16 oz Bone In Filet Mignon to-die-for!
Del Frisco's Private Reserve Cabernet 2011, California, background by the NHL & NBCSN
The Brilliant Team of Executive Chef Elvis Inniss and Regional Manager Scott Gould
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Del Frisco's Private Reserve Cabernet 2011, California, background by the NHL & NBCSN
The Brilliant Team of Executive Chef Elvis Inniss and Regional Manager Scott Gould
Fresh Origins is America’s leading producer of Microgreens and Edible Flowers. Combining the benefits of an ideal climate with a deep passion for quality and innovation, Fresh Origins products are sought after by the finest restaurants and top chefs. The farm is located in the picturesque rolling hills of San Diego County, where the near perfect weather allows for production and harvest all year. Fresh Origins produces almost 400 Microgreens, Petitegreens, Edible Flowers, Shoots, Tiny Veggies™ and related items. Many are not available anywhere else, with new introductions nearly every month. Fresh Origins products are on top of the finest cuisine in the world! Fresh Origins supplies distributors of specialty produce who serve fine dining restaurants and resorts nationwide. There are also a few online sources of their products available to private chefs and home cooks. Read our first Culinary Queen interview with Kelly Sasuga:
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Akin to signs on hotel room doors that say "Do Not Disturb," those that actually know Peachy Deegan know that this is the sacred season of NHL Playoffs when ordering is done and words are spoken only during commercials. It just got far more serious only hours ago when the New York Rangers advanced to the Stanley Cup Finals for the first time since 1994. In 1994, Peachy made the pilgrimage from Connecticut to see the cup on parade lifted by the likes of fellow CT native and Boston College Alum Brian Leetch, Cup-Guarantor Mark Messier, Mike Richter and the gang. We first formally reviewed Del Frisco's in 2011, and this Boston College Eagle loved the Double Eagle Steakhouse so much, even The Peachy Deegan was served there (stay tuned for the Star Vodka relaunch.)
We've been looking high and low for the finest places to both watch the New York Rangers win the cup and dine (if we've liked you in the past, we recommend you install a tv now! The Rangers in the Stanley Cup Finals is definitely more important than eating to us), and Del Frisco's hits the high mark on both of them thanks to the devotion of stellar Regional Manager Scott Gould (he's from Hockeytown which you all know is Detroit), who has got to be one of the very best in his position anywhere in on the East Coast. We never work with any kind of manager, we work with owners, HOWEVER, we work with Scott because he is in a class by himself (Del Frisco's is publicly traded), and so is this venue. Those that work with him at the restaurants also strive for the best in service, which cannot be beat. There's serious depth of talent on this team from the Management to the awesome Sommeliers! Scott's the Regional Manager, so he also handles the Boston location and the upcoming Washington D.C. location at 950 I Street NW...stay tuned to hear what we think of those as we haven't been yet, as well as Del Frisco's Grill.
Del Frisco's Steakhouse opened its doors on Sixth Avenue in Manhattan on March 7, 2000 and Executive Chef Elvis Inniss has been there the entire time and even before, as he started January 11, 2000. Scott Gould joined in August 2002. A final note-the tv's at Del Frisco's we believe from memory are Samsung and top quality for viewing.
The perfect start is a glass of the Del Frisco's Private Reserve 2011 Cabernet Sauvignon from Napa (far enough away from the Los Angeles Kings...!) It's ripe and robust and pairs well with both faceoffs, forechecking and defensive play. When the Rangers score, sip to celebrate. When King Henrik makes a stellar save, sip to celebrate. Even during the National Anthem it is engagingly laudable...(and did you know the team on this review actually did sing the National Anthem during an NHL game.)
Though we are most interested in dinner menus, if we have been to a place before we may choose to deviate from our standard procedure and look at all the menus. What jumped out at us on the Del Frisco's Steakhouse Bar Menu were the Petit Lobster Rolls.
Four arrive: a center, we named it Brian Boyle; a left wing, and we thought Chris Kreider had a nice ring to it; a right wing that can only be described as sensational as Martin St. Louis; and a defenseman, which we named Ryan McDonagh, though we were tempted to call it Ulfie since that was his position when he played. (Ulf Samuelsson is the Assistant Coach. We first met him his rookie year when he arrived in Hartford from Sweden and hadn't yet learned English.) It is ok to name your food during the Stanley Cup Playoffs. The goal of this lobster roll team is to delight your tastebuds and conquer your stomach. With lobster from Maine paired with tarragon citrus mayonnaise, they had a winning strategy.
He shoots, he scores!
Scott and bartender Jennifer Mara
Our esteemed panelist is a bit more francais-motivated than All-American Peachy, so she chose the wonderful Bordeaux: Chateau Laplagnotte-Bellevue 2010 St. Emilion which was also a victorious face-off.
Del Frisco's reminded us of how phenomenal their crabcakes were. With cajun lobster sauce accentuating the genuine crabbiness that can only be equaled when a puck flies by King Henrik (a rarity, to be certain!), these proved to embody the kind of CRABBINESS you want to achieve and enjoy in life. We've eaten many crabcakes now and are seasoned reviewers; this is still one of the best crabcakes we've had.
The Del Frisco's Salad is triumphant and we found the avocado ranch dressing, homemade croutons and bacon particularly notable.
Sommeliers Jessica Certo and Faith Fulginiti
Jessica suggested we try the Cabernet-Hess "Allomi" 2011 California which proved to be even fuller than the earlier glass. As the berries are smaller there is more pulp, and the structure is found in the skin. Our panelist has visited the Hess vineyard on her last trip out; we understand it's closer to Napa, between Napa and Sonoma high in the mountains.
As you know, the steak is more flavorful when the bone stays in it and to that end, we ordered two different steaks that kept their bone, and ordered both medium and they were grilled to perfection. Note that Del Frisco's takes notes on every client and how they like what they ordered done...that's a huge rarity among restaurants that have more than one location in our experience and is more like a single venue philosophy. Above is the divine bone-in 16 oz Filet Mignon. Every bite of this will melt in your mouth and we believe this is tops on the menu.
This is the Bone-In Ribeye which is absolutely fantastic and tips the scales at 22 oz. Salt, Pepper and Salted Butter dress up the steaks at Del Frisco's, which are so high quality they don't need dressing up. And note from a service standpoint, on the menu itself it says: "Del Frisco's was created for the pleasure and enjoyment of our guests. We strive to create a world-class dining experience that exceeds even your highest standards. If for any reason you are not completely satisfied with the service or cuisine, please ask for me." and it is signed by Scott Gould. We can't think of another menu that says such a thing and you know we've seen somewhere in the neighborhood of 300 on the East Coast by now. Not many managers are willing to rise to this level of responsibility and service, but this guy is watering this grass and it is green.
We can't recall ever being delighted with cauliflower before. Del Frisco's has changed all that with their Cauliflower and Brie au Gratin. What the menu does not say that it should is that it is topped off with WHITE TRUFFLE OIL which makes all the difference. Slow-roasted on low heat, this cauliflower is phenomenal. Your fork will want to hug it. The asparagus are top-quality and robust in their color, nutrition and diameter. This is not some wimpy pencil asparagus. The asparagus at Del Frisco's is for red-blooded hockey fans.
We have had the Potatoes Au Gratin before and they are absolutely delicious and we would miss them if they didn't make an appearance on the red carpet of our table. Highlighted by the talents of bacon, green onion and cheddar, the Potatoes Au Gratin should be part of your order.
We also tried the sweet potatoes with ground pecan above, and the maque choux corn that was teamed up with tasso ham. Both were good but we were definitely overly obsessed with their competition of the three dishes above.
If you think you will not be able to eat dessert, you are wrong.
For Peachy the long-suffering chocoholic, a chocolate souffle is always the right answer especially when it involves ice cream and raspberry drizzle! And the lemon cake with six layers and heavenly contrasting textures is light and delicious for summer.
Let's Go Rangers!
No matter what the score is in the game, the score in your stomach will be a Stanley Cup winner at Del Frisco's in New York. Being that he is from Detroit, maybe Scott will come up with an octopus dish for you to throw into your stomach (rather than on the ice in Joe Louis Arena...)
