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| - It's not often that I get to visit a restaurant that hasn't been reviewed by one of my yelp friends, but I did take the time to read some of those reviews.
First of all, I have no idea who Micheal Symon is, nor do I care to know.
This place is very nicely decorated with a very contemporary touch. That gave me a great first impression already. The bar was a bit small, but it seemed to work just fine for the amount of visitors during dinner time. I had made a reservation for 2 and I only had to wait about 15 extra minutes to be seated. I was happy enough to get a last minute reservation.
I changed into jeans in the nearby residence inn I was staying before coming to the restaurant. I kept my black shirt on. Well, that was a mistake. The outfit turned out to be the UNIFORM for the waiters. Don't repeat my mistake!
So, I'm going to post a few pictures here. I'm going to start with the drink menu. The idea of using an ipad a drink menu is something I always wonder about since the introduction of tablet PC (way before ipads). My thoughts after seeing it in action for the first time? Cool, but FILTHY! You are right, it's not any more filthy then the regular menu, but ipad shows fingerprints much better. It just looks and feels more filthy than a traditional menu even if it's not. I think I will order without a menu next time.
The drink selection was disappointing. There is nothing on tap. I know it doesn't go with most of the food served here, but I was in the mood for beer while waiting (not with the food).
I ordered 3 things. Oh and yes, I will have a picture for each one.
First up was the ceviche. I suppose it could be different depending on the type of ceviche they serve that day. What I got was spearfish ceviche. The raw spearfish had texture that's unlike most sashimi you find in the sushi bars. It was the closest to sea bass. With a rather unconventional list of ingredients including radish and orange, it was an amazing 5 bites to start off my dinner (check out the picture, you will know what I mean).
Then comes one of the best steak I ever had. It's going to be difficult to describe how it tastes, so I will start with how it looks.
It looks like the steak was seared so that the edges are thinly cooked and flavored while 95% of the area in the middle are cooked to perfect medium rare.
I really have no idea how that's done, but that's what make this steak perfect.
I get 95% of the perfectly juicy medium rare steak instead of just the 50% in the center. With the nicely seared edges to provide the extra flavor, every bite was heaven. I think I'm going to fly over to cleveland for this steak instead of driving to brooklyn for peter luger.
No meal is complete without a dessert that just knock your socks off. They managed to combine 2 of my favorite things into this creation. raspberry macaroon ice cream sandwich. If you think this creation look good, you don't know the half of it. You can start drooling or just book a ticket to cleveland. The 2 sides are typical macaroon done to perfection. If you know macaroon, you'd know that it isn't easy to make it big and not collapse. Well, those are extra large raspberry macaroons with feet! The vanilla ice cream...no gelato in the center are perfectly silky that completed a perfect bite from the cruchy crust to chewy and fruity cheeks to an absolutely delightful frozen treat in the middle.
Lucky for me, I only need to book one flight to cleveland to have both the hanger steak and the raspberry macaroon ice cream sandwich. Because that's exactly what I'm doing.
So, who's Michael Symon? I have no idea. I still don't care.
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