Dylan Prime (April 2011) 62 Laight Street New York, NY
Sameer: - Bone-In Ribeye (medium rare) and NY Strip (rare)- Agree with Jeff on this one. I was more than pleased, I was elated with the rib-eye. Fantastic flavor, tenderness and texture.
I was the only one at the table who did not like the strip, thus my cows reflect an average of the 2 steaks. It was too chewy for me. The rib-eye was chewy but came with flavor, which I felt was lacking in the strip.
Ron is the man.
Jeff: - Same - Pleasantly surprised! The rib-eye was a delight in flavor and fattiness. Though ordered medium rare, the steak came out fairly rare, and that was not an obstacle to its deliciousness despite it being a fattier cut.
The NY Strip was charred perfectly, and cooked to perfection The aged meat produced a wonderful blue-cheese like smoky flavor, adding another dimension to the steak.
The ballyhooed pork belly tater tots combined the tater tot bites of a school cafeteria with the pork belly products of a school cafeteria.
Ask for Ron.
Krishna: - Same - Not sure how Sameer thought the strip didn't have any flavor. Per Jeff's I thought the way the aging on strip was done exceptionally well. The roquefort-like flavor reminded me of Minetta Tavern's burger and it had great texture.
The rib-eye was great too. I was a little worried when I saw how rare it was given the fatty cut but it ended up being perfectly tender.
I liked Ron's discussion about killing cow's w/o them seeing it coming.