Like Beef?

This month is a riot of ribeyes, a sizzling collection of six steakhouses.


Published:

(page 3 of 4)


My friend, who had the Porterhouse, said something interesting: “There’s no hiding in this steak, no butter, no seasoning, just salt. This is a steak with nerve.”

We drank a meritage from Duck-horn’s second label, Decoy, $20 a glass and worth it. It ought to be required to drink a fine Bordeaux blend with red meat of this quality.

You couldn’t sell us dessert. Instead, we had a final cocktail from the first-rate bar: a muddled bourbon old-fashioned for me, a lemon drop made with limoncello and thyme for my friend. “Ahh,” he said, as he tasted it.

The bill for two, including tip, was $308.

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