Ice age 2 castellano online dating
Even though it’s located on the opposite side of the Hudson River from Manhattan, just south of the George Washington Bridge, The River Palm Terrace can rank right up there with the big boys across the water. All steaks are Black Angus USDA Prime, dry-aged in-house for 28 days, and sliced daily by their in-house butcher; and seafood is purchased daily from New York’s Hunts Point Market, with at least six fresh varieties (and some surprisingly great sushi) on offer daily.New York strips, filets, T-bones, and porterhouses for two are given a deep sear under a ripping-hot broiler, and nearly every other item on the menu is equally worthy of praise.In a town known for great steak, Jess & Jim’s stands apart from the pack, and did so even before Calvin Trillin put it on the map in 1972, when he named it one of the country’s best steakhouses in Playboy. Family-owned and -operated since 1938, this no-frills, casual steakhouse is no pomp and all steak.The beef is from Wichita-based Sterling Silver and is hand-cut daily (trimmings are ground into meat for world-class burgers).It’s not a gimmick, however: These enormous steaks are rubbed with proprietary seasoning, cooked under a ripping-hot broiler, and served with a ladle of rich jus.
It’s a cooking technique that’s unique to the area, and The Hitching Post II just might be the best place to experience it.
If you go home hungry from Chamberlain's, you're just not trying.
Founded by Dominick “Doe” Signa and his wife, Marnie, in 1941, this Mississippi legend got its start as a honky tonk that sold great tamales. Over time, the honky tonk gave way to a full-service restaurant, but the tamales are still legendary. Doe’s might be the most downscale and shabby steakhouse in America (guests enter through the kitchen), but that’s all a part of the charm; the restaurant is even listed on the National Register of Historic Places.
A huge choice of non-steak items, including more than a dozen pastas and a fair amount of fish, is also served.
The best steakhouse in Connecticut is tucked away inside the gleaming and expansive Foxwoods Resort Casino and comes courtesy of legendary chef and restaurateur David Burke. Executive chef Pedro Avila dry-ages his steaks on site in a salt-brick aging room, and the overall experience can compete with any of the best steakhouses in New York.
Celebrating its 30th year, this legendary steakhouse goes through an average of 60,000 pounds of USDA Choice beef annually and is located on an expansive tract of land overlooking the Missouri River. Today it’s run by founder Myril Arch’s daughter, Cindy, and the menu has changed little over the years: eight-, 12-, or 16-ounce top sirloins; 10-, 16-, or 20-ounce prime ribs; and 24-ounce porterhouses, T-bones, and bone-in rib-eyes, rubbed with seasoning and grilled.