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. Подробнее.
The menu includes crispy calamari, an iceberg wedge, fluke crudo, 4 types of pasta, rotisserie chicken, and a dry-aged steak. Подробнее.
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. Подробнее.
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. Подробнее.
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. Подробнее.
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. Подробнее.