Encore Review of Sparks in Peachy's Picks! Our Coverage Sponsored by Fresh Origins
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You know what they say-where there's not a spark, there will never be a fire and on Peachy Deegan's recent jaunt to 210 East 46th Street, she was ready to dial 911 for quality. We once again will say that Sparks is Tops and that the proper noun echos the common noun in our previous sentence! Our Goddess of Grammar was once again wowed by excellence at Sparks Steakhouse, starting with the Scottish Smoked Salmon, which was perfectly presented. You should know their seafood is delivered twice daily and it doesn't get any fresher than this in our experience. Highlighted by plump capers and finely sliced and diced onions, this salmon was ideally sliced ready to entice your appetite for an evening of edible wonder. Anyone with both taste and tastebuds cannot stay away from Sparks and their 1,000 clients each day know this...(except for Sunday, when they are closed.)
First Sparks was featured in Tasty Tidbits:
& graduated with Flying Colors to Peachy's Picks:
and we confirm our opinion today!
Along with this achievement de poisson, we sipped a spectacular full-bodied AMERICAN California Cabernet Sauvignon: Stags' Leap Winery Napa Valley 2009. As you know we embrace the classics and we understand Sparks has not changed their menu since they began in 1966. We decided not to switch our wine all evening either since we loved the robust quality that highlighted every bite. We love how the wine list is triple the size of the menu and maybe we'll pick something new next time.
As you know, Peachy aims to have a balanced diet in line with the philosophies of our Mayor, and to that end a proper green salad was in order. Mixed greens with tomato wedges were fresh and crisp, and a splendid accompaniment to the meal. Throughout the meal, the service was impeccable which is to be commended considering how busy they are. The decor of Sparks is welcoming and classic.
After perusing the menu, Peachy Deegan decided to try the Medallions of Beef served with Bordelaise sauce and fresh mushrooms, as she had not tried this before. It was so moist and juicy and served piping hot and grilled to perfection at medium as requested:
Gorgeously presented, the medallions were superbly thick and just dancing in that divine sauce. You should know that the proprietary aging process of Sparks is done without the bone contrary to lesser venues that age their steaks with the bone in it. Sparks always does it without the bone because the bone would make the steak go bad quicker and by aging it without the bone, Sparks is able to age it longer. How much longer and how long do they age it? We don't know. That is super top-secret and even if we knew (which we don't!), we wouldn't say since we'd prefer this not to happen to us nine days before Christmas....there's quite a lot of history at Sparks -both famous and notorious!
As we are Irish we love items of green and the broccoli was one of them! It was not overdone like some places can deliver rubbery broccoli, but not Sparks! Sparks's broccoli shines a true green and is crisp.
Hash Brown Potatoes hit the spot!
Like the broccoli, the asparagus was perfectly cooked and was tender as it should be.
Sparks suggested we also try the Prime Sirloin Steak, and before Peachy Deegan brought out her knife and fork, she channeled her inner Annie Leibovitz and pretended she was behind the lens on a fashion shoot, but the model was the boneless shell steak from premium steers:
Let us steer you in the right direction.
It was quite obedient as we captured it from each angle! You need to know that the successful proprietary combination of wet and dry aging that Sparks employs makes the steaks so tender and juicy -neatly on the inside. When you order a steak at Sparks medium rare, they come charred on the outside because what they do is lock in the juices that are not released until you cut into it. Sparks does not cut your steak into pieces for you which we applaud because we like doing things for ourselves and we can see the true quality shine through when we see we are the first ones to cut into it. All steak is USDA Prime at Sparks.
Now, listen to our Carnivore-In-Chief and watch her delve into this deliciousness:
She was soon silenced by this true hunk which was 50 shades of juicy.
As you can imagine, we were over the moon to see their devotion to Made in America.
How about that-China made in America.
Finally, since their fish is delivered twice a day we wanted to see how the entrees measured up and the Fresh Chilean Sea Bass tasted like it jumped out of the sea and onto our plate! A rich creamy flavor beautifully sliced and sure to impress anyone you bring to a Steakhouse that is a vegetarian.
Sparks must have read our other reviews because our favorite answer to dessert is all of them! The dessert is divided up this way on the Dessert Menu: Fresh Fruit, Rich but good, Cakes and Pies and Family Style, which is what we had.
Clearly, we were not one bit disappointed, and you know who just loves berries.
And chocolate.
And pecan pie.
The Tawny Quinta Do Noval was the perfect touch to sip on for the duration of dessert! Cetta brothers-Peachy would like to meet you next time! Perhaps she can become an honorary Cetta sister despite her lack of Italian heritage...
Our esteemed panelist adds:
When you are looking for a great steak in NYC, there is only one place to go - Sparks Steak House. A dinner there will be unforgettable. If you haven't yet been, get on the phone and make a reservation. The experience at Sparks will absolutely blow you away. The dining room is huge, but constantly packed with patrons who just can't get enough of the fantastic meals. The staff is extremely friendly and attentive.
They go out of their way to make you feel at home. My meal started off with the Spinach Salad.
These fresh greens were tossed with a sweet and tangy dressing and topped with crisp bacon. A simple salad that really hit the spot. After the spinach, I sampled the Lump Crabmeat Cocktail.
The crab was extremely fresh and tasty, and was accompanied by a red cocktail sauce. Next came the main course. For this, I had the Beef Scaloppini.
This dish consisted of thick, juicy, tender slices of filet mignon covered with mushrooms and peppers. I have to say that this is one of the best dishes of meat that I have ever tasted in my life. That was until I had a bite of Sparks signature Prime Sirloin Steak! This meat was to die for! It was so flavorful and juicy, and truly melted in my mouth. After trying these delicious delights, I wanted to see how Sparks other meats stacked up, so I tried the Extra Thick Rib Lamb Chops.
Again, I was not disappointed! I could not believe how this tender meat just fell off the bone, and how great it tasted. If only the size of my stomach wasn't limiting me! I could have to continued eating and eating and eating! All of this amazing food was served with some great side dishes that really helped balance out all the meat. The Hash Browned Potatoes, Broccoli,
and Asparagus all tasted great!
And the wonderful bottle of Stags' Leap Cabernet Sauvignon really aided in digestion! Finally with what little room I had left, I sampled some of the many delicious desserts offered at Sparks.
The New York Cheesecake, Walnut Pecan Pie, and Tartuffo really made for a perfect ending to this wonderful meal. I think my favorite was the Tartuffo, but I love ice cream, so maybe I am biased!
The pie and cheesecake were top notch too! I could not have asked for a better night out in the city!
Sparks Steakhouse continues to be Highly Recommended by Whom You Know!
Two thumbs up from both Deegans in this picture!
There's not an empty table in the house:
