My nephew culinary visit: day 1 - steaks at Dino & Harry's in Hoboken, NJ
My brother and sister-in-law sent us for a week my nephew Valentin who turned 16 years old this year. We were all very excited to have him here and made it a culinary experience for two reasons: Valentin loves and appreciates food, and also because, where he lives, there is not as much diversity as in New York. So we skipped French restaurants and went for typical American as well as ethnic cuisine. First stop was at Dino & Harry's in Hoboken: you cannot come to this country without trying a steak!
I love this steakhouse that I consider one of the best: good quality of meat and they definitely know how to cook perfectly a steak.
So, while we were waiting for our steaks, we ate some delicious focaccia bread and breadsticks with some olive oil, catching up on the news from the family.
Of course, Jodi ordered her favorite: petite filet mignon, perfectly cooked medium and served with mushrooms.
Delicious as usual, the meat was very tender and juicy.
Valentin and I shared the porterhouse for two:
It was a big piece of meat, where the strip loin (right) was separated by a T-shape bone from the tenderloin (left). We ordered it medium-rare and it was, again, perfectly cooked. The meat was tender, juicy, with a nice char on the outside.
For sides, we went for Mac & Cheese:
I was so happy to see that on the menu: it goes so well with a steak! It was nice and creamy.
We also shared the creamed spinach:
When I think that when I was a kid, I did not really like spinach! These were fantastic, probably because of the cream though...At least I could say that I had my share of greens that day...
Of course we could not leave without any dessert...Valentin tried the Snowboken, made of vanilla ice cream, chocolate fudge, marshmallow, crumbled Oreo cookies and shaved coconut.
On my side, I ordered the pear and almond tart:
It was served with a cinnamon ice cream that complemented well the tart. However, I was a bit disappointed by the almond part of it: not enough!
It was a good start for this visit, Dino & Harry's being a great place, and Valentin was amazed by the steak he just ate! It would for sure only be the beginning...
Enjoy (I did)!
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Churchwarden pipes and mutton chops at Keens Steakhouse in NYC, New York
This is it! After visiting the oldest pizzeria in the US (Lombardi's), here we are at the oldest steakhouse in New York City: Keens Steakhouse that opened in 1885. So, Keens, that is considered by many as the best steakhouse in the city is known for two things: its churchwarden pipes and its mutton chops. A few people at work went there and had mixed feelings about that place; it was time for me to try it.
This is a big place, with its three floors (we were on the second floor, in the Lincoln room). The atmosphere is definitely the one of a traditional steakhouse: dark wood and dark leather banquettes with tons of political drawings.
But what makes Keens unique is the decor: the ceiling is covered with churchwarden pipes. Keens is said to have the largest collection in the world. I have tried to find the number and it seems to be more than 90,000. The tradition, as they explain on their website, comes from the 17th Century, in England, where travelers were checking in their 15 inches long pipes made of clay at their favorite Inn, the pipe being to fragile to be carried.
These pipes are a strong reminder that steakhouses were originally only reserved to men and women were not allowed! To the point that, in 1905, Lillie Langtry, an actress, sued Keens for denying her entrance and won in court!
Interestingly, at Keens, each table has a small pad, so you can take notes.
After we ordered our food, they brought us some veggies with an addictive blue cheese sauce.
It was celery, carrots as well as some olives with ice on top to keep it cool!
But we did not come for this! We came for steaks! Jodi ordered a filet mignon. It was served with a roasted pepper.
I admit that when it came, it did not look that appetizing. It looked more like a dry piece of overcooked tuna. It is the first time I saw a thin slice of filet mignon like this! And the taste was just ok, the quality of a filet mignon I would expect in a regular restaurant, not a steakhouse. It was not as juicy as I like and fortunately, we ordered some delicious béarnaise sauce.
On my side, I had to order their signature dish: the mutton chop!
This was a gigantic piece of meat, a 26-ounce saddle of mutton, that has been on their menu on day 1. If you love lamb, you cannot go to Keens and not try that! It was cooked medium, was juicy, with enough fat and a nice char. However, I think that it was way overpriced and restaurants like Dino & Harry's offer lamb chops that are tastier with a fabulous char, for a cheaper price.
However, I loved the mint jelly that I guess was homemade!
With the meat, we ordered French fries:
They were just ok and I thought the quantity was small compared to what other steakhouses would serve.
Last was dessert! We could not leave without it! We went for the banana foster with dark rum and vanilla ice cream.
It was good and I loved the bananas that were caramelized. It was sweet but the ice cream kind of neutralized the sweetness of this dessert. Hopefully the price ($14), that is high for a dessert, was justified by the quality of rum...
At the end of the meal, we were disappointed and a bit more when the bill came...
It was definitely some bad news...Overpriced and not as good as people say. I would add also that the service was just ok: they barely checked on us and did not make us feel welcome. So the only reason to go to Keens Steakhouse would be for the history, not the food!
Enjoy (...)!
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Dino & Harry's steakhouse in Hoboken, NJ
Yes!!! A dinner at Dino & Harry, one of my favorite steakhouses in Hoboken! We were so excited to go there as we always had great food there (well except for Restaurant Week where the quality of the steaks was not that great...)! My only complaints would be the noise level, but we asked to be seated next to the windows where it is quieter (also for the light for the photos...).
So, the ritual is always the same: we get the bread basket and butter.
Then, we got our steaks! Jodi ordered her usual petite filet mignon, served with mushrooms.
She also ordered some delicious béarnaise sauce with it. I think it is great when steakhouses propose a petite version if a filet, because otherwise, the pieces of meat can be so big! So it can satisfy anybody with a small appetite (compared to me...). The filet was very good as usual, tender and perfectly cooked (Jodi asked medium-well). Also, we appreciated the fact that the mushrooms were not overpowering at all!
Then was my steak: ribeye!
That was huge! 24 ounces! Probably the size of my head...I ordered it medium-rare and it was fantastic: tender, juicy, with a nice char and this incredible taste of charred fat! This is one of the best ribeyes I had! I know: that's a statement I have to live with!
With the steaks, we were happy to see that they resurrected the Mac & Cheese, one of the best dishes with meat, I think, besides fries or mash potatoes.
Well it was not the Italian Mac & Cheese they used to serve and that I tried to reproduce (check this recipe), but still. It was deliciously creamy: definitely recommended.
Last we got dessert. I admit that I saved myself for dessert this time by not eating the entire ribeye. At least, in the US, if we do not finish, we can take the food home and not waste it. It is a concept that does not exist in France (although quantities are smaller), except for wine in very limited number of restaurants because patrons were not ordering a bottle (wine by the glass is rare), thinking that it would be a waste.
So, back to dessert, we decided to go for the Snowboken: vanilla ice cream, chocolate fudge, marshmallow, crumbled Oreo cookies and shaved coconut.
I liked it, but Jodi not so much! It was a good take on a sundae and perfect for a warm weather.
It was a great dinner: great food and great service. Dino & Harry remains one of my favorites!
Enjoy (I did)!
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The Capital Grille in Midtown, NYC, New York
The Capltal Grille in Midtown, NYC, New York
I went recently to The Capital Grille, for lunch. It was a first time. I guess I always thought that this was a big chain where quantity would be the priority over quality. I was wrong...entering the restaurant, you can immediately feel it is a fancy steakhouse!
The Capltal Grille in Midtown, NYC, New York
As a proof, they have lockers on both sides of the entrance that regulars can rent for $350 a year to store their wine.
On the left is the giant bar:
The Capltal Grille in Midtown, NYC, New York
In the front is the dining room, that kept the feel that steakhouses use to be places for men, with darker colors and leather. Good light though, not as dimmed as in most of the steakhouses I visited, although it was lunch time and not dinner.
The Capltal Grille in Midtown, NYC, New York
Then the main dining room that is huge! It is on two floors with very high ceilings giving incredible dimension to the place. What I liked were the booths, accommodating two people. I love booths: we do not have that in France and at first, I discovered them in movies and TV series. Love it!
An interesting thing they do is changing the color of the napkin depending on the color of you outfit: white napkins are linty so if you wear dark colors, they will replace them with black ones! Very thoughtful.
After they brought us some bread and butter with a bit of salt, I was ready to order!
bread at The Capltal Grille in Midtown, NYC, New York
There are couple of dishes I love in steakhouses. For appetizer, crab cakes are my favorite! At The Capital Grill, they have lobster and crab cakes!
lobster and crab cakes at The Capltal Grille in Midtown, NYC, New York
Nice presentation! There are two cakes, served with a refreshing corn salad and a tartare sauce that seemed to be homemade. I could immediately see that they were not using too much breading, that is a good starting point! The pieces of crab were kind of small, however, you could see pieces of lobster. It was a decent lobster and crab cake, but not as good as Ruth's Chris or Del Fresco.
Then, I got my filet mignon, ordered medium rare:
filet mignon at The Capltal Grille in Midtown, NYC, New York
This piece of meat was gorgeous and perfectly cooked, with a bit of salt all around, accentuating the taste of the meat. Unfortunately, they served the steak with a sauce made of beef stock, butter and herbs that was overpowering.
I was able to try their filet mignon served with Cipollini Onions and Wild Mushrooms:
filet mignon at The Capltal Grille in Midtown, NYC, New York
This one, cooked medium, was perfect: juicy and tender.
With the meat, I asked if they had any sauce and ended up with a delicious bearnaise sauce:
bearnaise sauce at The Capltal Grille in Midtown, NYC, New York
As a side, I tried the truffled fries:
truffle fries at The Capltal Grille in Midtown, NYC, New York
When they arrived, I could immediately smell the truffle oil. These fries were very good: crispy on the outside and soft on the inside.
Last was dessert...I could not resist the chocolate hazelnut cake:
chocolate hazelnut cake at The Capltal Grille in Midtown, NYC, New York
It was huge but so good! The chocolate cake was moist and the chocolate hazelnut cream was divine. In fact, I was mainly eating it!
Needless to say that I was full when I left The Capital Grille. It was good, but not to the point where I would recommend it strongly if you are looking for a steakhouse. Ruth's Chris, the Old Homestead or Dino and Harry are still the best for me!
Enjoy (I did)!
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Dinner at Ben & Jack's Steakhouse in NYC, New York
Before reading this post, please note that, in accordance with the FTC guidelines, I must disclose that I was contacted directly by the restaurant or a PR and that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!
Following the review of Empire Steakhouse few weeks ago, we have been invited by the owners, the Sinaraj brothers, to try their sister restaurant, Ben & Jack's Steakhouse, located in Murray Hill. I was for sure excited: steaks are for me what shoes are for Jodi!
I was also curious to see what the difference would be between the two Steakhouses. Well, Ben & Jack's has definitely more a steakhouse feel than Empire Steakhouse: dark wood and dimmer lights were no stranger to that feeling. We were greeted by Jack Sinaraj who chatted a bit with us. He told me that the two restaurants share the same menu, so I asked him why they did not call Empire Steakhouse, Ben & Jack's and his answer was so true: calling it the same would have made it seems like a chain and they consider they are more a family restaurant, "hard working family". I understand the thinking as I never went to The Capital Grill because it is a chain and its name makes it look like it, although I heard several people talking about it very positively. I think that, when people think about chain steakhouses, they do not associate them with quality.
When we sat at our table, we recognized certain items, such as the bread and butter:
Or the Steak sauce with the name of the restaurant on it:
I decided to drink a Pinot Noir, my favorite wine with steak:
As an appetizer, Jodi ordered the Caesar salad that she liked last time:
The salad was again delicious, with lots of parmesan cheese and crispy romaine. It was also not overdressed.
The crab was on a piece of lettuce presented on a bed of ice.
They also brought some tabasco and horseradish with crackers, to get some kick. The crab was fresh and well cooked. I preferred this appetizer over the crab cake as the lump meat is more delicate and tastier than the claw meat.
Then, we got our steaks!!! Jodi ordered her filet mignon, medium:
And I ordered a Ribeye, medium-rare:
These pieces of meat were huge: the filet mignon was 14 to 16 ounces and the Ribeye between 29 and 32 ounces. The Ribeye, served bone-in, had this delightful meat smell and a nice char on the outside. It had a nice amount of fat that I did not neglect, as well as the meat next to the bone that had a bolder taste...It was perfectly cooked, juicy and tender (the knives they give you are not these heavy steak knives some steakhouses use, but the meat was so tender that it was not a problem!).
The filet mignon, although tender, was slightly overcooked and not very juicy. Between the two, the ribeye was clearly the best!
To go with the steaks, we ordered some mash potatoes:
And the sauteed mushrooms that we liked last time:
Both were excellent: the mash was light and well seasoned; the mushrooms were perfectly cooked and tasty, with some pieces of onions here and there. Last time, we tried the onion rings and cottage fries, so I have to say that they offer nice alternatives for sides (although I still missed my Mac & Cheese...).
Then, came the time to order dessert...Believe or not, after this feast, we still had room to have dessert! We ordered a tiramisu:
And a Crème brûlée:
The tiramisu came with the fantastic homemade whipped cream we had last time:
We definitely enjoyed the tiramisu: very good and light, it paired well with this heavenly delicious whipped cream (there was a lot of it). However, I did not like the Crème brûlée that had not set properly.
To accompany our desserts, we got some tea and espresso:
We definitely had a good time at Ben & Jack's Steakhouse and here again, the service was exceptional. If you go there, I definitely suggest the ribeye that was spectacular!
Enjoy (I did)!
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Dinner at Empire Steakhouse in NYC, New York
Before reading this post, please note that, in accordance with the FTC guidelines, I must disclose that I was contacted directly by the restaurant or a PR and that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!
I was invited by Empire Steakhouse for dinner, to try some of their dishes. I have to say that I was really excited about it as I love steaks! I said it many times on this blog: the meat in the US is much better than the meat in France, even meat from a boeuf Charolais! I think restaurants, especially steakhouses pay more attention to serve the best quality ("prime" label) and more and more are dry aging their meat, a process that allows the meat to be tender and with more flavor. I always tell visitors from France that they should go to a steakhouse and each time, they recognize that my assertion above is true.
To give you an idea, Empire Steakhouse has been founded by the Sinaraj brothers who also own Ben & Jack's in New York. They get their meat from local markets and dry-aged them for 21 to 28 days. Too bad I could not see their dry-aging room: I bet I would have drooled all over the floor!!! Apparently, they are serving around 1000 steaks a week!
The decor is different from most of the steakhouses: this 180 seats is not dark and full of leather or dark wood. That's good: at least I can see what I am eating as we say that we eat first with our eyes! I also could have a nice conversation with Jodi without screaming as I noticed that most of the Steakhouses are loud!
They sat us at a table that conveniently overlooked most of the dining room and the restaurant was packed (it was a Saturday evening)!
They first brought us some bread and butter:
and I ordered a glass of Pinot Noir that is one of my favorite wines when eating a steak, because it is fully bodied and pairs well with the taste of the meat, moreover with stronger flavors like lamb.
For starters, Jodi ordered a Caesar salad.
There was a nice quantity of cheese on it and the salad was not overdressed. So it was a good start.
On my side, I ordered one of my favorites appetizers in a Steakhouse: crab cakes!
The presentation was very nice and the crab cake decent, but not the best I ever had. I thought at that point that they were made with the meat from the claw that is less tasty and has a bit of sweetness (I confirmed it later with the restaurant). So I did not get that smooth taste so particular to crab.
For steaks, instead of going for their signature dish that the porterhouse is, we decided to order our favorite pieces of meat. Jodi got the filet mignon (16 oz):
And I got the ribeye, bone in (24 oz):
For sides, we had the onion rings and cottage fries (that are in fact chips):
It was very good: both were not greasy nor soggy. The fact that they proposed homemade chips (that were crispy by the way) is a nice alternative to fries.
We also ordered some sautéed mushrooms with onions:
This was fantastic and even better than the onion rings and potato chips!
The sides we got were good and they offer a very nice choice; I just wish that Steakhouses put on their menu a killer Mac & Cheese that is the perfect side for a steak, especially if truffles are added...
At this point, we got just enough courage to order a dessert. We decided to go for the key lime pie:
It was served with a nice quantity of homemade whipped cream:
First of all, it was great to have the whipped cream because it cut the sweetness from the pie. I could have eaten that whipped cream, that was very light, just straight from the bowl!
The key lime pie was light and not too sweet. The crust was like a Graham Cracker crust and was slightly buttery. Good dessert!
So, we had a nice dinner at Empire Steachouse. What is interesting is that the owners worked as waiters at Peter Luger, same as Wolfgang Zwiener, the owner of Wolfgang's Steakhouse, that I visited already. But, contrary to Wolfgang's Steakhouse, they brought with them the basic rules that make the difference between good service and hospitality...
Enjoy (I did)!
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The best Banana Cream Pie ever - Redeye Gill in NYC, New York
If you go to The Redeye Grill, it is not for their steaks or their seafood! Surprisingly, I would only go for one of the most delicious banana cream pie I ever had! Forget Billy's Bakery and just go to The Redeye Grill!!!
It is the third time I had this dessert and each time I was in heaven! Ok, I had steaks in the past and never tried their seafood. Except last week...When I went back for lunch. I like the decor of this restaurant that looks like a cafe and has a beautiful raw bar with an impressive selection of seafood: fish, shrimp, scallops, you name it! I started off with the Diver Scallops.
It was served with oyster mushrooms. The scallop (listen Gordon Ramsey!) was perfectly cooked with a nice sear on both sides. It had just enough salt on top and tasted fresh. The pairing with oyster mushrooms was fantastic and kind of elevated the dish.
Then, I chose the grass fed 8oz New York strip.
They dry age the meat for 28 days to tenderize it and accentuate the flavor. I asked for a medium rare temperature and got a medium to medium well one! As I had limited time, I could not ask for another one! The steak was dry for sure and I was really not impressed by it. It was served with French fries that were however very good! Note that the only sauce available besides ketchup is A1 steak sauce: they do not have other sauces like mayonnaise.
Then came the long awaited banana cream pie!!!
The piece they serve you is big! The crust is a graham cracker crust that was buttery and not too sweet at all. It was thick enough not to be lost in the overall dessert! They they have this heavenly creme patissiere that smothers the bananas and is topped by a probably homemade whipped cream. The first bite is an invitation to over indulge for sure! It is definitely freshly made and when eating it, you are not at all feeling a sugar rush. This is a hit!!!
I would probably go back to The Redeye Grill, skip the steaks (every time I went it was so so), order seafood and for sure eat that banana cream pie!!!
Enjoy (I did)!
And remember: I Just Want To Eat!
Dinner at Le Relais de Venise - L'entrecote in Paris, France
Last year, in March, I had a fabulous dinner at Le Relais de Venise in New York (check my post about Le Relais de Venise in NYC, NY). The restaurant was an emanation of a restaurant in Paris, with an interesting concept: they only serve steak frites, but with a secret sauce that some say is made with chicken liver...
So, as we were in Paris last month we decided to go to the original restaurant, located Porte Maillot. The concierge of the hotel told us how to go and warned us not to be scared by the wait! We were fortunate and only waited 10 minutes, having to share our table with a complete stranger (we just had to imagine it was a communal table) so we would not have to stay in the cold until a table for two was available.
The restaurant was a bit different: no dimmed light, more casual but with the staff wearing the same maid uniform as in New York. So, ordering was simple: just tell them what temperature you would like for your steak and order wine or water. It translates by this way on the table's paper cloth:
It says: Bouteille d'eau large (large bottle of water), A Point (Medium) and Saignant (Medium rare).
Similar to New York, they started off by bringing the house salad.
A simple salad made of lettuce and walnuts.
Then, came the steak and French fries!
The French fries were divine: soft in the inside and crispy on the outside. The steak was very good with a preference for the medium rare one rather then the medium. In fact, you always get two servings, but as Jodi has a small appetite, they proposed to give me her portion. I could not refuse: it would have been rude! That is how I ended up trying a third portion of steak frites cooked medium...
One element on the plate that was interesting was the sauce: contrary to the one served in New York, it was less concentrated, separated, but had a similar smooth taste. I loved it!
Of course, we needed to end up the comparison with dessert! We ordered the vacherin that was the same dessert I tried in New York.
This dessert is a succession of meringue cookie and ice cream, topped with whipped cream and swimming in a chocolate sauce. We inhaled it!
If I compare the two restaurants, I would say that:
- The French fries are similar.
- The meat is better in New York.
- The sauce is slightly better in New York because more held all together.
- The vacherin dessert is better in Paris because less sweet and with a better quality ice cream.
Regardless, this is a great place and I will definitely go back. It is a fantastic concept that in fact Chef Spike Mendelsohn is thinking of copying in a way (yes, I watched Life After Top Chef...).
Enjoy (I did)!
Le Relais de Venise - L'entrecote
Nick & Stef's Steakhouse in NYC, New York
It is no secret that I love steak and that I consider that meat in this country is far better than what I ever had in Europe ! So I always enjoy a trip to a Steakhouse! This time, we ended up at Nick & Stef's that is supposed to have been voted in the top 10 Steakhouses in NYC!
So we were on our way and trust me, we had to find it! Because of construction, it was kind of hidden! This is not your typical steakhouse with leather and wood all over: it had a modern setting that sets it apart.
The meat was perfectly cooked but missed the mark in term of tenderness and taste: it did not have this delicate taste that this piece of beef usually has.
I ordered the ribeye (medium rare):
This was a nice piece of meat (24 Oz) and was cooked to perfection. It had a lot of fat though, that could be a turn off if you do not like it. It was tasty, especially in the area close to the bone. Not the best I had, but good!
With the meat, they propose different sauces (for free). We picked the bearnaise that was perfect!
For a side, we ordered the Mac & Cheese with a parmesan crust.
When the plate came, it was very appetizing thanks to the nice parmesan crust on top. It seemed also very creamy. Unfortunately, it had this horrible taste of processed cheese (velveeta?) that even overpowered the parmesan crust on top! I do not understand why a steakhouse would serve Mac & Cheese made with processed cheese!
We were hopeful that dessert would make us forget the average dinner we had. We went for the cinnamon fritters.
They were served with three sauces: vanilla, chocolate and caramel. The fritters themselves were fantastic: served hot, they had a nice sugar and cinnamon taste. I could have surely eaten tons of them! The sauces however were not that great, at the exception of the caramel. The vanilla had no taste, while the chocolate had a weird off taste!
So, it was a very average dinner that sunk with the velveeta Mac & cheese! This place is definitely overpriced for the quality of the food! I would believe that it was voted in the top 10 steakhouses in NYC, if there were only 10 steakhouses (it would be the last), but it is not the case and there are plenty of better ones: Ruth's Chris or The Old Homestead being good examples!
Enjoy (the post)!
And remember: I Just Want To Eat!
Ribeye steak at Gallagher's Steakhouse in NYC, New York
Going to Gallagher's you immediately notice their dry-aged room at the entrance. It surely makes you salivate to see all these pieces of meat!
What is interesting is that the place does not look like a steakhouse: no dimmed light, no dark wood and no leather! It has an European feel; the kind of place where you would have an Oktoberfest...
For the sides, we had onion rings.
As well as creamed spinach.
The sides were disappointing: the creamed spinach had an off taste; the cream was too thin and it was as if the spinach sat in the cream for too long, giving a green-ish color to it (should be green and white from the cream), but worse of all, eliminating any flavor from the cream. The onion rings, although not greasy, were overcooked.
For dessert, I was lucky to try three desserts:
The Key Lime Pie:
Good, not too sweet, but the Graham Cracker crust should have been more buttery.
The Cheesecake:
It was pretty good with a nice density and a bit of creaminess.
The Apple pie with vanilla ice cream:
It looked messy, was not good at all and had a weird taste! To be avoided!
The meal was just ok for me. There are so many great steakhouses in New York (The Old Homestead, Ruth's Chris), that I will pass next time...
Enjoy!
The Palm in Philadelphia, PA
How many times do you have to try a restaurant before having a definite opinion about the food they serve? This is a good question for which I do not have the answer after my experience with The Palm. Imagine this: I first tried The Palm located Midtown New York for lunch, during restaurant week. It was not good at all: the quality of the meat was poor and they bathed the steak with a wine sauce that was not that great...The second time was in Vegas. We ordered the filet mignon: disappointing again!
So, why did we end up at The Palm in Philadelphia? Simply because it was raining!!!
The restaurant had a warm atmosphere with its booths and leather seats. The service was efficient and very courteous.
Now, let's talk about food! Jodi ordered the filet mignon.
It was a delicious 9 ounces piece of meat, that was at the perfect temperature. The meat was tender and juicy.
I ordered the boneless ribeye.
This was a big piece of steak: 18 ounces! The meat was incredibly good with a nice charr on each sides. It was tender and juicy too! No need to tell you that I finished it! We ordered a bearnaise sauce to eat with the steaks: it was fantastic.
As sides, we picked the goat cheese whipped mashed potatoes and the roasted brussels sprouts.
The mashed potatoes were awesome! This is the first time I try a goat cheese one. It was delicious and light. They could have put some more cheese though!
They were roasted with lemon brown butter. It was just ok for me. I prefer the brussels sprouts more cooked.
Although I did not really enjoy the brussels sprouts, I had a phenomenal dinner! But had no room for dessert unfortunately!!! I will have to go back...
Enjoy (I did)!
Zylo Tuscan Steakhouse in Hoboken, New Jersey
It has been a while since I wanted to try Zylo in the W Hotel in Hoboken (it opened in 2009). They call themselves a Tuscan Steakhouse. Knowing that we like Steaks and Italian food, there was no more hesitation!
The restaurant was interesting: it looked more like a lounge than a restaurant with the low leather chairs and couches. We went on a Tuesday night and it was packed!
The service was perfect: efficient and extremely courteous.
Now, the most interesting thing about Zylo is the menu.
So we tried the filet mignon.
We asked for the meat to be cooked medium and it came at the correct temperature.
We also tried the bone-in ribeye.
We asked for medium rare. Both steaks were perfectly cooked, juicy and you could definitely taste a hint of olive oil and sea salt that made it delicious. The ribeye was 20 Oz and there was only the bone (and the salad) remaining at the end of the dinner on my plate! There was a bit of fat, but I love that, especially around the bone as it gives to the meat and the fat a stronger taste (in fact, when ordering a bone in filet mignon, the taste of the meat close to the bone will be between a filet mignon and a ribeye). It was so good that I think I devoured it!
Then we picked some sides. At the beginning, we thought about going for an appetizer (the tuna tartare) and a side. But then I saw that they were offering the pasta in small portions!
So we had the ricotta gnocchi.
The gnocchi were pretty good. Not the lightest I ever had, but good. The sauce was an heirloom pomodoro sauce (tomatoes, garlic, olive oil and basil) that had a nice thickness. All of this was topped with some parmigiano reggiano.
The other side was French fries.
They were just ok for me. I like them more crunchy and would have loved truffled fries!
Last, was dessert. Yes, I know: you are surprised that after that we were still able to eat dessert. Well, as we were in a tuscan steakhouse, we went for the tiramisu.
It came with some white chocolate decoration and an expresso ice cream that were very good. But the most surprising thing was the tiramisu itself: it was immersed in a chocolate fudge. This was simply delicious! Not a traditional tiramisu, but a very interesting and amazing twist on it! Definitely something to try!
We really had a great dinner at Zylo and will definitely have to try their lunch and brunch menu that are mouth watering. It is great to discover another great restaurant in Hoboken!
Enjoy (I did)!
Incredible steak frites at Le Relais De Venise "l'Entrecote" in New York!
Ok, I admit it: I lived in Paris for years, but I have never been to Le Relais de Venise "L'entrecote" over there! The story of this restaurant and its concept are pretty interesting: in 1959, a winemaker named Paul Gineste de Saurs decided to buy an Italian restaurant in Paris with the intention to use it to showcase the wine produced by his family, Château de Saurs. As he had no experience in the restaurant business, he decided to keep the Venetian decor, add L'entrecote (strip steak) to the name and propose a single item menu: steak frites. Instead of serving the steak with the traditional butter with parsley, he served it with what is still today a secret sauce (I would guess some butter,mustard, taragon and pepper, but would not bet on it!). Few years ago, Le Monde, a French newspaper revealed in an article the secret of the sauce: it contains blanched chicken liver. The owner of the restaurant denied this.
Since then, the restaurant has been opened in different locations such as London or Barhein. And then New York in 2009, where I had the chance to experience the concept. Now, understand that when the restaurant opened in Manhattan, critics thought it would not last long because New Yorkers like to have choices! In this restaurant, the only choices are the wine, the cheeses and desserts (you can see a sample when entering - very smart)! Otherwise, it is a salad (lettuce with walnuts and a traditional french dressing) for appetizer and steak frites (steak and fries) for the entree.
The waitresses are all wearing French Maids outfits and will only ask you two questions besides knowing if you would like some drinks:
1 - Is it your first time in the restaurant?
2 - How would you like your meat to be cooked? They only offer blue, rare, medium and well done. There is no medium-rare for instance!
They will draw on the paper clothe the tables seats and will mark your choice on it, probably to remember what temperature you would like for your second serving. Yes, you read it correctly: Le Relais de Venise L'entrecote serves a second serving of steak frites! But do not imagine the portions are huge. I see several advantages to this:
1 - The second serving comes warm.
2 - Some people have a small appetite; so it is a win win for the restaurant as they will charge the same amount.
3 - It gives customers a sense they made a very good deal.
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| The salad (lettuce, walnut and mustard dressing) |
Some may say that the meat is low quality. Those who know me, know that I rarely order steak if the restaurant is not a Steakhouse for two reasons: the quality of the meat is usually low and they do not always know how to cook it perfectly. In New York, Le Relais de Venise L'Entrecote serves a Sirloin (Entrecote is normally strip steak as mentioned before) that was good and cooked as requested. I personally think it was delicious, especially paired with that mysterious sauce. The meat was very tender.
The fries are traditional French cut (shoestring) and were crispy and not over salted. They had a delicious taste mixed with the sauce...
Last, is of course dessert! Their dessert menu is pretty impressive as it contained that day 17 choices! From the simple fraises au sucre (strawberries with sugar) to the vacherin du relais. This one is an interesting tower made of vanilla ice cream, meringue and chocolate ice cream, in repetitive layers, topped with whipped cream and a thick chocolate sauce. This was good but extremely sugary (I believe the chocolate sauce is the culprit)! I could not finish it.
I definitely had a good time in this restaurant that had an authentic brasserie feel. The food was delicious and the service very efficient. The only negative is the fact that it was very, very warm in the restaurant, to the point where it became uncomfortable. That should be an easy problem to fix...
Enjoy (I did)!
And remember: I just want to eat!
References:
Wikipedia: http://en.wikipedia.org/wiki/L'Entrecôte
Restaurant site: http://www.relaisdevenise.com/newyork
Great Steak at Dino Harry's in Hoboken, NJ
Here is an interesting story about this restaurant in Hoboken: it opened in 1991 in a 1800's building, under the name Frankie and Johnnie's, a family owned venture that was created in New York during the prohibition by two waiters from Philadelphia. But in 2008, a legal battle between Dino Panopoulos, Harry Panopoulos' son and their cousins forced them to rename the restaurant to be able to have the sole control. This is how Dino & Harry's (re)started.
There is definitely a certain atmosphere in this restaurant, probably thanks to the decor: tin high ceiling, tiled floor (similar to the logo of the restaurant), warm red color of the walls, cherry bar and a more than a century clock. There is also a piano near the entrance, used on Fridays and Saturdays. I regret that they only serve dinner (at the time of publishing): they would open for brunch, I am sure they would have a great burger...
Each time I went there, the service has been efficient and courteous. Concerning the food, I always had great meat there (except in the Restaurant Week's menu)! The meat is usually tender, juicy and cooked to perfection (I typically ask for medium, sometimes medium rare).
I think I have tried most of the pieces of meat they propose:
Each time I went there, the service has been efficient and courteous. Concerning the food, I always had great meat there (except in the Restaurant Week's menu)! The meat is usually tender, juicy and cooked to perfection (I typically ask for medium, sometimes medium rare).
I think I have tried most of the pieces of meat they propose:
- My favorite is the porterhouse, a piece of meat taken from the short loin, with a T-shape bone that has on one side strip steak (usually the larger piece of meat) and tenderloin on the other side. They serve it with butter, so they always tilt the plate with a smaller plate when serving at the table. This is big piece of meat (for 2) and they cut it into slices so you do not have to fight with the person you ordered it with.
- Then they have the filet mignon (filet de boeuf in French) that is the smaller part of the tenderloin. This is also a very tender piece. They prepare it with mushrooms that are a nice addition. I hate to order a steak and discover that it is swimming in a disgusting sauce that overpowers the taste of the meat (yes The Palm, you know what I am talking about)! Be aware that in France, Filet Mignon will refer to pork, so you might be disappointed when they bring the plate...
- The ribeye is more fattier, still juicy and they served it with a nice char.
- If you do not like beef, you can have lamb: their lamb chops are huge! You can get 2,3 or 4 of them. The first time I tried, I went with 3...2 was enough! They are so juicy, that when you cut them the knife will make all this delicious juice go on the plate.
You can add a sauce for an additional cost: bearnaise, poivre (pepper) or roasted garlic aioli. The bearnaise sauce is very good and homemade. One serving is ok for two.
To go with the meat, you can order sides. This is in this restaurant that I had the Italian Mac & Cheese that I tried to recreate (recipe here)! But this time, they did not have it! What a shame! I have noticed that it comes and goes, so do not desperate if you go there: they might serve it!
Otherwise they have the classics: mash potatoes, fries, onion rings... Yesterday, they had three cheese gnocchi: it was an amazing dish! The gnocchi were very light and the cheese sauce delicious! It was so good that we should have ordered another one!
Last is of course desserts: the menu changes regularly. Their creme brulee is perfect. They also have the Snowboken that is vanilla ice cream, chocolate fudge, and chocolate cake and coconut. The presentation is great: they use a glass of wine that will be completely black thanks to the fudge.
So it was definitely a great dinner! I should probably buy a pair of pajama jeans and wear them next time I go there!
Enjoy (I surely did)!
Let me know what you think about Dino & Harry's by posting a comment!
The Old Homestead: home of the steaks and burgers!
The Old Homestead is definitely an institution: located in the famous meatpacking district in New York, it is one of the longest continually serving restaurant in the USA that opened in 1868! For me, it is one of the best Steakhouses in New York and trust me: I tried many! Their meat is of great quality, perfectly cooked and each time I went, I was never deceived! Their filet mignon is awesome, but my favorite is the ribeye: juicy with an incredible taste! I am drooling just thinking about it! However, one thing they removed from their menu is the truffled Mac & Cheese; they replaced it with a Lobster Mac & Cheese. I think it is a mistake: Mac & Cheese is a great side for a steak house, that changes from a regular mash potatoes, bland broccolis or fries. But not everybody likes seafood in it! I would have kept the truffled Mac & Cheese: it was incredibly delicious!
This restaurant otherwise is like many steakhouses: dark atmosphere with dimmed light, wood and leather for a warm and cozy feeling. They have a big cow on top of the entrance, outside, that clearly defines the place! The service is attentive and courteous.
These days, for lunch, they are serving the Burger Diamonds: a lunch menu that includes a beer or glass of wine, a caesar salad (nice portion), three sliders and tater totes.
The three sliders were:
- Filet mignon with truffled mushrooms and an onion ring on top.
- Kobe beef with caramelized onions and bacon. In fact, this restaurant was one of the first in America to serve Kobe beef.
- Sirloin with cheddar.
All the sliders were great: juicy, tasty and perfectly cooked (medium for me), that is difficult considering the size of the piece of meat they have to work with. They give you a very decent portion. My favorite was the sirloin: it was the juiciest of the three and the sharp cheddar was awesome! The burger bun was a brioche (not dry at all) and there was a nice proportion bread/meat. The tater totes were also delicious, not greasy and crispy. All of this served in a playful way, with on the bottom some reproduction of a newspaper and a cauldron to serve the tater totes. Last, they give you enough ketchup and mayonnaise, so you do not have to beg for more!
This restaurant remains one of my favorite steakhouses in New York!
Enjoy (I did)!
Del Frisco's steakhouse, land of the best crab cakes
I love a good steak! But once you have tried one, it kind of spoils your experience in other Steakhouses! So, the first time I went to Del Frisco's, I was skeptical. Especially after they pointed out that they are best known for their crab cakes. As far as I know, crab cakes are no red meat! I had the filet mignon. The meat was perfectly cooked, medium as I wanted it. It was presented pink in the center as the meat continued to cook in butter on the hot plate (I start to love this one!). To make sure it was cooked to perfection, the waiter asked me to cut the filet and he checked it was what I ordered. First time it happened to me.
The filet was very tender and my knife went through it without any effort. Then came the first bite: so good! This piece of meat was definitely of a high quality.
Another time, I tried their lamb chops: perfectly cooked (if overcooked, it will be dry) and very tasty with a clean frenched bone.
Then I had to try their famous crab cakes! I was not disappointed! It was made with jumbo lump crab. Not sure how they made the crab cakes stay together, but it was clearly not by preparing them with lots of different ingredients that would have overshadowed the taste of the crab. I wanted crab and I got crab!
Besides that, their sides are original and appetizing: lobster Mac & Cheese, King crab gnocchi or cauliflower and brie au gratin. All pretty good!
The only complaint would be their tendency to put too much pepper in their dishes! But even with that, it is one of my top choices for steak!
Enjoy (I did)!
Ruth's Chris Steakhouse
Ruth's Chris is one of my favorite Steakhouses. This franchise, more than 45 years old and more than 100 restaurants, never disappointed me! I always had good pieces of meat (most of them are USDA prime that is the highest grade), tender and cooked to perfection. They cook their steaks in butter (how can you go wrong with that) and bring them to the table in 500 degree Fahrenheit plates, causing the meat to sizzle in the butter. What is great is that you can hear this distinctive noise while the waiters walk across the room, and I can only lookup to see what other patrons ordered. At the same time, your nose will catch this amazing smell of butter and meat. The plate is so hot that it will continue cooking your steak once on your table. That is why they will always bring it to your table slightly undercooked.
My favorite is the filet mignon: you can cut it like butter; it is juicy and has a delicious taste enhanced by a bit of salt. If you like strip steak as well, I suggest the Porterhouse (strip steak and filet), but be ready for a feast!
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The only thing they are lacking for me is some originality for the sides: what they are proposing is pretty basic and none of them make you think: "I have to try that one". They do not even have a nice Mac & Cheese!
So, forget the sides and go for the meat!
Enjoy (I did)!
And remember: I just want to eat!
Restaurant Review: Uncle Jack's Steakhouse (New York, NY)
I love steaks and the meat in this country is incredible! But not all restaurants know how to cook a good steak. Of course the quality of the meat is important too. So, what I am looking for is good piece of meat and good way of cooking it. As I mentioned in a prior post, I have a rule that says that I should not have a steak if the restaurant is not a steakhouse. Steakhouses are specialized in steaks, so they should know how to make them!
I went to Uncle Jack's few months back for lunch and had a special: surf and turf for $29. It came with a petite filet mignon, a small lobster tail with clarified butter, and mash potatoes. It was delicious! So we decided to go for dinner! I am going to make my usual comment: the restaurant was dark! why? One of my colleague thinks that it is because steakhouses were more geared to men decades ago. And so???
At Uncle Jack's, the meat is of the highest quality (USDA Prime) and aged for 21 to 28 days on premises. They cook it at 1800 degrees on an infrared broiler that gives a nice char and then finish the meat at temperature, served with their natural au jus.
I had a very good meal there! I started with crab cakes (I know I am obsessed). They were good and you could see and taste the lump crab! However, I did not like the sauce (kind of a lobster sauce).
I then ate a bone in filet mignon; first time I tried that! The taste is between the filet mignon and the prime rib with a fattier meat around the bone. The meat was perfectly cooked, tender and very juicy. As a side, we picked onion rings: they were big! Not greasy at all, just missing a bit of salt. Of course we could not finish the meal without a desert...We chose the creme brulee: delicious!
This was definitely a good meal! Uncle Jack's is an address to have in mind for steaks!
Restaurant review- Wolfgang's Steakhouse
I love steaks and I was really excited to try Wolfgang's Steakhouse in New York City. Be careful, it has nothing to do with Wolfgang Puck: the owner is Wolfgang Weiner and there have been a lawsuit in the past as Mr. Puck said that the name of the Steakhouse was misleading. Wolfgang Weiner used to work for Peter Luger in Brooklyn, one of the top rated steakhouses in the US. Well, I can tell you that it is not because you worked there that it means you are going to have good steaks! This was horrible!!!
First of all, Mr Weiner was a head waiter at Peter Luger: well I do not know what quality of service he was giving at that time, but clearly, service needs improvement at Wolfgang's! The servers were more interested in discussing soccer than taking care of the customers....
Second of all, the food was really average. It started with stale bread. I began the meal with crab cakes (I love crab so much that I may change into a crab one day!), served with a salad and tartare sauce. When the plate arrived, I could right away see that it was dry, and it was. The only positive is that there was a lot of lump crab.
We then had the ribeye and the filet mignon. As side dishes, we ordered onion rings and sauteed mushrooms. The meat was cooked as ordered but the outside of the filet mignon was charred, most likely because they cooked it on flames. Cutting both pieces of meat, we could see that it was not a good quality. I think I get better cuts at Whole Foods! The steaks were dry and I clearly needed the steak sauce. Mushrooms were so so and the only thing I liked were in fact the onion rings, although slightly too salty!
Clearly, Wolfgang's Steakhouse does not measure up with Ruth's Chris (NYC), Dino & Harry's (Hoboken) or The Old Homestead (NYC)! If you want a good steak, forget Wolfgang's!!!!
I'd like to say "Enjoy" but I did not!
