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 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.
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.
Once more, dear reader, I place my colon’s health at peril for your reading pleasure and culinary edification.
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 145Â°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.