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  • I'm surprised this place doesn't have a higher overall rating. I'm a big steak fan and i make it a point to make reservations at one of the nice steakhouses whenever i'm on vacation. Aged meat is what this place is a all about! All of their steaks are aged 90 days (which is the most i've every seen as most places do ~21-30days...with a select few doing 60 days). We started with the Jamon Iberico de bellota...I can finally cross this legendary pork dish off my list! The meat was a bit waxy and really fatty...it was basically like prosciutto on steriods. It was really good and definitely worth a try. Me and my friend split a Reserva steak (it's not on the menu but you can ask the waiter if they have any). The Reserva steak is their super aged beef...ours was a 8 MONTH aged ribeye. They sell the steak by the inch (thickness). We ordered the minimum which was 1" since we were not really hungry. The steak came out much bigger then expected. It was bone in but i'd say it's probably in the range of ~16oz of actual meat. Ok, this is one weird steak. It doesn't smell like steak and it doesn't taste like steak. It actually tastes like the jamon iberico we just had! You can see a lot of marbling even after being cooked (it was cooked rare). I'd say this is probably a A4 grade if you go by Japanese grading standards. The steak tastes like cured ham, it has a weird funk to it like aged cheese...imagine some weird combination of cured ham and aged cheese. It was a bit waxy just like the jamon iberico and it had a fatty coating to it. Overall i'd say this is not bad...and an interesting steak to try but it's not better then your regular aged steak. I tried some of my friends new york steak and i have to say it's probably in my top 3 at the moment. It was seasoned and cooked just right with a nice charred crust. And seeing as how this is Mario Battali restaurant...the pasta was really good too!
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