Uncle Jack's Steakhouse has three bustling locations in New York—two in Manhattan and the original location in Bayside, Queens. As is befitting of a true New York steakhouse, each location dry ages its own beef, and in that tradition Uncle Jack's has a purchaser that still heads down to the Meatpacking District at an ungodly hour to personally select the restaurants' beef.
To further prove my point that there is no single right way to cook a steak, the newly minted Ristorante Morini serves one up that is marinated in an herb, garlic, and oil mix under vacuum before being seared on the grill and finished in the oven. This comes from a group that already employs three different methods of preparing their steaks at their restaurants and an entirely distinct method at Costata, the steakhouse jewel in Morini's crown.
Since Mee Noodle Shop closed in 2006, New York's Chinese food has evolved. Diners now know that "Chinese food" isn't a single category; they look for Sichuan or Cantonese food in restaurants specializing in those cuisines. And a rush of new options for quality Chinese—Han Dynasty, Hot Kitchen, Xi'an Famous Foods, and even Grand Sichuan—make Mee's reopening far less relevant, except for the gentle price.
Chef Hung Huynh helms two rather different restaurants: Catch and The General. The former is a contemporary American seafood restaurant; the latter a pan-Asian affair serving upmarket versions of popular dishes from across the continent. The steaks he serves at each are reflective of the inspirations and styles of the different restaurants with only USDA Prime beef to go with the rest of the upmarket offerings.
What did 2013 show us in the world of premium steak? Longer aging times, more rib steaks, and there's more than one right way to cook a piece of beef.
Serious Eaters with a sense of nostalgia may want to "taste history" when visiting London, so we asked Steakcraft columnist and British National Nick Solares for his recommendations on where to find traditional British foods in the nation's capital.
I am not sure quite what happened to all the value wines that Buenos Aires used to have, nor how such mediocre pasta sits along side such delicious meats, but if you stick to salads and share the mixed grill, you'll eat well here.
While a ribeye or New York strip fit well on more delicate menu's, the new midtown location of Butter, chef Alex Guarnaschelli's restaurant, needed something greater—a much larger steak with almost the entire rib bone attached.
Empire Biscuit, the 24-hour biscuit shop in the East Village, gets its namesake right. Just keep your order simple.
Le Cirque's chef Christian Fischhuber showed us how he prepares both a New York strip for one and the ribeye for two. The latter is cooked in a steakhouse-quality broiler and sliced tableside. The strip can also be served this way, which is of course the purist approach, or in the classic au poivre style, which includes tableside flambéing and is reflective of the grand dining tradition of Le Cirque.
Ichibantei might lack the glitz and gleam of the ramen houses and sushi joints that proliferate in the East Village. And there are certainly places that do ramen and steak with more proficiency. But almost anything that is deep fried or that you eat with your fingers at Ichibantei is worth your time, and the general vibe—with the dim lights and pulsing reggae beat—makes the joint a great place to hang, snack, and knock back a few drinks.
Circo, the younger offshoot of Le Cirque, serves a ribeye made with beef "beyond prime grade."
What started off as a seasonal food cart selling American-style barbecue on the banks of the Thames a scant two years ago has evolved into a wildly popular Soho restaurant that is creating a uniquely British style of barbecue. See how their Dexter Rib Steak gets made in this special international edition of Steakcraft.
This year, Meatopia eschewed its New York City roots and headed straight for Texas. Hungry masses and an impressive roster of chefs gathered in San Antonio on Sunday for Josh Ozersky's celebrated meat-centric festival. Click through the slideshow to catch the highlights!
While the porterhouse at Marc Forgione's American Cut has all the hall marks of the classic steakhouse—the deep char, being sliced for the table and doused in butter—there are also several decidedly untraditional flourishes that set it apart from the average steak.
Chef Marc Forgione's Tribeca steakhouse features a rib steak that's rubbed in pastrami spices and smoked before cooking.
April Bloomfield and The Breslin's head chef Christina Lecki are a lot alike. They're on the short side with soft voices, friendly faces, and wry smiles. And they both command the kitchen with the authority of a Brigadier. Bloomfield and Lecki cook whole animals and baste giant slabs of meat in their own fat. But they're clear and precise in their techniques, which shows in the restaurant's rib steak.
At Xai Xai we find all sorts of disparate influences—some expected, some not so much—woven around a modern wine bar that features a good selection of South African wines.
Florence Meat Market was opened on March 6, 1936 by the legendary butcher Jack Ubaldi. It's still kicking today, doing things the old fashioned way like only using prime beef and hand-cutting every steak to order.
We trawled the city looking for looking for the most faithful representations of this British classic. Here is what we netted.
The East Village restaurant bills itself as "modern Thai comfort food," and while there are the obvious menu items—noodles and curries—there are also some unexpected additions—such as a hamburger and chicken and waffles—that might not seem all the Thai, but who are we to judge?
Paul Denamiel, chef and owner of Le Rivage, offers a dry aged steak special for two on Monday nights for a very attractive price: $99 for two 18 oz. New York strips.
At Commerce, chef Harold Moore wanted a dish that was reminiscent of a Peter Luger steak. But a small kitchen and no commercial-grade broiler meant he needed to get creative with how he cooked his beef. The answer? It's in the bag.
Nearly 12 months after it was supposed to open, Hometown Barbecue has arrived in Red Hook. Here's our first taste of the 'cue, which, despite its possible flaws, holds great promise.
Chef Francesco Palmieri has strong connections to several other chefs that we have featured here on Steakcraft, making The Orange Squirrel a natural for a feature despite being a little off a New York's beaten path in Bloomfield, NJ.
[Photograph: jerakeen on Flickr] I like the full English breakfast, and I like pizza, but I'm not sure if I'd want to combine the two. Sure, this photo was uploaded to Flickr in 2005, but it's new to me. I just found it on oddee.com's roundup of "the 13 weirdest pizzas." Also in weird-pizza roundup posts, Urlesque does a "Pizza Is Crazy in Asia" video perp walk. But, hey, faithful Slice readers, you already knew that....
[Photograph: Robyn Lee] Lauren Vernet of the University of Bristol is known for having a "perfect palate for tasting meat." In this feature at The Independent, Kate Hilpern does a steak tasting with Vernet to learn about their different flavors (mushroom, malt, sour milk, and more) while getting Vernet's insight on how maturation period, breed, sex, and feed affect the flavor of beef. What's the best kind of beef? Vernet says it's based on individual preference: "Provided it's good-quality well-reared beef, you can't (as some butchers and chefs do) say one type is categorically better than another." He does say that a good steak should give three to four chews per mouthful: "You chew beef at the back of...
Here's a list of all the burger styles we could think of--fast-food, fast-food style, sliders, mini burgers (yes, there's a distinction between diminutive burgers), steakhouse, fancypants, and many, many more.
AHT's Tri-State correspondent Nick Solares has done an amazing job covering the (unfortunately) declining state of long-established slider joints in Northern New Jersey. In his guide to 11 slider destinations, read about the ones he's tried, plus a few places...
Past Weeks' Dogs The Philly ComboTijuana DogsFlo's Hot Dogs, Cape Neddick, Maine The first, possibly most important thing to note about Texas Weiners is that they have absolutely nothing to do with Texas. Originating in Paterson, New Jersey, at Greek-owned hot dog restaurants, a Texas Weiner is deep fried and served with Greek sauce--a smooth, slow cooked meat sauce spiced with cayenne, cinnamon, allspice, cloves and cumin. It's more of a Greek Bolognese or Saltsa Kima than anything resembling Texas Chili. Legend has it the recipe is a closely guarded secret to this day. A Texas Weiner "all the way" includes mustard and diced onions. Texas Weiners also spread to Philadelphia and across Central and Northeastern Pennsylvania, where they...
If I had to choose one final beefsteak dinner it would be the prime rib at Smith and Wollensky, a cut that I have been enjoying since moving to New York City in the mid 1980s.
Yoshinobu Maruyama emigrated from his native Japan to the United States over three decades ago. After many years of work as a restaurant consultant and international trader he decided it was time to introduce shabu shabu to America. In Japanese, "shabu shabu" literally translates to "swish swish" and refers to the technique employed in preparing the dish. You take razor thin slices of beef and submerge them into a pot of boiling water—it cooks almost instantly. The beef is accompanied by an assortment of vegetables, noodles, and tofu that are also cooked in the water and served over rice. While some say the dish originated with Genghis Khan, it appeared in Maruyama's native Osaka in the early 20th century....
"Clarified butter is drizzled on top of the patty and copious amounts of salt and pepper are added throughout the cooking process. This is one pampered burger." In the months before Minetta Tavern re-opened under the auspices of Keith Mcnally...
A few years ago I would have said that it was not possible but these days there is a paradigm shift occurring in high-end beef in New York City—an extraordinary cut of beef is being offered in three avant-garde but very different restaurants in the city: Tom Collichio’s Craft, David Chang's Momofuku Ssam Bar and Resto (with new chef Bobby Helen) collectively pose a serious challenge to the hegemony of the chophouse.
Shopsin's General Store Stall 16, Essex Street Market, 120 Essex Street, New York NY 10002 (b/n Delancey Street and Rivington Street; map); 212-924-5160; shopsins.com The Short Order: The sliders remain excellent, but the reworked burger using "Big Marty" buns...
Editor's note: Our man-in-burgers Nick Solares turns out to have a nose and a palate for things other than beef. He frequently eats out in serious, somewhat pricey restaurants, so we figured we'd let him out of his burger cage...
Gourmet Burger Kitchen St. Pauls, Unit 4, Condor House, St Pauls, London, EC4M 8AL; map); (020) 7248 9199; gbkinfo.com Cooking Method: Grilled Short Order: Inconsistent but potentially decent burger using fresh ingredients and grass fed beef. Want Fries with...