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Triangle Steak Houses

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micajack Jan 7, 2008 06:45 PM

I am looking for a great steak house in the triangle. I have been to the Angus Barn several times and have always enjoyed it. Looking for something a little more upscale. Any suggestions?

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    klaatu47 RE: micajack Jan 7, 2008 08:10 PM

    Bin 54 in Chapel Hill has my vote as the best steakhouse in the Triangle. Very pricey but the steak (i had the filet) was as good, if not better than any I've ever had including Peter Lugar's, Del Frisco's Double Eagle and Chicago Chop House among others.

    6 Replies
    1. re: klaatu47
      LulusMom RE: klaatu47 Jan 8, 2008 03:14 AM

      I strongly second Bin 54, even though I eat very little meat. When I do feel the need for a beef fix, that is my choice. And LulusDad, who is a meat eater, says it is one of the best steak houses he's ever eaten in - including places in Chicago, NYC, and DC. It is definitely pricey, but feels upscale (yet comfortable). The seafood dishes and appetizers are great too.

      1. re: LulusMom
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        RaleighHound RE: LulusMom Jan 8, 2008 04:52 AM

        Bin 54 is the best steakhouse that I have ever eaten in. Try the dry aged beef. If you don't want to drive to Chapel Hill, then I would suggest JK's in North Hills. I think that they have one of the best steaks around.

        1. re: RaleighHound
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          bbqme RE: RaleighHound Jan 8, 2008 07:38 AM

          The Whole Foods in Chapel Hill sells dry aged prime steaks. If any of y'all have tried both these steaks from WF and the steaks from Bin 54, can you describe the difference?

          1. re: bbqme
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            Shag Waits RE: bbqme Jan 10, 2008 01:23 PM

            I've tried only the WF dry aged strips and I'm quite fond of them. I never saw the appeal to dropping mad $$$ at a steakhouse. It's not hard to cook a steak. Season and grill. I guess around these parts it's not easy to get one's hands on prime, but I'm happy with the dry aged strip at WF for $20 (still not cheap, though). And the sides are usually mundane.

            1. re: Shag Waits
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              rockycat RE: Shag Waits Jan 11, 2008 05:19 AM

              Fresh Market in N. Raleigh also has dry-aged and it's nowhere near Whole Paycheck's ripoff prices (about $12 or 13/lb. when it's not on sale). It's not the very best I've ever had in my life but it's still pretty darn good and it's no wallet buster, either.

              1. re: rockycat
                Suzy Q RE: rockycat Jan 11, 2008 05:53 AM

                I agree, the Fresh Market has some great beef. I've never been disappointed with the meat we've gotten there. (I think we got it for right around $11/pound on sale back around the holidays.)

    2. Suzy Q RE: micajack Jan 8, 2008 05:15 AM

      I second the JK's rec, and would add in Prime Only on Leesville Road. Very classy old-school steak place. The food is just as good at their downtown location, but it's a little more hip/casual, IMHO.

      1. tacostacoseverywhere RE: micajack Jan 8, 2008 08:04 AM

        Highly recommend Bin 54. Excellent steak, and a very well chosen wine list, which is rare for steakhouses in the area. Not just loaded with Cali cabernet, but some really interesting stuff.

        7 Replies
        1. re: tacostacoseverywhere
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          micajack RE: tacostacoseverywhere Jan 9, 2008 08:22 AM

          Bin 54 sounds awesome. Anyone try 1705 Prime in North Raleigh. What about Prime only Downtown?

          1. re: micajack
            Suzy Q RE: micajack Jan 9, 2008 02:57 PM

            The one time we went to 1705, the service was less than impressive - and at those prices, the service had better be great. Prime Only downtown is good, but I think that the food at the Leesville Road location is better, for some reason. Although the addition of sushi at the downtown location does kick it up a few notches in my book.

            1. re: Suzy Q
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              kaia RE: Suzy Q Mar 6, 2008 01:00 PM

              That's a shame. I have been to 1705 a few times and have never had a bad experience. Yes the prices are high, but what you expect to pay for top quality meat. We all know that great service is hard to come by in the triangle.

              1. re: kaia
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                fussycouple RE: kaia Mar 7, 2008 02:53 AM

                quote:
                We all know that great service is hard to come by in the triangle.
                endquote:

                I don't. We tend to get great service all over the place.

                1. re: kaia
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                  suse RE: kaia Mar 7, 2008 05:46 AM

                  Great service hard to come by in the triangle? Huh? Now that's just silly.

                  1. re: kaia
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                    chazzer RE: kaia Mar 7, 2008 06:16 AM

                    Unlike the great service you receive from intimidating New York Waiters who think that they are above the level of their dinners.

                    See http://query.nytimes.com/gst/fullpage...

                    for a funny take

                    1. re: chazzer
                      LulusMom RE: chazzer Mar 7, 2008 07:05 AM

                      You know what is interesting? I've had some of the best service in my life in NYC. Not saying it is always so, just a comment.

            2. LulusMom RE: micajack Jan 9, 2008 10:09 AM

              Figured I'd go ahead and put a llink to Bin 54's site: http://www.bin54restaurant.com/restau...

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                suse RE: micajack Jan 9, 2008 03:47 PM

                I've heard amazing things about Bin 54. Just be aware that it's insanely pricey - I mean like $50 for a steak plus extra $7 apiece for sides - just so ya know. If you get only meat for that $50 then that steak better be freakin' nirvana. I had a friend who went recently who was pretty blown away by the moola factor.

                4 Replies
                1. re: suse
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                  BryanZ RE: suse Jan 9, 2008 04:04 PM

                  If the prices on the online menu are correct $26-$45 for a steak is entirely within reason. Sure it's not cheap, but a big ribeye can easily be split if you order sides.

                  1. re: BryanZ
                    LulusMom RE: BryanZ Jan 10, 2008 09:07 AM

                    and the sides are definitely share-worthy (at least for 2 people). It definitely *is* pricey, but for a nice night out, when you want to celebrate or whatever, it's my favorite (and again, this comes from someone who isn't much of a meat eater). My only complaint so far- bitters in the manhattans. Maybe this is the true recipe, but I prefer without. And if that is the worst you can say about a place, thats a pretty good sign.

                    1. re: LulusMom
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                      BryanZ RE: LulusMom Jan 10, 2008 10:14 AM

                      2-3 dashes of Agnostura in a Manhattan is considered pretty classic.

                      1. re: BryanZ
                        LulusMom RE: BryanZ Jan 10, 2008 01:15 PM

                        Yeah, but yucky to my pallette (um, spelling?). It's easy enough to just ask for it without.

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                  ncdeb RE: micajack Jan 11, 2008 10:17 AM

                  Within the past month, I have been to both JK's in North Hills and Prime Only downtown. I had a wonderful experience at JK's. The steak was wonderful and we had great service.
                  On the other hand, I had a horrible experience at Prime Only downtown. It was New Year's Eve, so it was a crazy night. Regardless, I don't think that should have affected the food quality. The steak was just ok-no good flavor and nothing that made it stick out from other steakhouses I've been to. I've gotten better steaks at Fresh Market.

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                    LBD RE: micajack Mar 6, 2008 05:30 PM

                    I'll throw out another nomination for Bin 54 although the only steak I ever had from there was in a doggie bag. My wife had a business dinner there and brought me home what was left of her hanger steak, my fave. It was indeed good but I can turn out a steak at home nearly as good ( actually my slow smoked/ finished with a hot sear bone in ribeye is better than most steaks I've had out) and for a lot less money so I usually pass on steakhouses. If I'm going to spend a whole bunch of money I want something that's a total pain in the ass to make or something I can't make.

                    6 Replies
                    1. re: LBD
                      romansperson RE: LBD Mar 7, 2008 04:34 AM

                      "If I'm going to spend a whole bunch of money I want something that's a total pain in the ass to make or something I can't make."

                      Are you me? lol. I've said this exact thing before! I'm very curious to try the wagyu at Bin 54, since I've never had it, but I just can't get over the prices at that place. And the fact that the sides cost extra on top of it. And my husband, who has had actual Kobe beef in Japan, is not convinced that any steak, regardless of deliciousness, is worth those kind of prices. Just like wine, there seems to be a law of diminishing returns - a $20 bottle is not necessarily going to be twice as good as a $10 bottle.

                      But everything I've heard about the restaurant has been quite positive and there's more to the experience than just the steak, so maybe someday ...

                      micajack, if you do decide to try Bin 54, please report back!

                      1. re: romansperson
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                        BryanZ RE: romansperson Mar 7, 2008 09:18 AM

                        Real wagyu from Kobe is life-changing. Literally unlike any beef product you will ever eat. I highly doubt Bin 54 serves the real deal. Of course there are diminishing returns; a small wagyu steak will run $120+ easily, but one can't easily compare it to anything else even if the subjective hedonic experience is not three times greater than a standard $40 steak.

                        1. re: BryanZ
                          romansperson RE: BryanZ Mar 7, 2008 11:22 AM

                          Bin 54 serves American wagyu. I'd doubt there's anyplace in North Carolina that serves actual Kobe.

                          And while my husband did indeed describe the Kobe he had in Japan as different from any other beef he'd ever had, 'life-changing' was not included in that description (though of course the stroke one might have upon seeing the prices could be). :) I know he would not interested in trying it again at such cost - once was enough. As always, MMV.

                          I'm still curious about the wagyu, though.

                          1. re: romansperson
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                            LBD RE: romansperson Mar 7, 2008 12:16 PM

                            I'm pretty sure Japanese Kobe is not allowed to be imported into the US. I think the American Wagyu is a crossbreed of Japanese Waygu and Black Angus, I could be wrong.

                            If I was in Japan then I would without a doubt splurge on Kobe.

                            1. re: LBD
                              romansperson RE: LBD Mar 7, 2008 04:06 PM

                              Yes - the Angus and waygu are crossbred here to make them hardier and better able withstand the weather - I've heard the Kobe cows in Japan are raised mostly indoors.

                              I read sometime last year that beef from Japan is now allowed back in the U.S. - as of the end of 2005, I believe. Here's a restaurant review from 2006 that mentions it:

                              http://www.nytimes.com/2006/07/26/din...

                              But none of it is actually coming from Kobe itself, apparently.

                              1. re: romansperson
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                                BryanZ RE: romansperson Mar 7, 2008 04:22 PM

                                There's a wide range of American-wagyu hybrids available, the best of which is probably from Snake River Farms. Japanese wagyu is available at many restaurants and Japanese specialty stores like Mitsuwa. Retail store prices range from about $80/lb for chuck to $120/lb for ribeye.

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                      goodeatsinadive RE: micajack Mar 9, 2008 10:21 AM

                      Not sure if this is upscale enough for you, but Jimmy V's at McGregor Village in Cary is a hidden gem as far as steaks are concerned. Now a smoke-free restaurant, they have as good a steak as you'll find out anywhere. The service has been very good each time we've been there. Personally, we prefer to cook our own steaks at home, but when we do want steak out, V's is where we go.

                      BTW, does anyone know why JK's closed (or is closing), and is their place at the obx still open?

                      2 Replies
                      1. re: goodeatsinadive
                        Suzy Q RE: goodeatsinadive Mar 9, 2008 02:53 PM

                        Don't know about the OBX location, but from what I understand, JK's is planning on reopening in another Raleigh location.

                        1. re: Suzy Q
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                          goodeatsinadive RE: Suzy Q Mar 9, 2008 05:09 PM

                          Knew Ruth's Chris was going into their NH location, but didn't realize they were going to stay open in Raleigh. Thanks.

                      2. klmonline RE: micajack May 9, 2008 09:31 PM

                        We ate at the downtown (W Jones St.) Prime Only on a Friday evening at 6pm. We were greeted warmly and cordially and immediately shown to a table. Although it was early and the restaurant was mostly empty, we were seated in a cramped location with a curtain-covered wall hitting our shoulder on one side and a noisy family party table of ten next to us. I guess they didn't want the restaurant to feel too abandoned.

                        Our server couldn't have been nicer and explained menu items when asked, paced the meal quickly at our request (we were going to the theater and didn't want to string out the meal), and gave us the right amount of attention without being annoying.

                        Unfortunately the food didn't match the caliber of an expensive fine dining steakhouse. We started with a hand-made Caesar Salad, prepared in the traditional wooden bowl at tableside. The dressing was overwhelmed by a huge portion of mustard, and also featured the strange addition of Tabasco sauce. It was a nice production, but the flavors didn't quite mesh.

                        My companion had a prime rib that featured a LOT of fat around the main meat portion. We both agreed that while the meat was tender enough, it lacked flavor. I had a center cut filet mignon. Although I asked for medium rare, the steak came out more like medium (and on the darker side of that). It was adequate, but not the taste sensation I expect a high-end filet to be in a serious steakhouse.

                        You get a potato choice and a mixed vegetable medley with your entree. My baked potato was rather dry and stiff inside. The vegetables were kind of an institutional mix of overcooked green beans, bell pepper strips, and corn. Not very imaginative or attractive. We ordered a separate side of creamed spinach, which was done very nicely. No complaints there.

                        I don't think we'll be running back any time soon. For $100 you can get better beef meals in the Triangle.

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                          emhgso RE: micajack Jul 17, 2008 08:32 AM

                          I am in need of suggestions because I am at a lost...

                          I am planning to propose to my girlfriend this October. So the best atmospher for a celebration dinner is what I am seeking. There are a number of resturants I am considering. Here is my list and let know you best thoughts and opinions.

                          BIN 54
                          Bonne Soirre
                          Fearrington House Restaurant
                          Fairview Dinning Room
                          Saint Jacques French Cuisine

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