As of late, a classic Prime Rib has become a rarity in the city, so we decided to place it on our menu. Matthew Chacho, Executive Chef: "Each one of these dishes is our take on a time-honored steakhouse tradition with modern flares. But don’t fear if this was your meat-loving friend’s pick, as the seafood is top notch. After, the dessert menu features an entire ice cream selection that’s anything but vanilla (but sure, you can get vanilla if you really want it).ĭish: The classic prime rib with Yorkshire pudding and au jus. This Tom Colicchio spot serves up antibiotic-free steaks on an open flame, in a kitchen that is also open to the dining room - so you’ll be able to see your whole meal cook up in perfectly medium rare, beef-y glory.
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