The line about Robuchon made me laugh. He is exactly the tyrant of an empire of gastro-lux.
Alas, all gone now. When I visit Las Vegas for a week with family, I only get one (1) prime rib meal. It is to cry. The terrorists have won.
Please don’t say Galahad’s is gone. Just in case I have to go to Vegas for something.
Durgin Park in Boston (open since 1827) serves three different cuts of prime rib (Durgin cut 32oz, Yankee cut 16oz and Boston cut 10oz)…..I will gladly take you there anytime. Hopefully the legendary waitresses are still surly, it’s part of the experience.
I’ve not been there, but I’ve added it to my list, and have already decided that I’m having the Durgin cut, surly waitresses be damned.
I, on the other hand, prefer to enjoy the pleasures of my own family’s table, where, for the last twenty or so years, for Christmas and Easter, we have served roast prime rib. And made Yorkshire pudding from the tallow.
Recently, however, I have come to experience, at a local bistro, the pleasures of a 30 day dry aged prime rib, which was, quite frankly, the best prime rib I have ever eaten.
Not being content to experience that from afar, I’m upping my culinary game to dry age a rack of prime rib, and to bring that to the family table this Christmas.
I will let you know what I find out from the experience.
The line about Robuchon made me laugh. He is exactly the tyrant of an empire of gastro-lux.
Alas, all gone now. When I visit Las Vegas for a week with family, I only get one (1) prime rib meal. It is to cry. The terrorists have won.
Please don’t say Galahad’s is gone. Just in case I have to go to Vegas for something.
Durgin Park in Boston (open since 1827) serves three different cuts of prime rib (Durgin cut 32oz, Yankee cut 16oz and Boston cut 10oz)…..I will gladly take you there anytime. Hopefully the legendary waitresses are still surly, it’s part of the experience.
I’ve not been there, but I’ve added it to my list, and have already decided that I’m having the Durgin cut, surly waitresses be damned.
I, on the other hand, prefer to enjoy the pleasures of my own family’s table, where, for the last twenty or so years, for Christmas and Easter, we have served roast prime rib. And made Yorkshire pudding from the tallow.
Recently, however, I have come to experience, at a local bistro, the pleasures of a 30 day dry aged prime rib, which was, quite frankly, the best prime rib I have ever eaten.
Not being content to experience that from afar, I’m upping my culinary game to dry age a rack of prime rib, and to bring that to the family table this Christmas.
I will let you know what I find out from the experience.
But, as one food pornographer to another, cheers!