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  • The food in general was pretty good, what I went for (the steak) was incredible in flavor. But everything else just annoyed me about this place. Also, I was saddened that such minor and stupid mistakes can really screw a place up. I wish these so-called money-making chefs such as Mario Batali would keep a closer eye on their establishments. I want to like all his food, restaurants, regardless of the city it's located in or the type of cuisine he has chosen. This is what I had: 1. Carne Cruda alla Piemontese - chopped to order steak tartar with raw mushrooms - Is there any other way to make steak tartar besides doing it to order? - The steak was fresh and delicate. The only criticism I have on this is; I wish it had a tad bit of acidity. 2. Shrimp "alla Diavola" - in the style of Calabria - This was the biggest shrimp I have ever seen. - It was one big ass shrimp on a spicy and very delicious tomato sauce. - Had I known it was going to be one big ass shrimp, I would not have ordered it. As big shrimp tend to be tough and flavorless. The smaller ones are sweeter and juicier. - Plus it was fishy. 3. Dry age Bone in Rib eye (for 2) - This is what I came here for. - It arrived Flintstone-style and was cut table side, just the way I like it. - Perfectly cooked - Smelled of what I imagine heaven smells like. - Juicy, tender and melts in your mouth like butter - Only complaint: I wish they did a better job cutting this beautiful piece of meat. The rib eye gods would not be happy. It was slightly sloppy and did not have a very appetizing presentation once it was put on my plate. 4. Sides: - Mascarpone and guanciale mash potatoes: pretty good. Probably will forget about this after this blog is done. - Shelling beans with pancetta: not good, except for the large chunks of pancetta, which I could have had anywhere.
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