I had a to-die-for Delmonico at Bern's a few years back. Love the place. More recently, I've been to Bonz in Atlanta, which is oh-so pricey but oh-so good! Fantastic porterhouse there, and everything else is top-notch. When I go to Vegas, I always make at least one trip to The Steak House at Circus Circus, which is VERY reasonably priced and, man, the hunks o'meat they dish out! The sirloin, the porterhouse, the prime (order it very rare and ask 'em to give it a quick turn, both sides, on the mesquite before they bring it out). First-rate cocktails (you want nothing less at a great steak house) and all the fixin's besides. LAJazzBaby wrote: >x-no-archive: yes >++++++++++++++++ >Have we had this discussion yet? What makes for a good steak...chewy, >flavorful, properly aged? Where's would you go to for the definitive >steak dinner? Would it include a baked potato, french fries, caesar's or >a side of creamed spinich? >I prefer NY Strip...preferably with bone. Although I find this requires >some navigation, it's worth the extra flavor. I am also partial to hanger >steak. >If I am dining at a traditional steak house, I'd almost always get a side >of creamed spinich. However, if I am dining at a french bistro...steak w/ >peppercorn sauce and pomme frites. >I haven't sampled a wide enough variety of steakhouses to claim a >favorite. >LAJazzBaby ___________________________________________________ *** Chuck Chiavarini *** [email removed] "You can't close the door when the wall's caved in" ___________________________________________________
Atlanta, GA