Indulge in epicurean delights like a Vermont cheese board, butter-poached Maine lobster, or a miso-glazed dry-aged strip steak.
Epicureans delight in a menu chock-full of gourmet dishes like peach-marinated grilled cobia, dry-aged New York strip, and roasted Chilean seabass.
The concentrated, intense flavor of dry-aged beef develops as it hangs in special temperature- and humidity-controlled rooms from 10 days to six weeks.
And sure, maybe the wife doesn't even want a dry-aged rib-eye or a big platter of that buttermilk fried chicken I'm making about once a week.
"One of the major challenges is that we do fresh and not frozen, " says Mark Lobel, co-owner of Lobel's of New York, a famed Manhattan dry-aged meat butcher.
Across the road, the Chophouse is a large-windowed gastro pub that serves a menu of comfort food classics like fish and chips, and an exemplary Charolais Rib Eye steak, which has been dry-aged for 32 days.
Sorry, I'll tune in again at bed time, but right now I've just got to hand-sharpen my new Japanese carbon-steel knife and mince shallots for the red-wine reduction sauce I'm slathering on those dry-aged rib-eyes that I got from Joe the Butcher, my new best friend.
Start with savouries such as smoked pastrami salmon sticks or peanut butter maple bacon dates at the upstairs Treehouse Bar, then descend to dine on specialties such as potted duck and foie gras served in a jar, pork chops served with cumin bacon and mango chutney, or dry-aged steaks.
It was while absorbing Glander's technique for preparing his dry-aged beef (sear it first, then cook it at 212 degrees F or less for maximum moistness) that I heard my only sad story of the weekend, the one about the husband of the woman next to me who'd given this all up to stay home for a Dallas Stars hockey play-off game.
This was the unanimous winner as the best of the four steaks, the DeBragga dry aged T-bone.
Whoever said the best things in life are worth waiting for was right, especially when it comes to 28-day dry aged beef.
Just months after opening his first eatery in Europe, a branch of CUT, serving high-end dry aged prime beef, in the revamped and luxurious 45 Park Lane Hotel in London, he has made an even bigger impression in the City of Angels.
Dry aging is so important that it supplants USDA grades: dry aged choice beef tastes much better than the highest grade, prime, un-aged.
All you need to do is start with dry aged beef, preferably an on-the-bone cut, which is more widely available than it ever has been before.
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