stores passes away, and Nancy Pelosi’s push for calorie labeling, all in our morning news roundup.
  14. Interiors
    Checking out Folklore, Chicago’s New Argentine Meat EmporiumFolklore is a bigger shinier version of it’s Lakeview sibling Tango Sur
  15. Openings
    What To Eat At Folklore, Opening TonightThe Tango Sur offshoot opens with a bang - and a liquor license.
  16. Deals
    Eat Cheap: Steak Deals and Michelin’s New ‘Bib Gourmand’ PicksThe latest in thrifty dining.
  17. The New York Diet
    Reggaeton Legend Don Omar Orders From the World’s Biggest Takeout BookThe Latin Grammy–award-winning artist tells us what he ate during a week of recording, skeet shooting, and training.
  18. Isn't It Ironic?
    Doctors Order SteakThe doctor prescribes Sammy’s Roumanian and Old Homestead?
  19. Mediavore
    Parks Consider Green-Lighting Vendors; ‘Julie and Julia’s’ Ommission
  20. Openings
    First Look at Japan Premium BeefNo, this isn’t a scene from ‘2001: A Space Odyssey.’ It’s the new Japanese butcher shop.
  21. Sales Records
    Wagyu Not WaningHow many wagyu burgers is Old Homestead selling at $41 a pop?
  22. The Other Critics
    Another Loogie Hocked on Luger: Not As Good As Morton’s?The ‘Brooklyn Paper’ on Peter Luger: “An over-rated, obnoxious, pompous, unsatisfying, overpriced and underwhelming restaurant that serves a single, well-prepared dish.”
  23. Mediavore
    Brooklyn Brews Again; Where to Eat After the Halloween ParadePlus: Absinthe classes and budget steak lunches, in our morning news roundup.
  24. NewsFeed
    ‘Esquire’ Gives Carnivores an Issue for the AgesIf there were a National Magazine Award for meat writing, the contest would be over.
  25. NewsFeed
    Country Steak Planned for Country’s UpstairsMulticourse Haute Barnyard is out upstairs, and wood-fired steaks are in.
  26. Ask a Waiter
    Bernard Patten of Peter Luger Has a Strict ‘No Touching’ Rule (Even Last night at Peter Luger, around 9 p.m., Lindsay Lohan dined with a large party, sporting black patent-leather quilted ankle boots with black semi-opaque tights and a black crushed velvet jacket that came to mid-thigh. One man who wasn’t fazed by this? Waiter Bernard Patten. Since moving from his native Dublin in 1985, he’s seen it all, first at the Waldorf-Astoria and then, for the past eighteen years, at Luger. The Williamsburg bastion of dependability has been going through some changes lately — a new steak on the menu, an expanded kitchen, and a new dining room (seen here) that Patten tells us has eased waiting times. In about six months, there will also be an upstairs lounge and bar with an adjoining private-party space. We asked Patten how he’s been weathering the changes.
  27. NewsFeed
    Coming Soon to Artisanal: Terrance Brennan’s Dream Steak Despite the sky-high cost of meat and the rarity of aged prime, steaks continue to be a hot investment for today’s restaurateurs. Now even cheese guru Terrance Brennan has joined the bovine gravy train, introducing a whole steak-frites section to the Artisanal menu.
  28. NewsFeed
    Kinder, Gentler Palm Wants Your Gay Business Since 1926, the Palm restaurant chain has been feeding its mostly male clientele big steaks, big lobsters, and the big heads of famous people with those scribbly caricatures on the wall. But with the current steakhouse boom — and more competition — the owners of the Palm are trying to move the restaurant away from being an “old boys’ club.” On August 27, the Palm plans to introduce a multi-pronged marketing strategy to freshen up its image: That means targeting women (via salads with enticing, exotic-sounding names like Tequila Shrimp or Raspberry Lobster Tempura) and a younger set (look for bigger bars and ads on VH1).
  29. Mediavore
    Red Hook Vendors on the Run Again; Bourdain on ‘Top Chef’With the Parks Department temporarily off their back, the Red Hook food vendors now have a new enemy: the ever-mischievous Department of Health. [Serious Eats] Related: The Threat to Red Hook’s Street-Food Paradise Unites New York Foodies Anthony Bourdain doesn’t have any sympathy for last night’s Top Chef loser, Sara: “I’ve worked with women cooks who could crank out a hundred fifty meals off a very busy grill station in freakin’ stilettos and still have the energy to give Howie the beating of his life — so that don’t cut it as an excuse.” Bonus: Bourdain on Rocco’s career arc. [Bravo] Related: Joey, Latest ‘Top Chef’ Non-Winner, on Why Rocco Is a Douche Bag The hidden food treasures of the Bronx range from an ancient candy store where you can get a classic egg cream to a Chino-Latino place with great shrimp mofungo. [NYP]
  30. NewsFeed
    After 120 Years, Peter Luger Introduces a New Steak
  31. VideoFeed
    How to Grill the Great Chain of Being, From Veggies to Steak Just in time for Independence Day, we here at Grub Street would like to present this how-to guide to frills-free grilling. You will find no special spices, glazes, lavender-honey mustards, or wasabi rubs in this video. All you need is kosher salt, coarse pepper, good olive oil, a bag of Wonder buns, some American cheese, and the right meat and charcoal in order to cook right along with us. (We also recommend imbibing a little more beer than would seem reasonable on a typical afternoon.)
  32. NewsFeed
    Porchetta Reborn as Carniceria, With Alex Garcia at the HelmThe ghost of Jason Neroni has been banished from Porchetta. The Carroll Gardens restaurant is coming back today as Carniceria, a Latin American steakhouse helmed by Novo and Calle Ocho chef Alex Garcia. Garcia’s menu will center on Uruguayan free-range beef, but he also plans on sophisticated Nuevo Latino appetizers, including oxtail empanadas with tomato escabèche and rosemary Malbec sauce, and a seviche of scallops lightly poached in white wine. “We wanted to change direction and distance ourselves from what happened with Jason,” owner Marco Rivero tells us. Carniceria will be having a soft opening between 7 and 9 p.m. tonight and will formally open this weekend. Earlier: Porchetta Survives the ‘Desperate Chef’
  33. Mediavore
    John’s Is Back, If Not Better Than Ever; Colors in the RedDon’t worry about Lonesome Dove’s Tim Love. He’s doing fine back in Texas. [Fort Worth Star-Telegram] John’s reopens, none the worse for wear after their brief run-in with the Health Department. [amNY] Colors, the cooperative founded by former Windows on the World workers, continues to struggle with the economic realities of opening and running a Manhattan restaurant. [NYT]
  34. Back of the House
    Does David Burke Come With That Steakhouse?B.R. Guest, the mammoth restaurant group behind Dos Caminos, Ruby Foo’s, and a lot of other big-money operations, is installing a steakhouse in the old Park Avenue Country Club space. The question is, will it be a sister to their hugely successful David Burke Primehouse in Chicago, or just another run-of-the-mill meatery? Burke tells us that negotiations are ongoing (the company is currently giving the name as “Prime’s”). But what’s holding up the negotiation?
  35. Mediavore
    Bourdain Talks Smack About Chodorow, Others; The Joys of Rotting MeatThe joys of rotting meat, as explained by Robert’s Steakhouse chef Adam Perry Lang. [Diner’s Journal/NYT] Tony Bourdain was captured on video at the South Beach Wine & Food Festival talking shit about Food Network personalities to a crowd. [Snack] … And late yesterday, laid into Chodorow using Bruni’s Robert’s Steakhouse review as a pretext: “One might ask if it’s ever a good idea anyway to spend 40,000 bucks reminding the public that the New York Times think you suck.” [Rulhman]
  36. The Other Critics
    Money Can’t Buy You a Great SteakSteve Cuozzo takes Kobe Club and Quality Meats to task in today’s Post, complaining that they should serve more 28-day dry-aged Prime steaks, “the gold standard.” There’s a reason those restaurants’ steaks aren’t stellar, but their grade and how long they’ve been aged has nothing to do with it.
  37. Back of the House
    The Secrets of Steakhouse RichesSmith and Wollensky, which has made a bundle selling unexceptional meat at high prices in a series of nearly identical steakhouses, has been on the upswing even by its ca-ching standards: This past December, the organization raked in over $15 million, up 9 percent from December of the previous year. Which explains why Landry’s Restaurants Inc. has made an offer to buy it. But all this begs a larger question: Why are steakhouses in general so obscenely profitable?
  38. The Gobbler
    The Nine Steakhouse CommandmentsIn recent weeks, the Gobbler has found himself sitting night after night in a succession of new steakhouses, staring glumly at the mounting platters of T-bone and porterhouse along with thrombotic servings of greasy hash browns and au gratin potato. The Gobbler has nothing against these restaurants per se. He enjoys a good sizzling hunk of cow as much as the next fellow. But the presence of so many high-profile new ones on the landscape is an unsettling sign. Steakhouses don’t perish in times of trouble; they propagate. This fall, the city’s superstar chefs are away opening spinoffs in places like Vegas and Shanghai, and the buzz, to the extent there is any, is being created by aged revivals (like the Russian Tea Room), and new ventures by venerable out-of-towners (like L’Atelier de Joël Robuchon). Into this vacuum, invariably, rush more steakhouses. The recipe for the successful New York chophouse is precise, however, and you tinker with it at your peril. So here is the Gobbler’s list of random, highly subjective Steakhouse Commandments.