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Showing results for tags 'Steakhouse'.
Found 66 results
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Has anyone eaten here, other than the usual assortment of spies? -
EPIC Steakhouse is easily one of the best San Francisco steak houses, and most of the "Best of" lists confirm that. Even better, it's not a chain! We waited in the upstairs bar until our table was ready, and I can attest to a large wine list and solid spirits program. I had the Dungeness Crab Cocktail, which was outstanding, and the Prime Dry Aged Bone-in 20 oz. New York Strip. Wow, what a meal. Everything was perfect, and then some. This is not a place for the financially timid - the crab was $21 and the steak was $61, but I was happy to pay for such a high quality meal. -
Fine dining has apparently arrived in Springfield! Monty's Steakhouse recently opened in the Whole Foods plaza on Old Keene Mill and Rolling Roads in Springfield. I haven't yet eaten there, but I stopped in today for a look-see. It's a nicely appointed dining room with white table cloths on the tables and a tidy bar in the front corner. Monty's is independently owned and touts itself as "best value" upscale, casual dining. The owner is Springfield native Donna Montazami, with a Cafe LaRuche and Vapiano pedigree, and the executive chef is CIA graduate Marco Camacho, who worked at the Woodmore Country Club and the Mayflower. I glanced at the menu and was impressed by the reasonable prices -- dry aged, locally sourced beef and lamb chops in the mostly $25- $40 range, plus fresh seafood options and specialty burgers. Lady Kibbee and I will likely drop in for a meal in a few days. http://montyssteakhouse.com/
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The deeper you crawl into this story, the more repulsive it, and its characters, will become. "Frank Ribery: Bayern Midfielder Fined over Angry Salt Bae Tweets" on bbc.com -
I know this is difficult to believe. A new steakhouse is opening in Downtown DC, Rare Steakhouse and Tavern at 1595 Eye Street, NW. Per one of the staff, opening, possibly a soft opening will be 10/25. I've seen a different report for 11/1/17. Its about time. Not enough steaks in Downtown DC. But on a different note, this one will serve breakfast. That is completely revolutionary.- 11 replies
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Here are scenes and some info from the ribbon cutting yesterday. "Del Frisco's Grille Ribbon Cutting" by Amaris Pollock on phillygrub.blog -
Bye bye Blackie's. We won't hardly miss ya... Back when I was an undergrad at GW, this was one of the "destination" restaurants that parents took their little darlings to when they came to visit. I remembered it fondly, until I visited a few years after graduation, when I had gained a greater appreciation for good food. Remember those childhood shows that you remember fondly, until you catch them on Nick at Nite, and the memory is ruined by a godawful piece of dreck? Similar reaction... -
I don't see a thread for the Arlington location of RTS yet so I started one. Rocks - If I've missed it, my apologies. Just wanted to comment on my first visit there - it was everything I was expecting and more. As much as I like cool/hip decor/non-human eye candy in a restaurant, I really only ask three things of a place - good food, good wine list and good service. RTS was outstanding on all three counts. My wife took me for my birthday and having read quite a bit about it over the last few months on eGullet, I was expecting an exceptional experience and we got it. The service was prompt, attentive, friendly and not intrusive from the moment we got there through us walking out the door. The wine list is all its been said to be. Lots on really interesting, really great, really affordable selections - we had an amazing Cab (can't remember the name - it started with an "A" and was $28 a bottle) that, for the price, is probably the best value I've ever seen in a California Cab. Started off a little tight (to be expected in a 2002) but was still delicious and just opened up beautifully through dinner. And big bonus points for it being served at the proper temperature! We both started with soup - I had the sherried crab bisque and my wife had the onion. They were both fantastic although I enjoyed mine more - of course anything made with that much cream has to be good . For our entrees I had the hanger steak and my wife had the brochettes (I think I spelled that right). The hanger was simply the most flavorful piece of meat I've ever had and we have friends who their own beef cattle in MD. The steak will forever change how I judge good meat. Cooked perfectly at medium rare with bleu cheese crumbles. The brochettes and assorted veggies were also very good but I paled in comparison to the hanger steak. The sides were also as delicious as has been said before. The portions were quite generous and I look forward to finishing that steak tonight - and a nice touch when we got our meals boxed up for home, we got a refill on the sides. Being a big fan of key lime pie, there was no way to pass that up and man was it good! I'm not one for fanfare, my wife knows this and made no mention it was my birthday when she made reservations. It happened to slip out at some point during the night and the server made a point of telling me happy birthday and the desert was on the house. It is those little touches that really make a place shine. I can't wait to get back and try a different wine and have that hanger steak again. -
From what I've read here, this is coming from the owners of the Limerick Pub, Squire's Rock Creek Chop House is opening just across the street on Price Ave in Wheaton. The concept reminds me of Ferdinands. I don't expect a destination restaurant, but perhaps a local watering hole where family can gather? Will be interesting to see how it is priced as well. -
If you travel to Houston, please read this story about Laurenzo's.
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i went to the bar at morton's on connecticut avenue last night - meeting a freind who works in the building for plans later. until last evening i had assumed that the real differences between the big steakhouses was the service. the menus have pretty much the same fare, the wine lists are all expansive with a few gems and a few clunkers, they each did a pretty good job with a good cut of beef. had i been in the mood for a steak, i most likely would have continued to believe in this general culinary parity. cold and rainy nights scream for lobster bisque. a soup and the chopped salad was just what i wanted. the bisque arrived and to it's credit it was piping hot and it had the proper consistency, and that is all i can say to it's credit. it had no richness, the sherry influence was also m.i.a., and the two pathetic pieces of lobster claw were boiled for what must have been an interminable amount of time. if you scratched the surface of this soup you got more surface. just bad. if the only good things to be said of the bisque are that it was hot and liquid, then the only good thing to be said of the salad is that it was cold. it was listless lettuce haphazardly tossed with low grade blue cheese, some way past their prime tomatoes, and something that had the texture of bacon but none of its porkly goodness. the dressing was a thin vinaigrette that would have gone undetected except that i knew something was making the other ingredients slick. i am very gratefully for the gracious service provided by damian and liz (i think that is her name). but for $45 (pre-tip) for 2 beers, criminally bad soup and salad, i felt violated. -
Ocean Prime. Looks like another expense account steak and seafood chain is opening up just blocks from the White House, at 14th and G in the old Ceiba space. "OCEAN PRIME is much more than just a steakhouse or a seafood restaurant. OCEAN PRIME is an extraordinary dining destination." "We deliver more than just in amazing food and drinks: We create remarkable experiences." "Stylish attire suggested." I'd yawn, but I can't work up the energy.- 23 replies
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NYC restaurant leases space at 16th and I streets. Laurent was the master of fish, now he does steak. Details: www.dcbubble.blogspot.com -
another option would be capital grille, it is on the same metro line and is about 1/2 block from a station. i would reccomend you sit at the bar as you might be pressed for time. items i would encourage you to try: the smoked salmon is some of the best that restaurants in this city are offering, the lobster crabcakes, and their very fun and spicy calamari. those three apps and you might not even need an entree.
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I've kept this quiet for weeks out of professional courtesy, but you'll hear about it very soon anyway, so you may as well hear it here first. Breaking News: Brian Zipin will be GM (and a partner) of Medium Rare, a sub-$20 American-style steak frites restaurant opening in late February in the old Yanni's space. Behind the operation? Mark Bucher of BGR was one of the creators, and none other than Michel Richard was (quietly) involved with developing sauces and desserts, but Brian and Tom Gregg (past President of Cuisine Solutions) are involved as non-silent partners. Cheers, Rocks PS Don't ever underestimate Michael Landrum - the guy gets around. But I've been told ... no sous vide (and I asked "are you sure? about ten times). So you weren't quite right, Michael!
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Exciting news on King Street! The folks from A la Lucia (namely Michael Nayeri) have announced that they will be opening a new restaurant in the space at 1106 King Street. The news was announced on the A la Lucia Facebook page, as well as in a recent e-newsletter. It will not be a second A la Lucia location. They're hoping for an opening in early 2015. -
Original Ray's: The Classics posts are in the Ray's: The Steaks Thread. Saw this in the Gazette: NOTICE Notice is hereby given that application has been made by: Elliott A. Rattley, Jr., Nicholas R. Lopata on behalf of ARS Silver Spring, LLC, for the transfer of a Beer, Wine & Liquor License, Class B, H/R, On Sale Only, for the premises known as The Classics Restaurant, which premises are located at: 8606 Colesville Road Silver Spring, Maryland 20910 A hearing on the application will be held in the First Floor Auditorium, Council Office Building, 100 Maryland Avenue, Rockville, Maryland, on: Thursday: May 16, 2013 At: 11:30 a.m. Any person desiring to be heard on said application should appear at the time and place fixed for said hearing. BY: Kathie Durbin Division Chief Board of License Commissioners for Montgomery County, Maryland MC 50306 (5-3, 5-10-13) -
I've been reading about the convoluted history behind Delmonico's, and although complex, it's almost funny how historic this institution is: Inventors (or claimed inventors) of Delmonico Steak, Chicken à la King, Eggs Benedict, Lobster Newburg, and Baked Alaska; the first à la carte menu in a restaurant (as opposed to the table d'hôte formula), the first separate wine list, patrons including Abraham Lincoln and Mark Twain, and apparently the first restaurant to seat women in separate parties. Granted, the current iteration has absolutely *nothing* to do with the original, which opened in 1827, but the new owners - currently a partnership called "Ocinomled, Ltd." - have attempted to recreate the atmosphere and feel. Their Wikipedia entry alone is worth a read - I don't know anyone who has actually eaten here, but it seems to still be very popular among tourists seeking a little slice of our nation's culinary history. Given that the location and ownership have nothing to do with the original, it probably shouldn't be included in our Oldest Restaurants List, but how do you leave it off? Ironically, the current website - full of puffery - has the opening date wrong by ten years.
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I had a very pleasant lunch at Palette yesterday. The space is very attractive with a bar area with a decent looking lounge menu worthy of a happy hour. The lunch menu offered a nice mix of options. My companion and I both went with the yellow tomato bisque with lump crabmeat. I was expecting cold soup and I think this would be better this time of year cold. That said, it was tasty with a nice swirl of chive oil to brighten the flavor. I had the pulled duck spinach salad as an entree. There was far more duck then I would have expected. It was nicely seasoned with an apple peppercorn dressing that accented rather then overwhelmed the duck. My companion had the grilled ahi salad that was more sliced ahi with noodles then salad. He commented on how quickly he inhaled his lunch when I asked how it was. We skipped dessert but with the check comes a large bowl of cotton candy. They have a nice bread presentation offering several selections. I had lavosh that was somehwat bland. The others looked better and I'd get one of them next time. -
I had the pleasure of dining at Texas' #1 steakhouse (according to Texas Monthly magazine) last week, Pappas Bros. in Houston. The Pappas family is a powerhouse in Texas dining, with hundreds of chain restaurants incorporating the name: Pappadeaux Seafood, Pappasitos Cantina, Pappas Burgers, etc. Surprisingly, all of the restaurants are consistently good. Pappas Bros. Steakhouse has one location in Houston, and one in Dallas. The clientele was a mix of businessmen and families (how I love to see small children chowing down on beef!), and as a throwback to the old school Texas businessman, our table featured a working phone on the table, which was kind of odd, but it didn't take up as much room as I feared it would. My husband started his dinner with shrimp remoulade (and as a native Houstonian, this boy has eaten quite a bit of remoulade), and declared it delicious. My mother-in-law and I chose to start with the soup of the day, a delightfully creamy with just a touch of spice shrimp bisque. I drank every bit, and then used a bit of warm bread to scoop up the rest (they actually replaced our bread at one point even though there was quite a bit left in the basket because it was no longer warm). Most of their beef is dry-aged in house in house for about a month, with the exception of the filets, which are wet-aged. The filets come in various sizes, and I chose the 8 oz. Side dishes for our meal were the creamed spinach and the potatoes au gratin (special vegetable of the day). The one slightly unfortunate thing was that they tried to convince us that there meat temperatures were cooler than other places. I ordered my filet medium rare and that's what I got. My husband, who usually orders medium rare, was talked into ordering his strip medium (with a warm red center) and got, well, medium with a pink center. No matter, as he still ate it. The wine selection was overwhelming, and my father-in-law asked the sommellier to bring us over a bottle of something in his price range, and she chose a wonderful California Central Coast cabernet, which we loved. Three of us ordered desserts, which were gigantic. They were good, but not great, and none of us even came close to finishing them. I enjoyed my meal very much, but here's the thing...last time I ate at Ray's the Classics, the food was so good I was almost moved to tears. No tears at Pappas, but still worth it. -
Walking by the Loews Madison at 15th & M earlier today, I noticed big signs in the windows announcing that Jose Garces is bringing Argentinian food to DC. No name or opening date were given. I hadn't heard anything about this previously. We are big fans of his Spanish restaurant, Amada, in Philadelphia, so it will be interesting to see how this turns out. -
It will just be me and my (well-behaved) 1st grade son this weekend. He likes to dress up in a coat and tie. Was thinking it would be fun for us to dress up and enjoy an early (5:30 or 6) dinner at a DC Steakhouse. Anyone been to one recently that they'd recommend? I'm thinking about the Prime Rib as I think he'd enjoy the piano music.
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I rarely post in the Baltimore section, but I was surprised not to see Supano's with a write-up. It's a family-owned Rat Pack-themed Italian restuarant with gorgeous woodwork all over the interior, and pictures of Frankie and Dino and all of their buddies festooning the walls. A large projection screen in one corner dominates the dining room, with videos of Sinatra's concert events running non-stop. The menu also announces "Best Italian Restaurant in Baltimore" and "Best Steakhouse in Baltimore" by various sources, as well as many dishes such as "World's Best Eggplant Parmigiana" and "Baltimore's Best (this or that)"....superlatives aside, this is a restaurant with incredible decor and very good food. I had the shrimp cocktail and the "World's Best" Eggplant Parmigiana. The shrimp cocktail was pretty good, although not the "best" I've had. The eggplant was worthy of superlatives, but perhaps not "World's Best"....nonetheless, I would most definitely order that dish again. As you can imagine, the steaks and chops are also the stars of the show, and the pasta and other Italian selections look like they're from a competent kitchen. There's a whole lot of menu to be sampled here, and I will do my best every time I visit Baltimore.
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Once, nobody really spoke about restaurants, at least not in the way they do now. Nobody debated the merits of each dish, no one cared what farm their steak came from, and restaurants were more about hospitality than cuisine. That time is long gone, but shards of it remain. One is a few short blocks from my front door, and I'm sure to go every chance I get. Some restaurants transport you to a different place. This one promises a different time. Martin Donohue opened Donohue's Steak House in 1950 on Lexington Avenue near 64th, where it still is today. His son Michael took over a few years later and ran it until his death in 2000. The restaurant then passed to Michael's daughter, Maureen Donohue-Peters, who still owns Donohue's and is there almost every night. None of them ever changed the place. Not one bit. Why would they? Donohue's is a single room paneled in brown wood with a checkerboard floor. The front is dominated by an Art Deco bar. Beyond it is the dining room, which has three small tables at its center and five tall black booths along each of the side walls. The back wall has a "specials" board which almost never changes, and probably never has. I can't attest to the authenticity of everything in the place. But I'd wager it all looks almost exactly as it has for nearly seven decades. The button-tufted booths are flanked with coat racks and a few age-tarnished paintings hang above. The tables are covered in red tablecloths with paper Donohue's mats at each seat. Instead of a rollup, the silverware is still laid out on each mat with a white cloth napkin folded between. Nearly all of the menu dates to the Eisenhower administration as well. Steaks are all familiar cuts like NY Strip or filet, with gentle prices that betray a lack of pedigree. The fish would have been equally familiar decades ago, when baked salmon or scrod were in fashion. Everything else -- hand carved turkey, baked chicken, shepherds pie -- is straight from grandma's house. I typically go for the burger, which is first rate in an "old school" kind of way and served with decent steak fries. I like the meatloaf and gravy too -- one of the permanent specials -- which, with sides of mashed potatoes and peas and carrots, reminds me in a good way of the Salisbury steak TV Dinners of my youth. I also always sit at the bar, over which Tom the affable bartender quietly presides most nights. Tom seems like he's been there 30 years, though I strangely haven't the courage to ask. Regardless, he's certainly not trying to reinvent the wheel. Aside from a handful of flavored vodkas, if you couldn't get it 60 years ago, you can't get it now. In this regard, a Maker's Manhattan is occasionally nice, but bottled Budweiser usually does the trick. After all, you're not here for fancy cocktails. Or amazing food, for that matter. It's good, but that's not really the point. What you're here for is the history and the perspective that comes with it. Donohue's is a living museum. Most patrons know the staff by name because they've been coming for 20, 30, 40, or even 50 years. One even left his two favorite servers a $100,000 tip in his will. The old guard mostly stay in the dining room where they seem to know everyone already. Still, a "newcomer" can usually find a few regulars at the bar to chat with. Often, whether you want to or not. Either way, there's always a good story to be told. There aren't many places like Donohue's left. Places from a time and a city that disappeared before most of us were born. I'm glad to have this small piece of it.- 1 reply
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I had a stellar dinner at the Rib tonight. It is comforting to go to a place that has knowledgeable staff. From the bar to the dining room, nothing could be faulted. The place looks great, the ambience perfect. This is a grown-up restaurant. That means coat and tie. I had a perfect lobster bisque. The crab imperial is all lump crab. The prime rib I had was indeed the best rib I've ever eaten. Tender, flavorful, ample. Why no buzz about this place? I don't eat there often enough.
