Granville Island in Vancouver, British Columbia

One of my favorite pre-baby trips last year, was my "couples only" trip to Vancouver, British Columbia. My husband and I loved Canada. We loved the crisp Canadian air, which was punctuated with the perfumed fragrance of tulips and hyacinth. We loved the sweeping and majestic views of the ocean from the Stanley Park. We loved learning about the history and the art (including the intricate and towering totem poles) of the native peoples. Another one of our favorites? Granville Island. If you are visiting Vancouver, one thing you "must do" is head off to the Granville Island Public Market, which is chockful of boisterous vendors who sell a vivid array of seasonal produce.


The "goods" available at Granville Island Public Market, however, are not limited to fresh fruits and vegetables, but you can purchase things such as antique baubles from a public market jeweler, or mountainous pot pies with craggy and buttery pie crusts from a local baker.


And since it's Vancouver, you know they are going to sell seafood at the market! On the recommendation of our Canadian-phile friend, my beau and I purchased a few sticks of maple syrup salmon (an amusing combo of two quintessential Canadian ingredients). The salmon was a little tough and cloying for my taste, but the freshness of salmon itself was stellar--the quality of salmon in Canada is unparalleled.


Another place you must visit on a stop at Granville Island, is Sandbar, a restaurant on the island where my husband and I enjoyed a early pre-dinner meal after a small lunch. Since we were planning on attending a wedding that evening, we only ordered a few beers and a 1/2 order of their mussels in a coconut curry sauce (a great option for someone who wants the "taste" and not the cost of a full meal). (If you are budget-conscious, I would also check out their happy hour specials.)


The uncutous, fleshy, and rotund mussels burst in our mouths like delicate seafood balloons, releasing creamy and mouthwatering innards. The milky curry sauce was perfectly sweetened and seasoned, not too ethereal, not too heavy, and had the perfect balance of subtle coconut aroma.


I'll let the pictures speak for themselves, but Vancouver and Granville Island are definitely worth a visit!

Triple D Fish Tacos

There are several things I love about San Diego. First, is Kirk from Mmm-Yoso!! He is classy, friendly, very sweet, and the best "O.G." food blogger of the blogosphere.

And a very distant second San Diego love for me, are the fish tacos. I believe that San Diego is the type of city that you could go anywhere and get an awesome fish taco. A fancy restaurant? Guaranteed. A food truck? Absolutely. A gas station? Okay, yes, even that too. Honestly, you could look in a random bucket on the street and find a delicious fish taco just waiting to be eaten.

Several years ago, I passed through San Diego while on a business trip. (Although I did say I was behind on posting, I am hoping you didn't notice the "several years ago" part.) Since Kirk was out of town on a vacation to Southeast Asia, I decided to spend some time with my second fiddle in San Diego, the San Diego fish taco, and hit up a place featured on Guy Fieri's Diners, Drive-Ins, and Dives ("Triple D"), the Blue Water Seafood Market and Grille. (Side Note: Although a lot of people think Guy is obnoxious middle-aged douche bag desperately trying to act young and cool, he reminds me a lot of my high school English teacher, so I actually find him quite endearing. Hey, give him points for trying!)

Since a meal in San Diego without a fish taco is like a game of checkers without the black (and red) pieces, I had to order the fish tacos, which, as Triple D indicated, came with a grilled fillet of fish dressed with a marinade of canned chipotle peppers, garlic, butter, and oregano. The grilled tortilla base was spackled with melted cheddar cheese, and loaded with the fish, an ample mound of shredded cabbage, chopped tomatoes, minced red onions, scallion ringlets, and a squiggle of sour cream. I had ordered the "halibut" version of the taco, and true to the claims of Triple D, the fish was firm, flaky, and fresh ("Triple F").


While the fish taco at Blue Water wasn't necessary the best I have had, it was fresh. Indeed, you could tell that it would be fresh when you entered the restaurant/market to see a seafood case stocked with fish (caught just that day) being displayed on crushed ice. If I am ever back in San Diego, the Blue Water is definitely worth a repeat visit, but this time, with Kirk!

Also, as a big side note, my in-laws (my husband's family) have just started up a food blog! Go visit! It is Piqqy Piggy!

Waiting in Line in Sidney, British Columbia

My husband measures the quality of a restaurant by the line of people waiting to get in. His belief is that if people are willing to wait in line for food (on top of waiting for the food to be ordered, prepared, and served), then it has to be really, really, really good. When we waiting for the early morning British Columbia Ferry from Victoria to Vancouver, we made a pit-stop for gas in Sidney and since we had time to spare before the scheduled ferry departure, we decided to take a leisurely stroll around the quaint little town. Although, the streets were nearly empty, but we noticed a collection of locals in front of a cramped yet boisterous restaurant named Third Street Cafe. Since we had not had breakfast yet, my husband decided to wait in line with the other eager patrons and "get our early morning grub on." As we waited in line, we observed the locals passionately discussing the ongoing hockey playoffs and admired the peaceful surrounding streets and scenery, which literally looked like it came from a Norman Rockwell illustration.


After we were seated, my husband ordered eggs benedict with "Canadian bacon" and since I was recovering from a stomach bug and keeping away from hollandaise sauce, I ordered the house-special omelet with cheese, mushrooms, turkey sausage, and "Canadian bacon." The omelet came with their fluffy breakfast potatoes, and toasted and buttered pumpernickel rye bread. (In case you are wondering, yes, as typical American tourists, we classify "Canadian bacon" and "Canada Dry" as Canadian food.)

I am happy to say that the breakfast was hearty, filling, and more than satisfying. The warm and crackly-crusted bread boasted a perfect ratio of moistening butter and the eggs were fluffy and well-seasoned. The potatoes were also cooked to perfection, with a light pan crust and a warm and silky interior.

As I polished off my breakfast, I reflected on my husband's selection of the restaurant. I realized that I had to agree with him: if there is a line, yes, it usually is worth the wait.

Hug from Lucerne, Switzerland

I can say without hesitation, that during my honeymoon, I ate my favorite Swiss meal in Lucerne, Switzerland. (I know what you're thinking... Although most of my honeymoon pictures were deleted, I still have a few up my sleeve! Sorry for the old content, but remember, NBA playoffs aren't over yet!)


Allow me to give some background. My husband and I had worked up ravenous appetites after vigorously touring the Lucerne area, and we needed lunch immediately. We had spent hours admiring the wooden Chapel bridge (Kapellbrücke), which was decorated with compact rows of flower bushes and vivid paintings which hung above the bridge walkway. We also toured the serene surroundings of Lucerne's lion monument (dedicated to those who courageously fought in WWII) and stared for hours at the glimmering river water, which was so transparent, not only could you see to the bottom, but you hardly noticed it was there.

After our intensive walking tour of Lucerne, we were starving. And I mean, starving. Therefore, my beau and I stopped by Hug, a restaurant-bakery heartily recommended by our travel guide. The eatery was bustling, and featured a glass case full of buttery pasteries.

Since we were starving, upon being seated, we immediately shoved the complimentary bread into our faces like uncouth neanderthals. The sweetness from the crushed bread grains filled our mouths, and we allowed the rough edges of the bread crust to dissolve on our eager tongues.


We ordered our meal after a quick conversation mainly consisting of, "Sprechen Sie Englisch?"

Thankfully, within minutes, our steaming hot side order of fries arrived. They appeared and tasted similar to fries that we had had in Amsterdam, with a surprisingly yellowed surface (much yellower than the U.S. counterparts). Despite the pronounced "golden" color, the fries were just as delicious as excellent American fries. With a crisp shell, and moist interior, the fries were exactly how good fries should be. We also were given a salad of iceberg lettuce with a creamy dressing to further begin our meal. The simple salad and "Swiss" fries quelled our appetites for the arrival of the main dishes, which were the stars of our meal.



I had ordered the Bernese-style röesti (or rösti), a pan-fried grated potato dish similar to America's hash browns. However, in a Swiss röesti, there are many other flavorful additions, such as finely chopped onions and garlic, and gruyère cheese. For the röesti that I scarfed that afternoon, I particularly adored the chive ringlets garnishing the crisp potato edges and gruyère cheese that oozed out of the crevices of the pan-fried potato pancake. (During my visit to Switzerland, I fell head-over-heels in love with gruyère, which possesses the sharp tang of Swiss, with the encompassing savory and umami flavors of parmesan.) Topping the röesti were supple strips of soft bacon cooked to a delicate perfection, not into a dry, sandy, lifeless, and overcooked meat cracker.

However, by far, the best entrée that afternoon was the "toast Diana" which consisted of sliced venison in a savory game cream sauce with mushrooms and white grapes, all over crisp toast points. The rich fullness and intensity of red wine permeated the complex game sauce, which was substantiated by the large and meaty mushroom slices. The hearty gravy paired well with the sweetness from the halved grapes and grape tomatoes. I literally licked my plate after this meal.

After we concluded our meal at Hug, we walked along the peaceful waterfront, watched the sunset, hit up the local casino in Lucerne for a game of poker, and headed back to Zurich to spend the evening. But again, just to reiterate, my favorite part of the day was receiving a delicious Hug.

Whoa, That's Deep. Deep Dish, That Is.

Before I visited to Chicago, I heard that the three best deep dish pizzerias in all of Chicago were (1) Gino's East, (2) Giordano's, and (3) Lou Malnati's. Knowing me, you can rest assured that I set out to test those assertions, and try the places out myself.

First, I stopped by Gino's East for a solo lunch, and eagerly ordered a small personal pan pizza. After a lengthy wait, my fresh pizza arrived steaming hot inside the cardboard box. I immediately noticed several things. The warm and buttery deep dish crust was chockful of yeasty air pockets and the thick pizza filling was evenly layered with (1) supple and explosively juicy chunks of fresh tomatoes, (2) an oozing and melted blanket of mozzarella cheese, (3) chopped pieces of crisp green bell peppers, (4) sliced mushrooms, and (5) moist crumbles of Italian sausage. Every bite was packed with flavor and an even distribution of savory Italian toppings. My substantial deep dish experience at Gino's East was a solid "A-," indeed, and left me wanting more.

Next, I visited Lou Malnati's and again ordered a personal pan pizza. When the pizza arrived a while later, I again was greeted by a beautiful sight of a tomatoey red deep dish pie. Unlike Gino's East, I found the deep dish crust at Lou Malnati's to be lighter and more crackery. The thin crust surrounding deep dish filling was surprisingly crisp with crunchy charred areas packed with a smoky and bready flavor. I ordered the same toppings that I ordered at Gino's East, including onions, green bell peppers, mushrooms, tomatoes, Italian sausage, and mozzarella and Parmesan cheese. Again, I was satisfied with the uniform distribution and consistency of the toppings, and the warm, savory, hearty, and fulfilling nature of the deep dish pizza.


It was a perfect pie, and deserving of a high "A-/B+" grade.


Finally, buoyed by the deep dish successes at Gino's East and Lou Malnati's and falsely thinking that my large stomach had conquered the deep dish pan pizza, I decided to go all out and order a small pizza (and not just a personal pizza). The menu indicated that the small pizza fed one to two individuals, so I was confident that I could consume a whole pie by myself.


However, I was entirely unprepared for the excess that lay ahead before me.


Unlike the smaller personal deep dish pizzas, the tremendous slices of Giordano's pan pizza expanded significantly in my stomach, quadrupling in volume after just a few minutes. The pizza literally crippled my entire body, overwhelming and overloading my senses. Furthermore, the center of the dough was slightly uncooked with a gluey and gooey consistency. While I loved the quality of the bell pepper strips, button mushrooms, and substantial pieces of sausage, the sheer quantity of the deep dish pizza was a little too much for me.


Because of my gluttony, I only would rank Giordano's with a "B," but only for the sheer fact that I simply do not remember much about the pizza because of my overeating and inability to take it like a real woman.

However, overall, my deep dish experience in Chicago was a fantastic one, where I really got to enjoy Chicago hospitality and amazing pizza pies in these famous pizzerias. If you go to Chicago, definitely check out out these places.

Where's the Beef? The Best Chicago Beef? Right Here, Baby.

Chicago is known for its three signature food items: (1) stomach-expanding deep dish pizza; (2) savory Italian beef sandwiches piled high with beef galore and soaked in au jus; and (3) Chicago-style 'dogs, loaded with special toppings and condiments. On my recent visit to Chicago, my quest was to try the "best" of all of these types of food, and weigh in with my own opinion. After some guidance from Dylan of Eat, Drink, and Be Merry, who recently visited Chicago, I set out on my quest.

First, where are the best hot dogs in Chicago? I attempted to answer this question by visiting four reputable hot dog eateries, in less than two days.


THE WIENER CIRCLE
My first visit for hot dogs was The Wieners Circle, where you can allegedly get a serving of "sass," banter, and attitude with your hot dogs. Rumor has it, that if you give the female cashier $20 and ask for a "chocolate (or vanilla) milkshake," depending on the race of the server, she will "flash" you.

That is terrible for so many reasons.


Now, I did not ask for a milkshake, but I did order two "Vienna red hot" dogs, one with a slathering of melted nacho cheese.


While the wieners tasted like classic hot dogs, I loved the Chicago touches of (1) the poppy seed encrusted bun, (2) the fresh relish made with chopped onion, (3) the fiery and acidic banana peppers, (4) the elongated wedge of dill pickle, (5) the cooling slices of beefsteak tomato, and (6) a sweet dusting of celery salt.

Also, Wieners Circle's fluffy fries were steaming hot, and had a golden-brown and crispy shell.

Overall, the hot dogs and fries received a "B+" in my book. A respectable grade for a respectable hot dog establishment.

SUPERDAWG
Next, I visited SuperDawg, a drive-in fast food joint from the bygone period of yesteryear. Upon arriving, I was immediately entranced. I loved the assembly line of industrious workers, the animated hot dog mascots, the amazing variety of 1950s soda shoppe drink selections, and the whimsical hot dog packaging and decor. Similar to Wieners Circle, SuperDawg's crinkle cut fries were perfectly fried, with a crisp and seasoned shell and soft potato interior.


The dogs from SuperDawg came with all the Chicago fixings, including a dill pickle wedge, mustard, and banana peppers. As for the relish, I was truly impressed by the zesty, fresh, and bright flavors of their homemade version. Were there bell peppers in the relish? It certainly looked like it, and it tasted heavenly. Along with the classic Chicago hot dog ingredients, I enjoyed the large wedge of brined green tomato. I found the quality of the hot dog to be far better than the Vienna red hots served at Wieners Circle, for I could taste heavy undertones of beefiness and there was more of a substantial and hearty texture to the hot dog.


Although I was a little disappointed by the way my hot dog and fries were mashed inside a small brick-sized box, I would say, "A" for this super dog.

PORTILLO'S
Third, I visited Portillo's, and enjoyed the hot dog there, as well. Portillo's is a fun restaurant, with a unique and old-fashioned style of service and decor. As for the meaty dogs, I found them quite similar in flavor and in topping ingredients to Wieners Circle, with the right proportion of condiments and fixings, and a warm and delectable meat wiener. So a healthy "B+" for Portillo's.


(As you can tell, I am running a little low on words to describe the hot dogs.) But I do want to note with jubilation that Portillo's has opened two locations outside of the State of Illinois and in Southern California, so if you live in So Cal, go forth and take advantage of this Chicago eatery!

HOT DOUG'S
Finally, I visited a gourmet and more upscale version of a classic hot dog stand in Chicago, Hot Doug's, which is self-entitled as "the Sausage Superstore and Encased Meat Emporium." Hot Doug's does not only serve hot dogs, but gourmet sausages. Doug Sohn, the owner and namesake of the eatery, took it to a whole 'nother level. And actually, Doug of Hot Doug's is really hot.

Everyone and their mama has likely heard about Hot Doug's, especially after Anthony Bourdain featured Hot Doug's on one of his No Reservations episodes. Because of its immense popularity, you must be prepared for a long wait in a long line. And you will likely have to brave the relentless Chicago weather. For me, after torturously waiting over an hour in the sleet and frostbite-inducing and skin-shredding Chicago wind, I arrived inside, drenched with rain and sporting raw and chapped skin lesions.

Doug runs the counter and the cash register. Based on Doug's recommendation, I ordered three types of "encased meats." I enjoyed (1) a bacon and cheddar elk sausage with Goose Island Pere Jacques mustard and Madrigal cheese, (2) a chardonnay-infused rattlesnake sausage with sweet Peppadew dijonnaise and green peppercorn Montsegur cheese, and (3) a jalapeno and bacon duck sausage with blood orange mustard and Chaubier cheese drizzled with honey.



Okay, I am going to be vulnerable with you all, and admit to a sin that I committed that no food blogger should ever do. I wolfed down the delicious sausages and did not adequately document the sausages. By the time I eventually reviewed my pictures, I was pretty flabbergasted as to which sausage was which. I also ate so fast, that I do not actually remember that much about my wonderful meal. I do remember, however, that it was "wonderful." Finally, I ordered "to go," and took some messy pictures because the sauce from the 'dogs had smeared all over the wrappers. But I know you will forgive me. If not, I guess I will have to eat there again.

Nevertheless, I do remember some key characteristics about the sausages and their toppings. The elk sausage was surprisingly tough, dry, and resistant to the bite. Because of the texture, I thought that Doug did a particularly good job pairing the elk sausage with strong spices, a potent mustard, and a robust cheese. I thought the rattlesnake was interestingly tender and sweet, and I loved the spicy, fiery aroma from the peppercorns. Finally, the duck sausage possessed a penetrating cumin aroma, and really stood wonderfully on its own.

Best of all, on Fridays and Saturdays, you can partake of Doug's duck fat French fries, which are light, airy, and ethereal. They taste just like regular fries, but have a uniquely light feel to them. French fries deep-fried in duck fat? Oh man, I am in heaven (or will die and go to hell soon)!


The interestingly gourmet twist on the classic Chicago dog was very convincing for my palate. Hot Doug's scored an "A" from me on its report card.

Now that I finished my excellent hot dog adventure, and have emerged with a clear victor in mind, I will share about my journey in seeking an answer to the baffling question of where to find the best Italian beef in Chicago. That question led me to two places.

PORTILLO'S
My first experience with Italian beef was at Portillo's, the same place where I also ordered an enjoyable hot dog (see above). I actually visited Portillo's with a few Chicago natives, and they gave me a few pointers on how to order Italian beef sandwiches in Chicago. First, you must order them with peppers. Second, you must also order them dipped in the roast beef jus. And that is exactly what I did.  (Oh, and check out this great Italian beef website for more tips on how to order.)


When I unwrapped the soggy foil-lined paper, I was quite overwhelmed with the amount of beef stuffed inside what was once crusty bread. Everything was in disarray. However, one bite, and I was smitten.


I loved (1) the rich oregano-flavored beef broth which had been soaked into the bread, (2) the soft pieces of celery, onions, and carrots that had been slow cooked and shoved inside the beef sandwich, (3) the slippery and tender slices of beef, and (4) the giardiniera relish made of pickled sport peppers and carrots. The toothsome slices of roasted beef were full of flavor from the Italian spices and coated with a perfect amount of jus (and grease). Definitely an "A" grade.

AL'S BEEF
After my experience with the Italian beef sandwiches at Portillo's, I had high hopes for what was lauded as the "#1 Italian beef" in the City of Chicago, Al's Beef.


But my hopes were not to be realized. Unlike the slices of beef from Portillo's, I found Al's sandwich to be lacking in inherent moisture. The meat seemed to be cooked beyond recognition, and was more akin to an overcooked chipped beef sandwich, than a nicely sliced roast beef sandwich. It seemed as if the juices had been completely drained from the beef, and Al simply dunked the beef in jus, hoping to reconstitute it. Also, the mushy bread was saturated with the oddly flavored jus. I found the jus to be overpowered with the strong essence from cloves. Sorry Al, but you are a distant second to Portillo's according to my experience at your place. I hate to be harsh, but I would give you a "C."

So there you have it, my take on the best hot dogs in Chicago and the best Italian beef sandwiches in Chicago. What are your thoughts about Chicago's best? Also, stay tuned for my take on the best deep dish pizzas in Chicago, next!

Steak at Stake: Ruth's Chris Versus Peter Luger

Yeah right.

Is there even a competition here? I think we all assume that Peter Luger Steak House (the century-old, highly revered, and much heralded dry-aged steak restaurant) would blow any chain restaurant competition out of the water. Plus, Bon Appetit magazine lovingly appointed Peter Luger as "the best" steak in the U.S.

But you'll be surprised at my findings at which restaurant really takes the cake, or should I say, "steak."

"Are you ready for a steak throwdown?"

First up is Ruth's Chris Steak House in San Francisco, California.

There is a bustling city street in San Francisco lined with great steakhouses: (1) Harris' (where they serve pretty delicious steak and potatoes au gratin and obtain their beef supply from the Harris Ranch arm of their business), (2) House of Prime Rib, and (3) Ruth's Chris Steak House. All three steak houses are within less than a city block's distance away from each other on Van Ness Street in San Francisco. Since the beau and I were trying to eat in that area, we agreed to dine at Ruth's Chris, the only steakhouse participating in the Dine About Town prix-fixe program. (This year, the beau convinced me to give the monthly Dine About Town promotion in San Francisco a go one more time. Despite my reluctance and bad experiences with Dine About Town in the past, I agreed.)

Included within the Ruth's Chris $35.00 prix-fixe Dine About Town meal was a simple salad of iceberg, romaine, and baby lettuces with halved grape tomatoes, garlic croutons, and slices of red onion rings. Since our evening was all about the meat, we quickly wolfed down this salad and its light vinaigrette dressing without much fanfare or any real attention. It was a generic salad, nothing more, nor nothing less.


Additionally, the Ruth's Chris prix-fixe meal came with a choice of sides, either (1) a windswept casserole dish of mashed potatoes topped with delicate pools of melted butter and garnished with minced Italian parsley or (2) milky creamed spinach, chopped, strained, and saturated with heavy full-fat cream. We ordered both. While the sides were hearty and filling, they were merely supporting co-stars to the main celebrities of the evening, the dense cuts of dry-aged beef.


For the main course, the beau and I split two types of steak: (1) ribeye, which, according to the menu, is "[a]n outstanding example of USDA Prime at its best. Well marbled for peak flavor, deliciously juicy," and (2) the petite filet mignon, which the menu described as the "[m]ost tender cut of midwestern corn-fed beef."

The ribeye came with showered with a sprinkling of chopped herbs and a melted lake of foamy butter, cascading down the surface and into crevices of the medium-rare meat. Within the seared exterior of the ribeye lay huge canyons filled with rivers of crimson jus. The slick and glistening cut of ribeye meat was bursting with juices and possessed a hearty, nutty flavor. The ribeye was definitely the highlight of the protein-packed evening.


Oddly, I found the filet mignon to actually be a little tougher and more resistant than the ribeye. I could definitely feel the strength of the meat grains against my steak knife and my teeth. Despite the firm, dense texture, the filet was full-bodied in beefy protein flavor. The filet was delicately surrounded by what looked like moat of emulsified butter heated under a broiler until browned and bubbly. Ah, butter. The perfect dipping sauce for steak!


We ended our meal at Ruth's Chris with two desserts, the first being a New Orleans-style bread pudding with a whiskey sauce. A powerful yet sweet whiskey and vanilla fragrance permeated the condensed milk and absorbent bread pudding mattress. The saturated pudding was (1) interspersed with plumped raisins, (2) flavored with grounded aromatic spices of cinnamon and nutmeg, and (3) blanketed with a mahogany-colored caramelized crust.


We also shared a key lime pie, which was sinfully as rich and decadent as a cheesecake, but also light and refreshing. The pie was complimented with an awakening and invigorating bite of brisk lime zest and tart lime juice.


Now, onto the competitor! How do the steak and sides at Peter Luger in Brooklyn compare to that of a (gasp), upscale chain steak restaurant? According to many of my New York friends, you haven't lived until you've dined at least once at Peter Luger. Therefore, I had high expectations for Peter Luger from the moment I walked in, despite its non-pretentious German beerhaus decor.

First off, our lofty expectations of Peter Luger were only reinforced when we tried the baked goods inside Peter Luger's tabletop bread basket. Inside the complimentary basket o' carbs sat a diverse offering of onion rye bread and seasoned crackers encrusted with sesame seeds and sizeable salt crystals. The breads and peppery crackers were intriguingly and lip-smackingly delicious, for they were packed with multi-dimensional flavors from the potent rye seeds and the liberal salt seasoning.

A tiny taste of Peter Luger's famed steak sauce further increased the hype. The steak sauce tasted like a chunky combination of Worcestershire sauce, crushed tomatoes, molasses, and grated horseradish. The sauce was so sweet, it bordered on cloying, but had a bright, tangy, and palate-refreshing bite. Simply summarized, that sauce was hella good, and delivered a swift punch of deliciousness to my tongue.


The sauce and bread though, only whetted our appetite for the main attraction, the steak.


After apprehensively staring at their barebones menu, we finally decided to order after a good half an hour. We settled on the (1) prime rib and (2) porterhouse steak, both medium-rare and both dry-aged in the classic Peter Luger fashion.

Based on my understanding, the process of dry-aging beef produces the most supple of results. Wikipedia states that there are two steps to the process of dry-aging beef: "First, moisture is evaporated from the muscle. This creates a greater concentration of beef flavor and taste. Second, the beef's natural enzymes break down the connective tissue in the muscle, which leads to more tender beef."

Upon being served, I immediately noticed a blackened outer layer of carcinogenic char encrusting the steaks, which was a little bit of a turnoff for me. Also, unlike other steak restaurants, Peter Luger's steaks come out pre-cut into large fish stick-sized hunks, with the accompanying bone. The only beef I have with pre-cut meat (pun intended), is that Peter Luger deprives you of the joy of piercing into steak and watching the liquid jus spill forth. Also, I felt that the servers left a little too much meat on the bone, and the orientation of the bone wasn't conducive for removing the remaining meat without making a scene and gnawing and chewing the meat off with my teeth like a cavewoman.


As for the taste? It was heavenly. The beef definitely lived up to its dry-aged claims. The texture of the steaks were lusciously buttery. Through the dry-aging process, it was clear to my tastebuds that the beef flavor had concentrated and evolved into a complex meaty explosion of flavors, ranging from earthy to "wow." The steak at Peter Luger was supple and creamy, yet firm and rich, almost like a silken pate or meat pudding with a slippery, juicy finish. There was a soft nuttiness, and I could clearly taste a strong beef flavor, which was dissimilar from my previous experience of eating kobe beef. (If that kobe beef had been dry-aged, I would have been on that steak like a fly.)


The bone held together the remnants of sinew and jiggly beef fat that tenderly clung on like ornaments on a Christmas tree.


Along with our steaks, we also ordered two sides: (1) Luger's special German fried potatoes and (2) creamed spinach. As for the fried potatoes, I implore you, don't expect anything life-changing. Basically, these potatoes are the equivalent of chunky breakfast potatoes that you can get at your local diner. Overpriced? Yes. Only decent? Yes.


Lastly, and actually, least appealing, was the mushy, slimy excuse for creamed spinach. It was overseasoned with nutmeg and pulverized into a sloppy goop akin to baby food or liquefied paste. The free chocolate coins that the server handed out with the bill couldn't even redeem this disaster.


To its demerit, Peter Luger really failed on its disappointing sides. The lackluster sides were a mere afterthought, and seriously overpriced.

Nonetheless, in the battle for superior steaks, as expected, Peter Luger won this round, for juicy and succulent dry-aged steaks. However, Ruth's Chris came out a worthy contender with its delicious ribeye steak, and its affordable prix-fixe option which included salad, sides, and a dessert for $35.00.