Tag Archives: steak

Dinner at Benjamin Steakhouse (Midtown East, NY)

When chef Arturo McLeod left for midtown Manhattan after two decades at Peter Luger’s, he was thinking big when he opened Benjamin Steakhouse in 2006. A grand, soaring double-height with a high ceiling, brass chandeliers and rich brown leather on the seats inside the Dylan Hotel. Portions also come big, of course, with hefty cuts of prime rib eye, filet mignon, and New York sirloin, plus porterhouse prepared Luger-style for two, three, or four. The beef is dry-aged for at least 28 days in the house’s special aging box. The steak comes lightly seared, its subtle savory seasoning the perfect..

New Year’s Day 2013 Dinner

Homemade savory goose liver pastries (鵝肝酥); Hard Cider to drink; Snow peas with prawns Happy 2013! As 2012 flew by, it’s been a good year for me. Celebrating at home, my family and I cooked a Chinese-style feast. We started with savory goose liver pastries (鵝肝酥) baked from scratch. The filling is a mixture of Schiltz Foods’ fatty goose liver, Pat LaFrieda ground beef (from their hamburger blend), onions and a touch of oyster sauce that worked wonderfully with the lard based flaky crust. We paired the meal with Bellwether‘s Black Magic Hard Cider, a delicious semi-sweet hard cider blended..

New Year's Day 2013 Dinner

Homemade savory goose liver pastries (鵝肝酥); Hard Cider to drink; Snow peas with prawns Happy 2013! As 2012 flew by, it’s been a good year for me. Celebrating at home, my family and I cooked a Chinese-style feast. We started with savory goose liver pastries (鵝肝酥) baked from scratch. The filling is a mixture of Schiltz Foods’ fatty goose liver, Pat LaFrieda ground beef (from their hamburger blend), onions and a touch of oyster sauce that worked wonderfully with the lard based flaky crust. We paired the meal with Bellwether‘s Black Magic Hard Cider, a delicious semi-sweet hard cider blended..

Beef-centric Dinner at Le Bis du Severo

When you go to any French brasserie in the world, whether it’s in New York City or Paris, the dish that one would always find on their menu would be steak frites. Scouring through Paris food guides like Clotilde’s Edible Adventures in Paris and Paris Chowhound, I ended up reserving a table at Le Bis du Severo. Le Bis du Severo Le Bis du Severo is an annex to Severo, both restaurants are owned by a former butcher from Nivernaises who is passionate about his meat. The interior is sort of retro-modern with the black and white checkered tile floor,..