Aaaaahhhhhhhhhmazing!
Every once in a while, it is necessary to splurge on a dinner like this and with our anniversary coming up, what better excuse to celebrate with a great steak? Having watched enough Top Chef and other food-related programs, we're familiar with the David Burke namesake and was super excited to check this place out. With reservations made via OpenTable, we walked into a a classy yet whimsical environment, with cow-print decor, accents of gold and a sense of indulgence in the air. Our waiter, who was ever-so friendly, brought us over water glasses and two large popovers to start our meal. The last time we had popovers was at the Mill at 2T and in comparison, these were dense and eggy tasting, in contrast to the light, airy ones at the Mill. While waiting on our entrees, we watched a nearby table as their tableside caesar salad was prepared--I wish we had ordered that, it looked incredible! Not to fear, our incredible dinner soon arrived--we came here for the dry-aged steaks, kept in a Himalayan salt-lined, temperature-controlled room. Tom had the 55-day aged rib eye while I had the dry-aged sirloin; the word incredible barely does this justice. Both of our steaks were cooked to our liking of medium-rare. At first bite of Tom's rib eye, the taste of salt cured meat starts to melt and coat your tongue and it is just heavenly. While you're not assaulted by the salt on my sirloin, the tenderness from the aging process is completely evident. For sides, we chose to share asparagus and shallots and a side of homemade french fries that came with ketchup and a kicked-up aioli--both were nicely presented and then devoured.
After a meal so decadent, we couldn't justify having dessert. To our surprise, our waiter brought over cotton candy--what a concept! In addition, a small purse with two chocolate-covered rice krispie squares was given to us with the check--definitely sweetened the bill for me! Overall, this experience was all we could have hoped for and I cannot wait to return!
www.davidburkeprime.com
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