As has been my idiom lately, I will comment on food.
Went to Charley’s steakhouse while attending EMC World.
They made a huge deal of showing off their steaks – which looked good. Wet-aged, 6 weeks for the bone-in ones, 4 weeks for the rest. Aged in-house. I prefer dry-aged but it’s hard to find outside NYC.
So I had a chunky strip, medium-rare.
Observations:
- Too seared on the outside, too rare on the inside (would be classified as rare in other places)
- Really not that tender
- Way too stringy
- Others complained theirs was too salty, mine was OK.
- Shoulda gone for the ribeye or porterhouse.
Escargot were OK but needed more salt and garlic.
Next time I’m getting fish, or maybe a fillet (which is too boring a cut but at least it’s hard to screw up).
D