Morton's Steakhouse now has a "blog". The blog is called "The Best Steak Anywhere", which is their (new?) registered trademark.
NY: Bar dining
Really? The best steak anywhere? It kinda makes you wonder if they've ever been to Peter Luger, or Florence.
I suppose they are guided by the same principle that so many are: if you say it enough, well then it just has to be true. They lie. It's not. How am I so sure?
As soon as t:e reader "Ev" tipped me off that A Mano's original pizzaiolo, Roberto, was coming back to train the staff, I had visions of A Mano returning to its past glory. Under Roberto's command, A Mano was producing wonderful Neapolitan style pizza. The place was a treasure, and a great addition to the area's mostly cookie-cutter restaurant scene. After Roberto's departure, however, the place slipped quite a bit. This was evident in the service (which was never stellar to begin with), the management, and most importantly, the pizza.
Roberto is/was indeed back, if only for the short term. From what I can tell (and I'm not a reporter, so I don't generally ask owners or managers many questions on this stuff), A Mano is now part of Associazione Pizzaiuoli Napoletani, which is one of the several professional organizations whose goal is to preserve and promote Naples' prized product. Part of A Mano's association with the associazione involves training, and I'm guessing Roberto was sent back to sort them out.
And sort them out he did...
Clearly I like burgers. Clearly. It's a beautiful thing, the hamburger is.
Since most restaurants have no idea how to make a good burger, I spend a good amount -- probably an unhealthy amount -- of my time thinking about and making hamburgers at home. I never buy pre-ground beef (except from Fair Lawn's Swiss Pork Store, where they grind to order), use only high-quality interesting cheeses (most of the time at least), really good bacon, rarely ketchup, tomatoes only when in season or Campari tomatoes if not. And as for the bun? Well hell, I'm not a baker, and we don't have many options in north Jersey for fresh baked buns or brioche. So I have to concede and use store-bought mass produced buns.
We took a walk by the chain restaurant trifecta that recently opened at the Riverside Square mall.
There's a Maggioni's or something like that, whose awning claims "PRIME STEAKS." Plural, as far as I can tell. I took a look at their menu, and only one steak is "prime", and it's not even suggesting that it's USDA Prime (it also claims "aged", which I assume means that it was sitting in a Cryovac wrapper for a while. Yay). I guess what they meant by "PRIME STEAKS" is that they have several of those steaks.
There's also PF Chang's. I couldn't get past those enormous concrete horses. I'm sure I'm missing some sort of cultural significance, once again illustrating the depth and breadth of my ignorance. Seriously, they're kidding, right?...
...and then there's Rosa Mexicano.
I figured I'd one up him with an even more simple shrimp/starchy stuff combo: Ceci, shrimp, chiles, a la Mario Batali's Otto.
Since no one else on the internet has mentioned it, I figure I'll take it...
“Well, here’s the thing. The steaks were *cooked* perfectly, but, they were *not* served in
That’s the thing, according to my friend Jake, who left me a vmail on the way home from our meal at BR Guest’s Primehouse in New York. And you can ask him.
Blue Smoke's (NYC) burger, time and time again, gets dissed in various burger "round-ups" (not on that one) and on blogs (here, though) and just about anywhere that people discuss burgers. So much so that each time I read about someone's thoughts on what is one of my favorite burgers I think "surely this person is going to love it. surely." And I'm pretty much always wrong.
My question is: are these people high? Blue Smoke's burger is certainly one of the best restaurant burgers in NYC. I'm sticking to that opinion regardless of what the rest of the world says.
Dos Caminos recently opened their third New York branch. On 3rd Ave this time, where La Maganette used to live (I'd guess at 50th or so).
I figured it would be another colorful meat market, like the one on Park must be (I've never been). And I might be right. What I know for sure is that they've got a bunch of nice tequila and some decent pork tacos. And pretty colors, as the super-megapixel image above so clearly illustrates.
Update: Craftsteak has closed and changed concepts.
I'd be remiss in my duties as the self-proclaimed foremost authority on dining and most-things-taste-related (aka, "food bully") if I didn't mention my most recent visit to craftsteak, especially considering how much I enjoyed my first visit a few months ago. My recent meal can only be categorized as not-so-good.
And it went a little something like this. Hit it boys...