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(Washington Post)   You have not experienced true food and wine snobbery until you've read this food critic's account of his search a good steak house in Washington, DC. Bonus hash brown snobbery as well   (washingtonpost.com) divider line 175
    More: Amusing, snobbery, W Hotel, filet mignon, wine list, nutmeg, baby foods  
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13503 clicks; posted to Main » on 08 Jul 2012 at 12:15 PM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-07-08 10:33:05 AM
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How about...no?
 
2012-07-08 10:44:33 AM
The blandly dressed Morton's downtown serves its lackluster side dishes in heart-stopping portions that point to restaurants as a prime culprit in the obesity war

This man should be tarred and feathered! I love Morton's in DC!
 
2012-07-08 10:47:17 AM
In the brief look I got at the article, it seems he didn't try Bobby Vans. I always like that place, although perhaps it's not up to some sort of uber-snob standard.
 
2012-07-08 10:50:04 AM

St_Francis_P: In the brief look I got at the article, it seems he didn't try Bobby Vans. I always like that place, although perhaps it's not up to some sort of uber-snob standard.


They have a few locations, the one on 15th street near the McPherson Square metro is the one I mean.
 
2012-07-08 11:42:50 AM
I'll agree with the grass fed steaks. We get some from a local butcher and they are delicious.
 
2012-07-08 12:16:44 PM
Subbys just mad because the critic gave his favorite outback and red lobster bad reviews.
 
2012-07-08 12:17:17 PM
Shut up and eat my cold bologna sandwich, then.

Fine, I'll eat it

/stuffs
 
2012-07-08 12:18:13 PM

NewportBarGuy: The blandly dressed Morton's downtown serves its lackluster side dishes in heart-stopping portions that point to restaurants as a prime culprit in the obesity war

This man should be tarred and feathered! I love Morton's in DC!


Yeah. His criticism is they serve too much food? Are you shiatting me? If it is too much for you stop eating them when you have had enough.
 
2012-07-08 12:20:41 PM
The article is irrelevant in so many ways.
 
2012-07-08 12:21:07 PM

kpaxoid: The article is irrelevant in so many ways.


QFT
 
2012-07-08 12:22:10 PM
A withering Tom Sietsema critique? What else is new?

/DNRTFA
 
2012-07-08 12:25:00 PM

NewportBarGuy: The blandly dressed Morton's downtown serves its lackluster side dishes in heart-stopping portions that point to restaurants as a prime culprit in the obesity war

This man should be tarred and feathered! I love Morton's in DC!


.
.
Everyone in DC should be tarred and feathered, with hot tar preferably.
 
2012-07-08 12:25:30 PM
Oh sweet mother of God this guy sounds like a total douche!

And I thought I was picky.
 
2012-07-08 12:25:37 PM

NewportBarGuy: The blandly dressed Morton's downtown serves its lackluster side dishes in heart-stopping portions that point to restaurants as a prime culprit in the obesity war

This man should be tarred and feathered! I love Morton's in DC!


I've eaten at maybe 4 different Morton's and about the same number of Ruth's and I will say that their sides pretty universally suck. Considering what they charge, they should really be able to do better than the bland, overcooked and over buttered steamtable shiat that they serve now.
 
2012-07-08 12:25:52 PM
He hates the Capital Grille? I dont know about the one in DC but Ive eaten at the one in NYC by Grand Central and the Strip was excellent.
 
2012-07-08 12:26:32 PM
Money's too tight for steak.

Still looking for a good steakhouse in southeast MI. Any reccomendations?
 
2012-07-08 12:26:42 PM
Funny, I already chimed in against this article in the comments on the Post website. He managed to convey no useful comparative information -- only jaded anecdotes. I loves me a good steak, so I've been to 90% of the places he mentions. I am certain I could write a better comparative review.

For me, J&G currently has the best steaks in town (although I agree that the atmosphere blows), with BL&T a narrow second and everyone else trailing.

I will agree to debate anyone with contrary views in this thread, because you are all wrong.
 
2012-07-08 12:27:43 PM
i favor my food critic served with fava beans and a robust chianti, thank you
 
2012-07-08 12:29:48 PM
The BLT Steakhouse in Atlanta is awesome, so if the one in DC is similar, it has to be high on the list.

/those popovers are addictive
 
2012-07-08 12:30:21 PM

drewogatory: NewportBarGuy: The blandly dressed Morton's downtown serves its lackluster side dishes in heart-stopping portions that point to restaurants as a prime culprit in the obesity war

This man should be tarred and feathered! I love Morton's in DC!

I've eaten at maybe 4 different Morton's and about the same number of Ruth's and I will say that their sides pretty universally suck. Considering what they charge, they should really be able to do better than the bland, overcooked and over buttered steamtable shiat that they serve now.


Yeah, pretty-much this. It's not that they serve too much, it's that what they serve is not up to par witht he rest of the meal, in my opinion. This is why I always get a baked potato and a caesar salad (pretty hard to mess that up). I'm not there for the sides, I'm there for the steak - adnd Morton's never disappoints for me.

And stop dissin' on Outback, y'all. I'd be willing to wager that, in a blind taste test, you'd choose an Outback prime rib over anyone else's.
 
2012-07-08 12:30:22 PM

NewportBarGuy: The blandly dressed Morton's downtown serves its lackluster side dishes in heart-stopping portions that point to restaurants as a prime culprit in the obesity war

This man should be tarred and feathered! I love Morton's in DC!


Pointing to restaurants in a sneer and subsequently slobbering down a 14-ouncer - I don't know. There seems to be an inconsistency. I know, I'm not American. 14 ounces of meat may just be what you Yanks call a small portion or something.
 
2012-07-08 12:31:28 PM
Article is looking for good steak on the coasts.

I see a flaw in his logic...

/from Omaha
 
2012-07-08 12:31:52 PM
The best steak is the one somebody else pays for.

/just like beer
//and pizza
 
2012-07-08 12:32:19 PM
Bad, but I've seen worse. The lady who reviews for the Globe and Mail in Canada once blasted a legendary restaurant just because it was located in a mini-mall. And I agree with some of the comments in that article that you should order the house specialty in each restaurant, rather than just getting a striploin in each one. Certain places are better known for having different cuts.
 
2012-07-08 12:35:16 PM
Good thing in NYC I don't have that problem. Love my Keens, Peter Luger can burn to the god damn ground.
 
rpm
2012-07-08 12:36:00 PM

Benevolent Misanthrope: And stop dissin' on Outback, y'all. I'd be willing to wager that, in a blind taste test, you'd choose an Outback prime rib over anyone else's.


Jasper's will kick its ass seven ways from Sunday.
 
2012-07-08 12:36:00 PM
Home. On my grill. Cooked to my satisfaction. That's the best steak in this area.
 
2012-07-08 12:41:05 PM
For $150 per head, I agree.
 
2012-07-08 12:41:32 PM
If you're ever in Cleveland and want a steak MUCH better than Mortons try Red the Steakhouse. It's not in the most prime location but the food is out of this world good. It's defintely not cheap though, even with a generous gift card from work my bill was still $150 for four courses (anniversary with the wife).
 
2012-07-08 12:41:51 PM

david_gaithersburg: NewportBarGuy: The blandly dressed Morton's downtown serves its lackluster side dishes in heart-stopping portions that point to restaurants as a prime culprit in the obesity war

This man should be tarred and feathered! I love Morton's in DC!

.
.
Everyone in DC should be tarred and feathered, with hot tar preferably.


It's summertime. Everything in DC is hot.
 
2012-07-08 12:42:53 PM

LegacyDL: Good thing in NYC I don't have that problem. Love my Keens, Peter Luger can burn to the god damn ground.


You shut your whore mouth. The Porterhouse for two at Peter Lugar is no doubt the best steak in America. The unique blend of mold in their dry aging room makes it so (seriously).
 
2012-07-08 12:43:36 PM
 
2012-07-08 12:45:34 PM
Upper class problems
 
2012-07-08 12:46:57 PM

LegacyDL: Good thing in NYC I don't have that problem. Love my Keens, Peter Luger can burn to the god damn ground.


I once saw an article on Peter Luger's that showed the aging room - there was schmutz all over the floor, and the grout on the wall tiles desperately needed cleaning. The schmutz looked like beef fat, and not rotten food, but still - one little bit of contamination on the shoes of a worker gets in that, and then it spreads to the meat... no thank you. The floors and walls should be kept operating room clean in a place like that. I will never eat at Peter Luger's.
 
2012-07-08 12:50:08 PM

Benevolent Misanthrope: LegacyDL: Good thing in NYC I don't have that problem. Love my Keens, Peter Luger can burn to the god damn ground.

I once saw an article on Peter Luger's that showed the aging room - there was schmutz all over the floor, and the grout on the wall tiles desperately needed cleaning. The schmutz looked like beef fat, and not rotten food, but still - one little bit of contamination on the shoes of a worker gets in that, and then it spreads to the meat... no thank you. The floors and walls should be kept operating room clean in a place like that. I will never eat at Peter Luger's.


It's the schmutz that makes the steak at Peter Lugar taste the way it does. See the wikipedia article on dry aging here. They let a good crust of mold form on the outside of the beef, then they clean / trim it off before cooking. At the temps they cook with anything left gets killed dead before you eat it. And before you say mold is always gross, do you eat yogurt? Same concept.
 
2012-07-08 12:50:19 PM

Warthog: LegacyDL: Good thing in NYC I don't have that problem. Love my Keens, Peter Luger can burn to the god damn ground.

You shut your whore mouth. The Porterhouse for two at Peter Lugar is no doubt the best steak in America. The unique blend of mold in their dry aging room makes it so (seriously).


I prefer my beef without random and unknown microorganisms. Only the microorganisms that were planned to be there, thank you very much.
 
2012-07-08 12:51:01 PM
I think a news organizations need ME to go visit steak houses. They can pay for my travel and meals. I promise I will visit more then 20 steak houses across America. Most of my reviews will be. "yes, this is a really good steak house, but we should keep trying"
 
2012-07-08 12:52:29 PM

Warthog: Benevolent Misanthrope: LegacyDL: Good thing in NYC I don't have that problem. Love my Keens, Peter Luger can burn to the god damn ground.

I once saw an article on Peter Luger's that showed the aging room - there was schmutz all over the floor, and the grout on the wall tiles desperately needed cleaning. The schmutz looked like beef fat, and not rotten food, but still - one little bit of contamination on the shoes of a worker gets in that, and then it spreads to the meat... no thank you. The floors and walls should be kept operating room clean in a place like that. I will never eat at Peter Luger's.

It's the schmutz that makes the steak at Peter Lugar taste the way it does. See the wikipedia article on dry aging here. They let a good crust of mold form on the outside of the beef, then they clean / trim it off before cooking. At the temps they cook with anything left gets killed dead before you eat it. And before you say mold is always gross, do you eat yogurt? Same concept.


It's not so much the mold on the outside, it's the salmonella, e. coli, listeria and other microorganisms that can grow in the floor schmutz that bothers me. Having been a cheese maker at one point, I can attest to the damage one pair of shoes can do.
 
2012-07-08 12:52:50 PM

Braggi: I think a news organizations need ME to go visit steak houses. They can pay for my travel and meals. I promise I will visit more then 20 steak houses across America. Most of my reviews will be. "yes, this is a really good steak house, but we should keep trying"


I never knew Adam Richman has a Fark handle!
 
2012-07-08 12:55:43 PM
I found that at nearly a dozen restaurants, the recession and over-saturation have taken their toll. A sense of deja vu infused my exploits bowels.
 
2012-07-08 12:56:26 PM

Benevolent Misanthrope: It's not so much the mold on the outside, it's the salmonella, e. coli, listeria and other microorganisms that can grow in the floor schmutz that bothers me.


Which might be relevant if you are eating dry aged tartare...
 
2012-07-08 12:58:48 PM
I'm not a huge fan of people (reviewers) who value their opinion so much. While he might make cogent arguments he comes off as a pretentious, whiny douchebag. fark 'em.

/chef
 
2012-07-08 12:59:16 PM
This guy goes to a steakhouse and orders potato skins and hash browns as sides, and he's trying to set himself up as a food snob?

Here's how you find a perfect steakhouse:

1. Find the place with the best steak. I can guarantee you this will not be a chain restaurant.
2. Order it with a baked potato and some nice, simple steamed or grilled vegetables (things that are nearly impossible to fark up) and a decent bottle of wine.
3. STFU and eat your steak.

It's a STEAK HOUSE. It's all about the steak. If you want a fancy wine list, go to a fancy wine bar. If you want great potato skins, go to, I don't know, TGI Fridays or Hooters or something, because that's chain-restaurant food. If you want great service, you're going to have to leave the US entirely, because waiters here come from spoiled, entitled American stock and none of them thinks of waiting tables as a career.

/The best way to get a perfect steak is to grill it yourself. Even if you're stuck in an apartment where grilling is prohibited, you can still get a damned fine result with nothing but a cast iron skillet, a dab of butter, and a little kosher salt and coarsely ground pepper. Get a nice thick steak from Costco (important: Sam's Club != Costco), or from a good butcher shop (avoid Safeway like the plague), and err on the side of undercooked -- you can always toss it back on the grill for a couple of minutes, but once it's overcooked it's garbage. Check out Alton Brown for the optimum cooking times for different thicknesses and cuts, and don't forget to let it rest for a few minutes after cooking.

//If you like your steak well done, quit pretending you actually like food and go to Outback.
 
2012-07-08 01:01:55 PM

NewportBarGuy: The blandly dressed Morton's downtown serves its lackluster side dishes in heart-stopping portions that point to restaurants as a prime culprit in the obesity war

This man should be tarred and feathered! I love Morton's in DC!


To be fair, which I Don't really want to be, restaurants have such an alarming tendency these days to substitute quality with quantity that unless it's one grizzled old guy in his BBQ taking orders, you can be pretty sure that massive platter set in front of you won't be anywhere near worth the inflated price. Some restaurants overdo the small portions, but none of them budget for wasting good food.

/Most places might as well supply a doggie bag with the meal.

Warthog: Funny, I already chimed in against this article in the comments on the Post website. He managed to convey no useful comparative information -- only jaded anecdotes. I loves me a good steak, so I've been to 90% of the places he mentions. I am certain I could write a better comparative review.


That's a big problem with a certain subset of Yelp reviewers. I love the site, but a few people are much more in love with themselves than the food they're supposed to be talking about.
 
2012-07-08 01:02:08 PM

St_Francis_P: How about...no?


How about Noscript which allowed me to read the article without any BS?

Noscript
Adblock Plus

God Tier interbutt browsing.

--
BMO
 
2012-07-08 01:04:02 PM

gglibertine: If you want great service, you're going to have to leave the US entirely, because waiters here come from spoiled, entitled American stock and none of them thinks of waiting tables as a career.


Apparently you have neither eaten at a high end joint nor travelled much. There are plenty of career waiters at good joints in the states and service outside of the US is generally far worse.
 
2012-07-08 01:05:04 PM
Of the best 'steak houses' is the same place you get the best smoked meat in the world: La Charcuterie Hébraique de Montréal, AKA Schwarz's Deli. And it costs a LOT less than $54 bucks.

You can't get wine there, but then again you CAN get a cherry coke and Mrs. Whyte's delicious kosher dills.

/gotta go, getting hungry.
 
2012-07-08 01:05:38 PM
Hereford house in Kansas City. Order the strip.
 
2012-07-08 01:05:54 PM

lilplatinum: Benevolent Misanthrope: It's not so much the mold on the outside, it's the salmonella, e. coli, listeria and other microorganisms that can grow in the floor schmutz that bothers me.

Which might be relevant if you are eating dry aged tartare...


I would love to try dry aged tartare or blued someday, it's the only way I can eat beef anymore. I've also got a stomach of iron, so I could deal with whatever's on it.
 
2012-07-08 01:06:48 PM
He starts off by biatching about no quality steak or wine, then follows up with his favorite place to buy crab cakes. Crab cakes. He specifically only mentions steak once. This guy takes a perfectly primal activity and turns it into an effete, elitist endeavour.

/rich people problems.
 
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