Argentine Steakhouse Time

Elaine is down there causing all kinds of commotion. Somehow she got a hold of his recipes and she says she's going to drive him out of business! The Soup Nazi said that now that his recipes are out, he's not going to make anymore soup! He's moving out of the country, moving to Argentina! No more soup, Jerry! No more soup for any of us!

Newman (Seinfeld episode "The Soup Nazi")

We were looking to eat dinner the other day in the borough and decided to try our local branch of Buenos Aires. Similar and from the same chain of the one in Wimbledon, with most of the staff dominated by friendly Argentines, a big place, big wall full of Argentine Wine, and a fully booked place, good for us we could squeeze in the bar on a busy Saturday night.

Great Argentinean Ribeye

We got for starters the spicy chorizo and the black pudding or morcilla. Both were nice but the chorizo was excellent, nice heat of the spicy sausage. Finally as you imagine you have to have the steak. I got this time the Rib Eye. It was outstanding, perfectly cooked and rest. Great quality of Argentine beef.

A nice place with friendly service and great steaks, it took a while to get the food but it was worth the wait.

Buenos Aires

T: 020 8747 8772

Argentine Steakhouse

Approx Damage: £30pp

Area: Chiswick

Borough: Hounslow

Twitter: barestaurantuk

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A Posh BBQ Joint

I'm not force-feeding myself a steak at four thirty to save a couple bucks, I'll tell you that! 

Jerry Seinfeld (Seinfeld episode “The Cadillac”) 

I got my friends Jason and Richard and Peter came back from Singapore for a weekend and we decided to go out for some drinks and food. As Jason is from Texas I decided BBQ was in order. The place Blue Boar Smokehouse, an upscale, quite nice, dark colours restaurant offering British seasonal ingredients to give a twits to the traditional American BBQ. 

Blue Boar

We started with the Blue Boar ribs, they were amazing. Meaty, juicy, and tender. They are like butter, so you will end licking the bones. Great seasoning, intense spices. The meat is smoked over fruity wood chips, marinated, and then charcoaled. The result a perfect finger licking ribs. 

Ribs

Our main was the Tomahawk steak. The house specialty, a monster steak with 32 ounces, perfectly cooked medium rare, perfect flavour, the best way to describe it is just succulent. 

Tomahawk

As a side we got creamy greens with shredded ribs, really nice, perfect indulgence, guilty but tasty pleasure. We washed down the food with a lovely Chianti Nipozzano Riserva 2009, a revelation, it was absolutely fantastic.

Greens

Wine

All in all a perfect meal, great food, nice drinks, service was ok, a bit hectic they should relax a bit but overall great experience.

Tomagram!

Singapore Team

Blue Boar Smokehouse

T: 020 3301 1400

Steakhouse / BBQ

Approx Damage: £40pp

Area: Westminster

Borough: City of Westminster

Twitter: BlueBoarLondon

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Steakhouse Adventures: Perry’s Rare and Well Done

While in Austin one night I decided to try an establish steakhouse in town. My stop was at Perry’s Steakhouse & Grille. 9 locations in 4 Texan cities, they opened business in 1979 as a butcher shop but later transformed into award winning restaurants, steaks and live music will give you a rare and well done experience. 

We got for starters oysters on the half shell, and a traditional iceberg wedge salad. My main was a 14oz prime three peppercorn New York strip. 

Oysters 

Iceberg Wedge Salad

The oyster were fresh and good, the salad classic flavours good blue cheese dressing, perfect executed, and the strip was cooked perfectly medium rare, and the peppercorn demi glaze gave a nice touch to the searing. 

Steak Time

Nice steaks, good ambience with the live jazz, excellent service, and consistent flavours from chef Ruben Robledo. 

Steaks remind me the Seinfeld episode “The Wink” 

Waiter: Ready? 

Holly: I'll have the porterhouse medium rare, baked potato with sour cream 

Jerry: What do you recommend besides the steak? 

Waiter: The lamb chops are good. 

Jerry: Anything lighter? How do you prepare the chicken? 

Waiter: It's a full bird. Stuffed with ham, topped with gorgonzola 

Jerry: You know what? I think I'll just have the salad. 

Waiter: Thank you. 

Jerry (mind's voice): Just a salad? Just a salad? Just a salad?

Perry's Steakhouse & Grille

T: +1 512 474 6300

Steakhouse

Neighbourhood: Downtown

Austin

Twitter: PerrysDining

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Houston We don’t have a problem

It was at least 6 years since the last time I was in Houston. But a couple months back I was again wandering around, couple things I was missing one of them the best fajitas I’ve ever had, the other probably more important a couple high school friends that moved to Texas while ago. As soon as I told them I was visiting they organised a BBQ. Reuter in charge of the grill and Ricaruca taking care of the scotch. 

Reuter preparing the BBQ

The menu sausages, chicken, and USDA prime T-Bone steak. Did you know that 98% of prime beef goes straight to the steakhouses, well the other 2% you can find it in Allen Brothers, an online butchers established in 1893 in Chicago offering the tenderness, juiciness, and most flavour beef delivered to your door. Prime beef, Wagyu, Kobe, pork, poultry, and more just a click away. 

Wait for it!

The BBQ was superb, and the T-Bone absolutely fantastic, great company, excellent food, and nice drinks, in conclusion an afternoon to remember. 

The Final Product

Houston reminds me the Seinfeld episode “The Hot Tub” 

George: Hello? 

Clayton: uh... is that you, George? 

George: Yeah, it's me. Is this Clayton? 

Clayton: Well listen, you son of a bitch! You know where we are? 30 000 feet above your head, you bastard! 

George: What are they doing letting you bastards on an airplane? Don't they know that's against FAA regulation? 

Clayton: Hey, hush up, now! I can't hear him! 

George: Listen. I want you guys to send along those agreements the minute you land. Our boys can't wait to kick your butts! 

Zeke: When's that bastard coming to Houston? 

Clayton: Hey, Zeke wants to know when you Yankee bastards are coming to Houston! 

George: You tell that son of a bitch no Yankee is ever coming to Houston. Not as long as you bastards are running things.

Allen Brothers

T: +1 800 957 0111

Online Butchers

Twitter: absteaks

Burger Wars Episode XXVIII: Goodman Greatest Burger in the Capital

While working from Blackfriars a couple weeks back I decided to take a short break and go to have lunch in Goodman. The place is top of the list of different bloggers and critics as the best or at least runner up for best burger place in London. Their idea was to bring New York steakhouse to the British capital in two locations, Mayfair and City, serving the tenderest steaks with the finest prime beef, and when Goodman says the finest prime beef they mean it, they have a selection of cuts from O’Shea, Australian Wagyu, USDA Prime, and even Black Level.

The Place 

Quiet stool at the bar

Only one burger, The Goodman Burger, which comes with lettuce, pickle, tomato, and chips. As an extra you can add sautéed mushrooms, cheddar, bacon, fried egg or fried onions. Not surprisingly I ordered with extra mushrooms, cheese, and bacon. I also asked to have the truffle chips instead the regular ones.

Menu

Goodman Burger

One item in the specials caught my eye a Lobster Slider. I couldn’t resist getting that amuse bouche.

The Cuts 

Lobster Slider

The verdict, AMAZING! The flavour, the presentation, the smell, everything was spot on. The melted cheddar, with crunchy bacon, and subtle sautéed mushrooms, a perfect combination. Hawksmoor have a pretty big competitor here. The chips were cooked in truffle oil, just perfect, crunchy outside, soft inside, and again excellent flavour. The slider was superb.

The damage, 16 quids for the burger a coke and all the extras.

The conclusion, Oh my god, this is a seriously good burger, is going to be very difficult to choose which one is better between Goodman and Hawksmoor, pretty close neck to neck. For me is a perfect 10 in my scale, it blew my mind.

Perfect reminds me the Seinfeld episode “The Airport” where George needs to pick Jerry at the airport because he lost a bet.

George: Hey, thanks for coming with me.

Kramer: Hey, what made you think you could touch that awning?

George: I confused it with another awning.

Kramer: So how we doing on time?

George: We're perfect. I timed this out so we would pull up at the terminal exactly 17 minutes after their flight is supposed to land. That gives them just enough time to get off the plane, pick up their bags and be walking out of the terminal as we roll up. I tell you, it's a thing of beauty. I can not express to you the feeling I get from a perfect airport pickup.

George: What's going on? What are you doing? The Long Island Expressway? What are you getting on the Long Island Expressway for? Do you know what the traffic will be like? This is a suicide mission!

Kramer: Will you relax?!

George: Oh, I had it perfectly timed out: the Grand Central, the Van Wyck! You destroyed my whole timing!

A sunny week in the Jurassic Coast with a couple nuns and a monk

A couple weeks back got a team meeting in Dorset, the weather was amazing and I just love the British countryside. This time I had the chance to visit the Jurassic coast and do a 3 hours trekking follow it by a boat trip to see the coastline, life can’t be better, 250 million years checked, world heritage site checked.

Jurassic Coast

First day I went with a couple colleagues for investigation to the local pub Scott Arms, just like Dire Straits song Private Investigation. An exquisite traditional English pub, cosy, relax, with an outstanding view of Corfe Castle, simply a drink in the view. We had the chance of having a pint before dining in the Priory Hotel in Wareham.

Scott Arms

The Priory was a convent of nuns, then a monk house, it has an extensive history dating from the late 7^th century, the place conveys relaxation all over, good service and excellent food is what you can find in it.

The Priory

As a starter, I got a half Kimmeridge Thermidor Lobster, after that for main Aberdeen Angus Fillet with Foie Gras and wild mushroom Rosti in a red wine and Madeira reduction, and finally vanilla crème brulee.

Half Kimmeridge Lobster

Aberdeen Angus Fillet

Miss Brulee

A succulent start for an amazing week.

Point Percy...

All this priory experience reminds me the Seinfeld episode “The Conversion” when Kramer jeopardise a novice taking her vows.

Jerry: Oh a slinky. Where did you get it?

Kramer: Sister Roberta gave it to me.

Jerry: Why did she give you that?

Kramer: I think she liked me.

Jerry: What do you mean she liked you?

Kramer: Liked me.

George: Kramer, they like everybody. They’re friendly people.

Kramer: No. I think I picked up on a vibe.

Jerry: You picked up on a vibe, from a nun.

Kramer: Yeah, Jerry I’m telling you I have this power. And I have no control over it.

Steakhouse Adventures: The Monster of Lake Erie

Back in Toledo again, and I decided to go for a steak. So one of the best steakhouses here is Mancy’s Steakhouse. The group has 3 succesful restaurants, their stakehouse has been operating since 1921, and considered one of the top 40 in the US. Their promise is simple, family tradition, best quality meats, and cook to perfection.

Mancy's 

I looked the menu and inmediately I knew what to ask, the big ribeye on the bone, or as I prefer to call it “the monster of lake Erie”, 30oz thick handcut ribeye, aged for 28 days and leave the bone for more flavour and terdeness.

Satellite view of "The Monster"

I guess I don’t need to tell you how big is the ribeye, but is as good as big, the steak was cooked to perfection, juicy, smokey, and with an amazing flavour. Highly recommended.

30oz full of flavour

Steaks remind me the Seinfeld episode “The Cadillac part 2” where Jerry’s parents wants to go have dinner early to get a discount.

Morty: Alright, are you ready to eat?

Helen: Oh, right, let's go. Jerry, let's go, it's time to eat. We're going to dinner.

Jerry: Dinner? What time is it?

Helen: It's four-thirty.

Jerry: Four-thirty? Who eats dinner at four-thirty?

Morty: By the time we sit down, it'll be quarter to five.

Jerry: I don't understand why we have to eat now.

Helen: We gotta catch the early-bird. It's only between four-thirty and six.

Morty: Yeah. They give you a tenderloin, a salad and a baked potato, for four-ninety-five. You know what that cost you after six?

Jerry: Can't we eat at a decent hour? I'll treat, okay?

Helen: You're not buying us dinner.

Jerry: I'm not force-feeding myself a steak at four-thirty to save a couple bucks, I'll tell you that!

Outback Aussie Style

These days during my visits to the US I’ve been eating a while in Outback, the reason is simple the food is good and is near the hotel I’m staying. I’ve probably tried all the steaks in the menu, and a couple other dishes.

Flatbread 

Outback has been rated # 1 by Zagat in 2009 and 2010. Good thing about Zagat is that the reviews and ratings are done by the diners, so the raking is done by costumers. Their motto is “It’s Always Fresh in the Outack Steakhouse”, all the soups, sauces, and dressings are made fresh each day from scratch, the steaks are USDA meats, and the blue cheese is Danish.

Kookaburra Wings

The steaks are cook to order on a red hot grill, my favourites are The Melbourne, an 18oz porterhouse, and The Outback Special, a sirloin seasoned with bold spices. Also good are the Prime Rib, Victoria’s Fillet, and the Ribeye.

Bacon Cheese Burger

My favourite is an entrée, the Kookaburra Wings, battered chicken wings, tossed with spices with a blue cheese dressing, just perfect. Also good is the crispy flatbread, with grilled chicken, chopped spinach and antichokes, parmesan cheese and olive oil.

The burger is ok but not great, I would try to stay on the steaks, but you might want to try the fillet foccacia and excellent sandwich with sliced fillet cooked to order, melted provolone, and a garlic herb aioli on toasted bread, quite good in my opinion.

This Aussie experience reminds me the Seinfeld episode “The Good Samaritan”.

Elaine: Did you tell Kramer?

Jerry: Ah, nah!

Kramer: What? What? What? Tell me.

Elaine: Jerry saw this guy crash into a car, and he followed him.

Kramer: Good for you! What kind of a sick lowlife would do a thing like that? You know those people, you know they're mentally disturbed. They should be sent to Australia.

Jerry: Australia?

Kramer: Yeah, yeah, that's where England used to send their convicts.

Stakehouse Adventures

I knew one of the things to do during my trip to Illinois was to try at least a couple of established stakehouse. Not a difficult task in Chicago because there are plenty of choices to eat aged prime beef. Did you know that only 2% of the US beef supply is designated “Prime”. The U.S. Prime is simply highest in quality and intramuscular fat (marbling), and most of this percentage goes straight to stakehouses. So the look for a true red with cream flecks of fat was going to begin.

Mortons

The cuts you find in the stakehouses are pretty similar, T-Bone, Kansas City Bone In, New York Strip, Porterhouse, Ribeye, Bone In Ribeye, Tenderloin, Filet Mignon, or W.R’s Chicago Cut, so many options and so little time to try all of them.

First stop Morton’s Steakhouse, The Best Steak… Anywhere

One of my colleagues recommended going to Morton’s, and funny enough the place was two blocks away from the hotel. So as soon as I was settled I went to try one of their cuts. They have been using the same supplier for their prime beef since day one. Founded in 1978 looking for quality, consistency, and genuine hospitality.

Chicago Bone In Ribeye

I hesitated for at least 10 minutes trying to decide which steak to have. the Chicago Bone In Ribeye Steak was the lucky one, and as a side I went for a Center Cut Iceberg salad, mashed potatoes and fries. The steak was just amazing, medium rare as I ordered, in conclusion this was a great start, and looking for more to come.

Center Cut Iceberg

Gibsons Bar & Steakhouse

My last stop was Gibsons, another colleague recommended this one, and I couldn’t resist the temptation of having another go to a steakhouse. They use 90% Black Angus heritage, aged 35 days and cooked in 1800 degree infrared broilers, giving a thin charred crust which helps to seal the natural beef juices.

Gibsons

Same situation as before, so many cuts and possibilities, this time probably took me longer to choose the cut, finally I asked the waiter which one was the biggest one, and consequently I went for W.R.’s Chicago cut with creamed spinach and garlic mashed potatoes. Really good again, amazing flavour, and one of the best steak I have ever had.

W.R. Chicago

So if you're in the windy city looking for a good steak try any of these two, you won't be disappointed.

All these steaks reminds me the Seinfeld episode “The Wink” where Jerry is dating Elaine’s cousin an takes her to a steakhouse.

Holly: I can't believe you've never taken anybody here before.

Jerry: Well, I'm not really that much of a meat eater.

Holly: You don't eat meat? Are you one of those?

Jerry: Well, no, I'm not one of those.

Holly: When we were little girls Grandma Memma would take us to a matinee and then dinner here.

Jerry: Grandma Memma?

Holly: Elaine must have mentioned Grandma Memma.

Jerry: No, I think I would have remembered Memma.

Holly: Oh well, that's typical. Elaine never liked Grandma Memma.

Waiter: Ready?

Holly: I'll have the porterhouse medium rare, baked potato with sour cream,

Jerry: What do you recommend besides the steak?

Waiter: The lamb chops are good.

Jerry: Anything lighter? How do you prepare the chicken?

Waiter: It's a full bird. Stuffed with ham, topped with gorgonzola.

Jerry: You know what? I think I'll just have the salad.

Waiter: Thank you.

Jerry: (mind's voice) Just a salad? Just a salad? Just a salad?