Wednesday, September 23, 2009
Plaxico didn't do terrible, but he could have done better.
At approximately 3:45 pm yesterday word leaked (twitted actually) that Plaxico's "last supper" meal before getting thrown in the clink was at Del Frisco's steakhouse and consisted of the crab cake appetizer, oysters, shrimp remoulade and a bone-in ribeye. I can dig the 3:1 seafood to land animal ratio. Most steak houses usually carry a decent raw bar so I'm cool with that because otherwise you can't order oysters just anywhere. (The Pacific NW oyster post is in the works so hold tight.)
I'm very pleased with his choice of bone-in rib eye (pause?). But I am disappointed too. NYC is full of steak houses, and while Del Frisco's might be in the upper echelon (I've never been but a friend of mine that wears a diamond pinky ring swears by it), there are much better options for a rib-eye, namely Strip House. Yeah, yeah, I know you're supposed to order the namesake cut, but there are aberrations to the rule and this is clearly one of them.
I had wanted to write about this meal and thanks to Plaxico's poor judgment (twice) I have been given a 2nd chance to relive this fine feast. It all happened on a whim following the Rosenberg Noisemakers event with Q-Tip at 92Y Tribeca close to 5 months ago. It was approximately 10:50 pm and hunger was at the door. My boy was on some fine dining shit so I followed suit. Mary's Fish Camp was closed and Strip House was next in line. Called them up to see hours- they were closing at 11 but would take an order over the phone and we could eat at the bar. From jump SH was trying to win.
Royalty the minute we walked through the door. 2 place settings at the bar with an onion soup amuse bouche waiting to be enjoyed. I can honestly say this was my first amuse bouche EVER. Fanciness has its privileges. Time to step my posh game up.
And then it emerged. 22 oz. bone in Rib Eye prepared Medium Rare. The marbling was perfect and the thin layer of fat around the edges gently hugged the aged beef. Butter soft. Perfect char on the shell. A little salt, pepper and possibly some other spices (garlic maybe?). Delicious. Daddy Warbuck's rich. It must have been cooking in a stick of butter. I couldn't finish it but so wanted to. I had to have the plate removed from me because it was about to head downhill aka involuntary liquid removal status. Figure a 22 oz. steak is 16-18 oz. without the bone. Chances are that nowadays I could knock one out with my current eating regimen.
Steak without sauteed mushrooms is sin in my book. The 2 flavors complement themselves so well. Strip House offers a hefty portion of wild mushrooms. Nothing fancy. Just right. I actually might have made the mistake of eating too many shrooms thus the extra steak left on my plate. Live and learn.
Creamed spinach is another steakhouse mainstay, and SH takes it to another level. This is what Foxy was singing about when she dropped, it takes just like candy. Black Truffle Creamed Spinach. What more is there to say. I'd have been on my popeye shit as a youngster if this was put on the plate. I could have inhaled this through a straw. Sweet, delicate, decadent. Spinach with swag most definitely.
The H seal of approval. This wasn't a cheap meal, figure $50 per steak with sides running $10-$15. Add several beers to the mix and you can cop a nice pair of kicks (total for 2). My boy looked out and I didn't even have to put out- good looking Marky B. Sitting at the bar I wasn't able to fully absorb the interior, but the place is dark with red tones with a burlesque feel- minus the ladies. The booths appeared to have privacy- great for creepers. Probably a nice date place but who wants to be with a chick that can inhale a 22oz piece of meat- ayyyyyyyooooo. Unless of course "she take a bone like a rib eye steak at Ruth Chris". I got to give Ghostface credit for that one.
Plax, if by chance you're reading this, I don't want you to be down on yourself for choosing the wrong steak. Just think of what you have to look forward once the bid is up.
13 E. 12th St. between 5th Ave. and University
New York, NY 10003
Mon - Sat 5pm - 11:15pm
Sun 5pm - 10pm
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