Ate at Delmonico’s in NYC

I was helping out a customer with some backup issues in the Wall street area and they happened to be literally across the street from Delmonico’s.

At the end of a particularly long day I thought I’d reward myself with a nice steak, and the proximity to the steakhouse made it hard to resist.

Delmonico’s is one of those places that have been around forever. Bit stuffy inside, I didn’t opt for the wet-aged Delmonico cut but instead went for the T-Bone (dry-aged on-premises). I also had a rather excellent salad with roasted tomatoes, herbs and mozzarella.

This is not going to be one of those inspired entries – the steak just wasn’t that good. It was undercooked, underseasoned and just lacked flavor. I probably should have gone for the house’s signature cut (the famous Delmonico cut) but any decent steakhouse should have no problems making a proper T-Bone…

Maybe I’ll give it another chance. Prolly not.


Ate at the Staghorn steakhouse in NYC

At the insistence of my colleagues (that seem to enjoy the steak posts more than the high-falutin’ technology ones) I decided to visit another NYC steakhouse.

It was raining, I didn’t feel like going further so I went to a place near the office at 2 Penn Plaza (Madison Sq. Garden).

It’s a newer place called the Staghorn on 36th, just west of 8th Ave. Really nice and modern inside, unlike most other NYC steakhouses. Almost totally empty.

The prices are a bit below other joints, probably because the cuts are not quite as colossal.

I opted for a T-bone this time and a house salad. All the cuts had the same price, BTW.

The salad had an excellent vinaigrette with a touch of oregano. I fortified it with a tiny bit of blue cheese.

The steak was truly excellent, dry-aged, with a wonderful nuttiness and caramelization, exhibiting slight undertones of hazelnut.

Not perfect though – had the cut been a bit thicker it would have been juicier, another 4-5 oz wouldn’t be too much to add. Nonetheless, a wonderful piece of beef. In the thicker parts it was amazing in tenderness, texture and flavor.

I finished with a rather good tiramisu that was a touch on the oversoaked side but very tasty.

Recommended. This place shouldn’t be as obscure.


Ate at The Old Homestead in NYC

I’ve been hopped up on uppers all day (relax, just a huge amount of chocolate-covered high-test espresso beans, though the amount of caffeine was surely enough to get me disqualified from competing in any sport – every time I pee it smells like freshly-brewed coffee). Needing something to relax me, and since my bowel movements have been altogether too easy lately, I thought I’d go for steak. Two birds with one stone.

It’s been a while since my last red meat extravaganza, and, at the behest of my buddies, I tried The Old Homestead, on 14th and 9th.

The place is a bit old-fashioned, as befits most NYC steakhouses. There’s this weird old sign, stating this place is “the king of beef”.

I bumped into Odin on the way in, he was ordering takeout for the lads. We exchanged knowing nods, told him to say hi.

I was served by a decrepit waiter with a handlebar moustache, he probably was almost too old to fight when he was drafted in WWI. He had an accent so I asked him where his pith helmet was. He, in turn, recommended the 36oz ribeye, priced no more than lighter fare on the menu. Once again, I asked for an internal temperature between 145F and 150F, once again I got a blank stare. So far, only the people at Emeril’s Delmonico in Vegas have been able to respond to this request without batting an eyelid. But that is a story for another day.

I also ordered a chopped salad since I’ve been told I need some roughage. The salad was amazing, and enough for two. I ate the whole thing, not one to ignore roughage consumption guidelines.

Then the steak came.

Oh dear.

The bone wasn’t even that big. The rest was all meat and a bit of fat. This is, to date, the largest single steak I’ve had (though not, alarmingly, the largest amount of meat I’ve consumed in one sitting). And was it good! It was served with a roasted head of garlic, French style. Not quite the consistency of the steak in Flames (that was almost like good Ahi) but still awesome.

I almost couldn’t eat the whole thing. But I did, it was that good. By the end I felt like Mr. Creosote in Monty Python’s The Meaning of Life. And I did not have the “waffer thin mint“.

On the way back to the train, it was hot and, after all this food, I started sweating profusely. I passed by a funeral parlor on 14th and the proprietor eyed me appreciatively. This is not hot-weather food!

Highly recommended.


Ate at AJ Maxwell’s in Manhattan

Once more, dear reader, I place my colon’s health at peril for your reading pleasure and culinary edification.

I could have gone to Via Brazil for a proper feijoada by walking a few yards from my hotel but, instead, I sacrificed variety on the altar of dedication and had another bone-in ribeye. It is my mission to eat at all the decent NYC steakhouses.

For those who don’t know me (and many who do): I don’t eat steak all the time… indeed, I consider myself a veritable gourmand (and I do know the difference between gourmand and gourmet, as do my belts).

Anyway: ordered a medium-rare ribeye. They chargrill their steaks at AJ Maxwell’s so if you don’t like them that way don’t go. If you do, the steaks are good. The meat was tender and flavorful. It looks colossal but it is (they say) just 22oz. It looked huge and was over 2in thick. Probably 22oz after cooking.

I read some reviews and typically the people that complain asked for medium or medium well. If the piece is that thick and they chargrill it, rest assured the exterior will be pretty crispy if you want medium. By the same token, getting medium rare could mean some parts are pretty rare indeed. Not the place to be if you like medium and above.

I actually thought it was better than Bobby Van’s though still not as good as Flames. However, eating once someplace is not enough of a statistical sample. It’s beef after all, not purified water. Not the easiest thing in the world to be consistent with. Hence the incredulity of most people when I tell them that I had the best steak of my life at Wollensky’s. Maybe I got lucky. Hey, at least I said Wollensky’s, not Appleby’s… it’s a legitimate steakhouse.

After a few months I’ll definitely need colonics to get rid of the barnacles.

BTW, if you just want to read about technology you can select the topics at the top of the screen so you don’t have to read about my steak-eating adventures. Or vice versa.


Ate at Bobby Van’s in Manhattan

After the glowing reviews of a colleague I ate at Bobby Van’s on 230 Park. It’s considered to be one of the better NYC steakhouses (there are 4 in the chain, most in NYC).

I got a bone-in ribeye and some mushrooms.

I asked for a 145°F internal temperature and the decrepit waiter looked at me like I had three heads. “What does that mean?” I said medium rare…

The steak was pretty good, slightly overcooked but not as flavorful as what I had at Flames. It was also a bit dry for a ribeye and totally unseasoned. Still, not a bad cut.

The mushrooms provided some lubrication.

Not a religious experience, I’ll try the Old Homestead tomorrow hopefully.