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Bobby Vans – A Traditonal Christmas Shot

I love Nick Tieder. Nick is a dear friend and someone who let’s his passions fly unbridled to ensure maximum enjoyment. His teenager like appreciation for music, events and people is admirable. So when Nick asked me if I wanted to join him in planning another holiday steak-out for our friends, I undoubtedly said “HELL YES!!” Traditions are good, well at least the ones that don’t cause harm to others, but it gives people a reason to spend time together. Last year at this time I planned and holiday outing for our friends at Peter Luger’s Steakhouse. A grand time was had by all and it was well worth resurrecting once again.

Bobby Vans has several locations but this fantastic, NYC style steakhouse is best enjoyed at their Broad Street location, right across the street from the New York Stock Exchange. Diners have the option is sitting upstairs in the formal dining room, at the bar or in the more laid back atmosphere in the downstairs grille that still sits in the 1898 built vault room of the J.P. Morgan bank that was formally located here. Try booking a table for on Friday and Saturday nights when their ENTIRE wine list is half price. Traditional in every way, this formal dining room, covered in rich mahogany wood, chandeliers,  white linens and operated by well dressed and very courteous  staff. The regular menu has a selection of steaks, seafood, salad veggies and of course, potatoes. Everything at Bobby Vans is done with class and quality but don’t think for a second that it creates a stale atmosphere. Bobby Van’s knows how to make your dining experience fun and delicious.

If you’re going to stop in for a fantastic meal experience, please ask for Vincent and tell him Rev from Burger Conquest / Steak Club 7 sent you. It was absolutely the right choice for the Rev & Tieder Annual Holiday Steak Off!

We started off our meal test tasting the latest creation from GiddyUp! Sauces, a NYC Steakhouse style Steak Sauce on the Bobby Van’s bread basket. I wish I could tell who they were for but trust me, they are FANTASTIC.

HEYOH HEYOH! A surprise for the table, an order of the secret menu Chef’s prepared bacon. It was grilled to perfection in a balsamic reduction and it was spectacular.

We also got an order of calamari and baked clams, neither of which I tried because seafood is YUCKY.

Ahhhhh! The apex moment of excitement, the arrival of the porter house steaks, ordered for the entire table (that’s 4 porter houses for 2 between friends.)

Watch the magic happen, listen to my reel of clichés and see what everyone had to say about the PERFECTLY prepared medium-rare porterhouse for two.

Add in some tasting veggies and potatoes on the side and you have one fantastically traditional NY Steakhouse style meal.

It was at the monumental celebration that the “shot of steak fat” had its public debut. (See video entry here.) It’s taken from the juice of a porterhouse, poured into a glass and shot like one would liquor. It sounds disgusting but trust me, it’s AWESOME …

…and now it’s a holiday tradition!

The official “change the gloves” sign of Steak Club 7, the upright t-bone.

As always, I polished off my steak meal with a black Sambucca and espresso but at BV’s, espresso comes with rock candy on a stick!

Until next year, happy steak eatin’ all

4.5 out of 5 knives
-Rev

Maloney & Porcelli

We dined shorthanded this month as two of our “dogs” had last minute emergencies come up. Quick fact about SC7, we’ve been to dozens of New York City Steakhouses, but we’ve never dined at Smith & Wollensky’s as an official outing. I thought this would be the month we caved in, but decided otherwise. While on the S&W site, I decided we’d visit one more of their offshoot restaurants. We’ve had good luck at The Post House & Quality Meats (also Fourth Wall Restaurants), thus the decision to visit Midtown’s Maloney and Porcelli.

Loved the location of our table on this night. We were in the back left corner of the restaurant in a quiet area. Was perfect for us to talk and also enjoy the ambiance of the restaurant.

We started things off with salads and a shrimp cocktail. The wedge was good, having crumbled Bacon always gets a thumbs up! The shrimp cocktail was just ok. As a restaurant, Maloney and Porcelli offers more than just steak and on this night, two of our guys strayed from red meat, one went home happy, one was less than satisfied.

Box ordered the Crackling Pork Shank and loved it, the Firecracker Applesauce was a solid complement. The Rev ordered the Venison and was less than satisfied.. Joe and I ordered the smaller Dry-Aged Prime Rib Eye and it was fantastic! Cooked perfectly and for a rib-eye wasn’t too fatty. Rich ordered the thicker cut and was also very satisfied.

The sides were really solid as well. If you go to Maloney and Porcelli, you must order “Our Signature Balls” as a side dish! We also shared creamed spinach, mushrooms and hash browns, but the big winner was the Signature Balls, which is a potoatoes, bacon, chives all fried together!

Overall, a great night leading into the Thanksgiving break – Always great to have a big meal, before “the” big meal! Service was attentive to our needs.

3 and a half knives
-Jon

Il Latini – Solo Mission

Il Latini
http://www.illatini.com/
via dei Palchetti 6/r (Palazzo Rucellai) Firenze, Italy 50123

If you are looking for the truest of Tuscan dining experience while in the fantastic city of Florence, Italy, look no further.

Did you make a reservation yet? No?!?!? Keep reading and learn why you should.

If it wasn’t for the crowd gathered outside sipping complimentary wine and snacking on mellow Italian cheeses, this unique foodie haven would appear to be one of the most unassuming restaurants in the town of Firenze. Down a little alley, not far from the river Arno, you will find Il Latini. Reservations are a great idea but due to the surprisingly large sizes of the 4 dining rooms within, getting a seat, as long as you are patient, shouldn’t take too long. Soon you’ll be seated, of course family style, and sipping HEAVILY on the delicious house Toscano Rosso.

The restaurant gladly showcases off a gigantic selection of cavatappi (cork screws) as well as hocks of Serrano ham, proudly hung, and aging, from every piece of ceiling available. If you can get a seat in the section waited on by Julio, you’re already ahead of the game. Julio (and any staff member for that matter) will guide you through their amazing selection of Tuscan cuisine offerings but pay attention, there are no menus. It’s all in the servers head and they will make every effort to design you the perfect meal from their Tuscan country side cooking.

It’s a special place where conversation is almost as important as the food. Menu highlights include ribollita, Pappa al pomodoro and stracotto soups, ravioli made with white wild boar, braised pork and what I considered to be the star of the show, the most delicious and savory perfectly cooked bistecca Fiorentina. Don’t skip out on their home made desserts and wash them back with a selection of after dinner drinks and espresso.

Did you enjoy the robust wine, the thick and hearty olive oil or the sweet and chewy biscotti? You’ll be glad to know all of these items are for purchase and if you don’t bring back your friends and family something from Il Latini, what kind of person are you?

If you don’t LOVE Il Latini, you don’t love food and perhaps yourself as well.

4.5 out of 5 Knives
-Rev

 

With that, I give you THE official Il Latini Ribolitta Recipe. If you make it, I expect an invite with at least 24 hours notice. Thank you

Ingredients: Tuscan kale, savoy cabbage, beet, olive oil, leek, salt and pepper, carrots, celery, red onion, white beans, parsley, basil, whole wheat bread, ripe tomatoes

Preparation:
Fries of olive oil and leek.
Add the ripe tomatoes preserved if possible.
Then add the vegetables, that before you have cut in cubes.
Add the white beans with their water.
When the vegetable soup is ready, cover it with the bread slices; add olive oil and let boil

Ristorante del Fagiloi – Solo Mission

Ristorante del Fagiloi
Corso Tintori, 47/r
50122 Firenze, Italy

Florence, Italy the gateway to Tuscany, is widely known as the home to some of the most important work’s of art, like Michaelangelo’s David and the entire Uffizi Gallery but it’s not the only reason to visit this geographically small town with a world-wide presence. Firenze, as it is known by its natives, is a town that offers sightseeing, history, shopping and my favorite reason to visit, amazing cuisine. Firenze, translated into English means “foodie” and although I just made that up, if you had the trip I just did with my wife, you would be willing to believe it.

Whether you spent the day looking at art, shopping in the streets or taking in the amazing view from the Piazelle Michaelangelo, you’ll have probably done this while walking on to each on your two feet. It’s that kind of activity that builds up a massive hunger and no one feeds the need like Florentines. Italians like to eat slow, long meals that are doused in much conversation and in the sharing of many plates. At base it’s a simple cuisine made up of meats, mellow cheeses and produce but no one over does food like they do. You’ll find many a well-known and hidden foodie gems in this town but none of them can compare to Il Fagioli.

This little restaurant is hidden down one of the very few streets of Florence that ISN’T heavy with foot traffic. Surprising considering its proximity to both the Basilica Santa Croce and the Ponte Vecchio. Reservations are a good idea but not always needed. Prepare to share a table with some strangers and also, don’t come unless you’re hungry, really hungry. While a working knowledge of Italian cuisine would be helpful, the staff is more than happy and almost insistent that they design a perfect meal for you. While the menu itself is small, it’s also completely in Italian and while you’re trying to figure out what to get, be sure to have a few sips of the delicious house Chianti which is almost buttery in its rich presentation of flavors.

It’s a very small dining room doused with warm light that will make you feel like you’re in someone’s house not a restaurant. Start off with a the very traditional Ribollita, a vegetable and bread soup. It’s made with day old bread, a selection of local greens and olive oil. It is to Florence what hamburgers are to America. When you hear a loud banging from the kitchen, get up for your table and take a look into the kitchen. That is the sound of a chef taking a cleaver to a side of beef right in front of you. What you’re witnessing is steak that isn’t sliced from the cut until order it. No measurements, everything is eyeballed. Talk about some serious wow factor points!!Watching the cooks and severs do final prep is like watching fine art being created right in front of your eyes; scoops of stewed beans, pours of olive oil, various citrus squeezes and fresh herbs are all added right before the delectable dishes are brought to your table.

Without asking you will be served the most succulent tasting medium rare steak you’ll ever eat. Be in the know, use the spoon, not a fork to serve yourself. Don’t be taken in by the way steak is serves in the US; beef has fat. It’s what makes the steak taste great. Accept that and then dig into one of the most delicious and perfectly cooked steaks you’ll ever have. Do NOT and I mean don’t, skip out on the white beans. They will be the best god damn beans you ever eat in your life…especially if you let them go for a swim in the steak juices.

I’m not much of a dessert person but after watching piece after piece of home-made after dinner treats go from table to table, you’ll do what we did and pick something to split. It’s OK, everyone does.

As this amazing meal made of local goodies came to a close, I knew I had to report back to my fellow members of the “world’s #1 Steak Club” and you, our readers. So, in proper fashion, I sent out the SC7 glove changing signal; an upright t-bone. You gottta eat here but sure to show some respect to a local favorite, try to act like you live here and it’s just a regular night out to eat.

4.5 out of 5 knives
-Rev

Les Halles – A Switch Up and a Swing For The Fences

It’s been nearly 6 years since we started what has become the “world’s #1 Steak Club” and one would think at this point, we had even nearly every steak in NYC. Truth be told, we probably never will and that is the beauty of eating great steak in the world’s greatest city. We started with 7 members and have since lost 2 both of whom were replaced with 2 more great members and still remain, focused on our goal of eating great steak once a month while, in the spirit of SC7 member, the Big P.A., “sharing out a night with the chaps.”

November was my month to pick the restaurant and the battle is the same every time; somewhere new, somewhere favored or something completely different. This time around, I decided to switch hit and pick a non-traditional NY Steak House and instead go for a restaurant whose entire menu is celebrated with positive reviews. I thought it was an appropriate move since our special guest for the month was Big Datti Marc, one of the Steak Club 7’s original members. This was going to be Marc’s last big meal in his home town before moving across the country to Las Vegas.

For those not in the know, Les Halles is the restaurant that put everyone’s favorite surly Travel Channel’s “No Reservations” show host, Anthony Bordain into the food spotlight. Choose from either the John Street, FiDi location where the menu is very French in nature or do as we did and make a reservation at the Les Halles’ Park Avenue restaurant located in an area of NYC known as the Gramercy. While still serving a primarily French influenced menu that includes Cassoulet, Clams Casino and Confit de Canard, this location also has an impressive list of steaks. Be sure to get a reservation as it’s, as you can imagine, very popular and tell em Steak Club 7 sent you, our table is #31. That may or may not get you anything but I can tell you that despite them being very busy, the entire staff is not too involved to stop by to find out your thoughts on the food, drink or service.

Everything at Les Halles is great and even the butter and bread appetizer is fantastic!

Les Halles as a great charcuterie that doesn’t just rely on cured pork meats. The Salumi is magnificent but don’t be afraid of pulled pork confit. The texture is not what you’re used to and a little creamy but it’s well worth trying. Personally I never liked pate but that’s because any I’ve had before didn’t taste like this!

It’s not on the menu but ask and be sure to ask VERY NICELY for an appetizer of bacon. ITS STUPENDOUS!!! Don’t expect any sweetness, as the flavor of all natural pork is savory and smoky.  If you are too timid to ask or just want more, you can get the same bacon on the bitter frisee salad. Chopped into smaller bite sized pieces, it’s tossed in a very, very light dressing that provides merely provides a background for the salad. Oh man the bacon!

Each and every steak is prepared with the utmost of care and attention and if you ask for it to be cooked medium rare, expect a steak that practically defines the cooking temperature.  My NY Strip was one of the most tender and well-cut steaks I’ve ever had the pleasure of eating.

Nearly every dish at Les Halles is served with Frites and there is a reason, these truly “French” fries taste like hot, full-bodied potato chips as opposed to just being a greasy blast of hot starchy grease.

Les Halles gained and maintain their popularity with the highest level of some of the best personal service and quality prepared foods.

4.5 out of 5 knives
-Rev

Bonjour Big Datti, please hold us a table at Delmonico’s.

Michael Jordan’s The Steakhouse – Solo Mission

My wife Cara and her mother Evelyn hit me up asking for suggestions on a good steak dinner near New York City’s Grand Central Station. They wanted for the 3 of us to get together for a nice meal to enjoy some family time together. While I would be happy eating granola bars just to spend time with, nothing does it like a NYC steakhouse meal. Fortunately the request could not have been more easy to fulfill. Located right inside the doors on the North and West balconies of the Grand Central Terminal is a delicious steakhouse with an amazing view; Michael Jordan’s The Steakhouse.

It’s the ideal location for a grand meal if you commute in or out of the city from the station as it’s literally right there. The views from the restaurant are of the main concourse are spectacular. Known as “the most widely recognizable train terminal room in the world, ” it’s the room through which all traffic flows. Michael Jordan’s sits on the balcony looking out at the amazing star painted ceiling.  There is no shortage of tales, lore and relevance to this very historic and beautiful piece of the New York landscape.  Having grown up and living her entire life in NYC, Evelyn has a treasure chest full of memories and stories about the life of the building.

It’s a great setting to enjoy an appetizer of Warm Garlic Bread in Gorgonzola Fondue. The crispy and warm Garlic Bread stacks up like a Jenga tower while the Fonude provides its moat. The garlic bread is light and savory and when dipped into the thick, creaminess of the rich Gorgonzola Fondue. Be careful, you can ruin the entire meal gorging on this extremely tasty app. But do be sure to dip for the chunky parts!

Both Cara and her Mother chose the leaner and flavorful Filet Mignon steak while I opted for a special of the day. The words barely came out of the server’s mouth before I was fist pumping; “for our specials tonight we are serving a Filet of Venison…” I stopped him right there and with a very excited look in my eyes, I said “I’m going to need that please.” We all laughed and he ran through the rest of the specials although I didn’t hear any of them, as I was lost in thought over my favorite meat. Yes you heard that correct. The guy who hosts the NYC Wing-Off, writes the Burger Conquest website and is a founding member of the world’s #1 steak club, the SC7, prefers Venison over all other meats. Believe me, if venison was more readily available I would’ve started a Venison blog long ago.

The Filet comes served in a red wine reduction and parsnip purée. Ordered medium rare, the plate arrived with 2 pieces of the most perfectly cooked, succulent meat one could ever hope for. My hands were shaking as I quickly tried to snap photos for the blog. It’s a cut of meat that is rich in flavor, very lean, soft and succulent. The burnt edges around the medium rare center really created a monsoon like battle between the two flavors of the cut. I had to slowly pace myself so I didn’t just suck it down without truly enjoying every delicious bite. The parsnips were extra sweet an almost candy like. It’s a nice juxtaposition to the salty meat.

Each of us chose a side to be served with our steak. My wife asked for the Mac and Cheese, Evelyn asked for the Asparagus and I chose a personal favorite, Hericot Verts. They defined the word “fresh.” They tasted as though they had been picked from a welt kept garden on minutes before serving. The beans had a nice snap in the bite. I nearly devoured the entire serving. Michael’s Mac and Cheese is worth the trip alone! It’s creamy in consistency but light in texture. The cheese sauce is very creamy like a thickened, savory cheese soup. This and the Gorgonzola Fondue prove that Michael Jordan’s The Steakhouse knows what to do with cheese!

Try as we might, we could not earn credit for being members of the clean plate club at this meal. It was just too much delicious food for 3 people to eat. The waiter passed around the desert menu and the thought alone brought discomfort. Instead of a cake, pie or ice cream, we each selected an after dinner drink to help coat the truly delicious meal.

This one is for you Ada.

4 out of 5 knives
-Rev

Quality Meats – Dressed Up Scoops and Happy Endings

I can’t entirely take the credit for the choice of Quality Meats being the destination for August’s outing.  I generally feel that if you add the word ‘Quality’ to anything then it usually isn’t, ‘Quality Used Cars’ being a prime example.  Yes, I’m cynical but then again it’s a national trait for us Brits.

I was telling new boy Box that he’d be joining on a month that was my pick and that I had a lot to live up to being perhaps the only member of SC7 yet to make a bum steer so it was actually he that suggested we roll through Quality Meats.  Needless to say, after an exemplary example of what a fine New York steak house should be, I’m more than happy to take the credit.

We were seated in a secluded side room, with former NYC mayor Ed Koch a couple of tables over, his presence and the vibe of the place reminding us that we all had to be on our best behaviour this evening.  Not long after seating we were presented with fresh melon lollipops, intended, I’m sure as a palate cleanser .  Not being a fan of melon I decided my palate was cleansed enough already.  Besides, my excitement at seeing a sausage sampler on the specials list was too powerful, and it was all I could do to get the order in quickly enough.

My companions shared my excitement so we ordered two servings of the sausage sampler (containing rabbit, smoked duck, chorizo and andouille, fact fans), I have to say though, we were all pretty disappointed if truth be told.  Not sure how I was expecting it to be served to us, but cold was not what I thought, and bluntly, the flavour wasn’t that great.  In fact there was sausage remaining when the plates were collected, so the esteemed gentlemen voted with remains such were their thoughts of the sausage sampler.  A big avoid.

We went a little off script with the ordering of the appetisers, such were the massive choices available.  Thus, in addition to the usual shrimp and iceberg wedges we ordered crab cakes, New England clam chowder, baby back ribs, a charcuterie sampler… and more.

All the apps were off a very high, dare I say, ‘quality’, standard that served only to enhance the anticipation of the main event.  Much as we love the preliminaries, we are Steak Club 7 and it’s the steak that really has us talking.

As we’d already gone overboard on the appetisers, there was a general, albeit unspoken acceptance that we might as well continue as we’d started so the list of sides ordered was quite vast.  We had potatoes galore – the pan roasted, bubble and squeak and the ‘quality’ potato rounded off with gnocchi and cheese (amazing, of course), yorkshire creamed spinach (so called as it was served in an edible Yorkshire pudding) and just to add the greens (see Mum, I did listen) the buttered edamame finished with a mint salt (delightful).

Hang on, didn’t I mention steak a paragraph or two back?  Clearly I was getting carried away with the memory of the fine sides but don’t worry, I haven’t forgotten… There is a pattern at SC7, Joe C and Jon generally go for the strip (although Jon will sometimes rock the rib-eye), Matty Winks is a fillet guy and then the Rev, the Meat God and I hammer it out for dibs on sharing a porterhouse and tonight was no different.

I was phenomenally happy with the porterhouse (which interestingly isn’t a regular menu item but a special tonight, lucky us).  The taste was full and the temperature was as ordered (medium rare, if you’re interested).  The satisfaction of cutting off a slice and letting the flavour tickle the tastebuds whilst chewing, quite wonderful.

Desserts are a sometimes addition at our meetings however The Rev, whose most recent visit here had only been a week or two earlier, had told us that the desserts at Quality Meats were amongst the best he’d tasted and man was he not joking.

I urge you, should you feel compelled to visit Quality Meats, and really, you should, please, please save room for desserts.  They take it really seriously here and you’re short changing yourself if you don’t give it a go.  The ‘dressed up scoops’ are as good as any dessert you’ll have tasted.  Furthermore, for an expensive joint, the desserts are reasonably priced.  It’s almost like they’re saying “come on now, we know you’re full, and we know you’ve already dropped a lot of your hard earned tonight, but let us send you home with a smile on yer face, for not much money more”.

A true happy ending, indeed.

4 out of 5 knives
-Big P.A.

Nebraska Steakhouse and Lounge

Nebraska Steakhouse and Lounge

Cool, cool.  So, I kind of feel that I’m the guy who drags the crew to new and different places that may be considered “off the beaten path” in search of an alternate steak house experience.  Once I convinced everyone to get on a ferry and travel over a body of water to an old school Italian steak house along the lovely shores of New Jersey.  I insisted everyone get on the Q train in the dead of winter and travel all the way out to Astoria Queens (yes, close to the shooting location of SC7’s favorite film Coming to America) where we experience a Greek interpretation of our group’s savory steak mission.  The trek I planned to find a slightly different take this moth however, took me just a few blocks from my permanent place of residence, in the FiDi (Financial District) of Lower Manhattan.  Despite the short, boring walk…the outcome was equally as exotic.

The evening or our reservation, I received a text message from The Rev who arrived about an hour early (for pre-game cocktails) stating “um, how the hell did you find this place?!?!?!”  I, still in my office, responded in a panic “why???  Is it terrible???”  His reply was simply “YOU’LL SEE!”

I rushed down to the site: Nebraska Steak House.  My intention?  Scope the place out and if necessary, call an audible.  The beauty of Wall St is that there is legitimate steak joints on almost every block.  The Capital Grille, The Palm, Harry’s, Delmonicos, and literally across the street is one of our all time favorites, Bobby Van’s.  I could have easily rallied the troops and head elsewhere to an Ol’ Faithful.

Here’s the first concern we had:

These are two of the first pictures you see on the Nebraska website…and it’s what this place is like upon arrival.

Luckily, the group was enamored by the dark lighting, the pulsating dance music, and the former Czech female body-builder BOMBSHELLS stationed behind the bar.  To my surprise, everyone agreed: “we aint leavin’, we’re here for an experience, WE’RE EATIN NEBRASKA!”

The actual restaurant setting was kinda old school and very comfortable.  Rich leather and oak décor.  I think we all agreed upon seating, we probably made the correct call.  Now on to the food!

First, a wonderful surprise:  Red and green vinegar peppers in a bath of extra virgin olive oil with decent quality bread…and in HUGE quantities for the table.  This went over really well with the crew.  The peppers were very, very good, similar to what my mother who hails from Ariano Irpino in Italia would serve. I was very impressed.

Next up…Kobe Burger split up for the table as an appetizer…delicious!

Tomato and Mozzarella salad:

And an absolutely delicious Seafood Linguine entrée that was easy to share as an app for the table.  Shrimp, clams, muscles, and a very large split Maine lobster tail in a tangy marinara sauce:

Now…steak time!

Mine was a very healthy cut of New York Strip cooked to perfection.  Pink and juicy in the middle with a very nice char on the outer shell.  I was impressed with the technique and presentation, however I did not find the flavor of the actual steak at a level that I have come to expect when paying $50 for a single piece of meat.  All in all I enjoyed.  Here’s a look at the other cuts ordered:

I felt all the sides were exceptional and the peas and onions were really and unexpected surprise…that dish is a MUST ORDER!

Desert time called for the standard espresso and black sambucca for me and The Rev:

Ok, this place was pretty solid all-in-all.  I would say to not let the ambiance up entering fool you, this is first and foremost a steakhouse.  Our service was very good and our food was also.  Be prepared to pay Wall Street prices though, the menu is not scared of putting up big numbers in bold text!

3.5 our of 5 Knives

-joeC

Old Homestead – Old Favorite

There’s always pressure when it’s “your month”. Do you pick a new hip place, should we re-visit one of the many places we’ve had a mediocre meal at, or do you pick an Old favorite to be guaranteed a great meal. Since last month’s outing to Strip House was less than stellar, I had to go Old’ reliable for my pick. Thus, I went with the familiar friend, The Old Homestead.

This wasn’t a “Solo Mission” and wasn’t a full Steak Club 7 gathering. To borrow a golf-term, we dined as a foursome (No Rerun, No Rev, No PA). We had an 8pm tee-time and sat promptly. After much deliberation over the wine list, we settled on an Italian wine and we were ready to eat! (NOTE: The wine list at Old Homestead is VERY pricey. Maybe it’s just been a while, but you should be able to get a $45 bottle of wine at a NYC steakhouse. The average price was much closer to $75/bottle).

We started with the famed Jenna style garlic bread – Always a thumbs up!

Next up was the Kobe Bacon Appetizer. We ordered 2 pieces each to which our waiter thought we were crazy. He eventually let us order it and the bacon was amazing. Probably the best steak house bacon in quite some time. BACON!

We also ordered Shrimp for the table. They were huge. Reminded us of a former NY Yankees First Baseman (Hint: Jason Giambi). Definitely performance enhanced just like we like them. Tasted really good!

As for the steaks, a couple of us strayed from our usual menu favorites. I ordered the Filet (usually orders Strip), Rich ordered the Strip (usually gets Porterhouse), Joe ordered Rib Eye (usually orders Strip) and Matt went with his signature Filet Au Poivre . I believe we went 2 for 4 on our steaks. Mine was perfect and I was completely satisfied. Matt’s was well under-cooked, ordered Medium-Rare plus, but arrived very rare. Joe’s was ok, but he took most of it home and Rich never leaves anything on his plate.

I realize that most great steaks don’t need steak sauce, but Old Homesteads sweet sauce is just too good to avoid. I can’t recommend it enough (even on a steak).

The sides were good, not great. We went simple with Broccoli, Hash Brown and Truffle Mac & Cheese. The Hash Brown is amazing, Broccoli is healthy and Mac & Cheese may have been too much.

Even though it was a familiar steakhouse for us, the renovation that made the restaurant smaller gave it more cozy atmosphere, but not sure if that’s a good thing. Often felt cramped in the main dining space and our waiter was standing over our table most of the evening (mostly b/c he had no one else to stand).

We got the bill and realized we did some major damage. We didn’t go too crazy with drinks or desert and it was quite an expensive evening! Overall, we had a great night. The food was good, not amazing. We’re always going to enjoy going to Old Homestead, but the mighty could be falling some.

3.5 Knives
-Jon

Quality Meats – Solo Mission

Be warned, promising the glory of meat to a member of Steak Club 7 is a gesture taken very seriously. My friend Adam had made such a promise more than a year ago and I intended on making sure he made good. I had to with it out but Adam, being the good and honorable dude that he is, took me and our friend Matt out for Steak. Since Adam was treating, his only demand was choosing the location and he asked to go to Quality Meats. Who am I to argue!??

Matt and I started off with a victory scotch while Adam had a PBR.  The meal began with a sampling of the amazing charcuterie meats and cheeses that Quality Meats offers. You see, Quality Meats actually has 2 restaurants, the full-blown steak house in the back and the counter service charcuterie bar in the front. If you get a table in the full restaurant, you can order from both and I most certainly suggest that you do! You’ll not have a better sampling of Italian Meats and cheeses any where else in the city.

In an attempt to have a serious palette cleanse as well as get in some roughage, we all ordered a salad. I had the Local Farmer’s Salad, overloaded with fruits and veggies while Matt ordered the beet salad and Adam went with his favorite, a Caesar. Mine was robust, bursting with succulent flavors and by far one of the most flavor intense salads I have ever eaten.

Most NY Steakhouses offer their own signature steak sauce and Quality Meats makes their own with a twist. Rather than just bottle it up off site and place it on the table, they bring all the ingredients table side and furiously whip up a batch just for you. While I wouldn’t necessarily suggest using steak sauce on a great steak but this sauce is incredible. Try dipping a few bites or use some bread. It’s a taste you will want to try.

Our amazing, attentive and friendly server put in a heavy suggestion on the NY Strip. As a big fan, there was no need for me to consider otherwise. Matt went with the same and Adam chose his favorite cut, a ribeye. Unlike other steak houses, Quality Meats serves their ribeye bone-in which makes it look like the kind of steak that Fred Flintstone eats. My NY Strip, also served bone-in, was cooked to a perfect medium-rare and exploding with amazing flavors. Quality Meats uses a little more salt in the seasoning of their steak but really, it just makes the tastes more intense. But the combination of marbling and the bone add an intensity to the flavor that you wont’ find in a of other place.

It’s always tough to gauge ordering sides for a meal like this. It’s easy to underestimate the hunger at the table and it’s even easier to over-estimate. It was a celebration so what the hell, we ordered almost all of them! The Pan Roasted Crispy Potatoes were awesome. Imagine thick cut potato chips served still hot and covered in spices. MMMM! TASTY. While I didn’t try the Yorkshire Creamed Spinach (not a fan), the Grilled Asparagus were crunchy and well prepared.  The Corn Creme Brulee and Gnocchi and Cheese were my two favorites. The former was an interesting mix of sweet and salty that worked well against a very savory cut of meat. The latter were rich and creamy providing a different palette than the rest of the meal. I also enjoyed the Broccoli & Cheese Bites but not as much as I would’ve just liked some steamed or sautéed broccoli. You need a little greens with a meal like this.

As we sat holding our full bellies, we agreed, there just wasn’t any room available for desserts. Upon delivering the after dinner menus, our server reiterated that the ice cream at Quality Meats was home-made and worth trying. That was enough nudging for Matt and I to give in and order Banana Cream Pie and Coffee & Doughnuts ice cream. Of course that lead to Sticky Toffee & Cherry Pudding with Almond Ice Cream and a Chocolate Brownie Cake served with Pistachio cream,Yogurt and Raspberries. Each one of them was rich, jam-packed with delicious flavor and unique in its own right. The Banana Cream Pie ice cream and the Sticky Toffee were the stand outs.

If there’s one thing that Quality Meats does well, it would be EVERYTHING! Not a moment or bite of the entire evening was boring or average in any way. Perhaps the name truly does tell all here. Enjoy, you won’t leave disappointed.

4.5 out of 5 knives
-Rev