Over the river and through the woods of suburban Illinois, Andria’s frame building and wide porch feels like grandmother’s house. 10205 Gravois, 31.īest Brush-On Steak Sauce Not to Brush Off They’re knocking back excellent beef, as well as potatoes in a twist of brown paper, topped with a scoop of butter so big it looks like French vanilla ice cream.
BEST STACK HOUSE NEW YORK CODE
Sam’s, like most restaurants, turned its dress code over to guys in polo shirts and ladies in fancy denim. Just up the road from Grant’s Farm, this near-century-old building fits into the throwback aura of Germanic south St. We’re not sure who orders schnitzel, but potato pancakes aren’t a bad idea with the beef, as recommended by the adept and well-tenured service staff. The menu, too, is retro-feeling, with a vast number of steaks and some Viennese specialties. Martinis of gin and vermouth, carefully waved hairstyles, and slabs of prime rib larger than first base (for $64.95) all mark the spot. Kreis’ feels like a Ralph Lauren ad and looks deeply establishment. And is there a steak that doesn’t go with the beautiful ’05 Domaine de Beaurenard Chateauneuf-du-Pape? We doubt it.
Kane’s rib-eye Delmonicos are unparalleled.
Are you kidding? The glistening New York strip is a testament to beef’s glory. Yeah-and Linda Ronstadt’s iconic Rolling Stone cover was compromised by the color of her slip. There are critics who say the selection of wines by the glass here is inadequate. You Can Sense the Ghost of Orson Welles-Ordering Extra Onion Rings With His Rib-Eye A newly established prix fixe is a good buy, and the wine list is substantial. Fabulous onion rings make a fine appetizer fried eggplant is a close second. A spoken menu from an elegant display on a silver tray adds a special touch to those seeking to impress. The meat, pricey as it may be, is wondrous, and practically any special request will be honored. Fourth, 31.īest Reason That Classic Steakhouses Remain SoĪl’s is celebrating its 85th birthday, and there’s a reason for that long life. An elegant interior and excellent wine list are an essential part of the experience. If you like it simple, though, Carmine’s comes through with a massive porterhouse or a delectable bone-in strip steak that is strictly, gloriously meat and heat.
BEST STACK HOUSE NEW YORK CRACKED
A cracked pepper–dusted tenderloin in a Chianti sauce, or one charbroiled with a white wine–Gorgonzola sauce, affords Continental flair. Protein gets an Italian flavor at this downtown destination that’s more Old World than Wild West. If The Sopranos’ Last Meal Was Here, That Whole Final Scene Thing Would Have Made Sense Inevitably crowded, this West County institution is comfortable, pleasant, and a reliable haven for the St. The glossy, cabernet-spiked, black pepper–studded butter on top doesn’t hurt, nor does a mashed potato, chive, and butter dollop of Irish champ on the side. There are no wrong choices, but devotees tend toward the 16-ounce dry-aged, USDA Prime rib-eye. The menu lists four choices-New York strip, filet mignon, rib-eye, and lamb chops-but take note of the day’s bone-in specials. DoubleTree Hotel Collinsville, 1000 Eastport Plaza, Collinsville, Ill., 61.īest Historic Staple in a Land of Big-Box Stores Gone are the giant slabs of dessert, replaced by plenty of nonclichéd choices. Porter’s also understands rare, and shows a good touch with appetizers. Remodeling has made things comfy, and the hotel location, serving three meals a day, means the kitchen has perked up and improved on one-time Tenderloin Room classics like Senate bean soup and pepperloin steak. Instead of a dessert cart, Porter’s has a wine cart and an easygoing sommelier who offers no-obligation samples from a serious list. Go ahead and dig in-as with the perfect tenderloin filet, you won’t even need a knife.īest Reason to Spend the Night in Collinsville The newest contenders are contemporary yet classy, while Al’s Restaurant, the oldest and most traditional, now offers a de rigueur prix fixe menu and even “Wine Wednesdays.” Herein, SLM weighs in on both independent and chain steakeries. In SLM’s first-ever roundup of the top local steakhouses (listed in no particular order), we discovered that stodgy reputation is no longer deserved. More than any other restaurant concept, the steakhouse has persevered in spite of old-school baggage: dark wood, low lighting, high prices, humongous side dishes, Pleistocene hunks of meat…and few other menu options. Capital Grille's Prime grade, 22-ounce bone-in ribeye
0 kommentar(er)
