Please recommend good restaurants in AC NOT in the casino/hotels

[StevieG]

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Order medium it comes medium well, eat it, stop ordering medium meat at reputable establishments girly man


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Overcooking should not happen in a reputable place. And your insult is incongruent with your earlier advice:

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ANOTHER SUGGESTION, at a steakhouse, at least anyone where you pay more than $34 or close minimum for a steak, Order it medium or medium rare.


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[SA125]

I've never eaten outside a hotel. Wow, except for breakfast at the Lighthouse diner in Brigatine, can't believe that's the case. Have been to Ruth's Cris and Old Homestead, etc, but never in AC. Just prefer to stay close when there.

Anyway, the Italian joint in Resorts, begins with a C. Can't remember. Really expensive but Top shelf. Food, service. etc. Place is really nice. Just thought I'd add that. Looking for a nice spot myself outside the hotels.

[Jameson JC]

Hello Stevie,

I worked for over 5 years at three of the finest Steahouses in THE WORLD, not just the country. I have probably eaten at 6 of the top 10.

Sparks Steakhouse, Michael Jordan's (Grand Central) and briefly at Jean George's Steakhouse " V " (Time Warner) but no, I wouldnt know anything about this stuff now would I?

In a reputable place, OVERCOOKING HAPPENS. Sometimes the wrong STEAK is sent to the wrong table (usually what happens). So though they may not have overcooked any, it got mixed up. Or the waiter/runner gave the wrong steak to the wrong person and person whom it got mixed up with, though they are at the same table, has already began eating it.

And my suggestion, is to order medium or medium rare. It does mesh with what I said. You have your best chances of getting a steak that you wont be SUPER dissapointed with.

If any of you guys think the EXECUTIVE CHEF is cooking anything at most finer places, you are delirious. He would not be grilling the meat, thats the last thing he wants to do. His special sauce for the fish, or his presentation of the chicken special or whatever. That is what he does if anything at all. Mostly they just order the ingredients and have the sous chef do everything, or the chef de cuisine.

The grill man handles all the steak and grilled meats, and it is an easy job to train someone to do, but a tough job o do perfectly. It is NOT an exact science, and your cooking alot of steaks that are smoky and it is HOT HOT in front of a good steak oven. Steak ovens are a rack that is slid in and out of basically a broiler with ceramic "stalagmite" looking things and the equivalent of maybe 14 range top gas outputs spewing down to the meat. You can imagine the pools of grease that accumulate. SO often at some point during the night, this ignites and has to be put out (usually with milk tossed in there) then rinsed, and put back to use.

Steve, have you ever had to get a steak out to a customer (big tipper regular) and the grill went up in flames, slowing the kitchen down 3 or 4 minutes? Did you run to the fridge and start opening and handing the guys the cartons? Do you know how tight it is in a MANHATTAN Kitchen? You are asses to balls back there even when tossing the dishes to the washer. And Waiters help their busboys clear at steakhouses, the next $2000 4 top is coming in. Thats usually a $400-500 tip on that one table. Make friend with the Hostess, they are kinda loose after hours too!

I know you watch your TV hells kitchen and top chef. A real Manhattan Kitchen is TINY. No room for anything, and real hot near the ovens/grill. YOu really cant imagine until you work in one. They are tight when they are clean and nobody is in there. WIth people and plates/steaks going back and forth and you gotta duck and say "behind" and "corner" and "underneath" all night, every night, and you spill wine on someones $3000 suit, and you only made 21% in tips and the rest of the pool (all tips put together and divided amongst waiters on a "point" basis meaning $1000pool (Waiters 8 point, Runner 5, Bus 2.5-2, Service Bar 1or close) and divide number into pool to determine point value then payout. And its your night to do the pool, now tell me that nothing goes wrong with your steak at a reputable restaurant LOL

I am starting to think that you might have even been kidding when you made that statement. It is a JOKE.

2+2 guys may know alot about poker, but I doubt there are any with as much experience as I have with this field. I made just a little less than 80K a year as a waiter at Sparks before I took a day job as a salesman. I know the product and all things about it.

Keep reading your poker books brother steve, you might have a chance there. With this stuff, congruency or not, you got no chance.

Call Sammy at Sparks, they know me over there as Jameson, but you can ask him about Joseph if he doesent remember immediately. Tell him - curly hair guy that worked there until two years ago. He will immediately start laughing about all the good times!

JC

[StevieG]

JC,

A professional kitchen is a busy (and dangerous) environment. It would be foolish to suggest overcooking never happens. But we are talking about a reputable place, and the frequency of getting an overcooked dish is certainly part of its reputation.

I respect your experience. If you started a "Ask JC about Steakhouses" thread, I'm sure it would be interesting and get a lot of responses.

Regardless, this advice

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Order it medium or medium rare.


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contradicts

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stop ordering medium meat at reputable establishments


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