Original Joe's Restaurant & Bar

Restaurant: Original Joe’s Restaurant & Bar

Cuisine: American/Canadian/Pub food
Last visited: February 26, 2010
Area: Multiple locations - Richmond, BC (Ironwood)
1215 Davie Street
Price Range: $10 or less

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 4.5
Service: 4.5

Ambiance: 4

Overall: 4

Additional comments:

• Multiple locations (Canadian franchise)
• Offers traditional/classic bar food
• Made from scratch dishes
• Big portions
• Great for beer
• Lots of seating
• Daily drink/food specials
• Busy during game nights
• Very casual atmosphere
• Free parking
• Big screen tv’s
• Great for snacks/beer
• Wine available
• Small selection of desserts
• Mon-Sun 11am - midnight

**Recommendation: Joe’s Red Tractor Nachos, Carolina Pulled Pork Sandwich, Sweet Potato Fries

Original Joe’s is a really casual restaurant/bar/pub serving up traditional pub food made from scratch! I actually wouldn’t have guessed from the looks of it, but it is! They have multiple locations in Canada and in Vancouver and the lower mainland. This one I visited is the newest location – it’s the Richmond location that opened in January 2010.

I came to watch the Olympics Canada VS Slovak hockey game and we won…so my good spirits and enthusiastic atmosphere may influence my review to be higher than normal. Having said that I also don’t feel like I’ve tried enough to give a proper review, but I would definitely go back to try more things because I was pleasantly surprised and enjoyed everything for the most part. The food was much better than expected and very affordable with big portions. It’s not pretentious and similar to places like Kelsey’s – definitely more bar/pub then contemporary restaurant like Earls which is also bar-ish.

They have daily specials at a bargain price – so there’s always something going on.

On the table:

Crantini

• Medium $9.50 Large $11.50
  
• It was on special for $4.75.
  
• It had 1 oz of Vodka but I could barely taste any…it was pretty much cranberry juice.

**Joe’s Red Tractor Nachos 6/6

• Crisp tortilla chips piled high; layered with melted cheddar and mozzarella, roma tomatoes, red and green onions, black olives and jalapenos. Served with fresh tomato salsa and sour cream. Full 15.99 – Half 12.99
• Add spicy beef, chicken or pulled pork 3.99 Guacamole 2.99
• I ordered a half order with chicken and they are seriously ENORMOUS. The really wonder if a full size is twice as big for $3 more…seriously the half order could feed 4 and looks like a full order.

• These were delicious! Lots of cheese, really fresh ingredients and big pieces of vegetables.
• You can’t really screw up nachos, unless you cheap out and don’t give enough toppings or cheese.
• I added chicken and it was nice big slices of grilled chicken breast.
• The salsa had corn in it, which was awesome.

**Carolina Pulled Pork Sandwich 4.5/6

• Slow roasted pork shoulder, pulled, then “mopped” in your choice of sweet onion mustard, cider pepper, or southern style BBQ sauce. Topped with honey slaw and served on a fresh white bun. Served with your choice of 2 sides.10.99 (They serve all the sauces on the side)
  

• This was piled high and loaded with pulled pork and lots of honey cole slaw.
• The pork wasn’t too juicy, but still good, and with the BBQ sauce it was fine.
• I asked for all 3 sauces, however the server forgot 2 of them. I think the sauce I ended up getting was southern style BBQ sauce. It was a very tangy BBQ sauce with a big kick! It was almost like there was Frank’s hot sauce in it and tons of Worcestershire.

• I really liked the cole slaw. It was very lightly dressed, not a gloppy mess so the veggies weren’t soggy. It was a tangy dressing and mildly sweet with a touch of honey. Nice and crunchy.
• The bun was just a regular burger bun. Nice and soft though.
• 

Mango Pasta Salad – Side 1.5/6

• I didn’t like this side. It was a very simple pasta salad with dill like mayo dressing. The dressing was light but I thought it would be a sweet mango dressing.
• There was pretty much zero mango taste. The mango was little bits of fresh mango tossed in the salad. I found 2 pieces the size of bacon bits in the entire bowl.
• It didn’t necessarily taste bad but because they called it mango pasta salad, I was left very disappointed.
• It tasted like a very lightly dressed regular pasta salad with some black pepper, red onions, and red bell pepper. There wasn’t much bell pepper either.

Garlic Mashed Potatoes & Gravy – Side 2/6

• This was the most traditional mashed potatoes I’ve had.
• The mashed potatoes are very smooth and quite creamy, and although they claim everything is made in house…the potatoes tasted like packaged mashed potatoes. No garlic or additional flavorings…it was just any old mashed potato.
• I’m pretty sure the gravy is packaged, it really tastes like it.
• They topped the mashed potatoes with fried onions or shallots – which were extremely soggy and not good.

Steak & Prawns 4/6

• 6 ounce grilled steak and a skewer of prawns (your choice of garlic or Cajun) served with your choice of 2 sides. Friday special for $15.99
  
• I don’t expect a supreme quality of beef and you have to take into consideration it is pub food – so lower your expectations a bit.
• It was decent, it had a coating of course rub with sea salt on it and it was grilled really well. The meat was tender – not steakhouse quality obviously, but still very good.

• The prawns were not made in house – I think they’re the pre seasoned frozen ones from Sysco Food distributor. I can’t confirm, but from appearance and the fact that you can chose the flavours I’m pretty sure they are the pre-prepared kind. They are still good, but just not made in house.
• They’re a bit small and obviously fresh ones would be better, but for $15.99 – they do the job.

**Sweet Potato Fries – Side 5/6

• Cut thin, fried crisp and seasoned with a house made spice blend. Served with our signature dill dip or chipotle sauce.
• Extra 1.99 as a side, or 6.99 as appetizer
• I thought they did a great job with these!
• They’re very lightly seasoned and not that salty at all, but still flavourful. They are cut thin so they were actually very crispy.
• I think they served it with the dill dip because the sauce wasn’t spicy at all…however it was orange so I’m not sure. It basically tasted like a yogurt based dip with dill flavour – so it was almost like a mixture of dill dip and chipotle yogurt dip…but not spicy.

Caesar Salad – Side 2/6

• This was just a standard quickly thrown together Caesar salad. Not much else to say here. A few bacon bits and croutons on top.

Giraffe Restaurant

Restaurant: Giraffe Restaurant

Cuisine: West Coast/American/Fusion
Last visited: January 7, 2010
Area: White Rock, BC
15053 Marine Dr
Price Range: $30-50

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: n/a
Service: n/a

Ambiance: n/a

Overall: n/a

Additional comments:

• Executive chef David Chow (Dubrulle Culinary Institute)
• Fine dining
• Focus on West Coast/seafood
• Familiar to locals and tourists
• Globally inspired menu
• Creative/Fresh/gourmet homemade
• Really delicately executed, attention to detail
• Great view of waterfront
• Small/intimate dining area
• Beautiful intimate patio
• Weekly specials
• Lunch Thurs.-Sat. 11:30am
• Dinner M-Sun. 5:30pm
• Sunday brunch 11am

**Recommendation: Giraffes’ Eggs Benedict, Bacon wrapped Filet with Egg (I didn’t get to try their Belgian Waffles, but I really want to)

The reason why I had to rate everything as “n/a” is because the chef is my best friend’s brother. Therefore, under the circumstances I can’t rate this restaurant with a neutral perspective.

I’ve dined at Giraffe Restaurant for dinner more than a handful of times, but this was my first time for brunch. This brunch was also complimentary, but I would have no problems paying full price for it. It was definitely worth it. The brunch prices are actually really affordable, especially for fine dining...heck it's a bargain! I would be spending the same if I was having brunch at White Spot for half the quality and half the atmosphere (and I really like brunch at White Spot!)

As good as the Giraffe brunch is, I am definitely going to do a dinner review one day. I am lucky enough to have tried almost everything on the menu as well as some custom made appetizers. I’ve thoroughly enjoyed everything, although I do have my favourites. The menu is more fusion and contemporary, but the atmosphere is more traditional and formal and suitable for couples or small intimate groups.

On the table:

Complimentary Scones

• These are complimentary for everyone during brunch. I could have eaten 3 of them. They’re made in house and they’re so good!
• These aren't the traditional fluffy scones like the ones at Applewood Bakery, but these ones were more like cookies. They were crispy soft and chewy and reminded me of freshly baked oatmeal cookies. I loved them, it was a great way to start brunch! I feel like there was some rhubarb or apple, oatmeal and definitely some cinnamon in them. They were perfectly baked and so delicate. It also came with a really fresh raspberry jam. I do miss that devonshire cream, but these scones are complimentary so I think I'm pushing it. I would pay extra for it though.

**Giraffes’ Egg’s Benedict

• Eggs Benedict with smoked salmon, red onion, spinach and a dill hollandaise served with fried nugget potatoes $12
• I was deciding between the Giraffes’ egg’s benedict and the frittata. I went with the benedict because my friend told me that her brother, also the chef, would more likely make the frittata at home than he would the benny. (The hollandaise sauce is very time consuming).
• I was very much into my benny. The ratio of ingredients was perfect and everything was cooked perfectly. Nothing was overpowering and the flavours were all there.
• The red onions were soft, but not to the point of caramelized. It still had a crunch, but wasn't spicy anymore, it added a shallot like flavour that was very delicate.
• My egg was beautifully poached with a very soft middle. It mixed into my hollandaise and was absolutely divine.
• The hollandaise sauce wasn’t really a tangy hollandaise as it was more buttery in flavour. Made with clarified butter it’s very rich and creamy here. The dill was apparent, but very mild and I liked it with the salmon. There was the perfect amount of hollandaise to finish my benny with some on every bite.
• I really liked the crispiness of my English muffin. It sounds like a small thing, but it was enough for me to notice because more often than not restaurants don't toast it enough or it gets too soggy.
• The fried nugget potatoes were great. It was cut nice and thin so they were very crispy. This is what I meant by "attention to detail, everything here is cut to the same size and there's consistency. Therefore the cooking time is perfect for everything. A sign of true professionalism.
  
• I think it was a simple seasoning of course salt and black pepper. (Maybe one additional dried herb, but I couldn't taste it)

**Bacon wrapped Filet with Egg

• Grilled bacon wrapped filet served with a poached egg, tomato, béarnaise and roasted potatoes $16
• Okay, I don’t know what happened, but this was the first time I didn’t try something on someone else’s plate. I think I was way too into my own egg’s benedict did I totally forget to try this dish.
• However, another reason is probably because I have tried a version of this already. See My Holiday Dinners and Feasts - Chef David Chow made something similar to this on Christmas morning. I was lucky to be invited! Yes, we had beef tenderloin for breakfast! The one on Christmas had pyster mushrooms 3 kinds of potatoes for the hash, and the eggs were scrambled.
  
• You don't have to worry about overcooked steaks here, hot you order it is how it arrives. Everything is made in small batches rather than in volume.
  
• The presentation on this is beautiful, and it’s only a 4 ounce steak so it’s not as heavy for brunch as you would think.

Stuffed French Toast

• Mango-apricot Cream Cheese and Strawberry stuffed French toast served with bacon, and warm maple syrup $10.50
• This was the “dessert” for brunch. Since we had it in the end, we passed on the bacon. I am very curious and interested to try it with the bacon though...even though I'm not a fan of bacon...I know, so taboo right?
• The bread is from a bakery up the street. I wasn’t a fan of the crust, beuase it was a bit dry, but I was a fan of how it was used.
• I loved the combination of ingredients, the savoury creamy cheese, the sweet mango-apricot, and the tart strawberries, but I just wish there was a bit more of it. (I’m treading on dangerous grounds here…so I’m a bit scared).
• I would have liked more mango apricot because I couldn’t really taste it. It would be nice to have a little more stuffing to match the thickness of the bread too. I know it looks balanced in the picture, but because the bread was a bit dry it felt like it need more stuffing. Or maybe if the bread was a little more soaked in egg batter that would work. I wouldn't have minded if the egg batter had a touch more vanilla and cinnamon too... =|
• I did love how the cream cheese was warm and melted. It made for a really decadent French toast and the strawberries released their natural sugars under the heat. I really don’t think there were any additional sugars because overall it wasn’t really sweet unless you used the warm maple syrup. Which I did…and it was great!
• This French toast was really good, but just minor things and it would have been over the top. Ohhh maybe even some toasted pecans to give it a crunch? Or even some basil leaves or some finely chopped mint in the middle? Yum!
• We all loved the side of fruit! It was beautifully presented, clean and fresh. Pears, apples, mango, strawberries, grapefruits and oranges. I loved the variety and you get what you’re paying for as you can tell there are no grapes, honey dew, or cantaloupe.

Special Appetizer

• This is not on the menu, but was made especially for us…I know…I’m lucky right?!
• It was a 7 vegetable chili served on roasted potatoes and topped with sour cream.
• I’m not going to comment on this because it was special made, complimentary, and not available on the menu anyways.

Manhattan - Sterling Silver Steak

Restaurant: Manhattan Restaurant – Sterling Silver Steak

Cuisine: American/Regional/West Coast
Last visited: December 16, 09
Area: Vancouver, BC (Waterfront/Downtown)
550 West Hastings Street
Price Range: $20-30

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Sterling Silver Centre Cut Steak: 6
Service: 3
Ambiance: 1.5 (for a hotel)
Overall: 3

To see my Manhattan appetizer review

To see my Manhattan dessert review

On the table:

• 

• Sterling Silver Steak 6/6
• 7 ounce Centre cut tenderloin with truffle mashed potatoes and broccolini $36
• At Manhattan this is deserving of a 6/6, but overall it’s a 5/6. I still think Gotham’s is a notch better.
• I am a filet mignon girl. If I’m ordering steak I’ll pretty much always order this cut and always order it medium rare.
• Sterling Silver steaks are premium steaks from grain-fed cattle. They are hand-cut and represent the top 12% of all beef. It’s pretty damn good.
• The first right step was starting with a quality ingredient. The second right step was making it right upon order. The chef didn’t start cooking my steak until I was done with my appetizers. There weren’t many people there so he really took the time to make this.
• I asked for it medium rare and it was perfect. It was lightly seasoned with salt and freshly cracked black pepper, had beautiful grill marks and the inside was perfectly pink and warm.

  

• I cut into it with ease and it was like eating soft cheese. It was so buttery and smooth and the fat was so marbleized it cooked throughout the steak and made it super juicy and tender.
• The sauce was a rich thick red wine reduction with maybe some balsamic vinegar to give it a tang. It was actually very reduced, thick, and sticky. Almost as reduced as So.cial at Le Magasin, but till this day So.cial still takes the lead. A minor complaint is that they served too much gravy with it. I can’t really complain because the sauce was SO good, however my steak and potatoes were swimming in it

• 

• The mashed potatoes were 6/6 too! It looks super plain and bland, but it was full of flavour. It’s one of the best mashed potatoes I’ve ever had . They were super creamy almost like the texture of a creamy yogurt. It was completely pureed and tasted like there was pureed roasted garlic in them. I was definitely in awe because I have no idea how they could get potatoes so flavourful with them still being completely white. The truffle oil was also very apparent and it brought such a delicate sweetness yet distinct flavour to the potatoes. The potatoes I could eat by themselves easily...a whole bowl of it too, but with the gravy – that just put them over the top!

Manhattan Restaurant

Restaurant: Manhattan Restaurant – Review

Cuisine: American/Regional/West Coast
Last visited: December 16, 09
Area: Vancouver, BC (Waterfront/Downtown)
550 West Hastings Street
Price Range: $20-30

1: Poor 2: OK 3: Good 4: Very good 5: Excellent 6: Tres Excellent!!

Food: 3.5
Service: 3
Ambiance: 1.5 (for a hotel)
Overall: 3
Additional comments:

• Serves traditional soups, sandwiches, pastas, entrees
• Ocean Wise fish
• Located on 2nd floor of Delta Inn Hotel
• Large windows, but not much view
• Good for business lunch meetings
• Old-fashioned hotel restaurant
• Cozy mom and pop type seating area
• Fresh sheet available (3 course dinner)
• All day dining: breakfast, lunch, dinner
• Dessert menu

**Recommendation: Local Mussels, Wild Salmon, Sterling Silver Steak, Pasta Pearls as a side, and the Chicken En-Sous-Vide (special)

So the restaurants at the Delta Inn Hotel & Suites really need an upgrade. It’s very old-fashioned and traditional and so are most of their menu items. It’s not the best for West Coast so as a tourist, whom you would likely be coming here, I would opt to try something else. This is pretty good if you stick to recommendations, but there is better.

I was served 3 menus at dinner:

1) The dinner menu (which is basically the all day lunch menu with a couple additional entrees)

2) The price fix menu (3 for $28)

3) The fresh sheet with the daily special (which is basically what the chef wishes he could serve on the regular menu…this menu showcases his talent the best)

Basically there were too many menus, which is interesting because they just revised their menus so this was relatively new. I could tell that the chef was passionate about cooking and it showed on his daily fresh sheet. I am pretty sure he is being limited to what he can create because the food needs to suite the image the Delta Inn carries. Their target market isn’t too upscale so the food is nothing gourmet or creative.

The service is a bit slow because it’s pretty quiet and there is always only a few tables to serve so they have a small staff. This could mean 2 things: 1) hot made upon order food OR 2) dinner from last night. Rest assure because I am pleased to say it’s #1 and I know this because they have an open kitchen so you can see them making everything AFTER you place your order.

If you’ve been following my reviews you’re probably thinking why is she eating here again?! To be honest, it wasn’t really my choice, however it gave me the opportunity to make a big dent in the menu and as a result give you the best recommendations for what to order. There’s always a positive to repeat dining! I came here for lunch twice and dinner once so I’m combining my review because it’s pretty much an all-day menu they offer.

I posted the review for Manhattan's appetizers yesterday.

To see my Manhattan appetizer review

To see my Manhattan dessert review

On the table:

Complimentary bread: served with house made tomato chutney (tasted like freshly chopped marinara sauce), butter, and olive oil and vinegar. This was followed by a series of appetizers.

• Spinach and Butter Lettuce Salad 2.5/6 (Fresh sheet item)
• Roasted beets, candied walnuts, goat cheese snow, lemon dressing $8
  Added salmon for $5

• This was offered on their fresh sheet as the starter and I ordered it as my starter for lunch.
• I ordered it with salmon and I felt pretty ripped off because it was a pretty small filet. The picture makes it look dry, but it wasn’t as all. They actually do a really good job grilling salmon here. It’s really flavourful and they season it well before grilling it.
• It was very lightly dressed in this lemon dressing that I bet was made with yogurt as a binder. It was slightly creamy, but not thick and still a vinaigrette. It had a little honey or sugar to sweeten things up. I wish he had used some lemon zest in it as well.
• The walnuts were pieces rather than whole and they were candied, sweet and crunchy. It was almost like eating granola though so it didn’t make it as elegant.
• I think it was about 2 whole beets cut into chunks instead of slices. They were nice and tender, but not seasoned.
• The goat cheese didn't taste like strong goat cheese, which I liked. It was really soft, creamy and buttery. It was almost like a marscapone or cream cheese; it was so smooth and decadent. I loved it. I just which they gave more. There wasn't much at all. A crumbled goat’s feta may have worked better because you couldn’t evenly distribute the soft goat’s cheese.
• **Pasta Pearls 4/6
• Israeli Couscous, wild mushrooms, Parmesan cream, truffle oil $15
• Add chicken, prawns, or salmon $8 Add beef $15

• This was a vegetarian dish and I treated it as a shareable appetizer for lunch. Don’t worry, I didn’t forget about t he entrée…I was really hungry that day :)
• I’m glad I ordered this. It works much better as a shareable side dish. It’s really hearty and filling for one person because they give you a lot. It tastes like gourmet mac and cheese. I loved it! It’s creamy, cheesy, stingy and it was mainly Portobello mushrooms and a few button mushrooms. They were nice and juicy and went well with the Parmesan cream sauce.

  

• Israeli cous cous are little round balls that taste like pasta, it's similar to orzo. It’s not the first time I’ve tried it, but it’s hard to come across and I really like it.
• I ordered it with grilled prawns and they weren’t that big so I thought an additional $8 was a bit steep. It came with 3 lightly seasoned grilled prawns that were slightly overcooked. I think the dish would be best with grilled chicken.

• Sablefish 1.5/6
• Honey smoked, squash fritters, creamed leeks $20

• Regional, Ocean Wise
• I couldn't taste the honey or any smoked flavour. It wasn’t sweet at all and was pan-fried in butter. I think they forgot to season it because there was no salt or pepper.
• Sablefish is cod-like so it doesn’t absorb flavours like salmon would so I found it quite bland. I prefer fish with the skin, but this one didn’t have it and I also found one bone in it.
• The sauce was too thin for what I think was supposed to be a cream sauce. It was very buttery and they drizzle it with basil oil as well. It tasted like a clam chowder cream base sauce...a bit soupy and too oily, but not flavouful.
• Squash fritters were 1/6 - I thought it was frozen deep fried fish sticks. It was dry and tasted like bread crumbs and it didn't look appetizing at all. It had some curry and fresh ginger seasoning and was crumbly from being over fried. The presentation was really poor too. The side to this dish should be those creamy leek and potato won tons. The creamed leeks is part of the filling for the won tons - they should permanently be on the menu.
• The best part of the fish was the leeks hands down. They were very caramelized, sweet and held on to the sauce very well. I’m pretty sure they use the same leeks or recipe for the creamy leek and potato won tons.
• Wild Salmon 5/6
• Warm apple salad, burnt butter sauce $21.00

• Regional, Ocean Wise
• The warm apple salad was not really a salad, but more like poached apple wedges. They apples were poached in apple cider with red onions and maybe some balsamic vinegar. I could definitely taste the sweetness and cinnamon from the cider. They were very caramelized with the red onions and so tender that you barely had to bite into t hem. The sauce wasn’t a sticky thick glaze, but it was actually quite oily from the butter. The ‘salad’ part was more or less a garnish thrown on top.
• The salmon was nice, moist, and well seasoned, but again with no skin. It’s so much more flavourful with skin. However with the apples, I guess you didn’t really need it.
• The round white melon balls are Yukon gold potatoes which were soft, but not cooked to the point where they lost their shape. These were really unique and I liked the presentation.
• The dish could be too sweet for some, but I love sweet with savoury. I think the combination of apples, salmon and apple cider worked really well.
• Chicken En-Sous-Vide 3/6 (Fresh sheet item)
• Chicken wrapped in prosciutto served with leek and potato won tons $22

• Apparently the chef was actually inspired to make this dish because Rob Feenie had made one in a recent competition. (This info was from the server). En-Sous-Vide is a French method of cooking where meats are cooked in a vacuum sealed bag and slowly poached in water at a low temperature until fully cooked. This process helps the meat retain flavour and cook in its own juices.
• This was dark meat chicken (the thigh) which made it even more juicy. It was pounded flat, seasoned with freshly minced parsley and simple seasonings and maybe some lemon. It is then rolled, wrapped with a layer or prosciutto, tied and put into a vacuum sealed bag. It basically cooks in the marinade and it's own juices. It was so juicy and moist that it had a very slippery and smooth texture. If you like dark meat, which I don’t prefer (I know! I can hear the gasps already)…but if you like dark meat you will love this dish. This method of cooking really locks in the flavour and I could even taste the fresh herbs throughout the chicken.
  

  

• It came with 2 sauces for dipping. There was a beef gravy and chicken gravy that was very reduced and sweet and sticky. The beef gravy was a bit random and over powering for the chicken. It was the same sauce that they serve with their steaks, but it isn't as rich or as bold. The make really good gravies here because they take the time to reduce it. Still not as reduced as So.cial at Le Magasin…which is the most reduced I have ever had. I didn't even need the additional sauces. It's already quite salty from the prosciutto and additional seasonings.

  

  

• The prosciutto wasn't crispy and when I cut into in it the prosciutto just slipped off from the chicken. There was also a thin layer of fat between the prosciutto and chicken...it was almost like chicken fat...I really didn't like that part, because it made it oily and I don't like the texture of fat. I found myself eating around a lot of it...but that may just be me.

• The creamy leek and potato won tons were bite sized pockets of perfection. I reviewed these in my appetizer review for Manhattan I posted yesterday.
  
• This dish also came with sautéed whole mini romaine lettuce leaves

• Sterling Silver Steak 6/6
• 7 ounce Centre cut tenderloin with truffle mashed potatoes and broccolini $36
• At Manhattan this is deserving of a 6/6, but overall it’s a 5/6. I still think Gotham’s is a notch better.
• I am a filet mignon girl. If I’m ordering steak I’ll pretty much always order this cut and always order it medium rare.
• Sterling Silver steaks are premium steaks from grain-fed cattle. They are hand-cut and represent the top 12% of all beef. It’s pretty damn good.
• The first right step was starting with a quality ingredient. The second right step was making it right upon order. The chef didn’t start cooking my steak until I was done with my appetizers. There weren’t many people there so he really took the time to make this.
• I asked for it medium rare and it was perfect. It was lightly seasoned with salt and freshly cracked black pepper, had beautiful grill marks and the inside was perfectly pink and warm.

  

• I cut into it with ease and it was like eating soft cheese. It was so buttery and smooth and the fat was so marbleized it cooked throughout the steak and made it super juicy and tender.
• The sauce was a rich thick red wine reduction with maybe some balsamic vinegar to give it a tang. It was actually very reduced, thick, and sticky. Almost as reduced as So.cial at Le Magasin, but till this day So.cial still takes the lead. A minor complaint is that they served too much gravy with it. I can’t really complain because the sauce was SO good, however my steak and potatoes were swimming in it

• 

• The mashed potatoes were 6/6 too! It looks super plain and bland, but it was full of flavour. It’s one of the best mashed potatoes I’ve ever had . They were super creamy almost like the texture of a creamy yogurt. It was completely pureed and tasted like there was pureed roasted garlic in them. I was definitely in awe because I have no idea how they could get potatoes so flavourful with them still being completely white. The truffle oil was also very apparent and it brought such a delicate sweetness yet distinct flavour to the potatoes. The potatoes I could eat by themselves easily...a whole bowl of it too, but with the gravy – that just put them over the top!

Added note: From here on any menu item deserving of 6/6 I’m creating a separate post for. This way you will be able to click on my “Food 6” label and easily find the best food.

Sometimes the restaurant isn’t a 6/6, but an item I order could be a 6/6. When I have time I’m going to go back to my old posts and create separate posts for all other items I have given 6/6.

• To see my review for Manhattan's Desserts: Big Apple Split and Chocolate Cake