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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 17
    More: Amusing, snobbery, W Hotel, filet mignon, wine list, nutmeg, baby foods  
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13506 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 12:59:16 PM  
3 votes:
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.
rka
2012-07-08 01:11:01 PM  
2 votes:

gglibertine: It's a STEAK HOUSE. It's all about the steak


No it's not *all* about the steak.

It's about the $15 cocktail at the bar while waiting to be seated, it's also about the steak, the white jacketed waiters, the service, the wine list as long as your arm, the desserts and the $50 glass of bourbon at the end. And then hopefully charging everything to your ridiculously padded business expense account.

THAT's what good steak houses are selling. The entire package.

I know how to cook a farking steak. If I just wanted a steak I'd stay home and kick back on my deck with a beer and my grill. I go to a high-end steak house for a hell of a lot more than just a steak.
2012-07-08 12:52:29 PM  
2 votes:

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 12:36:00 PM  
2 votes:
Home. On my grill. Cooked to my satisfaction. That's the best steak in this area.
2012-07-08 02:40:44 PM  
1 votes:
Before this gets out of hand and turns into a beer snob thread as well:

Yes, the American Brews that are exported overseas are largely crap, and unfortunately, that is all the international community can base their opinion off if they haven't been to the US in the past 10 years or so.

If you have not been to the US recently, but will be making the trip in the near future, there has been quite a Micro-brewing renaissance taking place that is producing beers of staggering quality, that are available in a lot of bars and restaurants. They may not always on tap, but at least in the bottle (Because Draft beer is not always better than bottled beer). It is also picking up steam to the point where major beer manufacturers are being forced to create seasonal and one-off selections that they once wouldn't consider, in order to compete locally with microbrewers.

I agree that German beers are good, but get boring quickly, and that is the fault of the Reinheitsgebot. Germany is capable of amazing things in the beer world, if they would just get rid of that stupid law. And German beer is not stronger than American beer either. Hundreds of microbrews prove this on a daily basis. It's generally a fallacy perpetuated by people who drink mass-produced American lagers their entire lives, go to Germany on vacation and have beer that isn't a mass-produced American lager, and arrive at the conclusion that German beer > American Beer and will tell anyone who will listen.

There are numerous good microbrews in Britain...but... WAY TO GO ENGLAND for letting Heineken be a primary sponsor for the London Games...../sarcasm

Also, the best steak is the one you learn to cook yourself, medium-rare, and let the damn thing sit for at least 5-8 minutes before you cut into it.
2012-07-08 02:20:36 PM  
1 votes:

buckler: Bungles: I'm not sure you can claim to be giving neutral sensible advice when you tell people to order a baked potato with their steak. 99% of the population would consider that to be distinctly weird.

What are you basing that on? I find it quite typical in my own experience.


You know what's weird with a steak? Creamed spinach.
2012-07-08 01:48:15 PM  
1 votes:
Kinda sounds like...a joyless fu*king asshole.
2012-07-08 01:19:24 PM  
1 votes:

Bungles: I'm not sure you can claim to be giving neutral sensible advice when you tell people to order a baked potato with their steak. 99% of the population would consider that to be distinctly weird.


Umm I've lived in Germany and the US and noone I know would find it distinctly weird to eat a baked potato with steak. Maybe they do things differently in somalia, but here in the real world that isn't exactly an oddity.
2012-07-08 01:04:02 PM  
1 votes:

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 12:56:26 PM  
1 votes:

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 12:52:50 PM  
1 votes:

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 12:32:19 PM  
1 votes:
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 12:31:52 PM  
1 votes:
The best steak is the one somebody else pays for.

/just like beer
//and pizza
2012-07-08 12:25:30 PM  
1 votes:
Oh sweet mother of God this guy sounds like a total douche!

And I thought I was picky.
2012-07-08 12:25:00 PM  
1 votes:

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 12:18:13 PM  
1 votes:

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 10:33:05 AM  
1 votes:
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How about...no?
 
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