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Ribeye for Two at Del Posto/Babbo

For those of you who have eaten the ribeye for two I have heard it it amazing. When I went to Babbo recently I saw many people order it and have voiced several times that I regretted not ordering it since I'm a huge steak lover. My question is is the ribeye at these two places the same? I am sure it probably is since they are both Batali restaurants. I am going to Del Posto in a few weeks and am going to get the ribeye for two since I missed out on it at Babbo. I'm hoping it is just as good if not better. Please opine.

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Babbo
110 Waverly Pl, New York, NY 10011

Del Posto
85 10th Avenue, New York, NY 10011

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  1. Well so much for that! I just checked the menu yesterday and it looks like Del Posto just revamped their menu for spring. They have substituted the Ribeye for a Beef Tenderloin. Still very curious on how the steak compared about both DP and Babbo.

    1. Can't speak to the del posto ribeye. Have had their veal chop and while veal chop isn't my favorite thing, it was solid-not special.

      The babbo ribeye however... Wow. Your palette should already be sufficiently lubed just having finished hopefully your third course of pasta. The preparation is brilliant. Steak and potatoes. If I recall there were maybe a couple mushrooms- porcini maybe, but just a couple. A few roasted potatoes and then a couple cloves of perfectly roasted garlic. Most of the people I dined with passed over the garlic as if it were a garnish, not me. I parceled it out with each bite. And then the key, the drizzle of some very HQ balsamic and olive oil over the meat. More people should prepare steak this way. Not sure why more places haven't stolen it.

      8 Replies
      1. re: conordog

        Completely agree!! I ALWAYS get the Rib Eye when I go to Babbo, it is one of the best steaks ever! The drizzle of olive aoil and the balsamic is soooo good, I started doing it at home too!

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        Babbo
        110 Waverly Pl, New York, NY 10011

        1. re: JoLi

          JoLi - please describe the finish - is it simply just a drizzle of olive oil and then a drizzle of balsamic over the steaks? Also- not to divert the thread - but wondering what else you like to do in preparing your steaks? I used to make terrific steaks - everyone always raved - and I seem to have lost my mojo. I think I futzed around too much trying recipes - but now I can't seem to get my way back. Hoping to find someone else's tried and true method.

          1. re: smilingal

            smilingal, the prep at Babbo is indeed very simple, i think they literally broil it with salt and pepper, they bring the whole thing to the table, cut into it tableside and finish it off with a drizzle of this amazing olive oil and amazing balsamic vinegar... Obviously the quality of the meat matters with such a simple preparation. I'm all for simple prep with steaks and the olive oil and balsamic vinegar are amazing!

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            Babbo
            110 Waverly Pl, New York, NY 10011

            1. re: JoLi

              yes, I agree about the simple prep being the best. I am not sure what I have done differently to loose my touch. I will be trying the olive oil and balsamic vinegar drizzle the next time.

              1. re: JoLi

                I had the steak at Babbo about a month ago. Anybody know the balsamic vinegar they use? If not, I'll call up the restaurant.

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                Babbo
                110 Waverly Pl, New York, NY 10011

                1. re: deepfry7

                  Let us know when you find out! I bet they sell it at Eataly.

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                  Eataly
                  200 5th Ave, New York, NY 10010

        2. The ribeye at Babbo is AMAZING!!!

          1. I went to DP for lunch back in April, which was my first time dining there in over 4 years. It was amazing.. it really was. The pasta, especially this orecchiette with crispy lamb bits... sick shit!
            he Ribeye was no joke! After 3 courses when that thing landed on the table, it appeared more than sufficient. Rosy in color, juicy in texture, steely and fatty, succulent in every way, it was nothing short of brilliant. The bone was a marvelous chew when it was all said and done. Frankly the 2004 Col d' Orcia Brunello raised the entire experience ten fold...

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            Del Posto
            85 10th Avenue, New York, NY 10011

            1. Ok, maybe not Italian but: the cajun ribeye at the Post House, where it has been for many years, is absolutely terrific. One of the best steaks in Manhattan. Yes, Batali does some great grilled meats but I'm always inclined to order more complex dishes at his restaurants.

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              Post House
              28 E 63rd St, New York, NY 10021