Top Steakhouses

Discussion in 'Social Life, Food & Drink, Travel' started by drizzt3117, Aug 24, 2006.

  1. scnupe7

    scnupe7 Senior member

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    I have eaten at BLT steak, Sparks and Wolfgang's in NY, but found the meat to lack really great flavor. Ditto for Morton's and Capital Grille. Adding all that butter sure doesn't look healty, but it sure tastes great. My vote is for Ruth's Chris.


    How do you feel about Bone's, Ken?
     


  2. bigbadbuff

    bigbadbuff Senior member

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    One of my current favorites in NYC is Del Frisco.

    Game, set, match. Outstanding steaks.
     


  3. Englandmj7

    Englandmj7 Senior member

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    Whoah......how many times have you been to Morton's and in what city? As the son of a cattle rancher, I know my steaks! Out of the roughly 15 times I have eaten at Morton's I have NEVER had anything less than a wonderful experience and wonderful meat. [​IMG]

    I also second Delmonico's in Vegas, and Luger's as well. Mastro's in L.A. is pretty good too but a little overrated.
     


  4. Chicago

    Chicago Active Member

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    A completely underrated, and sometimes unknown is the Erie St. Cafe in Chicago.
     


  5. drizzt3117

    drizzt3117 Senior member

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    I think Smith & Wollensky's is pretty good, both the Vegas and NY locations. It didn't quite make my top 10 but was close.

    I've eaten at Sparks before, but it hasn't impressed to the degree of the others. I haven't been to Burke or Del Friscos, might have to check those out.
     


  6. kennethpollock

    kennethpollock Senior member

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    How do you feel about Bone's, Ken?

    Right up there with Ruth's Chris (and in fact, many better sides-the onion rings, the lobster bisque and the corn souffle [but no one beats Ruth's Chris salad dressings, IMO]). I did not mention Bone's since it is a one restaurant operation in Atlanta.
    I am booked to eat at Smith & Wollensky in NY on Labor Day evening.
     


  7. drizzt3117

    drizzt3117 Senior member

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    Right up there with Ruth's Chris (and in fact, many better sides-the onion rings, the lobster bisque and the corn souffle [but no one beats Ruth's Chris salad dressings, IMO]). I did not mention Bone's since it is a one restaurant operation in Atlanta.
    I am booked to eat at Smith & Wollensky in NY on Labor Day evening.


    Just out of curiosity, what cuts have you had at Morton's? I even find their double-cut filets to have good flavor and that's nowhere near a traditionally flavorful cut...
     


  8. kennethpollock

    kennethpollock Senior member

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    Just out of curiosity, what cuts have you had at Morton's? I even find their double-cut filets to have good flavor and that's nowhere near a traditionally flavorful cut...

    I have tried the big filet and the strip. I am not sure if they all cook them this way, but the two Morton's in Atlanta seem to throw the steaks down onto the brickets and the chacoal dust on the meat messes up the flavor, IMO. Not fond of the Saran-wrap presentation, either.
     


  9. drizzt3117

    drizzt3117 Senior member

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    I have tried the big filet and the strip. I am not sure if they all cook them this way, but the two Morton's in Atlanta seem to throw the steaks down onto the brickets and the chacoal dust on the meat messes up the flavor, IMO. Not fond of the Saran-wrap presentation, either.

    Ah, I've never eaten at the Morton's in Atl, but the Chicago, Las Vegas, and Orange County Morton's have all been good for me. You may want to try one of the bone-in cuts next time you stop by.
     


  10. dusty

    dusty Senior member

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    I've always been partial to Shoney's.
     


  11. MrDaniels

    MrDaniels Senior member

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    Smith & Wollensky (several locations)

    Smith and Wollensky is being sued by their waitstaff due to the fact that the manangement has been skimming off the tips. Shame on them; I say BOYCOTT!
     


  12. mrpologuy

    mrpologuy Senior member

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    I am declaring this Steak Week 2006 on Styleforum!!!![​IMG]
     


  13. DNW

    DNW Senior member

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    My vote is Joe's in Chicago. I've eaten at all the top steak houses in Boston, along with the typical chains (Morton's, Ruth, etc). Joe's topped them all with their bone-in fillet. I've yet to try Luger's in NYC but will definitely do so for my next visit.
     


  14. bch

    bch Senior member

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    Wow, 12 replies and no votes for Bern's in Tampa.

    You beat me to it. Ambience is awesome and makes it more an event than just dinner. Wine cellar tour is entertaining. The dessert room is great, too.

    Morton's, WPB is great. Been to Shula's a couple times and Shula's on the Beach. Unfortunately, overrated imo.
     


  15. saint

    saint Senior member

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    The WSJ had an article a couple of months ago on steakhouses, very few have aged prime steaks. Its definitely worth calling ahead to find out if the steakhouse you are going to has any aged prime steaks on the menu that evening.

    BTW, I don't understand why people think bone-in filets are all that great, the filet is a tender but pretty much tasteless piece of steak, bone-in or not. Unless it is served with a flavorful sauce (eg marchand du vin), or cooked in a way that changes its blandness (eg au poivre) it is just boring and tender, you might as well be eating Spam.
     


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