senoritap wrote:This has been such a fun thread to read. Thanks for everyone's input and commitment to useful information. We booked an early NYE reservation at David Burke's. It's been on my list for a long time and the combination of the caesar salad, good quality meat, and notable desserts pushed us over the edge. Happy Holidays!
Artie wrote:Weren't there some others similar to Ronnie's in that area? "The Flame" perhaps? I remember many of my Saturday itineraries that included a couple of hours playing games at the Treasure Chest Arcade on Randolph just west of State St,followed by a movie,and a cheap steak dinner.nsxtasy wrote:midas wrote:Wow, I'm old. I think this is the only steakhouse in this thread I've been to.
Ronnie's Steak House opened in 1963.
ronnie_suburban wrote:Thanks for the additional information. I don't know what *most* means but that's the kind of language that always concerns me. In other words, phone first and ask for the name of the person with whom you speak. That said, I've always been a fan of S&W.
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Kman wrote:ronnie_suburban wrote:Thanks for the additional information. I don't know what *most* means but that's the kind of language that always concerns me. In other words, phone first and ask for the name of the person with whom you speak. That said, I've always been a fan of S&W.
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*Most* in that the majority of the steaks are dry aged, and clearly noted on the respective menus as to which are and which aren't. The filet, for example, is *not* dry aged (nor is it at most other steakhouses I've been that do dry aging, like S&W).
ronnie_suburban wrote:
S&W claims that most of their steaks are dry-aged and yet only the Porterhouse and Cowboy Ribeye actually are (both at 28 days).
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Kman wrote:ronnie_suburban wrote:
S&W claims that most of their steaks are dry-aged and yet only the Porterhouse and Cowboy Ribeye actually are (both at 28 days).
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This would represent a (relatively) recent change, then. IME all of the Ribeyes are dry aged and I'm surprised to hear that the Strips aren't. Certainly recall when we took the aging room tour that you arranged as part of a LTH lunch affair in 2005 that there were many more cuts being aged than just those two that you named.
ronnie_suburban wrote:
My only salient point is that it's probably best to call ahead if you have any specific desires or expectations. I've even been to Burke's when they were out of the steak I'd planned on ordering.
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nsxtasy wrote:ronnie_suburban wrote:at least David Burke's Primehouse gets it right with their dry-aged beef, which is aged in-house. Some of it up to 75 days, iirc. Who else in town is doing that? No one, as far as I know. Dry-aging of any length is becoming more and more uncommon these days but if you're looking for the best, that is the single question you need to ask about any place you plan to visit.
According to their website menus, these places dry age their steaks for the indicated number of days:Bavette's - Ribeye (42 days), New York Strip (unspecified)
Boeufhaus - Ribeye (55, 35)
David Burke's Primehouse - Ribeye (75, 55, 40, 28), Kansas City strip (35), Porterhouse (30)
Chicago Cut - Ribeye, Filet Mignon, Delmonico, New York Strip, Porterhouse, Prime Rib (all 35)
Gibson's - Tomahawk Chop (40)
Maple & Ash - Ribeye (28)
RPM Steak - Ribeye (60), Cowboy (28), Kansas City Cut (28), New York Strip (28)
EDIT: Below I expanded the list to include many more restaurants, and added links and locations, in a later post (click here).
absolutely, sides matter at a steakhouse.ronnie_suburban wrote:I'm not a huge fan of their sides -- which, I believe, do matter at a steakhouse --
Sweet Willie wrote:Side note: RPM has gift cards, has anyone seen an offer like LEYE does where during holidays they have a buy $100 get $25 bonus?
Famed national chain Ruth’s Chris Steak House has temporarily closed its Dearborn Street location, according to a sign in restaurant’s window.
I was in 88 Marketplace for the first time about a month ago, went for some roast duck to bring home (it was good but not as good as Sun Wah's take out). thanks for the heads up on HoluJoelF wrote:For something a little different, try Holu in the 88 Marketplace. Instead of a big slab, 1oz cubes of different prime cuts