On May 15 I'll be heading to
Dylan Prime in Tribeca to taste its
carpetbagger steak, filet mignon stuffed with oysters in a Guinness sauce and served with baby spinach and mashed potatoes.
My first visit to a steakhouse was in 2004 with my high-school girlfriends in Disney World. Our inaugural dinner took place at Shula's Steakhouse, and I chose the twelve-ounce filet mignon because it was the smallest cut of meat offered. The gals returned to Shula's location in New York at least two more times for We Hate Men Valentine's Day dinners, but it wasn't until last year when I took pride in my inner carnivore and regularly stared sampling steakhouses, starting with the best -- Peter Luger. Here's my take on steak thus far:
1.
Peter Luger: It shouldn't be surprising that perennial favorite Peter Luger tops my list of steak. Each juicy piece of the huge porterhouse for four was cooked to medium-rare perfection, and I preferred drizzling the steak's own juices on top of my slices instead of using Luger's own tasty steak sauce. We ordered steamed broccoli on the side to give the table a breath of health. Though I was skeptical about ordering dessert because
I know cheesecake, the attentive waiter accurately described Luger's as "the best in the country" -- yes, it's more moist than Junior's, especially with a bit of schlag added to the fork -- and Luger will remain a tough act to follow when it comes to steak and birthday presents.
2.
Lawry's: You may have noted that in the previous paragraph I wrote about the dining environment as well as the steak. Well, Lawry's in Las Vegas was a nice change of scenery from the bright lights of the strip. We dined in an earth-toned-filled room, and the
waitresses' modest costumes were a far cry from other
ladies apparel. The waitress prepared a spinning salad as part of your prime-rib meal, which you order by amount (cut) and temperature (done-ness), and the meat, served with a good helping of its own juices, practically melted in your mouth.
3.
A. J. Maxwell's Steakhouse: I've already written about my Valentine's Day 2008 dining experience, and I maintain that A. J. Maxwell's Louis XIV (filet mignon topped with foie gras and port wine sauce) was more satisfying than the drunken, unwanted sex that followed. The reason why it's listed after Lawry's is because this dish popped my "foie gras cherry," so the experience was overpowered by the duck delicacy instead of the main meat. Broccoli and mashed potatoes were good sides, but one huge martini put me under the table
and under my host, spelling disaster.
4.
Shula's: I haven't been here since Valentine's Day 2006 but recall its satisfying twelve-ounce filet mignon, dinner-plate-sized hash brown, and broccoli bouquet -- nothing comes in "small" -- and excellent apple cobbler for dessert, which you have to order at the same time as dinner. The dining experience is mediocre, but if you're a first-timer or bringing first-timers to Shula's, ask for the dining-selection spiel, and watch out for live creatures!
5.
Jackson Avenue Steakhouse: Taking the B43 back to Greenpoint after dining at Motorino on New Year's Day, I turned to
Former and said: "Our diet consists of steak and specialty pizzas," with the full intention of treating him to coal-oven-pizza mainstay Lombardi's just over a week later for his birthday. Instead, he requested to try this sorry excuse for a steakhouse. We ordered a medium-rare porterhouse for two and found it unevenly cooked and fatty. The garlic mashed potatoes were the night's saving grace, as the steamed mixed vegetables were as limp as a wet noodle. My one praise for the place is that the waiter didn't bat an eye when I requested anisette with my espresso.