Chefs Shane McBride and Daniel Parilla took a bold step in offering prime rib as the main beef item on the menu. It's a masterful rendition of the dish. 続きを読む
The menu includes crispy calamari, an iceberg wedge, fluke crudo, 4 types of pasta, rotisserie chicken, and a dry-aged steak. 続きを読む
Eater National 38 member:Minetta’s dry-aged côte de boeuf isn’t just one of the best steaks in Manhattan. With permutations of mineral and concentrated beefiness, it muscles into national steak elite. 続きを読む
National Eater 38 member: Chef Carlo Mirarchi takes the menu's scope past the narrow focus of a pizzeria, though grilled mussels with carrots, or scallops never seem too haughty for the environment. 続きを読む
Chef Michael Lomonaco offers what must be the most luxurious prime rib in the history of prime rib. For $155 per person, diners get the prime rib plus salads, sides, and dessert for the table. 続きを読む
Smith & Wollensky serve USDA prime beef that is dry aged in-house. They sell over a hundred portions a day. the prime rib here is Eater NY senior editor Nick Solares's death row meal. $49. 続きを読む